Processing has a significant impact on the characteristic of foods, including its nutritional content. Traditional processing methods often cause degradation of nutrition and bio-active compounds. However, in the last few decades, efforts have been made by scientists to improve processing methods in order to prevent the degradation of food’s nutritional content and bio-active compounds. Methods have even been developed to improve the nutritional and bio-active compound content of food, such as by supplementation and fortification.
High levels of food processing (e.g., ‘ultra-processed food) is already well-known given the significant impact on the health-promoting properties of foods including their nutritional content and bioactive components. However, as many new strategies and novel technologies have been developed by food scientists and industries recently, the effects of these on the health-promoting properties of foods have not been well-reported.
In this context, the aim of this Research Topic is to generate more knowledge and information for researchers and manufacturers on the influence of different processing techniques on the changes that occur in nutritional content and bioactive component of foods as well as their biological activities. All aspects of food processing focusing on the improvement of the nutritional and bio-active compound content of food will be considered, including enrichment and fortification as approaches to making products with improved nutritional content.
This Research Topic aims to collect selected contributions to the
4th International Conference on Food Science and Engineering, held in Surakarta, Indonesia on 11th-12th October 2022. However, the article collection is open to all submitting authors, including those who did not attend the event.
We welcome the submission of Original Research, Review, Mini-Review, Hypothesis and Theory, and Perspective articles on the following sub-topics, including but not limited to:
• Characterization of materials containing micro- and macro-nutrients, as well as bio-active compounds;
• Impact of processing on the nutritional content and bio-active compounds of food;
• New product development and fortified foods;
• New processing techniques for improving and/or preserving the nutritional content and bio-active compounds within food;
• Consumers studies focused on newly developed products and fortified foods;
• Challenges and opportunities for the food industry regarding newly developed product and fortified foods;
• Emerging areas, tools, and technologies to enhance the nutrition and active compound bio-availability of foods.
