Effect of Processing and Cooking on Physicochemical, Sensory, and Functional Properties of Food: Volume II

Dear Colleagues,

The first volume of this Special Issue (https://www.mdpi.com/journal/foods/special_issues/J4HAT4ZGMP) was a great success and gained the attention and interest of many scholars. I would like to take the opportunity here to thank them for their contributions and support. As the topic continues to attract the attention of scholars and plays a pivotal role in this area of research, we are looking forward to the launch of the second volume of this Special Issue.

Food processing uses agricultural, livestock, and aquatic products as its primary raw materials, which are processed using physical, chemical, and microbial methods to change their shape, increasing their preservation or endowing new properties to functional foods. The global population is growing, and the demand for food is getting higher. Therefore, to improve the circularity of the food system by optimizing the use of natural resources, it is necessary to provide novel and innovative solutions for the entire food system. As a result, parts of the food system will change as food technology advances. For example, the development of plant-based meat products, which have received significant attention recently, has aroused extensive scientific interest. The food development process also causes changes in physicochemical, sensory, and microbiological quality properties, which also provide researchers with many interesting problems to solve.

This Special Issue of Foods aims to gather and display original research articles on the contribution of processing and cooking technologies to the physicochemical, sensory, and functional quality characteristics of foods. Food is broadly defined, from ingredients and prototypes to products on the market, dishes, and even diets. This Special Issue welcomes original research articles and reviews that use food processing or cooking techniques to study foods’ physicochemical, sensory, and functional quality characteristics.

Prof. Dr. Sheng-Dun Lin
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.

• food technology
• food processing
• food cooking
• functional food development
• physicochemical quality characteristics
• sensory quality characteristics (appearance, flavor, texture, and overall quality)
• antioxidant properties
• bioactive compounds
• functional properties evaluation