Special Issue "Effect of Processing on Sensory Quality and Bioactive Components in Food Products"
Deadline for manuscript submissions: closed (25 May 2023) | Viewed by 27200
Interests: food processing; citrus; aroma; antioxidants; organic; sensory quality; bioactive components
Interests: food processing; nuts; volatile; antioxidants; organic; sensory quality; bioactive components; chromatography
Special Issues, Collections and Topics in MDPI journals
In order to obtain quality food products, we need to control them from their origin. This ranges from the crops themselves, to the reception of raw materials at the factory. The effect of industrial processing on the final quality of the food is an essential factor that can guarantee its acceptance for sale, thus avoiding the losses that a rejected or withdrawn product could cause a company. In addition, preserving the integrity of the bioactive ingredients during food processing is a challenge of the agri-food industry. Finally, sensory analysis in the food industry is recognized as one of the most important ways to ensure consumer acceptance of the food.
This Special Issue focuses on the effect of thermal and non-thermal treatment on shelf-life, key bioactive compound changes (flavonoids and non-flavonoids), enzymatic antioxidant systems, and non-enzymatic antioxidant systems of fruit, vegetables and meat-based products.
Dr. Antonio José Pérez-López
Dr. Luis Noguera-Artiaga
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. Foods is an international peer-reviewed open access semimonthly 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 2900 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.
- food processing
- bioactive ingredients
- food quality