Food process technologies are diverse and change as consumption patterns and product popularity change. Food processing technology serves as a tool to preserve food and provide better and richer nutrition to meet the needs of mankind.
To this day, transformation and preservation are still the two basic objectives of food processing. Food processing technologies, such as preservation methods, thermal processing, and non-thermal processing, have been shown to impact food properties, including texture, flavor, color, nutrition, etc. Conventional processing such as drying, sterilization, chilling/freezing, baking, grinding, extrusion, extraction, frying, etc., or novel processing technologies including 3D food printing, cold plasma treatment, radio frequency treatment, high-pressure processing, etc., all with the transformation of food properties. Therefore, the laws of food properties transformation during processing should be summarized to help researchers and consumers better understand the changes in food raw materials with processing.
The Research Topic aims to bring together the latest research on the impact of processing on physicochemical and nutritional properties of foods. By summarizing the changes in the characteristics of food components before and after processing, including carbohydrate, protein, fat, water, vitamins, phenolic compounds, etc., and also explore why this properties transformation would happen. Mechanisms of physicochemical properties transformation during processing, such as digestibility, color, radical-scavenging activity, and toxicity are also covered.
We welcome submissions of Original Research or high-quality Reviews that focus on, but are not limited to, the following topics:
• Physicochemical properties transformation during processing, including color, flavor, shrinkage Maillard reaction, and others;
• Nutritional properties transformation during processing, including digestibility, oxidation resistance, and others;
• Food components texture and functionality transformation during processing, including starch texture, protein texture, degree of fat oxidation, and others;
• Improvement of conventional processing technologies and novel processing technologies on physicochemical and nutritional properties of food.
Food process technologies are diverse and change as consumption patterns and product popularity change. Food processing technology serves as a tool to preserve food and provide better and richer nutrition to meet the needs of mankind.
To this day, transformation and preservation are still the two basic objectives of food processing. Food processing technologies, such as preservation methods, thermal processing, and non-thermal processing, have been shown to impact food properties, including texture, flavor, color, nutrition, etc. Conventional processing such as drying, sterilization, chilling/freezing, baking, grinding, extrusion, extraction, frying, etc., or novel processing technologies including 3D food printing, cold plasma treatment, radio frequency treatment, high-pressure processing, etc., all with the transformation of food properties. Therefore, the laws of food properties transformation during processing should be summarized to help researchers and consumers better understand the changes in food raw materials with processing.
The Research Topic aims to bring together the latest research on the impact of processing on physicochemical and nutritional properties of foods. By summarizing the changes in the characteristics of food components before and after processing, including carbohydrate, protein, fat, water, vitamins, phenolic compounds, etc., and also explore why this properties transformation would happen. Mechanisms of physicochemical properties transformation during processing, such as digestibility, color, radical-scavenging activity, and toxicity are also covered.
We welcome submissions of Original Research or high-quality Reviews that focus on, but are not limited to, the following topics:
• Physicochemical properties transformation during processing, including color, flavor, shrinkage Maillard reaction, and others;
• Nutritional properties transformation during processing, including digestibility, oxidation resistance, and others;
• Food components texture and functionality transformation during processing, including starch texture, protein texture, degree of fat oxidation, and others;
• Improvement of conventional processing technologies and novel processing technologies on physicochemical and nutritional properties of food.
