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Special Issue "Processing Technologies of Plant-Based Foods and Their Effects on Quality"
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Engineering and Technology".
Deadline for manuscript submissions: 17 May 2023 | Viewed by 143
Special Issue Editor
Interests: food technology; plant production and primary products
Special Issue Information
Demand for high-quality plant-based food products has been on the rise in the past few decades in response to the increased awareness of health, ethical and environmental issues associated with the production and consumption of animal products. Due to these demands, the food industry shows great interest in adopting new processing technology and developing novel product alternatives, wherein nutritional quality, sensory acceptance, technological feasibility and economic viability are the key factors in the success of this trendsetting. Thus, fundamental research studying the functionality of conventional and novel ingredients, as well as the impacts of eco-innovative and cost-effective processing technologies on the quality of plant-based food products is greatly required. This Special Issue is intended to collate research and review papers that cover the following aspects:
- Ingredients’/additives’ manipulation in tailoring specific attribute or functionality of a plant-based food.
- Effects of new processing technologies on the development of a sustainable plant-based food.
Dr. Lai Hoong Cheng
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 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 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 2400 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.
- green food
- plant-based foods
- emerging technologies
- additives’ manipulation