Optimization of Non-thermal Technology in 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: 5 March 2025 | Viewed by 4205
Special Issue Editors
Interests: food science; food processing; food engineering
Special Issues, Collections and Topics in MDPI journals
Interests: process engineering; emerging processing technologies; alternative proteins; food structure
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
The aim of this Special Issue, “Optimization of Non-thermal Technology in Food Processing”, is to compare the most modern food technology processes, including high-pressure processing (HPP), pulsed electric field processing (PEF), high-pressure homogenization (HPH), ultraviolet light processing (UV) and cold plasma processing (CPP). Examples of the applications of these technologies on different food raw materials and methods of process parameter optimization will be given.
Dr. Milan Houśka
Dr. Roman Buckow
Guest Editors
Manuscript Submission Information
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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.
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Keywords
- high pressure
- pulsed electric field
- high-pressure homogenization
- ultraviolet light
- cold plasma
- foods
- optimization of process parameters
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