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Molecules
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Physicochemical Study of Foods, 2nd Edition
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Physicochemical Study of Foods, 2nd Edition

A special issue of Molecules (ISSN 1420-3049). This special issue belongs to the section "Food Chemistry".

Deadline for manuscript submissions: closed (31 July 2024) | Viewed by 4054

Special Issue Editors

Dr. Ryszard Rezler

E-Mail Website
Guest Editor
Department of Physics and Biophysics, Poznań University of Life Sciences, Poznań, Poland
Interests: biopolymers; DSC; emulsion; rheological properties; meet; texture; spectroscopy (FT-IR, NIR)
Special Issues, Collections and Topics in MDPI journals
Dr. Hanna Baranowska

E-Mail Website
Guest Editor
Department of Physics and Biophysics, Poznań University of Life Sciences, Poznań, Poland
Interests: biopolymers; DSC; emulsion; mechanical properties; spectroscopy (NMR, FT-IR, NIR); water
Special Issues, Collections and Topics in MDPI journals
Dr. Jerzy Stangierski

E-Mail Website
Guest Editor
Department of Food Quality and Safety Management, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Poznań, Poland
Interests: food quality; textural properties; meat and poultry products; food storage; physicochemical properties of food; surimi technology
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues, 

The editorial board of Molecules invites you to submit an article to a Special Issue entitled ‘Physicochemical Study of Food’. Natural and processed foods are complex, multicomponent molecular systems. All food products are biomaterials whose biological, physical, and chemical properties can be determined by the methods of their preparation and production. The raw materials included in their recipe composition are thermally, mechanically, and chemically processed, which causes significant modifications in their structure. Such changes can be observed both at the molecular and macroscopic levels. Knowledge of the mechanisms leading to these changes is essential to understand how the structure of the product is shaped during various stages of the technological process. This helps to control the functionality of products, improve the existing products, and develop new strategies to obtain high-quality and healthier products.

This Special Issue will include a review of the studies conducted by researchers and research groups who investigate various aspects of using physical and chemical methods to determine the properties of raw food materials and food products as well as changes occurring in them as a result of the applied processing methods. Therefore, the results of research works dealing with the interactions between the physical and chemical properties of food during its preparation and storage are especially welcome. The submitted manuscripts may be original research papers describing complete investigations or review articles highlighting recent achievements regarding in the field of analysis of the physicochemical properties of food products. 

Dr. Ryszard Rezler
Dr. Hanna Baranowska
Dr. Jerzy Stangierski
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. Molecules 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 2700 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

  • chemical composition
  • color
  • electric properties
  • functional compounds
  • rheology
  • spectroscopy
  • texture
  • thermodynamics
  • water activity

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Related Special Issue

Published Papers (3 papers)

