Innovative Food Processing Technologies: Molecular Mechanism and Applications

Dear Colleagues,

This Special Issue is entitled “Innovative Food Processing Technologies: Molecular Mechanisms and Applications”, and the deadline is 31 December 2021. The food industry is an increasingly competitive and dynamic arena, with consumers more aware of what they eat and, more importantly, what they want to eat. In order to deliver higher quality and better consumer-targeted food products and to improve or replace the conventional processing technologies, a number of innovative technologies—also referred to as ‘emerging’ or ‘novel’ technologies—have been proposed, investigated, developed and, in some cases, commercialized. This Special Issue aims to publish high-quality contributions on new developments in innovative food processing technologies for extraction, separation, component modification, and process intensification as well as for making foods safe, extending their shelf-life and retaining more fresh-like sensory and nutritional attributes. The described work should be innovative in its approach and/or in the methods used with advancement of current scientific knowledge and high technical relevance.

Dr. Junhu Cheng
Dr. Ji Ma
Guest Editors

Manuscript Submission Information

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