Special Issue "Non-thermal Processing for Improving the Quality and Safety of Foods"
Deadline for manuscript submissions: closed (30 June 2023) | Viewed by 8016
Interests: food biotechnology; food non-thermal processing; food separation technology; convenience food research and development
Thermal treatment has been the most widely utilized technique in the sterilization of foodborne pathogens, inactivating enzymes, drying, thawing, and extracting bioactive compounds. Although this method is convenient and can ensure food safety, it destroys the sensory, nutritional and physicochemical properties of food. In order to meet consumers’ demand for healthy, high-quality, fresh and microbiologically safe food, the food industry has shown increased interest in the development of procedures which enable minimal food processing and yielding products with better organoleptic and nutritive properties. Food researchers are exploring alternatives to thermal treatment in order to reduce its negative effects on food quality.
The application of non-thermal processing technologies (high hydrostatic pressure, pulsed electric field, dense phase carbon dioxide, cold plasma, ultrasound, magnetic field, radiation, etc.) in food processing (sterilization, inactivation of enzymes, drying, extraction, modification, etc.) has been widely reported. To promote further development and industrialization a broader and deeper understanding of the effects of non-thermal technologies on microorganisms, enzymes and food components related to color, flavor, texture, nutrition and safety is needed. This Special Issue is devoted to exploring the innovative applications of non-thermal processing technologies and their deeper effects on food quality and safety. Thus, we invite researchers to contribute original research or review articles on these topics.
Prof. Dr. Ruijin Yang
Prof. Dr. Jianhao Zhang
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.
- high hydrostatic pressure
- pulsed electric field
- dense phase carbon dioxide
- cold plasma
- high-voltage electrostatic field
- magnetic field