Processing Methods in Plant-Based Foods
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Engineering and Technology".
Deadline for manuscript submissions: 10 March 2026 | Viewed by 10
Special Issue Editor
Special Issue Information
Dear Colleagues,
Current dietary recommendations state that plant-based foods should make up a significant portion of individuals’ daily diet. This is due to their richness in bioactive compounds that can help protect the human body against diet-related diseases, as well as the lower environmental impact associated with their production compared to that of animal-based foods. However, to fully harness the health potential of plant-based foods, it is essential that we develop modern processing techniques that minimize the loss of bioactive compounds and enhance their concentration in the final products. These methods must enable the creation of food products that meet consumer expectations while also aligning with the principles of sustainable development.
We therefore invite you to submit your manuscripts to this Special Issue of Foods (IF = 5.1), titled “Processing Methods in Plant-Based Foods”. This Special Issue will publish high-quality original research articles, reviews, and short communications covering topics such as the following:
- The design and optimization of innovative processing technologies for plant-based foods, based on mechanical, thermal, diffusion, biochemical, or microbiological processes;
- The influence of processing conditions on the physicochemical properties, sensory quality, nutritional value, and microbiological safety of plant-based foods;
- The impact of innovative storage technologies on the safety and nutritional value of plant-based foods;
- Approaches to sustainable food production and environmentally responsible processing methods.
Dr. Tomasz Piechowiak
Guest Editor
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. Foods 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 2900 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
- antioxidants
- bioactive compounds
- food biochemistry
- food engineering
- food microbiology
- food preservation
- food shelf-life
- physical properties
- sensory properties
- sustainable food production
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