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Physicochemical, Sensory, and Nutritional Properties of Foods—Undesirable Changes in Food...
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Physicochemical, Sensory, and Nutritional Properties of Foods—Undesirable Changes in Food during Processing

A special issue of Molecules (ISSN 1420-3049). This special issue belongs to the section "Food Chemistry".

Deadline for manuscript submissions: closed (15 April 2023) | Viewed by 3748

Special Issue Editors

Prof. Dr. Nela Nedić Tiban

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Guest Editor
Department of Food Technologies, Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, HR 31000 Osijek, Croatia
Interests: physical and physicochemical properties of fruit, vegetable and products; freeze drying; minimally processed fruits and vegetables
Prof. Dr. Mirela Kopjar

E-Mail Website
Guest Editor
Department of Food Technologies, Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, HR 31000 Osijek, Croatia
Interests: phenolics; anthocyanins; antioxidants; flavor compounds of fruits and fruit products
Special Issues, Collections and Topics in MDPI journals
Prof. Dr. Angel Gil-Izquierdo

E-Mail Website
Guest Editor
Research Group on Quality, Safety and Bioactivity of Plant Foods, Department of Food Science and Technology, CEBAS-CSIC, University Campus of Espinardo, Edif. 25, E-30100 Espinardo, Spain
Interests: nutrition; bioactive compounds; oxylipins; phenolic compounds; metabolism; bioavailability; bioaccesibility; inflammation; oxidative stress
Prof. Dr. Angel A. Carbonell-Barrachina

E-Mail Website
Guest Editor
Department Agro-food Technology, Universidad Miguel Hernandez de Elche, Alicante, Spain
Interests: sensory analysis of foods; food quality; food safety; evaluation of volatile compounds of fruits; vegetables and derived products; functionality of fruits and vegetables as affected by different agricultural practices and processing; dehydration of fruits; vegetables; aromatic herbs
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

To meet growing consumer demand and extend the shelf life of food, food preservation and processing, as well as the application of new technologies, are becoming increasingly important.

Food processing inevitably results in extensive chemical and physical changes that depend on the composition of food, specific processes, and the storage used. While the commercial processing of food has many advantages, major disadvantages include the degradation of the sensory properties and nutritional value of the food, as well as the formation of undesirable compounds.

The Special Issue entitled "Physicochemical, Sensory, and Nutritional Properties of Foods—Undesirable Changes in Food during Processing" covers food degradation, and different (bio)chemical, physical, and microbial actions can lead to the spoilage of foods of various degrees of processing (from minimally processed to ultra-processed foods). Therefore, the topic of the Special Issue is very broad. Topics related to the influence of processing and storage factors on product quality (colour, texture, flavour, nutrients, etc.) may also be included in this Special Issue. Advanced and innovative solutions for food processing are of particular interest.

Prof. Dr. Nela Nedić Tiban
Prof. Dr. Mirela Kopjar
Prof. Dr. Angel Gil-Izquierdo
Prof. Dr. Angel A. Carbonell-Barrachina
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Molecules is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2700 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • physicochemical properties
  • undesirable food changes
  • food chemistry, food degradation
  • food processing technologies

Published Papers (2 papers)

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Research

12 pages, 2020 KiB  
Article
Acrylamide and 5-Hydroxymethylfurfural in Synthetic Sugar Cane Syrup: Mitigation by Additives
by Nuchnicha Phaeon, Pisittinee Chapanya, Anutin Pattamasuwan, Hanán Issa-Issa, Leontina Lipan, Ángel Antonio Carbonell-Barrachina, Esther Sendra, Klanarong Sriroth, Tanat Uan-on and Nuttakan Nitayapat
Molecules 2023, 28(7), 3212; https://0-doi-org.brum.beds.ac.uk/10.3390/molecules28073212 - 04 Apr 2023
Viewed by 1292
Abstract
The ability of additives to reduce the formation of acrylamide in simulated sugar cane syrups was investigated. Organic acids, B vitamins, and inorganic salts were added individually and in combination to simulated thickened cane juice, and the mixtures were heated at 120 °C [...] Read more.
The ability of additives to reduce the formation of acrylamide in simulated sugar cane syrups was investigated. Organic acids, B vitamins, and inorganic salts were added individually and in combination to simulated thickened cane juice, and the mixtures were heated at 120 °C for 30 min. Calcium chloride (1%), citric acid (0.1%), and vitamin B3 (0.1%) were the most effective individual additives from each chemical family. The effects of CaCl2 (0–1%), citric acid (0–0.125%), and vitamin B3 (0–0.1125%), when added in combination, on the concentrations of acrylamide and hydroxymethylfurfural (HMF) were studied using a Box–Behnken design. Combinations of all three additives lowered the acrylamide production, but only the combination of citric acid and vitamin B3 had a significant synergistic effect. However, all these additives stimulated the production of HMF, and no significant interactive effect between pairs of additives on HMF production was observed. Calcium chloride stimulated the formation of HMF most strongly. These results indicate that certain combinations of these additives effectively reduce acrylamide formation, but they also lead to an increase in the formation of HMF in sugar syrup. Full article
(This article belongs to the Special Issue Physicochemical, Sensory, and Nutritional Properties of Foods—Undesirable Changes in Food during Processing)
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17 pages, 3762 KiB  
Article
Study of Water Freezing in Low-Fat Milky Ice Cream with Oat β-Glucan and Its Influence on Quality Indicators
by Magdalena Buniowska-Olejnik, Artur Mykhalevych, Galyna Polishchuk, Victoria Sapiga, Agata Znamirowska-Piotrowska, Anna Kot and Anna Kamińska-Dwórznicka
Molecules 2023, 28(7), 2924; https://0-doi-org.brum.beds.ac.uk/10.3390/molecules28072924 - 24 Mar 2023
Cited by 6 | Viewed by 2052
Abstract
The work is devoted to the study of the functional and technological properties of oat β-glucan in low-fat milky ice cream (2% fat) in comparison with the stabilization system Cremodan® SI 320. β-glucan (0.5%) has a greater effect on the cryoscopic temperature [...] Read more.
The work is devoted to the study of the functional and technological properties of oat β-glucan in low-fat milky ice cream (2% fat) in comparison with the stabilization system Cremodan® SI 320. β-glucan (0.5%) has a greater effect on the cryoscopic temperature of ice cream mixes than Cremodan® SI 320 in the same amount (decrease by 0.166 °C vs. 0.078 °C), which inhibits the freezing process of free water in ice cream during technological processing in the temperature range from −5 to −10 °C. Microscopy of ice cream samples after freezing and hardening shows the ability of β-glucan to form a greater number of energy bonds due to specific interaction with milk proteins. Analysis of the microstructure of ice cream samples during 28 d of storage confirms the ability of oat β-glucan to suppress the growth of ice crystals more effectively than Cremodan® SI 320. Oat β-glucan gives ice cream a rich creamy taste, increases overrun and resistance to melting, which brings this type of frozen dessert closer to a full-fat analogue (10% fat). Full article
(This article belongs to the Special Issue Physicochemical, Sensory, and Nutritional Properties of Foods—Undesirable Changes in Food during Processing)
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