Physicochemical, Sensory, and Nutritional Properties of Foods—Undesirable Changes in Food during Processing

Dear Colleagues,

To meet growing consumer demand and extend the shelf life of food, food preservation and processing, as well as the application of new technologies, are becoming increasingly important.

Food processing inevitably results in extensive chemical and physical changes that depend on the composition of food, specific processes, and the storage used. While the commercial processing of food has many advantages, major disadvantages include the degradation of the sensory properties and nutritional value of the food, as well as the formation of undesirable compounds.

The Special Issue entitled "Physicochemical, Sensory, and Nutritional Properties of Foods—Undesirable Changes in Food during Processing" covers food degradation, and different (bio)chemical, physical, and microbial actions can lead to the spoilage of foods of various degrees of processing (from minimally processed to ultra-processed foods). Therefore, the topic of the Special Issue is very broad. Topics related to the influence of processing and storage factors on product quality (colour, texture, flavour, nutrients, etc.) may also be included in this Special Issue. Advanced and innovative solutions for food processing are of particular interest.

Prof. Dr. Nela Nedić Tiban
Prof. Dr. Mirela Kopjar
Prof. Dr. Angel Gil-Izquierdo
Prof. Dr. Angel A. Carbonell-Barrachina
Guest Editors

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