Special Issue "Browning Reactions in Foods. Impact on Nutrition, Safety and Health"

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Physics and (Bio)Chemistry".

Deadline for manuscript submissions: 15 February 2019

Special Issue Editors

Guest Editor
Dr. Dolores Del Castillo

Instituto de Investigación en Ciencias de la Alimentación (CIAL) (CSIC-UAM) CEI (CSIC+UAM), C/ Nicolás Cabrera, 9, Campus de la Universidad Autónoma de Madrid, 28049 Madrid, Spain
Website | E-Mail
Interests: bioactive compounds; bioeconomy; chronic diseases; food chemistry and biochemistry; food quality; food safety; functional foods; medical foods; nutrition and health
Guest Editor
Dr. Jose Manuel Silvan

Instituto de Investigación en Ciencias de la Alimentación (CIAL) (CSIC-UAM) CEI (CSIC+UAM), C/ Nicolás Cabrera, 9, Campus de la Universidad Autónoma de Madrid, 28049 Madrid, Spain
Website | E-Mail

Special Issue Information

Dear Colleagues,

Enzymatic and non-enzymatic browning reactions have a great impact on food quality, in terms of both nutritional and sensorial properties, as well as safety. These reactions take place during food processing and storage, giving rise to the formation of compounds with positive and negative properties. The reactions affect thermally-processed and unprocessed foods. Foods are complex matrices composed of a wide number of compounds with particular functions that are dramatically modified by browning reactions. Either nutrients or bioactive compounds are substrates for browning reactions. The degree of progress of reactions depends on many factors. Simplified food model systems and mathematical tools are useful for a better and easier comprehension of the reactions. The application of advanced analytical approaches, including “omics” and other approaches, are required for the identification and quantification of browning products; as well as a better understating of their mechanisms of action and health implications. Several Innovative food-processing strategies to avoid the negative impacts of browning in food quality, safety, and health, are matters of study. Food waste may be a sustainable source of natural inhibitors of browning. Nowadays, due to the great implications in food and health of browning products, a great deal of information in that field is available. Consequently, a critical review of the state-of-the-art on this matter would contribute to establishing new priority research lines in that particular field. On the other hand, it would be very welcome for the food industry and may stimulate synergy between academy and the food industry.

Dr. Dolores del Castillo
Dr. Jose Manuel Silvan
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. Foods 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 650 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.


  • Browning reactions
  • Browning inhibitors
  • Browning chemical indicators
  • Enzymatic browning
  • Non-enzymatic browning
  • Food quality
  • Food processing
  • Food storage
  • Food safety
  • Maillard reaction
  • Caramelization
  • Lipid oxidation
  • Ascorbic acid oxidation
  • Omics technologies
  • Polyphenol oxidation
  • Polyphenol oxidase
  • Sustainable sources of browning inhibitors
  • Biological properties
  • Browning reactions and health

Published Papers

This special issue is now open for submission.
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