Physicochemical, Thermal, Sensorial, Nutritional, and Flow Properties During Food Processes
A special issue of Processes (ISSN 2227-9717). This special issue belongs to the section "Food Process Engineering".
Deadline for manuscript submissions: 31 January 2025 | Viewed by 136
Special Issue Editors
Interests: bakery products; experimental designs; optimization; gluten-free products; formulation; fermentation process; functional food
Interests: milk; dairy products; fouling, camels; camel milk; coagulation process; heat treatment; spectroscopy techniques; enzymatic extraction; gluten free products; mixture design
Interests: plant food; phytochemistry; cereal science; bioactive compounds; crop food products; food science and technology; nutrition and dietetics
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Food processing is crucial in protecting food products from alteration while also shaping their novel physicochemical and textural features. Operations such as dehydration, heat treatment, extrusion, encapsulation, and crystallization are involved. The physicochemical, thermal, flow, and sensory characteristics of foods play a significant role in determining the quality of the end products. Precise measurement of these attributes is prominent for both design and quality assurance. Every single type of food requires a unique set of characteristics. Consequently, ensuring a wide diversity of foods while maintaining their safety and unique sensory and nutritional characteristics to meet consumer demand implies strict and consistent food processing. This Special Issue explores “Physicochemical, Thermal, Sensory, Nutritional, and Flow Properties of Foods During Food Processes” and examines changes in the physicochemical, thermal, sensorial, nutritional, and rheological properties of foods during processing. The topics covered include, but are not limited to, the following:
- Changes in food properties during crystallization, cooking, and fermentation processes, with regard to their impact on the final product quality.
- Enhancing food quality, safety, and nutritional value with encapsulated extracts containing bioactive compounds from plants and microorganisms.
- Modeling approaches to determine heat and thermal food properties.
Food formulation and processing strategies for better textural, sensory, and flow properties.
Dr. Hayat Bourekoua
Dr. Imène Felfoul
Prof. Dr. Ana María Calderón De la Barca
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. Processes is an international peer-reviewed open access monthly 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 2400 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 processing
- physicochemical features
- thermal behavior
- sensory properties
- nutritional characteristics
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