Research on Changes in Nutritional Components and Structure During Food Processing
A special issue of Molecules (ISSN 1420-3049). This special issue belongs to the section "Food Chemistry".
Deadline for manuscript submissions: 28 February 2026 | Viewed by 505
Special Issue Editors
2. Wuxi Xishan Modern Agriculture Joint Research Center, Zhejiang University, Wuxi 214117, China
Interests: food processing; in vitro digestion; phytochemicals; microstructure
Special Issues, Collections and Topics in MDPI journals
Interests: plant based food; polyphenols; antioxidant avitvity; microstructure analysis
Special Issue Information
Dear Colleagues,
It is well known that the structure and nutrition of foods are significantly affected by processing methods, such as drying, frying, and fermentation. These changes undoubtedly affect the health benefits of the foods, impacting their rate of digestion and the bioavailability of their nutrients, among other aspects. Many studies have long focused on this topic for different food materials (such as fruits and vegetables, meat, seafood, cereals, and tubers) and different processing methods.
It is essential to publish a Special Issue focused on this topic. This Special Issue highlights the most recent knowledge and advances in the nutritional and structural changes in processed foods. Original research and review articles on subjects including, but not limited to, the following are welcome:
- Changes in phytochemicals/structure in food materials during processing.
- Changes in nutrition/digestibility during food processing.
- Changes in the antioxidant activity and bioavailability of phytochemicals/peptides during processing.
- Changes in structure and digestibility during food processing.
- The health benefits of advanced food processing technology in light of structural/nutritional changes.
Dr. Jinhu Tian
Dr. Wei Qin
Dr. Natthawuddhi Donlao
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. Molecules 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 2700 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 structure
- nutritional components
- bioactive compounds
- food processing
- phytochemicals
- health benefits
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