Nonthermal Modification of Food Structure and Functionality
This special issue belongs to the section "Food Engineering and Technology".
Special Issue Information
Dear Colleagues,
In the last two decades, there has been an increasing interest in using nonthermal processing technologies such as pulsed electric fields, high hydrostatic pressure, high pressure homogenisation, ultrasounds and many other processing techniques to modify food structure in order to create unique functionalities such as improving digestibility, increasing bioactivity, enhancing sensory properties, controlling the release of flavours or nutrients and optimising the delivery of nutrients. This research has been conducted in a wide range of food systems, e.g., fruits and vegetables, meat, seafood, cereals and grains, eggs and dairy. We are not only interested in cutting edge original research papers or comprehensive review papers discussing these new functional properties after nonthermal processing, but also welcome papers that implement or develop new and advanced experimental tools and techniques for characterisation of food functionality, e.g., microstructural analysis and metabolomics.
Looking forward to your participation in this Special Issue.
Prof. Dr. Indrawati Oey
Dr. Sze Ying Leong
Guest Editors
Manuscript Submission Information
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Keywords
- Nonthermal processing
- Pulsed electric field processing
- High pressure processing
- High pressure homogenization
- Ultrasound processing
- Food (micro)structure
- Food texture and rheology properties
- Microscopy and imaging analysis
- Nutritional functionality
- Food constituents
- Antioxidant potentials
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Published Papers
Foods - ISSN 2304-8158