Development and Exploration of Salt-Reduction Strategies in Processed 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 July 2026 | Viewed by 40
Special Issue Editors
Interests: surimi; food processing; protein; gel properties
Interests: food colloid science; marine-based engineered food fabrication
Interests: food chemistry; gel properties; food colloid science
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
High-salt diets pose significant risks to public health, making salt reduction in processed foods a global priority. Processed Foods are widely consumed but typically high in sodium, creating an urgent need for effective salt reduction strategies. This Special Issue focuses on the development and exploration of innovative approaches to reduce salt content in these products while maintaining their sensory quality, texture, and shelf life. Key topics include the application of salt substitutes (e.g., potassium chloride, amino acid derivatives), flavor enhancement technologies, structural modification of emulsions, and optimization of processing parameters. Studies presented here address technical challenges such as taste loss, texture deterioration, and microbial stability associated with salt reduction. The collected research provides valuable insights for food manufacturers, researchers, and policymakers, contributing to the development of healthier processed products that meet consumer demands and public health objectives.
Dr. Ce Wang
Dr. Bin Lai
Dr. Jianan Yan
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
- salt reduction
- processed products
- sensory quality
- processing technology
- texture property
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