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Processes
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Physicochemical, Thermal, Sensorial, Nutritional, and Flow Properties During Food Processes
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Physicochemical, Thermal, Sensorial, Nutritional, and Flow Properties During Food Processes

A special issue of Processes (ISSN 2227-9717). This special issue belongs to the section "Food Process Engineering".

Deadline for manuscript submissions: 25 October 2025 | Viewed by 2121

Special Issue Editors

Dr. Hayat Bourekoua

E-Mail Website
Guest Editor
Institut de la Nutrition, de l’Alimentation et des Technologies Agro-Alimentaires (I.N.A.T.A-A.), Université Constantine 1 Frères Mentouri, Route de Ain El-Bey 25000, Algeria
Interests: bakery products; experimental designs; optimization; gluten-free products; formulation; fermentation process; functional food
Dr. Imène Felfoul

E-Mail Website
Guest Editor
Laboratoire Analyses, Valorisation et Sécurité des Aliments (LAVASA), Ecole Nationale d'Ingénieurs de Sfax, Université de Sfax, Sfax, Tunisia
Interests: milk; dairy products; fouling, camels; camel milk; coagulation process; heat treatment; spectroscopy techniques; enzymatic extraction; gluten free products; mixture design
Prof. Dr. Ana María Calderón De la Barca

E-Mail Website
Guest Editor
Coordinación de Nutrición, Centro de Investigación en Alimentación y Desarrollo A.C., Hermosillo 83304, Mexico
Interests: plant food; phytochemistry; cereal science; bioactive compounds; crop food products; food science and technology; nutrition and dietetics
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Food processing is crucial in protecting food products from alteration while also shaping their novel physicochemical and textural features. Operations such as dehydration, heat treatment, extrusion, encapsulation, and crystallization are involved. The physicochemical, thermal, flow, and sensory characteristics of foods play a significant role in determining the quality of the end products. Precise measurement of these attributes is prominent for both design and quality assurance. Every single type of food requires a unique set of characteristics. Consequently, ensuring a wide diversity of foods while maintaining their safety and unique sensory and nutritional characteristics to meet consumer demand implies strict and consistent food processing. This Special Issue explores “Physicochemical, Thermal, Sensory, Nutritional, and Flow Properties of Foods During Food Processes” and examines changes in the physicochemical, thermal, sensorial, nutritional, and rheological properties of foods during processing. The topics covered include, but are not limited to, the following:

  • Changes in food properties during crystallization, cooking, and fermentation processes, with regard to their impact on the final product quality.
  • Enhancing food quality, safety, and nutritional value with encapsulated extracts containing bioactive compounds from plants and microorganisms.
  • Modeling approaches to determine heat and thermal food properties.

Food formulation and processing strategies for better textural, sensory, and flow properties.

Dr. Hayat Bourekoua
Dr. Imène Felfoul
Prof. Dr. Ana María Calderón De la Barca
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. Processes is an international peer-reviewed open access monthly 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 2400 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
  • physicochemical features
  • thermal behavior
  • sensory properties
  • nutritional characteristics

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Further information on MDPI's Special Issue policies can be found here.

Published Papers (2 papers)

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Research

23 pages, 2105 KB  
Article
Impact of Sourdoughs, Enzymes, and Their Combinations on Gluten-Based Bread Quality
by Djihane Faten Yahia, Hayat Bourekoua, Awatif Fetouhi, Monika Wójcik, Agnieszka Wójtowicz, Marcin Mitrus, El Hocine Siar and Renata Różyło
Processes 2025, 13(9), 2796; https://doi.org/10.3390/pr13092796 - 1 Sep 2025
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Abstract
The study investigates the impact of sourdoughs made with different flours (white wheat, wholemeal wheat, and barley) and specific enzymes (laccase, lipase, and hemicellulase) on the technological properties of gluten-based wheat breads, thereby exploring the combined role of sourdough and enzymes. Three levels [...] Read more.
The study investigates the impact of sourdoughs made with different flours (white wheat, wholemeal wheat, and barley) and specific enzymes (laccase, lipase, and hemicellulase) on the technological properties of gluten-based wheat breads, thereby exploring the combined role of sourdough and enzymes. Three levels of each sourdough (20, 30, and 40%) were tested, and the optimal level was then used to evaluate the impact of individual and combined enzyme treatment. Pasting properties and FT-IR analyses of the flours were evaluated. White wheat flour displayed the highest peak viscosity (353.50 mPas) and final viscosity (526.50 mPas). β-sheet structures predominated in all samples, although they were most prevalent in wholemeal wheat flour (51%) as opposed to white wheat flour (47%) and barley (47%). Sourdough breads exhibited better texture and moisture retention at 40% inclusion than at other levels. After 72 h, white wheat sourdough maintained the highest specific volume (3.71 cm3/g), while barley sourdough retained the most moisture (38.83%) and the lowest chewiness and hardness results, suggesting better softness and crumb retention. Whereas for enzyme treatment, they had different effects. White wheat and wholemeal wheat sourdough breads treated with enzymes had decreased hardness, chewiness, and gumminess; barley sourdough breads with enzymes were negatively affected by the texture. Correlations and multivariate analysis reveal that bread texture is strongly influenced by the type of sourdough and enzymatic treatment. Higher doses of laccase or hemicellulase improve softness in wholemeal-based sourdough bread, while excessive lipase leads to a firmer and less pleasant crumb. Full article
(This article belongs to the Special Issue Physicochemical, Thermal, Sensorial, Nutritional, and Flow Properties During Food Processes)
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12 pages, 1174 KB  
Article
Production and Characterization of Camel Milk Cheese Made Using Chicken Gizzard Inner Lining Extract as Coagulant
by Amel Sboui, Imen Fguiri, Abir Omrani, Abir Rahali, Mohamed Dbara and Touhami Khorchani
Processes 2025, 13(2), 519; https://doi.org/10.3390/pr13020519 - 13 Feb 2025
Cited by 1 | Viewed by 1064
Abstract
The process of camel milk’s transformation into cheese is a delicate operation due to various difficulties in achieving coagulation. This study investigates the processing challenges of camel milk in the production of camel milk cheese using chicken gizzard inner lining extract (CGLE) as [...] Read more.
The process of camel milk’s transformation into cheese is a delicate operation due to various difficulties in achieving coagulation. This study investigates the processing challenges of camel milk in the production of camel milk cheese using chicken gizzard inner lining extract (CGLE) as a coagulant. The crude extract presents an extraction yield of 55.05 ± 1.8% and a pH = 4.40 ± 0.05. The optimal coagulation conditions were pH 5 and temperature 45 °C. A fresh camel milk cheese was produced using CGLE and characterized as CME. The cheese yield of the CME was 26.88 ± 0.42%, which was higher than that obtained with chymosin (CC) at 12.66 ± 0.12%. The pH and acidity were 5.29 ± 0.09 and 56.25 ± 1.25°D. The gross composition of camel cheese (CME) was determined in comparison to (CC) fat (13.50 ± 2.82%), proteins (11.61 ± 0.19%), and dry matter (38.85 ± 1.22%). The sensory analysis demonstrated significant differences (p < 0.05) between the CME and CC in terms of white color, acidic taste, and consistency. Therefore, CME presents an overall acceptability in comparison to the control. The chicken gizzard inner lining extract could be used as an efficient coagulant for the production of fresh camel cheese. Full article
(This article belongs to the Special Issue Physicochemical, Thermal, Sensorial, Nutritional, and Flow Properties During Food Processes)
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