Food Quality and Safety
A section of Foods (ISSN 2304-8158).
Section Information
This section embraces all aspects of food that lead to positive or negative impacts on its quality and safety. Food characterization, processing, preservation and analysis involving chemical, physical, sensorial, microbiological and toxicological approaches are welcomed, from field studies to market surveys, from local to novel foods and new processing technologies, from basic quality features to enhanced preservation methodologies, and from infant to elderly nutrition. Innovative work showing a considerable influence on quality maintenance or enhancement on hazard prevention in food or feed will be considered.
Keywords
- quality control
- food safety
- processing technologies
- contact materials
- environmental factors
- contaminants
- authenticity
- traceability
- additives
- good manufacturing practices
- postharvest technologies
- regulatory affairs
- minimal processing technologies
- shelf-life
- fast measurement tools
- feed quality
- food allergens
- HACCP
- novel foods
- meat substitutes
Editorial Board
Special Issues
Following special issues within this section are currently open for submissions:
- Chemical and Sensory Analysis of Alcoholic Beverages (Deadline: 20 June 2020)
- Flavor Volatiles in Foods: Changes during Ripening, Processing, and Up to Consumption (Deadline: 15 July 2020)
- Innovative Approaches to Improve the Safety and Quality of Seafood (Deadline: 20 July 2020)
- Applications of Natural Antimicrobials in Food Packaging and Preservation (Deadline: 30 July 2020)
- Grape and Wine Phenolics—Contributions to Wine Quality (Deadline: 31 July 2020)
- Safety of Fresh and Minimally Processed Produce (Deadline: 10 August 2020)
- Potential Use of Microbiological Biodiversity for Future Food and Beverages Elaborations (Deadline: 20 August 2020)
- Foodomics: New Approaches to Evaluate Food Quality (Deadline: 31 August 2020)
- Extra Virgin Olive Oil Quality, Safety, and Authenticity (Deadline: 30 September 2020)
- Biogenic Amines and Food Safety (Deadline: 30 September 2020)
- New Strategies to Improve Quality of Alcoholic Beverages (Deadline: 30 September 2020)
- Effect of Nonthermal Plasma on Food Safety (Deadline: 20 October 2020)
- Safety, Quality and Processing of Postharvest Fresh Fruits and Vegetables (Deadline: 31 October 2020)
- Natural Antimicrobials: Potential Applications for Improving Food Safety (Deadline: 31 October 2020)
- Aspergillus Flavus Contamination in Foods: New Insights in Detection and Prevention (Deadline: 10 November 2020)
- Quality Assay, Processing and Bio-Function of Rice Products (Deadline: 20 November 2020)
- Listeria in Food: Prevalence and Control (Deadline: 30 November 2020)
- Assessment of Food Quality and Safety of Cultivated Macroalgae (Deadline: 15 December 2020)
- Food Processing and Shelf Life Extension (Deadline: 20 December 2020)
- Advances in the Approach Food Allergy (Deadline: 20 December 2020)
- Use of Essential Oils and Volatile Compounds as Biological Control Agents (Deadline: 20 December 2020)
- Occurrence, Importance and Control Strategies of Major Mycotoxins in Foods-Prevention and Detoxification (Deadline: 31 December 2020)
- Novel Analytical Methods to Evaluate Quality and Authenticity of Edible Oils and Fats (Deadline: 31 December 2020)
- The Future of Foods: Recent Advances and Perspectives on Food Quality and Safety (Deadline: 31 December 2020)
- Processing Effects on Protein Structure and Physicochemical Properties (Deadline: 10 January 2021)
- Optimizing Foods for Health: The Effect of Processing on Properties and Digestibility (Deadline: 10 January 2021)
- Natural Compounds as Novel Sources of Antimicrobial and Antioxidative Agents in Food (Deadline: 20 January 2021)
- Microbiology Safety and Spoilage of Foods (Deadline: 31 January 2021)
- Eggs and Eggproducts: Unravelling the Secrets (Deadline: 15 February 2021)
- Biogenic Amines in Raw and Processed Foods: Detection and Control (Deadline: 10 March 2021)
- Microbiological Safety and Quality of Food (Deadline: 20 March 2021)
- Essential Oils: Authenticity and Nutritional Aspects (Deadline: 10 May 2021)
- Foodborne Pathogens and Food Safety (Deadline: 10 June 2021)
