- Foods | Open Access Journal | MDPI
Foods is an international, peer-reviewed, open access journal on food science published semimonthly online by MDPI
- Traditional Fermented Foods and Their Physicochemical, Sensory, Flavor . . .
Traditional fermented foods represent a vital cornerstone of culinary cultures worldwide, with a history that spans millennia Rooted in distinctive production techniques and cultural practices, these foods not only extend the shelf life of perishable ingredients but also generate unique flavors, nutritional benefits, and diverse bioactive properties However, despite rapid scientific and
- Foods | Aims Scope - MDPI
About Foods Aims Foods (ISSN 2304-8158) is an international, peer-reviewed scientific open access journal that provides an advanced forum for studies related to all aspects of food research, with major emphasis on the “science of food” Our goal is to strive for the publication of exceptionally high-quality articles with rigor and depth We will publish comprehensive reviews, research
- Food Hydrocolloids: Structure, Properties, and Applications
In food systems, the high affinity of hydrocolloids for water molecules significantly changes the rheological properties of food [3] Rheological properties are defined as mechanical properties that cause food deformation and flow in the presence of stress Thickening reduces the fluidity of food, essentially enhancing the interaction between macromolecules and solvents [4] Hydrophilic
- The Future of Food - MDPI
The global food systems face significant challenges driven by population growth, climate change, geopolitical conflicts, crises, and evolving consumer preferences Intending to address these challenges, optimizing food production, adopting sustainable practices, and developing technological advancements are essential while ensuring the safety and public acceptance of innovations This review
- Foods | 2023 - Browse Issues - MDPI
Foods, an international, peer-reviewed Open Access journal
- Innovative Foods: The Future Food Supply, Nutrition and Health
Currently, food-innovation and product-development activities are heavily focused on new protein sources to provide alternatives to animal-based foods, which have been negatively perceived in certain societies While the current approaches mostly focus on producing appealing and nutritionally comparable products to those traditionally obtained from animals, some key nutritional and health
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