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Editorial
. 2025 Oct 23;14(21):3601.
doi: 10.3390/foods14213601.

Effects of Processing and Cooking on Physicochemical, Sensory, and Functional Properties of Food: Second Edition

Sheng-Dun Lin  1
Affiliations
Editorial

Effects of Processing and Cooking on Physicochemical, Sensory, and Functional Properties of Food: Second Edition

Sheng-Dun Lin. Foods. .

Abstract

With the growing consumer demand for healthy diets and functional foods, the selection and optimization of food processing technologies have become critical factors for preserving nutritional value, enhancing sensory attributes, and extending shelf life [...].

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Conflict of interest statement

The author declares no conflicts of interest.

References

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