Special Issue on Food Chemistry
Food chemistry clarifies the composition, properties, structure and
function of food, as well as the chemical and biochemical changes of food
components during storage and processing by studying the nutritional value,
safety and flavor characteristics of food. Food chemistry studies food from the
chemical viewpoint and molecular level. It plays an important role in improving
food quality, developing new food resources, innovating food processing
technology and storage and transportation technology, and strengthening food
quality control.
In this special issue, we intend to invite front-line
researchers and authors to submit original researches and review articles on
exploring food chemistry. Potential
topics include, but are not limited to:
-
Analysis of nutritional components in foods
-
Food
processing chemistry
-
Food flavor
chemistry
-
Food physical
chemistry
-
Harmful
ingredients in food
-
Biochemical
engineering and food
-
Food deterioration
-
Food additives
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 Chemistry”
should be chosen during your submission.
According to the
following timetable:
Submission Deadline
|
February 28th, 2019
|
Publication Date
|
April 2019
|
Guest Editor:
For
further questions or inquiries
Please
contact Editorial Assistant at
fns@scirp.org