Novel Techniques for Food Authentication
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Analytical Methods".
Deadline for manuscript submissions: 31 May 2024 | Viewed by 4032
Special Issue Editors
Interests: geographical origin of agricultural products and foods; isotopic ratio of stable isotopes/IRMS; multi-element analysis/ICP-MS; antimicrobial-antioxidant packaging; polymer-clay nanocomposite films; chemical technology
Special Issue Information
Dear Colleagues,
Food adulteration is a phenomenon with deep historical roots and occurs in diverse ways (i.e., substituting, mixing, blending, and mislabeling products) by producers and suppliers attempting to maximize their financial profits. In our time, the high consumers’ awareness of food quality with the concomitant food regulations, which have been established by all developed countries, has led to the requirement for appropriate scientific solutions of food fraud. Food authenticity represents the process of proving the genuineness of a food product, particularly to verify that the label information corresponds to the original product and/or its composition. Developing highly sophisticated analytical methods is considered the solution for food authenticity. This Special Issue is dedicated to original research on novel analytical techniques and methods for food authentication which can include: physical/chemical methods (i.e., purity control), enzymatic and DNA-based techniques, spectroscopic techniques (i.e., IR, Raman, UV-Vis, NMR, ICP-MS, IRMS), chromatographic techniques (i.e., GC, HPLC) and thermal techniques (i.e., DSC). We invite authors to contribute to the present Special Issue with innovative research or review articles.
Prof. Dr. Athanasios Ladavos
Dr. Eleni Mazarakioti
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 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 2900 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.
Keywords
- food authentication
- geographical origin
- food safety and quality
- food fraud/adulteration
- physical/chemical methods
- molecular biology techniques
- multi-elemental analysis
- stable isotope analysis
- fingerprinting / profiling
- food production methods