Special Issue on Food Analysis
The main task of food analysis is to use the basic theory and technology of
physics, chemistry, biochemistry and other disciplines to analyze and inspect
the raw materials, auxiliary materials, semi-finished products and finished
products in food industry, so as to ensure the quality of food. At the same
time, food analysis plays an important role in the development of new food
resources, trial production of new products, reform of production technology,
improvement of product packaging and storage and transportation technology.
In this special issue, we intend to invite front-line
researchers and authors to submit original researches and review articles on
exploring food analysis. Potential
topics include, but are not limited to:
-
Food analysis technology
-
Food
inspection and grading
-
Food
properties analyzed
-
Food
authenticity and traceability
-
Food
contamination and residues
-
Detection of
foodborne pathogens
-
Analysis of
nutritional components in foods
-
Food quality identification
Authors should read over the journal’s For Authors carefully before submission. Prospective
authors should submit an electronic copy of their complete manuscript through
the journal’s Paper Submission System.
Please kindly notice that the “Special Issue”
under your manuscript title is supposed to be specified and the research field
“Special Issue – Food Analysis”
should be chosen during your submission.
According to the
following timetable:
Submission Deadline
|
January 24th, 2019
|
Publication Date
|
March 2019
|
Guest Editor:
For
further questions or inquiries
Please
contact Editorial Assistant at
fns@scirp.org