Effects of Processing on Food Composition Nutritional Value and Sensory Quality

<p>Food is subjected to various treatments and processes before human consumption which have an effect on the food's shelf life nutritional value and sensory qualities. This Special Issue reprint contains studies regarding cold storage refrigeration freezing fermentation cold plasma cooking shaping reforming and packaging. These methods were applied during the processing of vegetables fruit dairy oils meats seeds marine foods beverages and other food items. This Special Issue reprint is designed for food scientists technologists food industry workers dietitians and nutritionists as well as research scientists.</p>