Physicochemical Properties and Structure Changes of Food Products during Processing
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Physics and (Bio)Chemistry".
Deadline for manuscript submissions: closed (10 November 2020) | Viewed by 114264
Special Issue Editors
Interests: food processing; dehydration; extrusion; physicochemical properties; nutritional and functional value; bioactive compounds; in vitro digestion; natural ingredients; antioxidant capacity
Special Issues, Collections and Topics in MDPI journals
Interests: food engineering; development of new food products; food processing; 3D printing; extrusion; nutrition; gastronomy
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Processing food is necessary to extend product shelf life. This includes a wide range of processing operations such as dehydration, thermal treatment, encapsulation, and extrusion. All processing operations lead to changes in physicochemical properties and the structure of the food, which can be desirable or undesirable. The physicochemical properties of food are mainly responsible for the final quality of the product. Moreover, the measurement of these properties is important for design and quality control during the processing of the food.
Physicochemical and structural changes in food during processing depend on the food’s stage (solid or fluid) and its constituents. Although there are numerous physicochemical properties of food, the appropriate property depends on the kind of food and the aim of the chosen assay. This includes, for example, hydration food properties (water activity, water absorption capacity, water retention capacity, hygroscopicity, dispersibility, solubility, etc.), rheological fluid behavior, mechanical properties, optical properties (colour, translucence, etc.), and thermal food properties.
Physical and chemical changes in each constituent and ingredient results from processing operations and often leads to physical, sensory, and nutritional changes in the food and, therefore, in the quality.
Dr. Marta Igual Ramo
Prof. Javier Martínez-Monzó
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
- food processing
- physicochemical properties
- food structure
Benefits of Publishing in a Special Issue
- Ease of navigation: Grouping papers by topic helps scholars navigate broad scope journals more efficiently.
- Greater discoverability: Special Issues support the reach and impact of scientific research. Articles in Special Issues are more discoverable and cited more frequently.
- Expansion of research network: Special Issues facilitate connections among authors, fostering scientific collaborations.
- External promotion: Articles in Special Issues are often promoted through the journal's social media, increasing their visibility.
- e-Book format: Special Issues with more than 10 articles can be published as dedicated e-books, ensuring wide and rapid dissemination.
Further information on MDPI's Special Issue polices can be found here.