Non-thermal Technologies for Food Processing

Dear Colleagues,

The use of emerging non-thermal technologies to produce foods and beverages allows the better retention of the original food flavor/aroma compounds and other thermolabile components, as no heat is employed in the process. In addition, physical processes are a healthy alternative to chemical additives for food preservation.

The focus of this Special Issue is technologies such as high-pressure processing, pulsed electric fields, ultrasound, cold plasma, ultraviolet, and pulsed light. Studies may include the effects of processes on food composition, nutrients, structure, and other quality factors, and also microbial and enzyme inactivation. Submissions comparing these technologies alone or combined with heat with conventional thermal processes in terms of cost, safety, energy consumption, effects on quality, scale-up, etc., are also welcome.

Dr. Filipa Silva
Prof. Dr. Indrawati Oey
Guest Editors

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