Special Issue "New Knowledge in Analytical, Technological and Biological Aspects of the Maillard Reaction"
A special issue of Foods (ISSN 2304-8158).
Deadline for manuscript submissions: closed (31 October 2016).
Interests: Maillard reaction; glycation; chemical process contaminants; acrylamide; bioaccesibility; in vivo effects
Special Issues and Collections in MDPI journals
The Maillard reaction is one of those wide fields of research where the sum of interdisciplinary efforts of scientists from Food Science and Technology, Biochemistry and Analytical and Biomedical Sciences are critical to generate relevant knowledge. Despite several decades of investigation, many tasks remain to be done concerning the food matrix effects on the formation of Maillard-derived compounds and mitigation strategies, to elucidate the chemical structures of many of them and relate it with specific physiological actions or to develop reliable and standardized chromatographic methods for analysis in foods and biological fluids. Aimed to increase the knowledge on the formation of these structures within foods, their biological actions and thus contributing to their health-risk assessment, the purpose of this special issue is collecting latest and most interesting research on Maillard reaction products (MRP) formation in common and new designed foods, innovative tools to prevent their formation, as well as evaluating the consequences of their consumption and bioactivity.
Dr. Cristina Delgado-Andrade
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 1600 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.
- Maillard reaction products;
- advanced glycation end-products;
- antiglycation strategies;
- biological actions;
- functional properties;
- analytical tools