Special Issue "Food Coatings"
A special issue of Foods (ISSN 2304-8158).
Deadline for manuscript submissions: closed (15 January 2017).
Prof. Dr. Sheryl Barringer
Department of Food Science and Technology, College of Food, Agricultural, and Environmental Sciences, The Ohio State University, 2015 Fyffe Road, Columbus, OH 43210, USA
Foods are frequently coated to improve color, taste, texture, appearance or shelf life. Coatings can be liquid or particulate, and can be used for a range of purposes, such as to apply vitamins, add functional benefits (such as providing a moisture barrier), keep pieces separate, add antioxidants to the surface or create an interesting appearance. Frequently, the coating must be cooled, heat-set, dried or crystallized to produce adequate adhesion. The setting step is critical and determines the stability and functionality of the coating. Creating a good barrier can be difficult. There are many challenges in applying coatings consistently and reliably. Small changes in ingredients or external conditions can greatly affect the final quality and stability of the coating. Coating experts rely more on accumulated experience than on hard calculations to design and operate a coating process. This Special Issue will discuss many of the challenges and current practices of coating of foods.
Prof. Dr. Sheryl Barringer
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 papers will be 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 monthly 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 1200 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.
- food coatings
- coating techniques
- coating ingredients
- food seasoning
- spray coating
- sensory and nutritional evaluation of coated foods