Effects of Processing Technologies on the Physicochemical and Sensory Properties 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: 29 September 2026 | Viewed by 188
Special Issue Editor
Interests: chemical food safety; food microstructure; computer vision applied to food analysis; formation and mitigation of harmful maillard reaction products (HMRPs)
Special Issue Information
Dear Colleagues,
Foods are complex matrices that can be significantly modified through processing at various levels, ensuring both safety and quality. Consumer acceptance is a key consideration in this context. The global food industry is currently navigating a transformative era, driven by the dual demand for enhanced nutritional profiles and superior sensory experiences. The connection between raw ingredients and high-quality final products lies in processing technology. Whether through traditional thermal methods or cutting-edge non-thermal innovations, the way we process food fundamentally dictates its structural integrity, chemical composition, and consumer appeal.
We are pleased to invite you to contribute original research or comprehensive review articles to this Special Issue of Foods. The goal of this collection is to explore the intricate relationship between processing parameters and the resulting food matrices, as well as their impact on sensory quality. We aim to highlight how both traditional and emerging technologies—such as high-pressure processing (HPP), ultrasound, pulsed electric fields (PEF), cold plasma, and advanced extrusion—affect the bioavailability of nutrients, the stability of bioactive compounds, and the complex interplay of flavour, texture, and colour.
Topics of interest include, but are not limited to, the following:
- The impact of innovative processing techniques (non-thermal, electromagnetic, mechanical) on food microstructure.
- Changes in physicochemical properties and shelf-life stability during processing and storage.
- Sensory perception and consumer acceptance of processed functional foods.
- Optimization of processing parameters to preserve thermolabile compounds and antioxidants.
- The interaction between processing technologies and food matrix components (proteins, lipids, and carbohydrates).
- Novel approaches in green processing and sustainable food manufacturing.
By gathering high-quality, peer-reviewed manuscripts, this Special Issue seeks to provide a roadmap for the future of food manufacturing—one where technological efficiency meets sensory quality excellence and nutritional density. Join us in shaping the future of food science. We look forward to receiving your innovative contributions!
Prof. Dr. Franco Pedreschi
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 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 technologies
- physical properties
- chemical properties
- physicochemical properties
- sensory properties
- processing parameters
- emerging technologies
- non-thermal technologies
- thermal technologies
- processed foods
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