Posted by Molecules (Impact Factor of 4.411) is organizing a special issue: Colorants Changes during Food Treatment and Processing.
Potential topics include, but are not limited to the following:
- Changes in colorants of raw food materials during and/or after thermal processing
- Effect of non-thermal processes on the food color and compounds responsible for the color
- Changes in colorants added to the food matrices and subject to processing
Special Issue Editors
Dr. Emilia Janiszewska-Turak
Institute of Food Sciences Department of Food Engineering and Process Management, Warsaw University of Life Sciences-SGGW, Nowoursynowska 159, Poland
Interests: encapsulation; fruit and vegetable juices; spray drying; micronization
Dr. Malgorzata Nowacka
Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences – SGGW Warsaw, 02-787, Poland
Interests: non-thermal technologies as ultrasound and pulsed electric field; osmotic dehydration; drying; design new products; sustainable methods of food production
Manuscripts are accepted till 31 December 2021
Website: https://www.mdpi.com/journal/molecules/special_issues/Colorants_Chemistry