Positive and Negative Impacts of Food Processing on Nutritional Quality
A special issue of Applied Sciences (ISSN 2076-3417). This special issue belongs to the section "Food Science and Technology".
Deadline for manuscript submissions: 30 July 2026 | Viewed by 11
Special Issue Editor
Interests: nutrition in cardiovascular disease; nutrition in osteoporosis; application of inulin in food; probiotics; functional fermented milk drinks; rheological analysis of dairy products; chemical analysis of toxic metals, nitrates, and nitrites in fruits and vegetables
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Food processing plays a critical role in shaping the nutritional quality, safety, and functionality of food products. While processing techniques can enhance shelf life, improve palatability, and ensure food safety, they may also lead to the degradation or loss of essential nutrients such as vitamins, minerals, and bioactive compounds. This Special Issue aims to provide a balanced and comprehensive overview of the positive and negative impacts of various food processing methods—thermal, non-thermal, mechanical, and chemical—affecting the nutritional composition and bioavailability of key nutrients in both plant- and animal-based foods. Contributions are welcome from researchers investigating traditional methods (e.g., pasteurization, drying) as well as emerging technologies (e.g., high-pressure processing, pulsed electric fields, cold plasma). For Special Issue, we also encourage submissions that explore strategies to mitigate nutritional losses, improve food matrix stability, and evaluate the impact of processing on dietary health outcomes. Experimental studies, systematic reviews, and case studies that bridge food science with nutrition and public health are particularly encouraged.
Prof. Dr. Pawel Glibowski
Guest Editor
Manuscript Submission Information
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Keywords
- food processing
- nutritional quality
- nutrient bioavailability
- thermal and non-thermal technologies
- food matrix
- functional foods
- food preservation
- processing-induced nutrient loss
- emerging food technologies
- dietary impact
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