Effects of Processing on Food Composition, Nutritional Value and Sensory Quality

Food is subjected to various treatments and processes before human consumption, which have an effect on the food’s shelf life, nutritional value, and sensory qualities. This Special Issue reprint  contains studies regarding cold storage, refrigeration, freezing, fermentation, cold plasma, cooking, shaping, reforming, and packaging. These methods were applied during the processing of vegetables, fruit, dairy, oils, meats, seeds, marine foods, beverages,  and other food items. This Special Issue reprint is designed for food scientists, technologists, food industry workers, dietitians, and nutritionists, as well as research scientists.