Chemistry of Food: From Molecules to Processing
A special issue of Molecules (ISSN 1420-3049). This special issue belongs to the section "Food Chemistry".
Deadline for manuscript submissions: 31 May 2024 | Viewed by 755
Special Issue Editors
Interests: agricultural product storage and processing; food quality and safety; phenolic metabolism; rapid non-destructive testing, multi-spectral imaging technology
Interests: food green processing techniques; food texture and nutrition qualities; bioactive compounds; antioxidant activity; polysaccharide structure; food byproducts
Special Issue Information
Dear colleagues,
Food processing often leads to chemical reactions among food compositions. These chemical changes will improve the sensory properties, nutritional qualities and functional features of food products, enrich the food categories and prolong the shelf life. However, the loss of nutritional and sensory qualities always occurs along with some inappropriate processing and manufacture. Even some harmful chemicals will be produced and bring food safety issues. The effects on food qualities are related to the food materials, processing methods, pretreatment techniques and preservation conditions. With the development of green chemistry and the growth of consumers’ interest in nutritional and healthy food, relationship between food chemistry and food processing are of increasing interest for the scientific community. The special issue entitled ‘Chemistry of Food: from Molecules to Processing’, is focused on the newest trends in food chemistry of processing research area. Research articles and reviews dealing with various fundamental and applied aspects related the chemical changes during food processing and their impacts on the food qualities are encouraged. In terms of dissemination, this Special Issue is aiming to provide some guidelines for good practice and reporting in food processing and food chemistry areas, but are not limited to:
- effective preservation of nutritional compounds;
- food flavor chemistry during processing;
- enrichment and utilization of bioactive compounds;
- reaction mechanism of chemicals in food processing.
Prof. Dr. Changhong Liu
Dr. Hui Liu
Guest Editors
Dr. Qiang Zhang
Guest Editor Assistant
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
- food processing
- volatile components
- molecular reaction mechanism
- nutritional composition
- harmful substances
- bioactive compounds
