Food Science and Biotechnology에서 2024년 6월호 발간 예정으로 아래와 같이 “Hazardous chemicals produced during processing and cooking of foods: Their occurrence, formation, mitigation and risk assessment” 특별호(Special Issue)를 준비하고 있습니다.
회원 여러분의 많은 관심 부탁드리며 특별호 원고 제출에 관해 궁금한 사항은 아래 편집자에게 연락하시기 바랍니다.
Topic: Hazardous chemicals produced during processing and cooking of foods: Their occurrence, formation, mitigation and risk assessment
■Special issue editors
Young-Suk Kim (Ewha Womans University, Korea)
JaeHwan Lee (Sungkyunkwan University, Korea)
Sang-Ho Yoo (Sejong University, Korea)
■Special issue information
Most foods are processed and/or cooked before consumption. The objectives of those pretreatments of foods are to enhance their physico-chemical and organoleptic properties as well as to reduce pathogenic microorganisms, ensuring safety and quality of them. However, the unintentional formations of various hazardous toxic substances, including acrylamide, heterocyclic aromatic amines, 3-monochloropropane-1,2-diol and glycidol esters of fatty acids, furan, and so on, cannot be avoided, although many attempts and efforts have been tried to decrease and eliminate them. Furthermore, we will face some new chemical toxicants along with more prevalence of new processing and cooking methods, such as air-frying, and also emerging food ingredients, such as plant and animal by-products, in the near future. Accordingly, it is necessary to evaluate and analyze their occurrences and formations in foods after processing and cooking on the base of recent scientific results. Also, some advanced risk assessment approaches and mitigation methodologies performed in academia and industry are in continuous development, raising the necessity to reporting scientific knowledge.
The subjects covered by this special issue include;
- comprehensive review on the risk control and management of chemical hazardous substances formed during processing and cooking of foods
- occurrence and formation of the chemical toxicants based on reliable instrumental analyses, suggesting and discussing their implications
- any reduction and mitigation methods found to significantly reduce those chemical hazards
- risk assessment of the hazardous chemicals in foods using recent methodologies, such as AI and machine learning
- all other issues related to food safety regarding those chemical toxicants unintentionally formed during processing and cooking of foods
■Deadline for manuscript submissions: April 30th, 2024
■문의: Special Issue Editor-Prof. Young-Suk Kim (Ewha Womans University) email@example.com