Effect of Cooking and Processing Methods on the Bioactivities and Nutrition of Food Products
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Engineering and Technology".
Deadline for manuscript submissions: 10 May 2026 | Viewed by 17
Special Issue Editors
Interests: oils; fat technology; food processing
Special Issue Information
Dear Colleagues,
The impact of cooking and processing methods on the bioactivities and nutrition of food products is a complex and multifaceted topic that has garnered significant attention in recent years. Processing techniques, such as canning, freezing, drying, fermentation, baking, and meat processing, significantly alter the chemical compositions, nutritional values, and bioactive properties of foods. In addition to these general processing methods, specific cooking techniques can also influence the bioactivity and nutrition level of foods. For example, boiling and steaming can leach water-soluble nutrients into the cooking water, while roasting and grilling may promote the formation of carcinogenic compounds through high-temperature exposure.
In conclusion, the effect of cooking and processing methods on the bioactivities and nutrition of food products is profound. Understanding these effects is crucial for developing healthy and nutritious food products that meet consumer demands while ensuring safety and quality. Future research should focus on identifying optimal processing and cooking methods that maximize the retention of beneficial nutrients and bioactive compounds in foods. This Special Issue of Foods will focus on the areas of research discussed above. We invite the submission of original review/research articles concerned with novel ideas/concepts related to this topic.
Dr. Klara Kraljić
Prof. Dr. Dubravka Škevin
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 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
- food processing
- cooking methods
- drying
- freezing
- baking
- cooking
- nutrient retention
- no/thermal treatment
- food quality
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