Molecular Level Changes in Food Processing: Invisible Treasures

Dear Colleagues, 

The Special Issue titled “Molecular Level Changes in Food Processing: Invisible Treasures” published in Molecules offers a comprehensive exploration into the subtle yet significant alterations occurring at the molecular level during food processing. This collection of research papers investigates the often-unnoticed modifications that take place during food production, with a specific focus on unveiling the impact of these changes on food quality, safety, and nutritional value.

The Special Issue presents a diverse array of studies, encompassing several crucial aspects:

1. Uncovering Hidden Transformations: through cutting-edge research, the issue sheds light on the subtle changes that occur during food processing, including the transformation of molecular structures, the alteration in nutrient compositions, and the modifications caused by various processing methods.
2. Impact of Processing Techniques: researchers examine the influence of different food processing methods—such as cooking, preservation, and storage—on the molecular makeup of food, and they delve into how these methods affect the nutritional content, flavor, texture, and the overall quality of processed foods.
3. Environmental and Health Implications: this Specia Issue delves into the broader implications of molecular changes in food processing, discussing the potential environmental impact of these alterations and their consequences for human health upon consumption.

By highlighting these intricate molecular-level changes in food processing, this Special Issue serves as a crucial platform for advancing knowledge in the field of food science. It not only addresses the scientific community but also caters to policymakers, industry professionals, and consumers interested in understanding the complexities underlying food processing and its implications for human health and the environment.

Through its diverse range of studies and comprehensive analyses, this Special Issue offers valuable insights into the intricate molecular alterations occurring during food processing. It contributes significantly to the ongoing efforts aimed at enhancing food safety, optimizing processing techniques, ensuring nutritional integrity, and fostering sustainable practices in the food industry.

Dr. Lingli Deng
Prof. Dr. Zhaojun Wei
Guest Editors

Manuscript Submission Information

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• food processing
• molecular level
• food quality
• nutrition
• bioactives