New Insights into Chemical and Flavor Qualities of Food via Processing Techniques, 2nd Edition
A special issue of Molecules (ISSN 1420-3049). This special issue belongs to the section "Flavours and Fragrances".
Deadline for manuscript submissions: 31 July 2024 | Viewed by 74
Special Issue Editors
Interests: consumer science; sensory evaluation; sensory analysis of foods; instrumental flavour analysis; sensory perception; food science; food chemistry; pulse electric field; high-pressure processing; non-thermal technologies; meat and seafood products
Special Issues, Collections and Topics in MDPI journals
Interests: sensory analysis; food quality; sensory evaluation; taste perception; food taste
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Food processing involves the transformation of raw food using physical or chemical methods to produce processed food products. Food must be processed to make it safe, palatable, and convenient to eat. More importantly, processing can lengthen the shelf life of food. During processing, a multitude of chemical reactions may occur that involve a wide range of metabolites in foods. These chemical processes usually result in chemical changes that can make food flavourful or introduce off-flavours. Carbohydrates, lipids, proteins, vitamins, and other components of food may break down during processing, and their products may form desirable or undesirable flavours.
This Special Issue will focus on the effects of different food processing methods on chemical and flavour changes in foods. Chemical changes due to the application of high temperatures, such as the Maillard reaction, lipid oxidation, as well as the degradation of sugars, proteins, lipids, ribonucleotides, pigments, and vitamins, can result in changes to flavour.
Prof. Dr. Nazimah Hamid
Dr. Kevin Kantono
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. Molecules 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 2700 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
- processing
- flavour
- chemical
- volatiles
- changes
- food
