Advances in Supercritical Fluid Food Science and Technology
A special issue of Applied Sciences (ISSN 2076-3417). This special issue belongs to the section "Chemical and Molecular Sciences".
Deadline for manuscript submissions: closed (31 August 2019) | Viewed by 3028
Special Issue Editors
Interests: functional food ingredients and novel food design; production of natural extracts by supercritical fluid technology and other high-pressure green processes; fractionation and isolation of bioactive substances; process parameters, design and optimization; thermodynamic modeling: pure component parameters and phase equilibria
Interests: food science and technology; bioactive compounds; novel extraction technologies and sustainable processes; green solvents; compressed fluids; fractionation and particle formation processes
Special Issue Information
Dear Colleagues,
Food consumers are changing their attitudes towards nutrition and health by promoting an appreciation of food value and sustainable cost. Preferences towards eco-friendly manufacturing and products that contribute to human health and wellbeing are progressively modifying the food system chain. Supercritical Fluid Technology appears as an alternative to attain these goals, i.e., green processing that results in high-quality foodstuffs.
Supercritical carbon dioxide (SCCO2) is the most commonly used supercritical fluid, leading to innovative applications in food science and technology. Extraction, fractionation, chemical and enzymatic reaction, analytical and preparative separations, particle formation, encapsulation, preservation, etc. are most recognized operations in which supercritical technology set up eye-catching food applications.
The upcoming Special Issue aims to gather innovative applications and the most recent advances in the field of the Supercritical Fluid Technology applied to food system development, processes and products. Theoretical and applied research describing original experimental data, advances in process applications, products particularities and characteristics, singular case studies, etc., are welcome.
Main topics include, but are not limited to:
- Extraction, fractionation and purification
- Microbial inactivation
- Biological activities of products
- Micronization, impregnation and encapsulation
- Chemical and enzymatic reactions
- Analytical and preparative chromatography
- Process simulation and optimization
- Process scaling up
- Economic and environmental impact assessment and marketing
Prof. Dr. Tiziana Fornari
Dr. David Villanueva Bermejo
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. Applied Sciences 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 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
- supercritical carbon dioxide
- food science and technology
- supercritical fluid technology
- food processes
- food chemistry
- process modelling
- solubility and phase equilibria
- environmental impact
- economic assessment
- biological activities
- valorization of by-products
- plant compounds
- human nutrition
- nutraceuticals
- functional products
- food quality
- food analysis
