Sustainable Food Processing and Preservation Methods: Research Advances and Applications
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Security and Sustainability".
Deadline for manuscript submissions: 15 November 2024 | Viewed by 7955
Special Issue Editors
Interests: protein; starch; polysaccharides; chemical modifications; food-scale nano technology; encapsulation
Interests: protein modification; glycosylation; nanoencapsulation; functional foods; food structure; developments of soymilk (colloid food) and soybean curd (gel food); chemistry of frying oil; quality control of fried foods
Special Issue Information
Dear Colleagues,
Sustainable food processing and preservation technologies have attracted attention due to the growing awareness of climate change, population growth, and human health. More cost-efficient and environmentally friendly food processing and preservation technologies and waste minimization are required to achieve sustainable development in the food sector. Thus, this Special Issue aims to collect original research articles and reviews on novel technologies for sustainable food processing and preservation, including high-pressure processing (HPP), pulsed electric field (PEF), ultrasound (US), ultraviolet (UV), cold plasma treatment, membrane filtration, micro fluidization, nanomaterial-based packages, edible coatings and films, etc. This issue also welcomes research on novel technologies and applications for food waste and by-product processing, pilot-scale technical and economic feasibility studies, and risk management in food processing. Related topics with research advances and applications are also welcome.
Dr. Hongmin Dong
Prof. Dr. Qing Zhang
Guest Editors
Manuscript Submission Information
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Keywords
- high-pressure processing
- pulsed electric field
- ultrasound
- cold plasma treatment
- micro fluidization
- nanomaterial-based packages
- edible coatings and films
- food waste and by-product processing
- pilot-scale processing
- economic feasibility study
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