Food Chemistry—New Compounds

Dear Colleagues,

Research focused on food chemistry has resulted in outstanding knowledge concerning the structure and properties of a huge number of compounds found in foodstuffs. Many of them were found to be bioactive or toxic to human organisms. Those discoveries led to the intensified interest of food scientists, directed at their occurence and transformations, resulting in many publications extending our knowledge and in health benefits arising from targeted modifications of the products offered to consumers. However, there are areas that have not yet been fully explored and components that have not been described. Opportunities and challenges for food scientists lie among novel food sources, or result from the application of contemporary analytical techniques, allowing deeper insight into food constituents (such as multi-dimensional chromatography, mass spectrometry or modern spectrophotometric techniques). New compounds may also appear as an effect of interactions and other chemical changes occurring during food treatment or storage, e.g. fermentation or ripening. Finally, food digestion significantly alters its composition, leading to the release of new fragments, with different chemical properties and activity. This Special Issue is dedicated to such new discoveries in food chemistry, to the identification of new constituents, new structures and isomers, and to the assessment of their bioactivity.

Dr. Rafał Wołosiak
Dr. Dorota Derewiaka
Dr. Pin-Der Duh 
Guest Editors

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