Effects of Processing Operations on Physicochemical Properties, Quality Formation and Nutritional Function 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: 31 December 2025 | Viewed by 12
Special Issue Editor
Special Issue Information
Dear Colleagues,
We invite submissions for a Special Issue of Foods, entitled "Effects of Processing Operations on Physicochemical Properties, Quality Formation and Nutritional Function of Food Products".
Food processing significantly impacts product characteristics, safety, and health value. For this Special Issue, we seek original research and reviews elucidating how conventional and emerging technologies (thermal, non-thermal, fermentation, etc.) influence the following:
- Physicochemical properties (texture, structure, stability, and functionality);
- Quality attributes (sensory, shelf-life, and safety);
- Nutritional and bioactive compound retention, bioavailability, and functionality.
We encourage studies addressing mechanistic insights, optimization strategies, and novel processing impacts on diverse food matrices. Submissions advancing sustainable, health-focused processing are welcome.
Dr. Chun-Sen Wu
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 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
- physicochemical properties
- quality formation
- nutrition function
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