Nutritional Properties, Sensory Profile and Bioactive Components of Food, 3rd Edition
A special issue of Molecules (ISSN 1420-3049). This special issue belongs to the section "Food Chemistry".
Deadline for manuscript submissions: 28 February 2026 | Viewed by 2049
Special Issue Editors
Interests: functional foods; physicochemical properties of foods; food analysis; food processing; food quality
Special Issues, Collections and Topics in MDPI journals
Interests: functional foods; physicochemical properties of foods; food analysis; food processing; food quality
Special Issue Information
Dear Colleagues,
Throughout recent decades, there has been an increased focus on describing the composition and nutritional value of foods, also supported by the study of their sensory profiles. This can be seen to stem from the notably increasing demand by consumers for foods that go beyond nutritional needs to promote well-being, reduce disease and increase lifespan.
Epidemiological studies have shown a correlation between the increased consumption of some specific foods and the reduced risks of chronic diseases, such as cancer, cardiovascular diseases and age-related functional decline. These health-beneficial effects are thought to be related to macronutrients, micronutrients and bioactive compounds and the potential health benefits linked to the numerous phytochemicals present in different food sources, which appear to be responsible for preventing many diseases and infections, are well known.
Furthermore, the sensory properties of food such as color, appearance and flavor (the last being given by smell, taste and texture) are extremely important not only to consumers, but also to producers, as they directly relate to product quality and end-user acceptance. The increasing demand for more attractive, tasty and healthy food can lead to the development of value-added products in the food sector. Nowadays, it is important to deepen our knowledge of food quality, phytochemical composition and marketability to meet the demand of consumers, producers and retailers.
This Special Issue aims to further underline current developments in all fields that are connected to the bioactive constituents of food, as well as their nutritional and sensory characteristics.
Dr. Aldona Sobota
Dr. Grażyna Cacak-Pietrzak
Guest Editors
Manuscript Submission Information
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Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2700 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 analysis
- bioactive compounds
- sensory characteristics
- food composition
- functional food ingredients
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