(ISSN 2771-9871)
Recent Progress in Nutrition (ISSN 2771-9871) is an international peer-reviewed Open Access journal published quarterly online by LIDSEN Publishing Inc. This periodical is devoted to publishing high-quality papers that describe the most significant and cutting-edge research in all areas of nutritional sciences. Its aim is to provide timely, authoritative introductions to current thinking, developments and research in carefully selected topics. Also, it aims to enhance the international exchange of scientific activities in nutritional science and human health.
Recent Progress in Nutrition publishes high quality intervention and observational studies in nutrition. High quality systematic reviews and meta-analyses are also welcome as are pilot studies with preliminary data and hypotheses generating studies. Emphasis is placed on understanding the relationship between nutrition and health and of the role of dietary patterns in health and disease.
Topics contain but are not limited to:
- Macronutrients
- Micronutrients
- Essential nutrients
- Bioactive nutrients
- Nutrient requirements
- Nutrient sources
- Human nutrition aspects
- Functional foods
- Nutraceuticals
- Health claims
- Public health
- Diet-related disorders
- Metabolic syndrome
- Malnutrition
- Nutritional supplements
- Sport nutrition
It publishes a variety of article types: Original Research, Review, Communication, Opinion, Comment, Conference Report, Technical Note, Book Review, etc.
There is no restriction on paper length, provided that the text is concise and comprehensive. Authors should present their results in as much detail as possible, as reviewers are encouraged to emphasize scientific rigor and reproducibility.
Special Issue
Cooking Methods and Their Impact on Nutritional Quality
Submission Deadline: October 31, 2027 (Open) Submit Now
Guest Editor
Laura Mitrea, PhD
Assistant Professor. Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Cluj-Napoca, Romania
Research Interests: Nutrition; biotechnology; food technology; prebiotics; probiotics; synbiotics; microorganisms; fermentations; sustainability; biodiesel; waste recovery
About This Topic
Cooking is essential for improving food safety, palatability, digestibility, and sensory properties; however, thermal and non-thermal processing can substantially modify the nutritional and functional characteristics of foods. This Special Issue, “Cooking Methods and Nutritional Quality,” aims to provide current insights into how conventional and emerging cooking techniques influence nutrient retention, bioactive compounds, digestibility, bioaccessibility, and the formation or reduction of potentially harmful compounds.
We welcome original research articles, reviews, and perspectives addressing traditional cooking methods, including boiling, steaming, frying, roasting, baking, and grilling, as well as innovative approaches such as sous-vide, microwave, air-frying, vacuum cooking, and other emerging technologies. Particular interest will be given to studies exploring changes in macro- and micronutrients, phytochemicals, antioxidant properties, lipid and protein quality, nutrient bioaccessibility, and health-related outcomes.
This Special Issue seeks to advance our understanding of how cooking practices can be optimized to balance sensory quality, food safety, nutritional value, and human health.
Keywords
Cooking methods; nutritional quality; nutrient retention; bioactive compounds; bioaccessibility; food digestibility; thermal processing; emerging cooking technologies; food quality; human nutrition
Manuscript Submission Information
Manuscripts should be submitted through the LIDSEN Submission System. Detailed information on manuscript preparation and submission is available in the Instructions for Authors. All submitted articles will be thoroughly refereed through a single-blind peer-review process and will be processed following the Editorial Process and Quality Control policy. Upon acceptance, the article will be immediately published in a regular issue of the journal and will be listed together on the special issue website, with a label that the article belongs to the Special Issue. LIDSEN distributes articles under the Creative Commons Attribution (CC BY 4.0) License in an open-access model. The authors own the copyright to the article, and the article can be free to access, distribute, and reuse provided that the original work is correctly cited.
Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). Research articles and review articles are highly invited. Authors are encouraged to send the tentative title and abstract of the planned paper to the Editorial Office (rpn@lidsen.com) for record. If you have any questions, please do not hesitate to contact the Editorial Office.
Welcome your submission!
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