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Special Issue "Green Extraction and Valorization of By-Products from Food Processing"
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Engineering and Technology".
Deadline for manuscript submissions: 15 May 2023 | Viewed by 1266
Special Issue Editors
Interests: natural product research; natural food additives; novel separation methods; recovery of natural products; food safety; optimization and statistics
Special Issues, Collections and Topics in MDPI journals
Interests: chemical engineering and technology; basic operations and thermodynamics; separation operations; engineering and technology
Special Issue Information
Food waste production covers the whole food life cycle, from agricultural to industrial production and processing, and then to retail and domestic consumption. In developed countries, 42% of food waste occurs in domestic consumption, while 39% of it is in the food manufacturing industry, 14% in the food services sector and 5% in the retail and distribution sectors. Nowadays, industrial ecology concepts have been evaluated as leading principles for eco-innovation that targets the zero waste economy, where waste is used as raw material for new products and applications. Waste in large quantities generated by food industries causes serious problems both economically and environmentally, as well as causing a great loss of high-added value compounds. Moreover, most of these residues have reusable potential in other production systems. On the other hand, the extraction of natural products with green technologies is another contemporary issue based on the design of extraction processes that will reduce or eliminate energy consumption, as well as providing a safe extract with more quality. The main purposes of these technologies are to achieve better quality extracts with higher extraction efficiency while reducing extraction time, number of unit processes, energy and solvent consumption, environmental impact, economic costs and the amount of waste.
Dr. Selin Şahin
Dr. Ebru Kurtulbaş
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. Foods 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.
- green technology
- agri-food waste
- natural antioxidants
- fine chemicals