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Application of Innovative Technologies for Improving Food Quality and Safety
This special issue belongs to the section “Food Quality and Safety“.
Special Issue Information
Dear Colleagues,
Consumer demand for high-quality foods, which are nutritional, safe, and convenient, has led to interest in the use of innovative processing technologies. The introduction of these new technologies, such as nonthermal or alternative technologies, can also reduce processing time and improve industrial operating conditions, resulting in high-quality products that better preserve their fresh-like characteristics. The main purpose of this Special Issue, “Application of Innovative Technologies for Improving Food Quality and Safety”, is to provide high-quality manuscripts regarding the use of innovative technologies and discuss their impact on food nutritional quality, sensory aspects, safety, and other related factors.
Prof. Dr. Patrícia Moreira Azoubel
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 250 words) can be sent to the Editorial Office for assessment.
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
- innovative technologies
- non-thermal technology
- food quality
- food safety
- food preservation
- nutrition
- food composition
- bioactive compounds
- sensory quality
- chemometrics
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