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

Received: 9 October 2025 Accepted: 20 October 2025 Published: 23 October 2025 Citation: Lin, S.-D. Effects of Processing and Cooking on Physicochemical, Sensory, and Functional Properties of Food: Second Edition. Foods 2025, 14, 3601. https:// doi.org/10.3390/foods14213601 Copyright: © 2025 by the author. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license...