Chemical and Physical Properties in Food Processing: Second Edition
A special issue of Applied Sciences (ISSN 2076-3417). This special issue belongs to the section "Food Science and Technology".
Deadline for manuscript submissions: 20 July 2025 | Viewed by 249
Special Issue Editor
Interests: physicochemical aspects of food processing; development of new chromatographic techniques for determining physicochemical quantities; physicochemical studies of alcoholic fermentation
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Food production involves various processes that affect the physical, chemical, and microbiological properties of the food produced. The application of these various processes affects the food in terms of stability, texture, taste, colour, etc., but also acquires properties that make the new food suitable for different populations with specific needs or health problems.
We are pleased to invite you to contribute to this Special Issue which will be dedicated to presenting methodologies applied in food production or food modification, and how these processes affect the physical, chemical, and microbiological properties of foods.
Original research articles, short communications, or review articles could be published in this Special Issue.
Dr. Athanasia Koliadima
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. Applied Sciences 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 2400 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
- chemical properties of food
- microbiological stability
- chemical modification
- physical properties
- physical modification
- texture
- flavour
- food perception
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Related Special Issue
- Chemical and Physical Properties in Food Processing in Applied Sciences (12 articles)
