Effect of Novel Food Processing Technologies on the Physical, Chemical, Microstructural, Microbiological, Nutritional, and Sensory Properties

Authors are invited to submit  experimental and review articles to a Special Issue of Foods under the umbrella of novel food processing technologies. The Issue will address issues pertaining to the physical, chemical, microstructural, microbiological, nutritional, and sensory properties of foods processed using novel technologies.

For the purposes of the Issue, novel food processing technologies are defined as those that can be used to process foods by means other than those applied using conventional techniques such as water immersion, canning, or retorting. Common examples include high-pressure processing; pulsed electric fields; and ohmic heating, cold plasma, or high intensity ultraviolet light treatments, to name but a few.

These techniques have evolved to compensate for some of the shortcomings of conventional methods, and can be used to improve not only sustainability by, e.g., reducing processing times, energy, or water consumption; increasing product yield; or minimising and/or eliminating undesired side-reactions, but also by improving eating quality through improvements in the sensory, food safety, and nutritional composition of foods. In addition, many of these techniques can be used to isolate technologically and nutritionally important components from foods and food waste streams for use as ingredients in other applications.

Dr. Sabine Martina Harrison
Dr. Nigel Patrick Brunton
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.

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.