Physicochemical, Sensory, and Nutritional Properties of Foods—Undesirable Changes in Food during Processing
A special issue of Molecules (ISSN 1420-3049). This special issue belongs to the section "Food Chemistry".
Deadline for manuscript submissions: closed (15 April 2023) | Viewed by 5235
Special Issue Editors
Interests: physical and physicochemical properties of fruit, vegetable and products; freeze drying; minimally processed fruits and vegetables
Special Issues, Collections and Topics in MDPI journals
Interests: phenolics; anthocyanins; antioxidants; flavor compounds of fruits and fruit products
Special Issues, Collections and Topics in MDPI journals
Interests: nutrition; bioactive compounds; oxylipins; phenolic compounds; metabolism; bioavailability; bioaccesibility; inflammation; oxidative stress
Interests: sensory analysis of foods; food quality; food safety; evaluation of volatile compounds of fruits; vegetables and derived products; functionality of fruits and vegetables as affected by different agricultural practices and processing; dehydration of fruits; vegetables; aromatic herbs
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
To meet growing consumer demand and extend the shelf life of food, food preservation and processing, as well as the application of new technologies, are becoming increasingly important.
Food processing inevitably results in extensive chemical and physical changes that depend on the composition of food, specific processes, and the storage used. While the commercial processing of food has many advantages, major disadvantages include the degradation of the sensory properties and nutritional value of the food, as well as the formation of undesirable compounds.
The Special Issue entitled "Physicochemical, Sensory, and Nutritional Properties of Foods—Undesirable Changes in Food during Processing" covers food degradation, and different (bio)chemical, physical, and microbial actions can lead to the spoilage of foods of various degrees of processing (from minimally processed to ultra-processed foods). Therefore, the topic of the Special Issue is very broad. Topics related to the influence of processing and storage factors on product quality (colour, texture, flavour, nutrients, etc.) may also be included in this Special Issue. Advanced and innovative solutions for food processing are of particular interest.
Prof. Dr. Nela Nedić Tiban
Prof. Dr. Mirela Kopjar
Prof. Dr. Angel Gil-Izquierdo
Prof. Dr. Angel A. Carbonell-Barrachina
Guest Editors
Manuscript Submission Information
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Keywords
- physicochemical properties
- undesirable food changes
- food chemistry, food degradation
- food processing technologies
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