Nonthermal Food Processing/Preservation Technologies for Cereals and Legumes
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Grain".
Deadline for manuscript submissions: 29 September 2025 | Viewed by 190
Special Issue Editors
Interests: food storage; cereals; legumes; beans; grain; food chemistry; food microbiology
Interests: beneficial microorganisms; isolation, identification and application of lactic acid bacteria; dairy products; fermented vegetables
Interests: design and preparation of antibacterial nanomaterials; safe storage of grains; preservation of grain quality and freshness
Special Issues, Collections and Topics in MDPI journals
Interests: grain storage technology and quality control; fresh-keeping and storage of agricultural products
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
In recent years, there has been a growing interest in alternative food processing and preservation methods that minimize the use of thermal treatments. Traditional thermal processing, while effective in deactivating microorganisms and enzymes, often leads to degradation of nutrients, sensory attributes, and functional properties of foods. Cereals and legumes, as staple foods globally, are particularly susceptible to these detrimental effects. Therefore, there is an urgent need to explore and develop nonthermal processing and preservation technologies that can extend the shelf life and enhance the quality of cereals and legumes without compromising their nutritional value.
The aim of this Special Issue is to provide a comprehensive platform for researchers to share their latest findings and insights on nonthermal food processing and preservation technologies specifically tailored for cereals and legumes. The issue aims to cover a wide range of innovative approaches, including, but not limited to, high-pressure processing, pulsed electric fields, ultrasound, irradiation, and natural antimicrobials.
This Special Issue invites researchers to submit original research articles or reviews related to the following:
- High-pressure processing of cereals and legumes;
- Ultrasound-assisted extraction of bioactive compounds from cereals and legumes;
- Pulsed electric fields for microbial inactivation in cereal and legume products;
- Irradiation technology for preservation of cereals and legumes;
- Natural antimicrobials in nonthermal preservation of cereals and legumes;
- Effect of nonthermal processing on the digestibility and bioavailability of nutrients in cereals and legumes;
- Sensory and textural changes in nonthermally processed cereals and legumes;
- Emerging nonthermal technologies for cereals and legumes.
Dr. Haoxin Lv
Prof. Dr. Zhongfang Tan
Dr. Dongdong Zhang
Dr. Yan Zhao
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 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 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.
Keywords
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cereals
- legumes
- nonthermal processing
- storage
- preservation
- ultrasound
- probiotics
- fermentation
- natural antimicrobials
- nutritional quality
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