Advances in Food Processing, Quality Control, and Functional Properties of Egg Products

Dear Colleagues,

In recent years, substantial progress has been achieved in the domain of egg product processing, quality control, and the augmentation of their functional attributes. These developments have not merely enhanced the overall safety and quality of egg-based foods but also broadened their functional applications within the health and nutrition arena. In food processing, contemporary technologies such as cold plasma treatment and high-pressure processing are being utilized to retain the nutritional worth and freshness of eggs while eliminating the reliance on traditional chemical preservatives. These methodologies are mild yet efficacious, guaranteeing the supreme standards of food safety. Quality control procedures have also undergone evolution, leveraging advanced analytical apparatuses such as mass spectrometry and spectroscopy to detect even the most minute traces of contaminants or impurities. Traceability systems have been established to supervise the entire supply chain, from the farm to the dining table, ensuring product integrity and consumer confidence. The functional qualities of egg products have been further enhanced by the integration of bioactive constituents. For instance, omega-3-enriched eggs are now widely accessible, providing consumers with an effortless means to augment their intake of essential fatty acids. Eggs are also being fortified with vitamins and minerals, rendering them even more nutritionally rich.

As research and innovation continue to propel the egg industry forward, we can expect even more exciting developments in food processing, quality control, and the functional enhancement of egg products in the future.

Potential topics include, but are not limited to, the following:

• Egg and Egg Product Processing and High-Value Utilization;
• Extraction, Purification, and Physiological Functions of Active Ingredients in Eggs;
• Improving the Processing Characteristics of Egg Powder Products;
• Methods to Extend the Shelf Life of Liquid Egg Products;
• Rapid Detection Methods for Active Ingredients in Eggs;
• New Processing Technologies for Egg Products.

This Special Issue devoted to "Advances in Food Processing, Quality Control, and Functional Properties of Egg Products" is set to showcase an extensive array of up-to-date research and current review articles. These articles will not only cover the most recent techniques in egg product processing and rigorous quality guarantee frameworks but also conduct an in-depth analysis of the nutritional value, flavor profile, and processing adaptability of eggs. Through this compilation, our objective is to promote the egg industry and effectively fulfill the constantly evolving demands of the market.

Dr. Zhijie Bao
Guest Editor

Manuscript Submission Information

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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.

• egg
• egg product
• egg powder products