Fruit and Vegetable: Physicochemical Characteristics, Bioactive Compounds and Sensory Profile
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Physics and (Bio)Chemistry".
Deadline for manuscript submissions: 5 July 2024 | Viewed by 63
Special Issue Editor
Interests: fruit and vegetable processing; nutritional quality; flavor quality; texture; color; bioactive compounds; bioavailability; antioxidant capacity
Special Issue Information
Dear Colleagues,
Fresh fruits and vegetables provide a rich diversity of nutrients, yet their freshness makes them susceptible to spoilage. The physicochemical composition and characteristics of fruits and vegetables directly affect their storability and processability. The content of bioactive and flavor compounds plays a key role in the sensory and nutritional quality of fresh and processed fruit and vegetable products. Therefore, in-depth study of the physicochemical properties, changes in bioactive compounds and flavors, and sensory qualities of fruits and vegetables during storage and processing is essential.
The aim of this special issue is to discuss the recent advances and possible research hotspots in the field of fruit and vegetable preservation and processing. We will focus on the physicochemical changes in fruits and vegetables during storage and processing, as well as issues related to bioactive compounds, flavor compounds and sensory qualities. Through in-depth research on these aspects, we can better understand the storage and processing of fruits and vegetables, improve their quality, and explore new and innovative approaches. We look forward to sharing various new ideas, experimental results and technological innovations in this special issue to advance the field of fruit and vegetable preservation and processing.
Dr. Zhongyuan Zhang
Guest Editor
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
- fruit and vegetable
- physicochemical composition and characteristics
- bioactive compounds
- flavor compounds
- sensory profile
- thermal processing
- non-thermal processing
