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Editorial Board Members’ Collection Series in “Novel Food Processing Technology...
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Editorial Board Members’ Collection Series in “Novel Food Processing Technology and Their Development in New Products”

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Engineering and Technology".

Deadline for manuscript submissions: closed (31 October 2023) | Viewed by 3272

Special Issue Editors

Prof. Dr. Jihong Wu

E-Mail Website
Guest Editor
College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
Interests: flavour chemistry; emerging technologies of fruit and vegetable processing; sensory and quality evaluation
Special Issues, Collections and Topics in MDPI journals
Dr. Malik Altaf Hussain

E-Mail Website
Guest Editor
Agriculture and Food Sciences Discipline, School of Science, Western Sydney University, Sydney, Australia
Interests: food innovation; novel foods; alternative protein sources; food nutrition and health; food security
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

In recent years, novel processing technologies have been developed due to the increasing consumer demand for healthy, delicious and nutritional foods. Many novel technologies, such as high hydrostatic pressure and pulsed electric fields, have attracted the attention of food manufacturers, due to their minor effects on food quality, compared with conventional thermal processing. In-depth research on these new technologies and their applications in novel foods is of significance to the developments in food science innovations and emerging technologies.

The present Special Issue aims to provide original research or reviews in the field of a) the development of emerging technologies used in foods; b) the relationship between processing and the macro- and micro-scale structure properties of novel foods; c) the characterization of flavour quality and functional properties of novel foods; d) the evaluation of sensory quality/consumer preferences of novel foods.

Prof. Dr. Jihong Wu
Dr. Malik Hussain
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. 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.

Keywords

  • food processing
  • novel foods
  • flavour profile
  • functional properties
  • sensory evaluation
  • texture
  • rheology
  • microstructure

Published Papers (2 papers)

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Research

14 pages, 3223 KiB  
Article
Study on Production Technology and Volatile Flavor Analysis of Fragrance Zanthoxylum Seasoning Oil
by Hang Li, Jingxuan Sun, Xinyi He, Chenyun Zhang, Zhenyu Liao, Dong Li and Hongbin Wang
Foods 2023, 12(11), 2173; https://doi.org/10.3390/foods12112173 - 27 May 2023
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Abstract
Dried green pepper and first-grade extracted soybean oil were selected as raw materials to study the effect of the Maillard reaction and cold-pressed compound on the quality of Zanthoxylum seasoning oil and its aroma-enhancing effect. The results showed that the optimal technology was [...] Read more.
Dried green pepper and first-grade extracted soybean oil were selected as raw materials to study the effect of the Maillard reaction and cold-pressed compound on the quality of Zanthoxylum seasoning oil and its aroma-enhancing effect. The results showed that the optimal technology was as follows: the ratio of material to liquid was 1:5, the heating temperature was 110 °C, the reaction time was 25 or 30 min, and the addition of reducing sugar was 2%. The optimum ratio of fragrant Zanthoxylum seasoning oil was 1:7 for cold pressing oil and hot dipping oil. Compared with Zanthoxylum seasoning oil, it is based on the Maillard reaction and had a more intense and persistent aroma. The taste of fragrant Zanthoxylum seasoning oil was the best of the three blended oils. The possible types of volatile flavor compounds in the three kinds of Zanthoxylum seasoning oils detected by Heracles II ultra-fast gas phase electronic nose were, respectively, 16, 19, and 15. Among the three kinds of Zanthoxylum seasoning oils, the content of limonene, linalool, Eucalyptol, n-pentane α-Pinene, myrcene, and phellandrene was more abundant, which indicated that olefins and alcohols contributed more to the overall flavor of the three kinds of Zanthoxylum seasoning oils. Full article
(This article belongs to the Special Issue Editorial Board Members’ Collection Series in “Novel Food Processing Technology and Their Development in New Products”)
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14 pages, 3719 KiB  
Article
Effects of Drying Treatments on Nutritional Compositions, Volatile Flavor Compounds, and Bioactive Substances of Broad Beans
by Si Li, Fangwei Liu, Mulan Wu, Yuhao Li, Xiaoxiao Song and Junyi Yin
Foods 2023, 12(11), 2160; https://doi.org/10.3390/foods12112160 - 26 May 2023
Cited by 3 | Viewed by 1485
Abstract
In this study, different drying methods, including hot air drying, sun drying, and freeze drying were employed to dry fresh broad beans. The nutritional composition, volatile organic components and bioactive substances of the dried broad beans were systematically compared. The results indicated significant [...] Read more.
In this study, different drying methods, including hot air drying, sun drying, and freeze drying were employed to dry fresh broad beans. The nutritional composition, volatile organic components and bioactive substances of the dried broad beans were systematically compared. The results indicated significant differences (p < 0.05) in nutritional composition, such as protein and soluble sugar content. Among the 66 identified volatile organic compounds, freeze drying and hot air drying significantly promote the production of alcohols and aldehydes, while sun drying effectively preserves esters. In terms of bioactive substances, broad beans dried by freeze drying exhibit the highest total phenol content as well as the strongest antioxidant capacity and gallic acid, followed by sun drying. The chemometric analysis revealed that the bioactive compounds in broad beans dried by three different methods were primarily composed of flavonoids, organic acids, and amino acids with significant differentiation. Notably, freeze-dried and sun-dried broad beans exhibited a higher concentration of differential substances. Full article
(This article belongs to the Special Issue Editorial Board Members’ Collection Series in “Novel Food Processing Technology and Their Development in New Products”)
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