Advances in Physicochemical Properties of Innovative Food Products During Processing

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

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