Effect of Drying Technologies on Nutritional, Sensory, and Bioactive Properties of Foods
This special issue belongs to the section "Food Engineering and Technology".
Special Issue Information
Dear Colleagues,
Dehydration is a principle to increase food shelf-life and safety, facilitating transport and storage. Meanwhile, beneficial or damaging effects are observed depending on how drying principles are applied. Drying can intensify and create new sensory characteristics or result in an unpleasant product, can make available or inhibit bioactive molecules, and enhance or impair nutritional quality. This Special Issue—Effect of Drying Technologies on Nutritional, Sensory, and Bioactive Properties of Foods—covers drying processes and their impact on food properties and composition, regarding any change in nutritional quality, sensory aspects, and activity or concentration of biomolecules. Based on your expertise, we invite you to contribute a manuscript on the topics above related.
For more information, please visit the Special Issue website.
Prof. Dr. Bruno A.M. Carciofi
Prof. Dr. Joao Laurindo
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 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 dehydration
- bioactive compounds
- nutrition
- mild processing
- innovative food process
- food quality
- food safety
- bioproducts
- micronutrients
- thermal degradation
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Published Papers
Foods - ISSN 2304-8158