Closing Editorial: Emerging Processing Techniques and Their Impact on Physicochemical, Sensory, and Nutritional Properties of Foods

July 13, 2026Applied SciencesOpen Access

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This editorial aims to explore the emerging processing techniques in the food industry and their implications on food quality and safety.
Review of recent advancements in food processing techniques
Analysis of physicochemical, sensory, and nutritional changes in food products
Discussion on sustainability practices in food processing
Emerging techniques enhance the physicochemical and sensory properties of foods, leading to improved consumer acceptance.
Health benefits from processed foods increase nutritional value while maintaining safety standards.
Sustainable practices are becoming integral to food processing, addressing environmental concerns.

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Editorial discusses the influence of new processing techniques on food quality, safety, and sustainability.

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Oprea et al. (2026) studied this question.

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