Journal of Food Processing and Preservation

Chemical Changes induced by Food Processing

Publishing date
01 May 2024
Submission deadline
26 Jan 2024

1Federal University of Ceará, Brazil

2instituto superior de agronomia, universidade de lisboa, Portugal

3Universidade Federal do Ceara;Departamento de Tecnologia dos Alimentos, Brazil

This issue is now closed for submissions.

Chemical Changes induced by Food Processing

This issue is now closed for submissions.


Food processing techniques usually result in chemical modifications of food. Maillard reactions, hydrolysis, hydrogenation, oxidation, enzymatic reactions, metabolic-induced reactions, and depolymerization may occur during food processing. These reactions can improve or degrade several products' nutritional and sensory characteristics. Some reactions are responsible for the formation of harmful compounds or toxins that affect food safety, which should be avoided. To improve food products or avoid excessive degradation, it is very important to understand how these reactions occur, their pathways, and their consequences on food’s nutritional and sensory characteristics. Advanced analytical analysis of food using CG-MS, LC-MS, NMR, FTIR, HPLC, and other techniques can help to better understand the chemical changes induced by food processing. These techniques allow an increase in sensitivity and specificity to detect compounds, reduce sample sizes, increase analysis productivity in some cases, and provide much higher accuracy and precision of results. These advantages lead to a more comprehensive understanding of food products' quality, safety, and nutritional value.

The main challenge in improving food products is understanding the mechanisms involved in forming bioactive compounds and the mechanisms of food compound degradation. To achieve this goal, studies with a higher focus on the chemical changes caused by thermal and non-thermal technologies should be addressed. Understanding food chemical transformations eases the challenges faced in quality and sensory control. Improvement of nutritional value and the modulation of aroma and flavor are major challenges due to the lack of knowledge of the reaction pathways and how to use them to improve food products.

The aim of this Special Issue is to investigate advanced analytical tools to characterize and measure the chemical changes that occur during any stage of food processing. We especially welcome manuscripts that correlate the chemical changes to the nutritional and sensory properties changes. Original research and review articles on this theme are welcome.

Potential topics include but are not limited to the following:

  • Changes in aroma and taste induced by food processing
  • Food processing applying enzymatic reactions
  • Fermentation of dairy, juices, or other products
  • Correlations between chemical compounds and sensory characteristics
  • Maillard reactions and their effects on browning and taste
  • Chemical changes induced by thermal and non-thermal technologies
  • Chemical changes induced during food fortification
  • Changes in nutritional, phenolic, and anthocyanin profiles during food processing
  • Chemical changes induced during value addition to food by-products and food waste
  • Chemical changes occurring during food supply chain management
  • Lipid and protein oxidation and its effects on food properties
  • Chemometric and metabolomic approach to evaluate food transformations
  • Impact of the food matrix and food processing on bioaccessibility of dietary phytochemicals
  • Food processing aiming at the improvement of digestibility
Journal of Food Processing and Preservation
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