Special Issue "The Influence of the Elaboration and Preservation Processes on the Sensory and Bioactive Characteristics of Food Products and Beverages"
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Engineering and Technology".
Deadline for manuscript submissions: 20 April 2023 | Viewed by 768
Special Issue Editors
Interests: food quality and traceability; specifically on the characterization of sensory; bioactive compounds of different food matrixes using several techniques (e.g., GC-MS/GC-FID, UHPLC-HRMS and EA(GC)-C-IRMS)
Special Issues, Collections and Topics in MDPI journals
Interests: alcoholic beverages; volatile; phenolic; chromatographic techniques
Special Issues, Collections and Topics in MDPI journals
Interests: bioactive compounds; anthocyanins; phenolic compounds; food quality; organic acids; antioxidants; pigmented orange; rootstocks; harvesting period; HPLC; fresh garlic; black garlic; polyphenols; organosulfur compounds; simulated in vitro digestion; bioaccessibility; deficit irrigation; plastic tunnels; blueberry; crop evapotranspiration; water stress; color; mango polyphenols; fecal fermentation; degradation products; catabolic pathway; black onion; fresh onion; simulated digestion; in vitro digestion; flavonoids; phenolic acids; antioxidant activity; derived products; microbial metabolites
Interests: bioactive compounds in food; polyphenols; organosulfur compounds; LC-MS and GC-MS techniques; metabolomics; bioavailability; bioactivity; effect of processing on bioactive compounds
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
The processing and preservation of food and beverages have an important impact on their sensory and bioactive properties. In this sense, research with deeper knowledge of the mechanisms and the changes provided by those factors on the final quality of food products and beverages are encouraged. Hot topics are considered novel elaboration and preservation techniques and their impact on quality characteristics.
Moreover, all those factors influence consumer acceptance and, therefore, manuscripts related to food consumption, food choice and food perception are also welcome.
This Special Issue welcomes manuscripts on i) the characterization of phytochemicals in food products and beverages; ii) studies related to sensory characteristics of food and beverages; iii) elaboration processes, food perceptions and consumer behavior; iv) the impact of new study techniques on the quality of food products and beverages; and v) preservation techniques and impact on sensory and bioactive properties.
Prof. Dr. José Manuel Moreno-Rojas
Dr. Raquel Rodríguez Solana
Dr. José Luis Ordóñez
Dr. Gema Pereira Caro
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 2400 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
- sensory properties
- antioxidants properties
- polyphenols
- analytical techniques
- consumers behavior shelf life
- packaging
- food choices
- sensory analysis
- preservation treatments
Planned Papers
The below list represents only planned manuscripts. Some of these manuscripts have not been received by the Editorial Office yet. Papers submitted to MDPI journals are subject to peer-review.
- food processing
- sensory properties
- antioxidants properties
- polyphenols
- analytical techniques
- consumers behavior shelf life
- packaging
- food choices
- sensory analysis
- preservation treatments
