Food Processing and Ingredient Analysis
A special issue of Processes (ISSN 2227-9717). This special issue belongs to the section "Food Process Engineering".
Deadline for manuscript submissions: 31 October 2025 | Viewed by 377
Special Issue Editors
Interests: food science and technology; food proteins; alternative proteins; food processing; meat analogue; bioactive peptides
Interests: biochemistry of food proteins and enzymes; technology of meat; poultry and fish products; agricultural by-product utilization; food packaging and biomaterials
Special Issues, Collections and Topics in MDPI journals
Interests: muscle chemistry and processing; food microstructure–digestion relationship; in vitro digestion of foods; alternate proteins; plant proteins; kiwifruit and protein digestion; food matrix; natural food preservatives
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Recent investments and the launch of innovative products by prominent manufacturers have driven substantial global demand for modernized food items. Nonetheless, significant obstacles continue to limit business expansion and consumer affordability. To address these challenges, researchers are investigating alternate food sources and creating new functional components using advanced methodologies, including biotransformation, enzymatic processes, innovative processing techniques, and precise fermentation, suggesting their potential to enhance personalized health benefits, such as boosting immune function, reducing inflammation, mitigating cancer risk, and supporting gut health. The growing body of research reinforces the importance of food sustainability and security, highlighting their crucial role in addressing future global health and environmental challenges.
This Special Issue, titled “Food Processing and Ingredient Analysis”, invites high-quality submissions that emphasize new procedures and the development of functional ingredients, together with the analysis of their characteristics and bioactivities.
Topics include, but are not limited to, the following:
- Innovative processes for functional ingredients and alternative foods.
- Functional ingredients analysis and bioactivity determination.
- Application of functional ingredients in food and related products.
We look forward to your submissions.
Dr. Suphat Phongthai
Dr. Saroat Rawdkuen
Dr. Lovedeep Kaur
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
- novel food processing
- innovative processes
- functional ingredients and foods
- ingredient analysis and stability
- bioactive compounds
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