Special Issue "Innovative Drying Approaches toward Improvement of the Physical and Bioactive Properties of Fruit and Vegetable Products"
Deadline for manuscript submissions: closed (15 January 2022) | Viewed by 4718
Interests: food processing; mathematical modeling; quality kinetics; predictive microbiology; non-thermal technologies; transport phenomena; design and optimization of the food chain; sustainable technology solutions
Special Issues, Collections and Topics in MDPI journals
Nowadays, consumers are aware of the importance of a healthy and sustainable diet. Drying of fruits and vegetables is an excellent approach to producing innovative products—which includes also byproducts—with appealing physical properties that are nutrient-rich.
The development of innovative pretreatments and drying processes continues to be a challenge. Microwave, UV, and sonication, among others, can be used as pretreatment or in combination with drying methods to improve sensory and nutritional quality. Moreover, there is a need for sustainable approaches in terms of using byproducts and/or processes, such as the use of techniques using natural energy sources.
Drying is also an excellent alternative to reduce production, storage, and transportation costs. However, the available information on the impact of drying and rehydration conditions on the final product’s quality remains limited.
This Special Issue of Foods will compile significant scientific contributions detailing the latest progress in this field.
Prof. Dr. Cristina L. M. Silva
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 2200 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.
- fruits and vegetables
- physical properties
- nutritional quality