Food Processing and Preservation

Dear Colleagues,

Natural food products are complex mixtures of vitamins, phenolic compounds, organic acids, sugars, proteins, lipids, minerals, fibers, and antioxidant compounds. Before products can be commercialized, they have to be processed and preserved for food-ready meals and/or extracted for natural food ingredients. However, increasing the shelf life of natural food products without compromising the compounds is still critical and challenging. Different food-processing methods can be used for this purpose; nevertheless, many food ingredients and products are well known to be sensitive and vulnerable to chemical, physical, and microbiological changes. In recent years, the techniques to combat spoilages and increase the shelf life have been extensively investigated. Scientific advancements and progresses are contributing to the evolution of existing technologies and innovation of new ones. This Topic on “Food Processing and Preservation” intends to present innovative solutions and integrated approaches to preserve natural food products. The main topics are related to advances in food processing and preservation, emerging technologies, green and innovative techniques in food processing, and consumer acceptance, and it is crucial that the nutritional, chemical, physical, and quality properties of food products be encompassed within. Therefore, we cordially invite authors to contribute original research articles and reviews.

Dr. Ângela Fernandes
Dr. Eliana Pereira
Topic Editors