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Research

15 pages, 2469 KiB  
Article
Physical and Functional Properties of Powders Obtained during Spray Drying of Cyani flos Extracts
by Katarzyna Lisiecka, Dariusz Dziki and Monika Karaś
Molecules 2024, 29(14), 3400; https://doi.org/10.3390/molecules29143400 - 19 Jul 2024
Viewed by 930
Abstract
Edible flowers are a potential source of bioactive ingredients and are also an area of scientific research. Particularly noteworthy are Cyani flos, which have a wide range of uses in herbal medicine. The below study aimed to investigate the influence of selected [...] Read more.
Edible flowers are a potential source of bioactive ingredients and are also an area of scientific research. Particularly noteworthy are Cyani flos, which have a wide range of uses in herbal medicine. The below study aimed to investigate the influence of selected soluble fiber fractions on the selected properties of physical and biochemical powders obtained during spray drying a water extract of Cyani flos. The drying efficiency for the obtained powders was over 60%. The obtained powders were characterized by low moisture content (≤4.99%) and water activity (≤0.22). The increase in the addition of pectin by the amount of 2–8% in the wall material resulted in a decrease in hygroscopicity, water solubility, and protection of flavonoids and anthocyanins both before and after digestion in the tested powders in comparison to the sample with only inulin as a carrier. Additionally, it was noted that all samples were characterized by high bioaccessibility when determining antioxidant properties and xanthine oxidase inhibition. Full article
(This article belongs to the Special Issue Physicochemical Study of Foods, 2nd Edition)
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12 pages, 247 KiB  
Article
The Influence of Arabinoxylans on the Properties of Wheat Bread Baked Using the Postponed Baking Method
by Angelika Bieniek and Krzysztof Buksa
Molecules 2024, 29(4), 904; https://doi.org/10.3390/molecules29040904 - 18 Feb 2024
Cited by 3 | Viewed by 1162
Abstract
Bread is a basic element of the human diet. To counteract the process of its going stale, semi-finished bakery products are subjected to cooling or freezing. This process is called postponed baking. The aim of this work was to investigate the effect of [...] Read more.
Bread is a basic element of the human diet. To counteract the process of its going stale, semi-finished bakery products are subjected to cooling or freezing. This process is called postponed baking. The aim of this work was to investigate the effect of the molar mass of rye arabinoxylans (AXs) on the properties of wheat breads baked using the postponed baking method. Breads were produced using the postponed baking method from wheat flour without and with 1 or 2% share of rye AXs clearly differing in molar masses—non-modified or modified AXs by means of partial hydrolysis and cross-linking. The molar mass of non-modified AXs was 413,800 g/mol, that of AXs after partial hydrolysis was 192,320 g/mol, and that of AXs after cross-linking was 535,630 g/mol. The findings showed that the addition of all AX preparations significantly increased the water absorption of the baking mixture, and the increase was proportional to the molar mass of AXs used as well as the share of AX preparation. Moreover, for the first time, it was shown that 1% share of partly hydrolyzed AXs, of a low molar mass, in the baking mixture had the highest effect on increasing the volume of bread and reducing the hardness of the bread crumb of bread baked using postponed baking method. It was also shown that the AXs had a low and inconclusive effect on the baking loss and moisture content of the bread crumb. Full article
(This article belongs to the Special Issue Physicochemical Study of Foods, 2nd Edition)
16 pages, 1089 KiB  
Article
Effect of Coriander Seed Addition at Different Stages of Brewing on Selected Parameters of Low-Alcohol Wheat Beers
by Aneta Pater, Paweł Satora and Magdalena Januszek
Molecules 2024, 29(4), 844; https://doi.org/10.3390/molecules29040844 - 14 Feb 2024
Cited by 3 | Viewed by 1555
Abstract
In recent years, there has been a significant decline in interest in high-alcohol beers, while interest in low- and non-alcohol beers is growing. The aim of this study was to investigate the influence of the addition of coriander seeds at various stages of [...] Read more.
In recent years, there has been a significant decline in interest in high-alcohol beers, while interest in low- and non-alcohol beers is growing. The aim of this study was to investigate the influence of the addition of coriander seeds at various stages of the production of low-alcohol wheat beer (mashing, boiling, and fermentation). The presented article uses biological methods to produce low-alcohol beer. For this purpose, first, the mashing process was modified (breaking 44 °C for 20 min, followed by 75 °C for 60 min). The chemical composition and aroma components of the obtained beers were determined using various chromatographic methods (HPLC, GC-MS, and GC-O). Differences were found between the aroma components depending on the stage of production at which the coriander seeds were added. Beers with the addition of coriander seeds at the fermentation stage had the highest terpene content (linalool, camphor, trans-linalool oxide, and γ-terpinene) and boiling (myrcene, limonene, citronellol, and geraniol). The least desirable process is the addition of coriander seeds at the mashing stage due to the lowest content of volatile compounds. Additionally, beers with the addition of coriander seeds for fermentation were characterized by a higher content of antioxidant compounds. This proves that the addition of coriander seeds during beer production could improve the fermentation process and modify the quality of the obtaining beer. Full article
(This article belongs to the Special Issue Physicochemical Study of Foods, 2nd Edition)
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