Special Issue "High Pressure Processing of Foods"
A special issue of Foods (ISSN 2304-8158).
Deadline for manuscript submissions: 31 December 2014
Prof. Carl Joseph Schaschke
Head of School of Science, Engineering and Technology, Abertay University, Bell Street, Dundee, DD1 1HG, Scotland
Phone: +44 138 230 8488
Interests: chemical processes; high pressure processing
High pressure processing (HPP) is increasingly being used to create new, exciting, minimally processed food products worldwide that are safe, innovative and affordable. The uniqueness, novelty and purpose of HPP is the preservation, retention and improvement of food quality in terms of taste, flavour, texture and colour. Consumers nowadays increasingly expect the food to be safe, of a high quality, minimally processed, 'natural', additive-free and high in nutritional value. The unique effects of HPP appear to be able to meet these requirements. HPP is proven to be effective in the destruction of harmful pathogenic micro-organisms, the activation and deactivation of food spoilage enzymes, the change of functional properties, such as foams, gels and emulsions, and the control of phase change, such as fat solidification and ice melting point. The sterilisation properties of high pressure food processing have been compared to that of heat treatment. Bacteria, yeasts and moulds are readily destroyed by high isostatic pressure while bacterial spores and some viruses are particularly resistant; spores being only inactivated by pressure after germination in what some term ‘pascalisation’ as an analogy to the heat treatment of pasteurization. Another difference between thermal and HPP is that while heat is conducted through the exterior of foods to penetrate the interior, which takes time and often involves over-cooking of the surface, pressure is applied instantaneously and uniformly.
Prof. Dr. Carl J. Schaschke
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. Papers will be published continuously (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as 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 refereed through a 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 quarterly 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 300 CHF (Swiss Francs). English correction and/or formatting fees of 250 CHF (Swiss Francs) will be charged in certain cases for those articles accepted for publication that require extensive additional formatting and/or English corrections.
- high pressure processing
- isostatic pressure
- functional properties
- enzyme inactivation
Review: High Pressure Treatment in Foods
Foods 2014, 3(3), 476-490; doi:10.3390/foods3030476
Received: 8 May 2014; in revised form: 9 July 2014 / Accepted: 14 July 2014 / Published: 19 August 2014| PDF Full-text (189 KB) | HTML Full-text | XML Full-text
Foods 2014, 3(2), 336-350; doi:10.3390/foods3020336
Received: 8 April 2014; in revised form: 30 April 2014 / Accepted: 20 May 2014 / Published: 11 June 2014| PDF Full-text (238 KB) | HTML Full-text | XML Full-text
Article: A Novel Proteomic Analysis of the Modifications Induced by High Hydrostatic Pressure on Hazelnut Water-Soluble Proteins
Foods 2014, 3(2), 279-289; doi:10.3390/foods3020279
Received: 28 January 2014; in revised form: 17 April 2014 / Accepted: 17 April 2014 / Published: 5 May 2014| PDF Full-text (616 KB) | HTML Full-text | XML Full-text
Last update: 3 April 2014