The Chemistry of Food Quality Changes During Processing and Storage
A special issue of Molecules (ISSN 1420-3049). This special issue belongs to the section "Food Chemistry".
Deadline for manuscript submissions: 31 July 2026 | Viewed by 16
Special Issue Editor
Interests: high pressure processing; innovative methods of food preservation; juices production; bioactive compounds; functional foods; HS-SPME GC-MS; HPLC analysis
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
As global demand for safe, nutritious, and high-quality food products continues to rise, understanding the chemical transformations that affect food properties has become increasingly critical. These include mechanisms such as lipid oxidation, Maillard reactions, enzymatic activities, and other chemical processes that lead to changes in flavor, texture, color, nutritional content, and safety.
Our Special Issue aims to feature cutting-edge research and comprehensive reviews that explore the following:
- The fundamental chemistry underlying food quality changes that occur during processing or storage.
- Methods of mitigation of the formation of organic compounds considered harmful to human health during food processing or storage, as well as innovative analytical techniques and methodologies employed to detect and quantify these transformations, thereby facilitating improved control and optimization of processing conditions.
- Strategies for preserving and enhancing food quality, including the application of antioxidants, modified atmospheres, and advanced packaging technologies.
We hope this Special Issue will deepen our understanding of how chemical reactions influence food stability, sensory attributes, and nutritional integrity over time. Ultimately, it aims to provide a comprehensive perspective on managing chemical changes to ensure food safety, quality, and extended shelf life within the evolving landscape of the food industry.
Dr. Bartosz Kruszewski
Guest Editor
Manuscript Submission Information
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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
- innovative processing
- microbiological quality
- mitigation strategies
- processing optimization
- shelf life extension
- physicochemical changes
- nutritional value
- antioxidant capacity
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