Special Issue "Extrusion Technologies Applied in Food Industry"
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Engineering and Technology".
Deadline for manuscript submissions: 5 September 2023 | Viewed by 755
Special Issue Editor
Interests: extrusion cooking; food composition recombination; food texture; regulation of food digestion; bioactive ingredient embedding; meat analogues
Special Issue Information
Dear Colleagues,
Extrusion cooking, as a food processing technology, has the advantages of low energy cost, negligible effluent, small nutritional loss, and wide variety of products and processing raw materials. Food extrusion technology has been used for processing macaroni and puffed-up snacks for many years. Food extrusion technology is a complex processing method integrating shear, heat, and pressure units. In the process of extrusion, multiscale structural changes occur in space and conformation under the action of shear, pressure, and heat, and rapid interactions occur among components under the directional induction of various forces, forming ideal sensory, textural, and functional characteristics. In recent years, its applications in meat analogues, embedding bioactive ingredients, adjusting food digestibility, and strengthening nutritional properties of food, have attracted wide attention.
Dr. Aiquan Jiao
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 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.
Keywords
- food supplements
- dietary supplements
- nutraceuticals
- functional foods
- bioactive substances
- nutrients
- foods
- phytochemicals
