Characterization of Food Products for Quality and Safety Control: 2nd Edition
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Quality and Safety".
Deadline for manuscript submissions: 31 May 2025 | Viewed by 38
Special Issue Editors
Interests: food chemistry; food control; food safety; food contaminants; risk assessment; vegetal products; animal products; statistical analysis; traceability
Special Issues, Collections and Topics in MDPI journals
Interests: food chemistry; food control; food safety; food contaminants; risk assessment; vegetal products; animal products; statistical analysis; traceability
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Today, consumers are increasingly aware of the quality of their food. The quality of food products is closely related to their characterization based on food origin, food composition, and bioactive compounds including phenolic acids, carotenoids, and vitamins. Ensuring the absence of natural toxic compounds as well as microbiological and chemical contaminants is a basic requirement for food safety. In the specific case of traditional products (protected designation of origin and protected geographical indication), characterization is necessary to guarantee the difference in quality between certified and non-certified products. Several approaches, including analytical methods and instruments (chromatographic techniques, mass spectrometry and its hyphenated techniques, nuclear magnetic resonance spectroscopy, etc.), can be used for quality and safety assessment. Therefore, there is a clear need for studies to determine the presence, amount, and health effects of nutrients and bioactive compounds, as well as the levels of organic and inorganic contaminants in foods. Moreover, we encourage the submission of manuscripts to this Special Issue that address the characterization and control of the quality of food products via the development of innovative strategies and by means of consolidated analytical methods.
Dr. Vincenzo Lo Turco
Dr. Angela Giorgia Potorti
Guest Editors
Manuscript Submission Information
Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.
Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.
Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.
Keywords
- food characterization
- food quality
- food composition
- bioactive compounds
- food safety
- contaminants
- analytical methods
- traditional products
- novel food
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