Special Issue "Application of Hurdle Technology for Food Preservation and Safety"

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Engineering and Technology".

Deadline for manuscript submissions: closed (15 September 2019).

Special Issue Editor

Dr. Alejandro Castillo
Website
Guest Editor
Department of Animal Science, Texas A&M University, College Station, Texas 77843, USA
Interests: microbial food safety of fresh and fresh-cut fruits & vegetables and of fresh & processed meats; non-thermal technologies for pathogen control in foods; microbiome of fruits and vegetables; food irradiation; HACCP systems

Special Issue Information

Dear Colleagues,

Hurdle technology is the combination of preservation methods that can be applied in the food industry with food preservation or food safety purposes. When applied individually, these treatments must be sufficiently strong to reach the desired level of control, often resulting in an undesired change in the organoleptic characteristics of the food product. The hurdle technology permits the use of multiple, relatively gentle treatments (hurdles) that in combination should result in an adequate level of control by adding the effects of each hurdle. In this special issue, we are inviting researchers to submit their data to contribute to a better understanding of the advantages of using hurdle technology in food preservation and food safety. These contributions will offer the food industry with alternatives for more efficient, less destructive and more environment-friendly processing of foods.

Dr. Alejandro Castillo
Guest Editor

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 papers will be 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 monthly 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 2000 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

  • Hurdle Technology
  • Food Preservation
  • Microbial Control

Published Papers (1 paper)

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Review

Open AccessReview
Bridging the Knowledge Gap for the Impact of Non-Thermal Processing on Proteins and Amino Acids
Foods 2019, 8(7), 262; https://doi.org/10.3390/foods8070262 - 17 Jul 2019
Cited by 6 | Viewed by 1591
Abstract
Proteins represent one of the major food components that contribute to a wide range of biophysical functions and dictate the nutritional, sensorial, and shelf-life of food products. Different non-thermal processing technologies (e.g., irradiation, ultrasound, cold plasma, pulsed electric field, and high-pressure treatments) can [...] Read more.
Proteins represent one of the major food components that contribute to a wide range of biophysical functions and dictate the nutritional, sensorial, and shelf-life of food products. Different non-thermal processing technologies (e.g., irradiation, ultrasound, cold plasma, pulsed electric field, and high-pressure treatments) can affect the structure of proteins, and thus their solubility as well as their functional properties. The exposure of hydrophobic groups, unfolding followed by aggregation at high non-thermal treatment intensities, and the formation of new bonds have been reported to promote the modification of structural and functional properties of proteins. Several studies reported the reduction of allergenicity of some proteins after the application of non-thermal treatments. The composition and concentration of free amino acids could be changed after non-thermal processing, depending on the processing time and intensity. The present review discusses the effects of different non-thermal treatments on protein properties in detail, and highlights the opportunities and disadvantages of these technologies in relation to protein functionality. Full article
(This article belongs to the Special Issue Application of Hurdle Technology for Food Preservation and Safety)
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