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Special Issue "Non-thermal Processing Technologies and Their Current and Future Applications in the 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: 18 June 2023 | Viewed by 1928
Special Issue Editors
Interests: non-thermal processing of food; food allergens and safety control; nutrition and health regulation
Interests: quality evaluation of fruit and vegetable raw materials and mining of functional components; post-harvest commercialization and quality control of fruits and vegetables; common technology and quality control of fruit and vegetable processing
Special Issue Information
Non-thermal processing technologies are emerging technologies that have in recent years been mainly used for the inactivation of enzymes and sterilization. Heat treatment sterilization is a well-known sterilization technology, which can destroy some components and reduce the quality of food. People today pay more attention to a balanced diet and prefer to purchase products with high nutritional values for daily requirements. Ensuring safety is the primary requirement for food processing. On the basis of this, it is imperative to find novel processing technologies to preserve food nutrients. Non-thermal processing technologies, including high hydrostatic pressure, pulsed electric field, high-pressure carbon dioxide, irradiation, ultrasonic wave, etc., may help to avoid the loss of biological components. Compared with traditional thermal treatments, non-thermal processing technologies have lower processing temperature, which can help to better maintain the inherent ingredients, color, texture, and freshness in food. Moreover, non-thermal processing technology is environmentally friendly and can further be applied in sterilization, extraction, molecular modification, degradation of harmful ingredients, etc.
Dr. Fangyu Long
Dr. Rongrong Wang
Dr. Guangxu Ren
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.
- high hydrostatic pressure
- pulsed electric field
- high-pressure carbon dioxide
- ultrasonic wave