Green Processes in Food Safety and Quality Assessment
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Quality and Safety".
Deadline for manuscript submissions: closed (31 December 2022) | Viewed by 529
Special Issue Editors
Interests: structural elucidation of natural bioactive molecules extracted from terrestrial plant-food; animals and marine sources; recovery and characterisation of phytochemicals from food processing by-products and waste streams; assessing the effect of industrial or domestic processing of food on retention and alteration of bioactive molecules or affecting the food quality
Special Issues, Collections and Topics in MDPI journals
Interests: novel green extraction systems; pulsed-electric-field assisted extraction; pulsed-light-assisted extraction; pressurised liquid extraction; ultrasound-assisted extraction; biological assays
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
The development and application of green processes at various stages of food production have become of paramount importance for the present and future of our planet. Green processes that are compatible with sustainable, environment-friendly food production systems must provide economic and social benefits in terms of food safety, quality and health well-being. The choice of sustainable ingredients (reduction of waste or by-products) and their production through non-chemical-based (e.g., enzymatic assisted) and energy-efficient novel methods are necessary for enhancing quality, safety (reduced microbial load and toxins) and nutraceutical attributes of the food products or even achieving those that are superior to those obtainable by the conventional processes.
This Special Issue will accept research involving:
- Waste or by-product valorisation.
- Green ingredients (natural bioactive compounds).
- Green extraction processes.
- Green drying processes.
- Green packaging using recycled material.
- Application of natural extracts to reduce in food safety, quality and nutraceuticals.
- Social and/or policy perspective regarding green technologies.
Dr. Dilip Rai
Dr. Mohammad Hossain
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
- enzymes
- HPP
- supercritical CO2
- HVED
- PEF
- RF
- ohmic heating
- ultrasound
- MAE
