Special Issue "Thermal Processing of Foods"
A special issue of Foods (ISSN 2304-8158).
Deadline for manuscript submissions: closed (28 February 2014)
Prof. Dr. Felix Barron
Food Nutrition and Packaging Science Department, Clemson University, Clemson, SC 29634, USA
Interests: thermal processing; food packaging; probiotics; food engineering and HACCP and sanitation
The thermal processing of foods is a very critical area of importance in the commercial production of preserved foods. In order to render processed foods shelf stable, multiple factors need to be considered in order to assure food safety. Our goal is to publish original papers contributing to the knowledge of thermally processed foods. Scientific works to be accepted include but not limited to the following areas: thermo bacteriology, thermal process designs, food packaging of canned foods, food laws and regulations, validations studies in commercial sterilization and pasteurization, and thermal processing methods.
Prof. Dr. Felix Barron
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.
Article: An Investigation of the Complexity of Maillard Reaction Product Profiles from the Thermal Reaction of Amino Acids with Sucrose Using High Resolution Mass Spectrometry
Foods 2014, 3(3), 461-475; doi:10.3390/foods3030461
Received: 15 March 2014; in revised form: 17 April 2014 / Accepted: 23 June 2014 / Published: 7 August 2014| PDF Full-text (1151 KB) | HTML Full-text | XML Full-text
Article: Effect of Technological Treatments on Human-Like Leptin Level in Bovine Milk for Human Consumption
Foods 2014, 3(3), 433-442; doi:10.3390/foods3030433
Received: 15 April 2014; in revised form: 20 June 2014 / Accepted: 2 July 2014 / Published: 23 July 2014| PDF Full-text (444 KB) | HTML Full-text | XML Full-text
Foods 2014, 3(2), 369-393; doi:10.3390/foods3020369
Received: 28 February 2014; in revised form: 17 April 2014 / Accepted: 9 June 2014 / Published: 20 June 2014| PDF Full-text (917 KB) | HTML Full-text | XML Full-text
Article: Effect of Radio Frequency Heating on Yoghurt, I: Technological Applicability, Shelf-Life and Sensorial Quality
Foods 2014, 3(2), 318-335; doi:10.3390/foods3020318
Received: 27 February 2014; in revised form: 14 April 2014 / Accepted: 4 May 2014 / Published: 15 May 2014| Cited by 1 | PDF Full-text (835 KB) | HTML Full-text | XML Full-text
Article: Effect of Particle Orientation during Thermal Processing of Canned Peach Halves: A CFD Simulation
Foods 2014, 3(2), 304-317; doi:10.3390/foods3020304
Received: 1 March 2014; in revised form: 23 April 2014 / Accepted: 30 April 2014 / Published: 8 May 2014| PDF Full-text (1257 KB)
Article: Comparison of the Digestibility of the Major Peanut Allergens in Thermally Processed Peanuts and in Pure Form
Foods 2014, 3(2), 290-303; doi:10.3390/foods3020290
Received: 14 March 2014; in revised form: 8 April 2014 / Accepted: 25 April 2014 / Published: 7 May 2014| PDF Full-text (671 KB) | HTML Full-text | XML Full-text
Last update: 23 September 2013