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

Dear Colleagues,

Food is subjected to various treatments and processes before human consumption in order to prolong the shelf life of the raw materials, increase nutritional value, and change sensory qualities. Food contains many ingredients that are altered during processing. Some ingredients are converted to new compounds, others are lost, and others are inactivated. Production and processing include small- or large-scale industrial processes, stabilization, storage, refrigeration, freezing, bottling, canning, cooking, frying, shaping, and reforming, among others. Therefore, ultimately, the food found in shops reflects the effects of all processes, packaging, and storage. On the other hand, vegetables and fruit require minimal processes, which, however, also affect the ripening, storage, and content of biologically active compounds prior to consumption. Food processing is important as many ingredients affect health, with harmful ingredients occasionally being formed, whereas other ingredients affect the sensory profile of food.

This Special Issue concerns the processing of vegetables and root crops, fruit, dairy and eggs, oils, meats, grains, beans, pulses, nuts and seeds, marine foods, beverages, herbs and other vegetation, confectionery, and other food items. This Special Issue is designed for food scientists, technologists, food industry workers, dietitians, and nutritionists, as well as research scientists.

This Special Issue will focus not only on modern methods, technologies, and the further handling of food prior to its consumption, but also on the verification of the effects of such methods on food properties in animal or human studies.

Prof. Dr. Mariusz Szymczak
Prof. Dr. Joanna Trafialek
Guest Editors

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