Green Processing Technology of Plant Food

Dear Colleagues,

Food ingredients are subjected to various thermal treatments during processing to enhance their shelf-life, form the final product and start chemical reactions to improve their physicochemical and sensorial properties. However, the environmental impact of the food industry is of increasing concern for society. Reductions in the produced harmful substances and energy consumption are all requirements that the industry must consider. Moreover, as a result of the increasing consumer demand for minimally processed, fresh-seemig food products with high sensory and nutritional qualities, there is a growing interest in non-thermal processeses.

This Special Issue of Foods is seeking original and high-quality papers focusing on the latest advances in the use of non‑thermal technologies in the development of unique food processes, healthy and nutritious products, and novel food ingredients. The topics include, but are not limited to: the use of green technologies such as cold plasma, ozone, pulsed electric field, ohmic heating, ultraviolet radiations, high-pressure processing, ultrasonication, supercritical CO₂ in the processing of plant foods, considering the preservation or modification of the currently applied food production processes.  

Dr. Ibrahim Palabiyik
Dr. Ilyas Atalar
Prof. Dr. Nevzat Konar
Dr. Ömer Said Toker
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 250 words) can be sent to the Editorial Office for assessment.

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-anonymized 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.