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Special Issue "Nanomaterials and Nanotechnology in Food: Applicability, Functionality, and Safety"
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Engineering and Technology".
Deadline for manuscript submissions: 18 August 2023 | Viewed by 7361
Special Issue Editors
Interests: nanomaterials and nanotechnology in food; electrochemical technology in food
Special Issue Information
Food safety and food nutrition are two main research hotspots in food science regarding human health and have currently become global public health concerns. On one hand, contaminants in food such as foodborne pathogenic microorganisms, pesticides, veterinary drug residues, toxins and illegal additives that are produced during food processing and preservation threaten human health. Developing advanced techniques for the reliable detection and control of these food contaminants is, thus, very important for food safety. On the other hand, the demand for food is no longer simply to satisfy hunger, but to be palatable and nutritious with specific functions. Combining flavor substances or active functional ingredients with foods through advanced delivery systems to control their release at specific locations in the human digestive tract is of great importance for food nutrition and health.
Applying nanomaterials and nanotechnology in food science and engineering has received increasing attention. Some typical applications include nanocatalysts-based electrochemical/colorimetric/fluorescent sensing platforms, nanocatalysts-based advanced oxidation processes, nanomaterials-embedded packaging films, nanomaterials-based active ingredient delivery platforms, nanozymes-based sensing platforms and sanitizers, nanomaterials for food sample pretreatment, and other novel electro/photo-catalysis techniques in food science. Here, we cordially invite authors to contribute original research articles or review articles covering the most recent progress in the application of nanomaterials and nanotechnology in food.
Dr. Wenxin Zhu
Dr. Xiaoyue Yue
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 2400 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.