Food Processing and Human Health: Impact on Nutritional, Safety, and Organoleptic Properties of Foods
A special issue of Processes (ISSN 2227-9717). This special issue belongs to the section "Food Process Engineering".
Deadline for manuscript submissions: closed (15 May 2023) | Viewed by 16398
Special Issue Editors
Interests: bioresources; seaweeds; food safety and processing; functional products; bioactivities; green technologies
Special Issues, Collections and Topics in MDPI journals
Interests: medicinal and aromatic plants; seaweeds; secondary metabolites; bioactivities; green extraction processes; nanotechnology
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Food processing allows safely preserving and packaging foods, increasing shelf-life, and destroying or eliminating naturally occurring toxins, chemical contaminants, and antinutritive factors. Furthermore, it can reduce restrictions to the consumption of what is produced locally or seasonally. In this way, food processing greatly extends food availability and accessibility, increasing food choice and contributing to a more varied diet, which can provide all the nutrients required for good health. An unbalanced diet may lead to the progression and development of human diseases. These include metabolic and inflammatory disorders, cancer, and depression and can impact infant health and longevity. Food processing is a crucial factor determining the amount and type of nutrients and antinutrients affecting health. For example, food processing is usually related to the Maillard reaction that generates advanced glycation end products (AGEs). Alternatively, high-fermented foods are linked to increased microbiota diversity and decreased inflammatory markers. While the benefits are numerous, processing can also be detrimental, affecting foods’ nutritional quality, causing chemical changes that result in toxic or antinutritive factors.
This Special Issue aims to highlight the current progress in food design and processing and its potential effects on food quality and human health. In addition, strategies for improving the nutritional value of foods, food wastes, and food losses from current or future food manufacturing processes are welcomed. Moreover, analytical advances related to the analysis of food, biotransformation of food ingredients and the identification of the most interesting microbial metabolites obtained from dietary precursors are appreciated.
In this perspective, the contribution of original research manuscripts or relevant critical review articles in this scientific field is welcome and essential for the current issue.
Dr. Cristina Soares
Dr. Clara Grosso
Guest Editors
Manuscript Submission Information
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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.
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Keywords
- food processing
- food design
- fermentation
- gut microbiome
- roasting
- Maillard reaction
- personalized nutrition
- food wastes
- food losses
- byproducts
- analytical methods
- safety
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