Emerging Processes for Sustainable Processing of Food Ingredients and Products

Dear Colleagues,

Several emerging technologies are attracting interest in different areas of food processing. Such technologies offer the possibility of tuning the properties of food ingredients and several products and byproducts from traditional transformation processes. Additionally, innovative technologies are providing relevant insights regarding reducing their waste, representing a promising alternative to environmental issues as well. Therefore, this Special issue will point out the importance of innovative and emerging techniques for processing food ingredients, products and new food formulations. It welcomes both original and compelling review contributions related to such applications and cases of studies using emerging processes of high-added value and non-desired compounds for possible interest in food industries. Topics include but are not limited to:

• Biorefining or upgrading of food ingredients;
• Tuning physiochemical properties of food products and bio-products;
• Process intensification in food processing;
• Reduction in undesired compounds from food systems into the environment.

Dr. Roberto Castro-Muñoz
Guest Editor

Manuscript Submission Information

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