Special Issue "Food Processing: Chemical Composition, Sensory Quality, and Xenobiotic Evaluation"
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Engineering and Technology".
Deadline for manuscript submissions: 31 March 2021.
Special Issue Editors
Interests: fruit; pesticides; fruit quality; agricultural science; postharvest; processing

Interests: food safety; food authentication; biomimetic analytical techniques (e-nose, e-tongue)
Special Issue Information
Dear Colleagues,
Processing can affect both the quality and safety of foods and beverages. The technological process can be applied to raw food materials to obtain edible foods, increase shelf life, or modify foods’ structure to obtain new products. Processing influences foods’ chemical composition as well as the bioavailability and bioaccessibility of nutrients and active compounds, modifying their nutritional and safety properties.
This Special Issue aims to collect relevant papers in the field of conventional and innovative food transformation processes focused on the chemical changes produced in the quality, composition, and safety aspects. Newly formed flavor, nutraceutical, or toxic substances, as well as advanced analytical techniques, are of particular interest.
Articles dealing with the chemical characterization of food for industrial processing will also be considered.
Prof. Dr. Alberto Angioni
Assoc. Pro Mariateresa Russo
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 papers will be 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 monthly 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 2000 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
- foods’ process-induced changes
- food chemical composition
- xenobiotics
- nutritional properties
- advanced analytical techniques
- aroma
- newly formed nutraceuticals
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.
Title: 1. Effect of the salting out process on the nutraceutical composition of Liza ramada and Mugil cephalus fresh roe during bottarga processing.
Authors: Francesco Corrias; Alberto Angioni
Affiliation: University of Cagliari.
Title: Influence of different ageing technologies on the volatile profile composition of Carignano CV red wine, in Sardinia.
Authors: Alberto Angioni
Affiliation: University of Cagliari
Title: Effect of high hydrostatic pressure (HHP) processing on the shelf-life and chemical composition of fresh sea urchin gonads
Authors: Valentina Coroneo; Alberto Angioni
Affiliation: University of Cagliari
Title: Impact of the industrial processing of Solanum lycopersicum on pesticide residues amounts by QuEChERS – UHPLC-MS/MS analysis
Authors: Alberto Angioni
Affiliation: University of Cagliari
Title: Opening studies on the chemical reaction in food between oxysterols/oxyphytosterols and proteins
Authors: Gianni Sagratini; Michael Hellwig
Affiliation: FH Vorarlberg University of Applied Sciences.
Title: Characterization of local products for industrial use: the case of local potato cultivars analysed by untargeted and targeted methodologies
Authors: Luisa Mannina
Affiliation: University of Sapienza