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Special Issue "Emerging Processing Technologies for Agricultural Products"
A special issue of Agriculture (ISSN 2077-0472).
Deadline for manuscript submissions: closed (30 June 2017).
Interests: storage and handling of food ingredient; grain drying and storage; pneumatic conveying of food powders
Interests: extrusion; drying; product development; continuous improvement; statistical process control; ingredient functionality; properties of food materials
Consumers are demanding fresh-tasting and nutritious healthy processed foods for their nutrients and convenience, at an affordable price, which necessitates the development of new food processing techniques. One can observe the free claims and better for you claims from the products found in the supermarket aisles. The next generation of food processing technologies deals with the following health related parameters, such as increased dietary fiber, decreased calories, decreased saturated fat, no trans fatty acids, poly and mono unsaturated fats in place of other fats, reduced cholesterol, reduced salt, reduced sugar, increased probiotics, increased natural anti-oxidants and anti-carcinogens, no artificial colors, preservatives, additives, and a long shelf life with no loss of nutritional value. Food scientists are facing numerous challenges while addressing the above requirements in order to meet the consumer demand. New technologies need to be developed to tackle the above requirement in processed food development. The emerging processing technologies, such as high pressure processing, ohmic heating, pulsed electric field processing, non-thermal processing, minimal processing, irradiation, ultrasonication, super critical carbon dioxide, processing of low water activity products, cold plasma and micro filtration are used in the food industries. Many of these technologies are not standardized yet and needed further research to enhance its suitability to particular application. This Special Issue covers various topics related to new technologies, methods and techniques used to enhance the foods of the future.
Dr. Johnselvakumar Lawrence
Dr. Karunanithy Chinnadurai
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. Agriculture 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 1000 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.
- High pressure processing
- ohmic heating
- pulsed electric field processing
- non-thermal processing
- minimal processing
- cold plasma
- micro filtration
- Super critical carbon dioxide
- Processing low water activity products
- Electron beam