Applications of Novel Thermal and Non-thermal Food Processing Techniques
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Engineering and Technology".
Deadline for manuscript submissions: 14 June 2024 | Viewed by 183
Special Issue Editors
Interests: thermal and non-thermal food processes; food quality and safety; valorization of fruits and vegetables wastes; predictive microbiology; mathematical modeling; experimental design and data analysis
Special Issues, Collections and Topics in MDPI journals
Interests: food microbiology; thermal and non-thermal processes; food processing optimisation; fruits and their by-products; shelf-life of minimally processed fruits; microbial inactivation kinetics; food quality and safety; fruit juices; functional foods
Special Issues, Collections and Topics in MDPI journals
Interests: food processing; mathematical modeling; quality kinetics; predictive microbiology; non-thermal technologies; transport phenomena; design and optimisation of the food chain; sustainable technology solutions
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
In the ever-evolving field of food processing, novel thermal and non-thermal techniques have emerged as game changers, offering safe food products with improved quality and extended shelf life.
Thermal-based processes, such as microwave, ohmic heating, and radiofrequency technology, have found applications in a variety of foods, offering the advantages of reduced processing time, minimized heat-related degradation of quality, and the effective destruction of enzymes and harmful microbial entities compared to other conventional processing methods.
Emergent non-thermal technologies, including cold plasma, pulsed light and pulsed electric fields, ultraviolet light, irradiation, high-pressure processing, oscillatory magnetic fields, ultrasound, and ozone-based processes, have transformed the landscape of food preservation and quality enhancement. These methods are ideal for delicate foods like fresh fruit and raw vegetables. They result in minimal nutrient loss and improved sensory attributes, making them invaluable for producing healthier, tastier, and safe products.
This Special Issue focuses on exploring the latest developments and research findings related to the application of emerging thermal and non-thermal technologies in food processing.
Prof. Dr. Teresa Maria Ribeiro da Silva Brandão
Dr. Fátima A. Miller
Dr. Cristina L. M. Silva
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
- food quality
- food safety
- enzyme inactivation
- sustainable technologies
- mild processes
