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Special Issue "Effects of Thermal Processing Technologies in Food Physical and Rheological Properties"
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Engineering and Technology".
Deadline for manuscript submissions: 26 April 2023 | Viewed by 717
Special Issue Editor
Interests: food science and technology
Special Issue Information
Thermal processing is one of the most important processing methods found in the food industry. It involves different changes in the processing of the product, which can affect its physical and rheological properties. Therefore, it is very important to understand how these properties change during processing in order to maximize nutritional benefits, minimize possible residues and bring quality to the final product.
For this Special Issue, “Effects of Thermal Processing Technologies on the Physical and Rheological Properties of Foods”, we invite researchers to contribute original research and review articles that assess and describe changes in the physical and/or rheological properties of foods after thermal processing. We especially welcome articles that examine the relationships between the thermal processing of foods and the above-mentioned properties, as well as the current state of the art and future trends.
Prof. Dr. Ana Lúcia Gabas Ferreira
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.
- thermal processing food
- thermal technologies
- food quality
- physical properties