Emerging Non-thermal Processing of Food: Influence on Structure, Function, Nutrition and Safety of Foods
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Engineering and Technology".
Deadline for manuscript submissions: closed (10 June 2024) | Viewed by 3870
Special Issue Editor
Special Issue Information
Dear Colleagues,
Conventional heat processing of foods is known to cause a decrease in volatile substances, nutritional components and enzymatic activities. On the other hand, consumers sometimes desire foods with a flavour and nutrients similar to those of raw foods. Therefore, non-thermal food processing methods are attracting attention as an emerging technological alternative to thermal processing. For example, high hydrostatic pressure can be applied to foods to minimize the loss of nutrients, although the cellular structure is damaged to some extent. In addition, new enzymatic reactions can occur as the cellular structure is damaged, making it possible to develop new food ingredients with increased nutritional content. On the other hand, food processing using high hydrostatic pressure can inactivate some microorganisms, which is known to contribute to food safety and is beginning to be used as a new food processing method in the food industry worldwide.
Other emerging food processing methods, such as pulsed electric field treatment and high-frequency treatment, are also known as innovative food processing methods that do not require external heat treatment. This Special Issue introduces the latest research on emerging non-thermal processing applicable to the food industry.
Prof. Dr. Shigeaki Ueno
Guest Editor
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Keywords
- non-thermal processing
- structure
- function
- nutrition
- safety
- texture
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