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Special Issue "Food Chemistry—New Compounds"

A special issue of Molecules (ISSN 1420-3049). This special issue belongs to the section "Natural Products Chemistry".

Deadline for manuscript submissions: 31 July 2019

Special Issue Editors

Guest Editor
Dr. Rafał Wołosiak

Division of Food Quality Assessment, Faculty of Food Sciences, Warsaw University of Life Sciences–SGGW, Warsaw, Poland
Website | E-Mail
Interests: food chemistry, food analysis, bioactivity, antioxidants, food toxicants, aroma profile, changes upon food storage
Guest Editor
Dr. Dorota Derewiaka

Division of Food Quality Assessment, Faculty of Food Sciences, Warsaw University of Life Sciences–SGGW, Warsaw, Poland
Website | E-Mail
Interests: bioactive food components, fatty compounds, oxysterols, simulated digestion of food, mass spectrometry, chromatography

Special Issue Information

Dear Colleagues,

Research focused on food chemistry has resulted in outstanding knowledge concerning the structure and properties of a huge number of compounds found in foodstuffs. Many of them were found to be bioactive or toxic to human organisms. Those discoveries led to the intensified interest of food scientists, directed at their occurence and transformations, resulting in many publications extending our knowledge and in health benefits arising from targeted modifications of the products offered to consumers. However, there are areas that have not yet been fully explored and components that have not been described. Opportunities and challenges for food scientists lie among novel food sources, or result from the application of contemporary analytical techniques, allowing deeper insight into food constituents (such as multi-dimensional chromatography, mass spectrometry or modern spectrophotometric techniques). New compounds may also appear as an effect of interactions and other chemical changes occurring during food treatment or storage, e.g. fermentation or ripening. Finally, food digestion significantly alters its composition, leading to the release of new fragments, with different chemical properties and activity. This Special Issue is dedicated to such new discoveries in food chemistry, to the identification of new constituents, new structures and isomers, and to the assessment of their bioactivity.

Dr. Rafał Wołosiak
Dr. Dorota Derewiaka
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 papers will be 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. Molecules is an international peer-reviewed open access monthly 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 1800 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 composition
  • changes of food constituents
  • processing and storage
  • food digestion
  • contemporary food analysis
  • bioactive compounds

Published Papers

This special issue is now open for submission.
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