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Special Issue "Physicochemical Properties of Food"
A special issue of Molecules (ISSN 1420-3049).
Deadline for manuscript submissions: 31 January 2020.
Prof. Dr. Adam Figiel Website E-Mail
Head of the Department of Thermal Technology and Process Engineering, Institute of Agricultural Engineering, Wroclaw University of Environmental and Life Sciences, Chelmonskiego 37a, 51-630 Wroclaw, Poland
Interests: food science and technology; physicochemical properties; food processing and engineering
The editorial board of Molecules invites you to submit an article to a Special Issue entitled ‘Physicochemical Properties of Food’. Among different quality aspects of food products, physical and chemical properties together play an important role due to their significant impact on the bioactive potential and sensory attributes which influence consumer acceptance. Biological raw materials have native physicochemical properties that can be modified during processing, leading to changes in and providing the specific functions of the obtained food products. The modification of the physicochemical properties of biological materials comprises structural changes and alterations in chemical composition under the influence of external factors such as temperature, pressure and numerous treatments including microwaving, sonication or chemical fortification. All these actions effect the final physicochemical properties of food products. The most important from the scientific point of view are physical and chemical relationships within the food product occurring at the molecular level. The explanation and modeling of these relationships is crucial for the design of high-quality functional food, showing not only high nutritional value and a desired sensory profile, but also health-promoting properties. Therefore the results of research works dealing with the interactions between the physical and chemical properties of food during its preparation and storage are especially anticipated, considering the possibility of solving contemporary problems related to food and nutrition. The manuscripts submitted may be original research papers describing complete investigations or review articles highlighting recent achievements regarding the modification of the physicochemical properties of food products.
Prof. Dr. Adam Figiel
Dr. Anna Michalska
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 papers will be 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 1800 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.
- Chemical composition
- Functional compounds
- Water activity
- Sorption isotherms
- Electric properties