About this Research Topic
This research topic aims to develop better thermal processing technologies for foodstuffs and fill the knowledge gap on the relationships between thermal processing, food structures, and food nutrition.
Potential topics include but are not limited to the following:
· Application of innovative thermal processing for developing nutritious foods, such as superheated steam, ohmic, microwave, radio frequency, and induction heating;
· Improvements in traditional thermal processing, to reduce their adverse effects on the nutritional, digestive, and organoleptic qualities of foods;
· Changes in the structure of bioactive compounds and their health functions after thermal processing;
· New insights into the reaction and complexing of food components upon thermal processing;
· Formation of food structures at macro-and micro-level during thermal processing, and its relationship with bioavailability, digestibility, and absorption of food components.
Keywords: thermal processing, structure, nutrition, digestion, health-related constituents
Important Note: All contributions to this Research Topic must be within the scope of the section and journal to which they are submitted, as defined in their mission statements. Frontiers reserves the right to guide an out-of-scope manuscript to a more suitable section or journal at any stage of peer review.