Special Issue "Selected Papers from International Conference on Raw Material to Processed Foods"
Deadline for manuscript submissions: 1 May 2018
Prof. Dr. Serkan Selli
Department of Food Engineering, Faculty of Agriculture, Cukurova University, Adana, Turkey
Interests: food chemistry; volatile compounds; key odorants; phenolic compounds
Prof. Dr. Hasim Kelebek
Department of Food Engineering, Faculty of Engineering and Natural Sciences, University of Science and Technology of Adana, Adana, Turkey
Interests: food biotechnology; phenolic compounds; volatile compounds; instrumental analysis of foods
As is known, food has been a main concern of mankind, not only because it is essential to live, grow, and function, but also because it has a substantial effect on the economy with daily produced crops. As the utilization of raw materials has widened from hunger satisfaction to nutrient supplying, and usage in the prevention of nutrition-related diseases, innovative food processing technologies were created in response to this. Food processing is already a crucial field, and has been since ancient times, paving the way for humanity to lead a sedentary life and was also essential in supporting civilization. Moreover, topics like public health, sustainability challenges and preference of consumers necessitate this field to change and develop continuously. Hence, the food industry is resolutely looking for different procedures to produce and store crops. In these circumstances, researchers play a vital role in the development of new novel technologies.
The aim of this Special Issue is to provide an update to the knowledge and important actions that have been carried out at a global scale in the field of food processing technology for raw materials. From the enormous amount of knowledge generated from different processes, submissions about raw materials, including meat and seafood, milk, fruits, vegetables, cereals, medicinal aromatic plants, edible oils, wines, beverages, and all kinds of technologies (thermal, nonthermal, high static pressure processing, etc.) applied on these food materials, are particularly encouraged.Prof. Dr. Serkan Selli
Prof. Dr. Hasim Kelebek
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 papers will be 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 monthly 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 550 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.
- Raw and processed food products
- Softening technology for food processing
- Nutritional assessment of processed foods
- Instrumental and sensory analysis of food products
- Meat and seafood processing
- Postharvest applications of raw materials