Culinary and Technological Processes Effects in Plant Bioactive Compounds

Dear Colleagues,

In recent years, the appearance of plant foods origin obtained by new technological or culinary approaches has rapidly increased in many countries, providing new sources of nutrients and bioactive compounds responsible for several positive effects of functional foods on health. However, the production process can negatively affect the quality of the food product since the majority of these bioactive compounds are thermolabile, or susceptible to degradation, which has an important impact on the final quality of the product.

It is important that food scientists concentrate their efforts on designing sustainable acceptable technologies (combining advanced and conventional food technologies) to preserve these nutritional and bioactive compounds to answer industry questions and to satisfy consumer interests.

This Special Issue deals with culinary and technological aspects, which has a great impact on the profile of the nutritional and biologically bioactive compounds in the final food product quality. It also deals with new technological approaches and current culinary techniques, which affect biological mechanisms. Furthermore, variation for several quality parameters in plant foods such as legumes, cereals, and wild plants, among others, can are of further interest for this Special Issue, and consequently new strategies could be easily implemented to increase the final quality of these food products with positive effects for human health.

This Special Issue of Foods will address the study of different culinary or technological food process can modify or transform the different bioactive compounds present in plant foods (vegetables, fruits, and legumes, among others) evaluating the composition of different bioactive compounds present in these foods and food products before and after processing, their intake, potential health effects, and potential reduction of diseases risks, along with effects on disease biomarkers.

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• Culinary and technological plant food processing 
• Nutritional value and bioactive compounds in plant foods processed 
• New technological and culinary approaches to increase plant food quality 
• Effects of processing on disease biomarkers 
• Functional and biological properties after processing 
• Scientific human evidence of potential health claims 
• Potential reduction of disease risks 
• Effects of processing on disease biomarkers