The Influence of Processing on Shaping the Sensory and Health-Promoting Qualities of Dried, Baked, or Roasted Foods

Dear Colleagues,

This Special Issue aims to present the latest research on the influence of various pre-treatments and drying techniques on the properties of dried fruits and vegetables, especially their pro-healthy and sensory qualities.

Experts point to the diet's low consumption of fruit and vegetables as a source of fiber, vitamins, minerals, and other essential bio-components. Various snacks are gaining more and more popularity. Consumers eat snacks because they satisfy hunger quickly and do not require preparation. Many consumers are looking for products that meet their health expectations. They choose products with a “clean label”, but which exhibit appropriate sensory qualities. They are also aware of saving energy resources on a global scale.

In response to consumer expectations and global needs, the research scope of this Special Issue includes the latest solutions using pre- or post-treatment and improved drying methods, including hybrid methods, enabling the production of high-quality dried fruit and vegetable snacks towards the development of sustainable technologies. As part of the development of their production technology, thermal and non-thermal treatments are being studied which affect changes in the structure of plant tissue in the direction of increasing drying efficiency and reducing energy demand.

Osmotic enrichment as pre-treatment or final roasting with spices increases the content of desired ingredients and shapes the attractiveness of products from a health-promoting and sensory perspective.

Prof. Dr. Hanna Kowalska
Prof. Dr. Agata Marzec
Prof. Dr. Jolanta Kowalska
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.