Innovative Food Processing Influence on Food Quality Attributes, Antioxidant Activity, and Safety
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Quality and Safety".
Deadline for manuscript submissions: 20 October 2026 | Viewed by 947
Special Issue Editors
Interests: high pressure processing; innovative methods of food preservation; juices production; bioactive compounds; functional foods; HS-SPME GC-MS; HPLC analysis
Special Issues, Collections and Topics in MDPI journals
Interests: sustainable food production; food quality and safety; food processing and preservation technology; nutraceuticals; food for health; novel food products
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
In response to growing consumer demands for more sustainable food production, manufacturers, researchers, and other related stakeholders are working to meet these requirements. Today, there is a growing number of publications examining the impact of modern techniques on food shelf life and properties. Food producers are also paying attention to the effects of processing techniques on the environment.
Following these trends, in this Special Issue, we encourage all the related researchers and stakeholders to submit manuscripts on the broadly understood impact of processing on the food quality attributes. We welcome reports analyzing optimal food processing parameters, examining the formation of rheology, texture, or organoleptic properties, as well as changes in the profile of volatile compounds or basic nutritional values. Relevant publications will focus on the impact of thermal and non-thermal processes on polyphenolic compounds and the antioxidant activity of food. We specifically invite contributions of work related to long-term effects of processed foods extending product shelf life, convenience, enhanced food safety, consumerism, and standardized green/sustainable productions. In addition, the submission will cover various aspects of sustainable food production and their impact on consumers' health and overall well-being.
Dr. Bartosz Kruszewski
Prof. Dr. Rajeev Bhat
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.
Keywords
- processing optimization
- thermal and non-thermal methods
- nutritional value
- organoleptic properties
- rheology and texture
- volatile compounds profile
- storage studies
- shelf life
- polyphenolic compounds
- consumerism
- socio-economic impacts
- sustainable food production
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