The Journal of AOAC INTERNATIONAL publishes papers on novel foods to advance the understanding of this emerging topic through rigorous analytical methods. This section provides a platform for researchers and scientists to contribute original research, reviews, and methodological advancements related to the analysis, characterization, and safety assessment of novel food ingredients, including development in analytical techniques for detecting and quantifying novel food components using chromatography (HPLC, GC, LC-MS, etc.), spectroscopy (NMR, FTIR, UV-Vis), and other cutting-edge methods.
The section also evaluates potential hazards associated with novel foods and risk-benefit analyses considering safety, identification, and quantification of bioactive compounds in novel foods. J. AOAC Int. also considers papers on compliance with regulatory requirements for novel foods and addressing analytical challenges specific to novel foods.
Some papers previously published in this area include:
If you would like to serve as editor for a special section on novel foods or for more information, contact Jennifer Diatz, director of Publications, at jdiatz@aoac.org.
