Food Additives and Human Health: Valuable Source, Safety and Regulatory Mechanism
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Nutrition".
Deadline for manuscript submissions: 18 November 2024 | Viewed by 64
Special Issue Editors
Interests: food additives; structural characterisation; supramolecular chemistry; structure–property relationships
Interests: food chemistry; food science and technology; functional foods; by-products; nutrition; sustainable chemistry
Special Issues, Collections and Topics in MDPI journals
Interests: chromatographic determinations; electrochemistry; sensors/biosensors; sample preparation; environment and food control; environmental monitoring; contaminant detection; PAHs; pesticides; pharmaceuticals; heavy metals; allergens
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Food additives are increasingly becoming present in all food preparations we consume. The use of additives brings pertinent socioeconomic advantages, helping to improve the stability and organoleptic properties of foods and increasing the shelf life of preparations, thus contributing to reducing food waste and to responding to the growing food needs of the world population. These substances are authorized by states but are continuously re-evaluated by the various competent entities to control their use. Those organizations rely on scientific evidence to set guidelines for the acceptable daily intake of various additives and ensure consumer safety. Relevant questions that arise from the addition of an additive to food preparations include the following: Does the presence of additives lead to undesirable chemical modifications of foods? What is the degree of chronic toxicity of these additives? How do we evaluate their safety with regard to cumulative consumption? What is the importance of consumer sovereignty regarding additives? These cover a wide range of scientific fields. This Special Issue calls for research and review papers that address the issues that relate food additives to human health, considering both the potential benefits and risks of these substances.
Dr. Ligia Rebelo Gomes
Dr. Elsa F. Vieira
Prof. Dr. Cristina Delerue-Matos
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 additives
- risk assessment
- consumer health
- food chemistry
- food safety
