Special Issue on Food Chemical Analysis and Composition

Food Chemical Analysis and Composition is a scientific field focused on the qualitative and quantitative assessment of the chemical constituents of foods, including proteins, carbohydrates, lipids, vitamins, minerals, and bioactive compounds. It involves the application of analytical techniques such as chromatography, spectroscopy, mass spectrometry, and molecular assays to determine nutritional value, safety, authenticity, and quality of food products. The field also explores the effects of processing, storage, and environmental factors on food composition, as well as methods for detecting contaminants, additives, and adulterants. By integrating chemistry, biochemistry, and food science, it provides essential insights for nutrition research, regulatory compliance, and food product development.

In this special issue, we intend to invite front-line researchers and authors to submit original research and review articles on exploring Food Chemical Analysis and Composition. Potential topics include, but are not limited to:

• Carbohydrate analysis and characterization
• Chromatography techniques in food analysis
• Contaminant and toxin detection
• Effects of processing on food composition
• Food additives and preservative assessment
• Food adulteration and authenticity testing
• Functional and nutraceutical component analysis
• Lipid and fatty acid profiling
• Mass spectrometry applications in food
• Phytochemical and bioactive compound analysis
• Protein chemistry and analysis
• Proximate analysis of foods
• Regulatory and quality control testing
• Spectroscopy methods in food chemistry
• Storage and shelf-life impact on nutrients
• Vitamin and mineral quantification

Authors should read over the journal’s For Authors carefully before submission. Prospective authors should submit an electronic copy of their complete manuscript through the journal’s Paper Submission System.

Please kindly specify the “Special Issue” under your manuscript title. The research field “Special Issue - Food Chemical Analysis and Composition” should be selected during your submission.

pecial Issue Timetable:

Guest Editor:

Dr. Liege Aguiar Pascoalino

Nutrition and Food Chemical Analysis and Composition, University of Porto, Portugal

For further questions or inquiries, please contact Editorial Assistant at [email protected].