Food Quality Characterization Under Different Preservation Methods and Storage Conditions: 2nd Edition
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Quality and Safety".
Deadline for manuscript submissions: 31 May 2026 | Viewed by 1150
Special Issue Editor
Interests: application of foodborne active substances; quality changes in agricultural products during processing and storage
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
In the process of food production, processing, transportation, and marketing, different preservation methods and storage conditions will have a significant impact on food quality, which in turn affects the health and life safety of consumers. Exploring the problem of different storage methods and conditions of food quality characterization is the current research hotspot in the field of food science. With the increasing concerns of consumers surrounding food safety and quality, the evaluation of food quality is no longer limited to simple microbial safety, but has also expanded to taste, nutritional value, and other aspects. To better understand the influence mechanism of these factors on food, future research needs to adopt advanced scientific methods and technical means, such as molecular biology technology, spectral analysis technology, etc., to detect and analyze the types and quantities of microorganisms in food. In addition, many experiments and studies need to be carried out to explore the impact of different storage methods and storage conditions on food taste and nutritional value to provide a scientific basis for safeguarding food safety and consumer health.
Dr. Yi Dong
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 250 words) can be sent to the Editorial Office for assessment.
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
- food quality characterization
- microbial safety
- food preservation and storage
- food sensory change
- nutritional value
- functional property
- food chemical safety
- food analysis
- food detection
- antimicrobial agents
- food hazards
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