Applications of Pulsed Electric Fields in the Food Industry
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Engineering and Technology".
Deadline for manuscript submissions: 31 May 2024 | Viewed by 242
Special Issue Editors
Interests: electroporation; pulsed electric field generators; lab on a chip
Interests: extraction methods; colloidal dispersion; plant-based proteins; dairy proteins; marine sources; insect proteins
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Pulsed electric field (PEF) technology has recently emerged as a green processing technique, gaining particular attention for its potential use in various food-related applications. PEF involves applying brief, intense electric pulses to food items between two electrodes, inducing various structural and physiochemical changes. PEF technology, having advantages such as a long shelf life, nutrient preservation, and cost-effectiveness, has begun to replace traditional pasteurisation methods in the food industry. It is also applied in the processing of plant and dairy products as it can alter the structural and techno-functional properties of food proteins. Researchers in different research areas, such as the design and development of PEF generators, applied physics, and food engineering, are attempting to develop novel PEF devices with enhanced energy efficiency and precise control over treatment conditions. We invite the submission of original research and review articles covering various aspects of PEF in food-related applications to this Special Issue. Topics of interest include, but are not limited to, the following:
- PEF-induced changes in the structure and functional properties of animal and plant proteins;
- Extraction of proteins, phytochemicals, and other food-based molecules using PEF;
- PEF applications for microbial/enzyme inactivation of food beverages;
- PEF-induced interactions between micro/macromolecules.
Dr. Arunas Stirke
Dr. Federico Casanova
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.
Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.
Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 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
- PEF
- pulsed electric field
- food proteins
- dairy proteins
- plant proteins
- food safety
- food processing
- structure
- non-thermal food processing
- extraction
- macromolecules
- inactivation
- microbial properties
