Feature Papers in Food Chemistry—2nd Edition.

This document is a special issue of the journal Molecules titled "Feature Papers in Food Chemistry—2nd Edition." It contains a collection of open access research articles and review papers that focus on new developments and knowledge in food chemistry. The issue covers topics such as the composition of food, bioactive compounds, contaminants, and analytical aspects. It also explores the role of polyphenols and carotenoids in protecting against oxidative stress and the potential health benefits of consuming polyphenol-rich foods. Additionally, the issue examines the polyphenolic composition of wine and beer, the impact of technological processes on their nutritional quality, and the identification of phenolic molecules in these beverages. The document also discusses the influence of variety, cultivation, growing conditions, and technological processes on the nutritional quality of food, as well as the role of contaminants and the relevance of technological processes in improving food quality. Finally, it addresses analytical aspects related to the characterization of bioactive molecules. The authors declare no conflicts of interest, and the document includes a list of contributions from various researchers. [Extracted from the article]