Novel High Pressure-Based Applications in Food Technology

Dear Colleagues,

High hydrostatic pressure (HHP) is a technology currently implemented in the food industry, mainly for the non-thermal pasteurization and shelf-life extension of food products. Many HHP-treated products are already available on the market, thus addressing consumers’ demands for safe, fresh-like products without added chemical preservatives. Moreover, considering the effects of HHP on food constituents, food structure, and chemical as well as enzymatic reactions, many other HHP-based applications have recently been envisaged, with potential interest in food technology, such as the pressure-assisted extraction of bioactive compounds, enzyme-catalyzed reactions under pressure, or hyperbaric storage, among others.

This Special Issue, “Novel High Pressure-Based Applications in Food Technology”, invites researchers to contribute original research or review articles that can fit into this main topic, including food preservation, effects on microorganisms, food structure as well as texture, the biological impact on food constituents, the modulation of enzymatic activity, hyperbaric storage, high-pressure-assisted extraction, combined technologies, and so on, taking into account the most recent trends and innovation features in the field.

Dr. Miriam Pérez-Mateos
Dr. Laura Otero
Dr. M. Elvira López-Caballero
Guest Editors

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.

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