Food consumption is leaning toward products that provide both nutritional value and good flavor. In recent years, researchers have focused on how to scientifically analyze and evaluate foods’ nutritional and flavor qualities under different processing methods or parameters by various effect relationship analysis tools to investigate the internal relations between nutrients and flavor substances. However, during food processing, some unstable components may undergo degradation, volatilization, or secondary reactions due to changes in temperature, pressure, humidity, pH, etc., resulting in challenging research work with complex data variations in multiple dimensions. Therefore, establishing techniques that can clarify the reaction pathways of key nutrients and flavor substances during food processing at the molecular level, and assess the comprehensive food quality by combining microscopic changes and macroscopic characterization is the focus of future research on evaluating food processing quality and upgrading techniques.
This research topic aims to reveal the mechanisms of nutrient and flavor substance changes during food processing, further explore the strategies of nutrient protection and flavor quality improvement methods to seek a balance, provide a standardized rapid comprehensive analysis and evaluation method for future food industry processing, and achieve the goal of promoting the transformation of the future food processing industry with equal emphasis on nutrition and flavor.
We welcome different types of manuscripts (original research, reviews, mini monographs, commentaries, and opinion papers) on, but are not limited to, the following topics:
· Analysis of nutrient and flavor formation and dissimilation mechanisms during the industrial processing or storage of food products (fruit and vegetable juices, meat products, dairy products, wine, coffee, and tea).
· Standardized, intelligent, rapid, and targeted identification techniques for multidimensional food nutritional and/or flavor quality.
· Research on the patterns and regulatory mechanisms of food nutritional components (polyphenols, polysaccharides, peptides, macromolecular proteins, etc.) on flavor perception.
· Creation or parameter optimization of food processing technologies with equal emphasis on nutrition and flavor.
Food consumption is leaning toward products that provide both nutritional value and good flavor. In recent years, researchers have focused on how to scientifically analyze and evaluate foods’ nutritional and flavor qualities under different processing methods or parameters by various effect relationship analysis tools to investigate the internal relations between nutrients and flavor substances. However, during food processing, some unstable components may undergo degradation, volatilization, or secondary reactions due to changes in temperature, pressure, humidity, pH, etc., resulting in challenging research work with complex data variations in multiple dimensions. Therefore, establishing techniques that can clarify the reaction pathways of key nutrients and flavor substances during food processing at the molecular level, and assess the comprehensive food quality by combining microscopic changes and macroscopic characterization is the focus of future research on evaluating food processing quality and upgrading techniques.
This research topic aims to reveal the mechanisms of nutrient and flavor substance changes during food processing, further explore the strategies of nutrient protection and flavor quality improvement methods to seek a balance, provide a standardized rapid comprehensive analysis and evaluation method for future food industry processing, and achieve the goal of promoting the transformation of the future food processing industry with equal emphasis on nutrition and flavor.
We welcome different types of manuscripts (original research, reviews, mini monographs, commentaries, and opinion papers) on, but are not limited to, the following topics:
· Analysis of nutrient and flavor formation and dissimilation mechanisms during the industrial processing or storage of food products (fruit and vegetable juices, meat products, dairy products, wine, coffee, and tea).
· Standardized, intelligent, rapid, and targeted identification techniques for multidimensional food nutritional and/or flavor quality.
· Research on the patterns and regulatory mechanisms of food nutritional components (polyphenols, polysaccharides, peptides, macromolecular proteins, etc.) on flavor perception.
· Creation or parameter optimization of food processing technologies with equal emphasis on nutrition and flavor.
