Food Processing and Its Impact on Other Bioactive Constituents in Food
A special issue of Molecules (ISSN 1420-3049). This special issue belongs to the section "Food Chemistry".
Deadline for manuscript submissions: closed (30 April 2023) | Viewed by 2605
Special Issue Editors
Interests: diabetes type 2; glycemic index; polyphenols; starch digestibility; wheat bakery; cereals; functional food; food toxicology
Special Issues, Collections and Topics in MDPI journals
Interests: interactions of polysaccharides; bioavailability of foods; functional additives; processing of foods; storage of foods; rheology; texture of foods
Interests: human nutrition; dietetics; brassica vegetables; nutrients; non-essential nutrients; vitamin C; β-carotene; total polyphenols; chemical contaminants; antioxidant activity; nutritive value; starch digestibility; vegetables; iodine absorption; chemical analysis
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
The science of food technology includes the study of the physical, chemical and biological characteristics of the constituents of raw materials, intermediate products and finished food, as well as the changes that occur during processing, transportation and storage. Using the natural features of plant and animal raw materials, technology applies such forms of processing which enable one to obtain a food product with high quality, high nutritional value and a long shelf life. Food processing usually consists of processing pretreatment, which includes cleaning, rinsing and slicing, and substantial processing, associated with thermal processing of the food. The activities undertaken in food processing are aimed at the elimination of undesirable contaminants, microorganisms, and non-nutritive components, the inactivation of enzymes, increasing the digestibility and assimilability of nutrients, improving structure and texture, and imparting appropriate organoleptic characteristics.
On the other hand, the application of these technological treatments may have a negative effect on health-promoting ingredients, causing their loss at each stage of processing. It is important to apply or develop technologies which retain or even enhance the activity of bioactive components in food systems.
Prof. Dr. Barbara Borczak
Prof. Dr. Marek Sikora
Prof. Dr. Joanna Kapusta-Duch
Guest Editors
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Keywords
- bioactive compounds
- food processing
- raw materials
- final products
- nutritional value
- shelf-life
- quality
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