Food Processing and Food Chemistry: Principles, Methodology, and Applications

Dear Colleagues,

Proteins, fats, and carbohydrates are important elements in plant and animal raw materials. These raw materials, such as eggs, milk, meat, cereals, beans, vegetables, fruits, and microorganisms, can be processed into food. Food processing and food chemistry research are two very important fields in the food industry aimed at improving the quality of food. Preserving their nutritional value and enhancing their sensory attributes, food processing encompasses a wide range of technologies for transforming raw materials into food products. The utilization of food processing techniques enables the extension of food shelf life and enhances nutritional value, the comprehensive approach of which encompasses various aspects, such as food composition, formulations, manufacturing, quality, packaging, preservation, allergies, authentication, and fermentation. On the other hand, food chemistry delves into the chemical composition and reactions that occur during food production, storage, and consumption.

Creating healthier, tastier, and safer food is crucial in the food industry. For over a decade, significant progress has been made in the application of food processing and food chemistry research. Innovations in food processing techniques have resulted in not only safer and more convenient food products but also the preservation of their nutritional value and sensory attributes. In addition, food chemistry research has contributed to the development of functional foods enriched with antioxidants, probiotics, and other health-promoting compounds. These advancements have driven innovation in the food industry and have provided the public with safer and more diverse food choices.

For this Special Issue, "Food Processing and Food Chemistry: Principles, Methodology, and Applications", high-quality research papers focusing on food processing and/or food chemistry are welcomed for submission. Topics of interest include the following:

• Food processing for dairy, egg, meat, vegetables, microorganism, bean, and cereals;
• Novel food processing technologies;
• Food safety and food quality assessment;
• Food packaging and storage;
• Food composition analysis;
• Food analysis methods;
• Evaluation of food authentication, quality, and safety;
• Analysis and identification of food allergens;
• Enzymes used in food processing.

Prof. Dr. Jung-Feng Hsieh
Dr. Yongcheol Lee
Dr. Damla Dag
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 250 words) can be sent to the Editorial Office for assessment.

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.