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Special Issue "Inactivation and Control of Spoilage Enzymes in Foods by Novel and Conventional Technologies"
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Engineering and Technology".
Deadline for manuscript submissions: closed (10 March 2023) | Viewed by 2248
Special Issue Editors
Interests: food engineering; food safety; HPP; PEF; ultrasound; food pasteurization; food biochemistry; enzymes
Special Issues, Collections and Topics in MDPI journals
Interests: fermentation; enzymes; kinetics; processing; high pressure processing; ultrasonic processing; food quality; food stability
Interests: clean label and minimal food processing; non-thermal processing of food (HPP, PEF, Ultrasound, Ozone and UV); bioactive non-thermal/thermal extraction; food engineering modelling
Special Issue Information
The activity of endogenous enzymes deteriorates food quality during processing and storage, limiting their shelf life. Enzymes can be more resistant than microorganisms to thermal and novel non-thermal processes such as high-pressure processing (HPP), pulsed electric fields (PEF), ultrasound (US), ultraviolet (UV), ozone and cold plasma (CP). Examples of important enzymes are pectinmethylesterase, polygalacturonase, polyphenoloxidase and peroxidase for fruit and vegetable products, and lactoperoxidase, γ-glutamyltranspeptidase and alkaline phosphatase for milk. The main focus of this Special Issue is the inactivation of deteriorative enzymes in foods by emerging technologies alone or combined with heat, and also the effect of conventional and emerging thermal treatments on enzymes. Studies of the negative effects of enzyme activity on food quality and the use of approved food additives to inhibit enzyme activity are also welcomed.
Dr. Filipa V. M. Silva
Dr. Netsanet Shiferaw Terefe
Dr. Alifdalino Sulaiman
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.
- pulsed light
- thermal process
- inactivation kinetics
- food quality
- storage and shelf-life