The Effect of Processing Technologies on the Physicochemical and Sensory Properties of Foods

Dear Colleagues,

Food processing generally implies the transformation of perishable raw food materials into final highly valued products. Due to their extremely complex composition, foods may undergo various changes during processing, all of which can affect both the physicochemical and sensory properties of the derived products, including their final acceptance. In addition, the physicochemical and sensory properties of foods need to be considered during processing, handling and storage. It is therefore essential to understand how food processing methods can alter the physicochemical and sensory properties of foods and induce both desirable and undesirable changes in nutritional content, texture, colour, flavour and other similar characteristics. Food processing and equipment design also requires knowledge of the food’s basic physicochemical properties, which is not always predictable by models due to its structural complexity. In this context, there is a need for more accurate data on the physicochemical and sensory properties of food matrices to enable the design and simulation of processes. These properties are also critical during novel product development and shelf-life estimation.

In this Special Issue, we welcome manuscripts related to the effects of processing on the quality characteristics of foods, especially their physicochemical and sensory properties.

Dr. Andriana Lazou
Dr. Maria C. Giannakourou
Guest Editors

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 250 words) can be sent to the Editorial Office for assessment.

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.