Influence of Physical Processing Technology on Physicochemical Properties and Active Components of Agro-Products
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Engineering and Technology".
Deadline for manuscript submissions: closed (31 January 2025) | Viewed by 2335
Special Issue Editors
2. Engineering Research Center of Bio-Process of Ministry of Education, Hefei University of Technology, Hefei, China
Interests: food processing; functional foods; food safety; analytical methods development
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
The physical processing of agro-products plays a crucial role in determining their physicochemical properties and the retention of active components. Conventional techniques often involve high temperatures that can degrade nutrients and affect flavor, color, and texture. To address these challenges, innovative technologies, such as ultra-high pressure, ultrasound technology, pulsed electric fields, cold plasma, radio frequency, and electron beam, have emerged as promising alternatives. This Special Issue aims to provide an in-depth exploration of the influence of physical processing technology on the physicochemical properties and active components of agro-products, highlighting recent advancements, challenges, and future prospects in this field.
We will delve into the fundamentals of physical processing technologies, including their principles, mechanisms, equipment, and process parameters. We will also examine their applications across various food categories, including meat, dairy, fruits, vegetables, seafood, cereals, various freshwater aquatic products, algae products, edible fungi, by-products of the food processing industry, and various new resource foods, focusing on their impacts on microbial inactivation, enzyme inhibition, texture enhancement, shelf-life extension, and nutrient preservation. Additionally, we will explore the combination of different food processing techniques to achieve synergistic or complementary effects on food quality and safety.
This issue will serve as a platform for leading experts, researchers, and practitioners from both academia and industry agencies to share their insights, experiences, and knowledge in this rapidly evolving domain. By fostering collaboration and knowledge exchange, we aim to advance the understanding and application of physical processing technologies in enhancing the quality, safety, and sustainability of agro-products.
We believe that this Special Issue will be a valuable resource for professionals working in the field of food science and technology, as well as those interested in the broader implications of physical processing on the nutritional and sensory attributes of agro-products. We look forward to your contributions and participation in this important endeavor.
Dr. Zeyu Wu
Prof. Dr. Xiuheng Xue
Guest Editors
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 2900 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
- physical processing technology
- ultra-high pressure
- ultrasound
- pulsed electric fields
- cold plasma
- radio frequency
- food safety
- food quality
- food texture
- functional foods
- microbial inactivation
- enzyme inhibition
- shelf-life extension
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