Advances in Physicochemical Properties of Innovative Food Products During Processing
A special issue of Molecules (ISSN 1420-3049). This special issue belongs to the section "Food Chemistry".
Deadline for manuscript submissions: 30 June 2026 | Viewed by 457
Special Issue Editors
Interests: food properties; pretreatment; drying; roasting; osmotic enrichment; innovative technologies; fruit and vegetables; multigrain bars
Special Issues, Collections and Topics in MDPI journals
Interests: biological activity of plant material; oxidative stability of fats; polyphenols; antioxidants; structured lipids
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
This Special Issue aims to present the latest research on the impact of innovative and sustainable food processing techniques, such as pulsed electric fields, ultrasound, cold plasma, enrichment, coating, drying (including hybrid drying), fermentation, and roasting, on the physicochemical, functional, sensory, and health-promoting properties of food products. Particular emphasis is placed on the use of natural ingredients and the interactions between key food components (e.g., proteins, polysaccharides, lipids, vitamins, minerals, fiber, and antioxidants), which significantly affect the stability, structure, and functionality of food products. We welcome contributions that explore how novel processing conditions and technological strategies can be designed to meet consumer demands, improve nutritional profiles, enhance product safety, reduce energy consumption, and minimize food waste. This Special Issue encourages the submission of interdisciplinary research that combines food science, process engineering, and sustainability to guide the development of innovative food products with optimized properties and added value.
Prof. Dr. Hanna Kowalska
Dr. Mariola Kozłowska
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 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. Molecules 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 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
- innovative food processing
- pulsed electric fields
- ultrasound processing
- cold plasma
- hybrid drying
- fermentation
- physicochemical properties
- functional and sensory attributes
- natural ingredients
- food structure and stability
- nutritional value
- sustainable food systems
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