Editorial Board Members’ Collection Series: "Food Design to Improve Quality and Sensory Aspects of Foods"
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Physics and (Bio)Chemistry".
Deadline for manuscript submissions: 30 June 2024 | Viewed by 8784
Special Issue Editors
Interests: sustainability; food processing; by-products; rheology; physical properties
Special Issues, Collections and Topics in MDPI journals
Interests: food structure; bioactive compounds; food digestion; functional foods; agricultural by-products; hydrocolloids
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
The development and growth of mankind is closely associated to our ability to transform raw ingredients, found in nature, into processed foods. An excellent example is bread, an ancient food with a long history, which is a staple food today and still the focus of continuous research.
Over the last few years, consumers have increasingly demanded higher quality, cheaper, more convenient, and healthier foods. They also look for the best sensory characteristics when buying these foods, and are considering environmental impact and sustainability issues more and more. In this context, the investigation of new ingredients, the replacement of critical compounds, the modification of food components, and the reformulation and design of new foods is crucial for creating high-quality products that are well accepted by consumers. Innovative processing, preservation, or packaging methods also play a key role in improving the final quality of food products.
This Special Issue aims to publish original research, review articles, and opinion works dealing with innovative strategies to design, develop, and produce foods with enhanced nutritional and sensory quality and prolonged shelf life, which are adapted to current consumer demands and new consumption habits.
Prof. Dr. Harald Rohm
Prof. Dr. Isabel Hernando
Guest Editors
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
- consumer acceptance
- food reformulation
- food processing
- sensory properties
- physicochemical properties
- nutritional improvement