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Recent Advancements in Food Technology
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Recent Advancements in Food Technology

A special issue of Applied Sciences (ISSN 2076-3417). This special issue belongs to the section "Food Science and Technology".

Deadline for manuscript submissions: closed (31 October 2022) | Viewed by 3443

Special Issue Editor

Dr. Marcin A. Kurek

E-Mail Website
Guest Editor
Department of Technique and Food Development, Institute of Human Nutrition Sciences, Nowoursynowska 159c Street, 02-776 Warsaw, Poland
Interests: microencapsulation of bioactive compounds; processing of food products of plant origin and their compounds (vegetables, fruits, and cereals); experimental design in food technology
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

This Special Issue will be devoted to modern solutions found in modern food technology. Currently, more and more consumers are oriented towards the search for food of high quality at a fairly low price. This state of affairs motivates technologists and scientists to search for new raw materials, processing methods and food preservation technologies. In this issue, we welcome both original papers and review articles. 

Dr. Marcin A. Kurek
Guest Editor

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

  • food technology
  • advancements
  • food science
  • advanced food technology

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Published Papers (1 paper)

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Research

14 pages, 779 KiB  
Article
Impact of High-Pressure Processing (HPP) on Selected Quality and Nutritional Parameters of Cauliflower (Brassica oleracea var. Botrytis)
by Marcin A. Kurek, Christian Finnseth, Dagbjørn Skipnes and Tone Mari Rode
Appl. Sci. 2022, 12(12), 6013; https://doi.org/10.3390/app12126013 - 13 Jun 2022
Cited by 6 | Viewed by 2933
Abstract
In recent years, innovative food processing methods, such as high-pressure processing (HPP) treatment, have been shown to improve food quality. The purpose of this work was to determine the effects of high-pressure processing (HPP; 400 and 600 MPa for 2 or 5 min, [...] Read more.
In recent years, innovative food processing methods, such as high-pressure processing (HPP) treatment, have been shown to improve food quality. The purpose of this work was to determine the effects of high-pressure processing (HPP; 400 and 600 MPa for 2 or 5 min, 20 °C) of cauliflower. Microbial shelf-life (total aerobic count and spores), texture, color, drip loss, dry matter, antioxidative capacity, total phenolic content, and ascorbic acid were analyzed before and after processing, as well as during storage (4 °C) for up to 42 days. Among the different treatments, HPP at 600 MPa exhibited low microbial counts between days 14 and 28 of storage, while at 400 MPa already had high bacterial counts between days 7 and 14. HPP at both 400 and 600 MPa was the best method to maintain the color during storage. The texture of the cauliflower did not differ from the control during storage for HPP. For all samples, the dry matter content remained stable during storage, with few differences between treatments. The nutritional quality of high-pressure-processed cauliflower at 600 MPa for 2 min remained high until day 28. The overall results of this study demonstrate that HPP has the potential to preserve the quality of cauliflower. Full article
(This article belongs to the Special Issue Recent Advancements in Food Technology)
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