New Approaches on Frozen Food Products
A special issue of Applied Sciences (ISSN 2076-3417). This special issue belongs to the section "Food Science and Technology".
Deadline for manuscript submissions: closed (20 March 2024) | Viewed by 359
Special Issue Editors
Interests: food science and technology; food microbiology and safety; food biotechnology
Special Issues, Collections and Topics in MDPI journals
Interests: cereal products; rheological properties; sensory analysis; functional foods
Special Issues, Collections and Topics in MDPI journals
Interests: food science and technology; food microbiology and safety; food biotechnology; ecology and environmental protection in the food industry; general food technology; industrial engineering; engineering and quality control of food; authentication of food; nutrition
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
The issues addressed in this Special Issue include novel and innovative technologies for the freezing, storage and thawing of food products. Freezing is one of the most important preservation approaches applied to food products to extend the shelf life for a longer period of time and, at the same time, maintain the nutritional and sensory properties of the initial fresh product at a very high level. Freezing is currently applied to many food products: fruits and vegetables, meat and fish, dairy products, doughs, bakery and pastry products, ready-to-eat foods, etc. Various freezing methods are used to obtain many food products and their use is becoming increasingly frequent. For example, lyophilization is widely used to dehydrate plant-based foods and even some conventional and unconventional food products. Freeze-drying technologies are a new trend for functional additives that combine several functions (color, fiber, minerals, and vitamins). In the past few decades, there has been considerable scientific interest in the development of novel technologies that can improve the quality or economics of frozen food production.
We look forward to reading the work of colleagues investigating frozen food products, and we look forward to uncovering new perspectives and challenges in this increasingly popular field.
We cordially invite researchers to contribute with original and unpublished research and review articles to be published in this Special Issue.
Prof. Dr. Adriana Dabija
Prof. Dr. Georgiana Gabriela Codină
Prof. Dr. Ovidiu Tita
Guest Editors
Manuscript Submission Information
Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.
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Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2400 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.
Keywords
- novel technologies of freezing, storage and thawing
- innovative frozen food products
- frozen food products quality
- freeze damage assessment methods
- cryofreezing
- freeze-drying
- lyophilization
- spray-freeze-drying
