Food Processes
A section of Processes (ISSN 2227-9717).
Section Information
This Section of the journal Processes focuses on all aspects of food processes, including on experimental, theoretical, and computational research in this area. The aim is to publish research that will enhance knowledge about chemical and biochemical reaction processes, mass transfer, separation, purification and fragmentation processes, heat transfer systems, mixing and fluid processes, integrated process design and scale-up, process modeling, optimization, simulation and control, all of which are topics that may be linked to food processes. Food quality aspects and energy saving in food processing are also of interest, as well as those related to the use of agro-food industry waste. All manuscripts submitted for publication under this section will undergo the high-quality peer review process of the Processes journal and, if accepted, will be published rapidly online. Download Section Flyer
Keywords
- Cereal processing
- Meat processing
- Fruit and vegetable processing
- Processes in beverage production
- Thermal method of food preservation and processing
- Sustainable food processing
- Minimal food processing
- Emerging food technologies
- Food quality
- Energy saving in food processing
- Use of food waste
- Minimally-processed food
- Processed food and health
Editorial Board
Topical Advisory Panel
Special Issues
Following special issues within this section are currently open for submissions:
- Technological Advancements in Food Processing and Packaging (Deadline: 31 May 2022)
- Exploitation and Utilization of Starch Resources in Food (Deadline: 1 June 2022)
- Emerging Food Technologies for Quality Improvement Regarding Protein-Carbohydrate Composite Resources (Deadline: 10 June 2022)
- Properties and Processing Process of Flour Products (Deadline: 10 June 2022)
- Detection and Evaluation Process of Toxic and Harmful Substances in Foods (Deadline: 15 June 2022)
- New Technologies to Improve and Assess the Quality of Meat Products (Deadline: 1 July 2022)
- Advances in Production, Processing and Analysis of Must, Wine and Derivatives (Deadline: 5 July 2022)
- Analytical Chemistry in Food Production Technology (Deadline: 25 July 2022)
- Innovations and New Processes in the Olive Oil Industry (Deadline: 10 August 2022)
- Release and Digestive Behavior of Nutrients in Food Matrix (Deadline: 15 August 2022)
- Emerging Trends in the Wine Ageing Process (Deadline: 20 August 2022)
- Agriculture Products Processing and Storage (Deadline: 25 August 2022)
- Molecular Identification, Characterization, and Shelf-Life Evaluation Processes of Microorganisms in Foods (Deadline: 25 August 2022)
- Rheological Properties and Structure of Starches: Processing and Applications (Deadline: 10 September 2022)
- Advanced Processes for Agri-Food Waste Valorisation (Deadline: 15 September 2022)
- Microbial Cultures in Food Production (Deadline: 15 September 2022)
- Functional Foods and Bioactive Compounds through Environmentally Benign Emerging Processes (Deadline: 15 September 2022)
- Food Processing Technologies Applied to Cereals, Legumes, Oilseeds, Alternative Food Raw Materials and Their Derivatives (Deadline: 25 September 2022)
- Bioavailability and Biotransformation of Bioactive Ingredients in Functional Foods (Deadline: 25 September 2022)
- Advances of Food Safety and Toxicology in Food Processes and Engineering (Deadline: 30 September 2022)
- Food Processing and Human Health: Impact on Nutritional, Safety, and Organoleptic Properties of Foods (Deadline: 30 September 2022)
- Applications of Chromatographic Separation Techniques in Food and Chemistry (Deadline: 10 October 2022)
- Drying Kinetics and Quality Control in Food Processing (Deadline: 10 October 2022)
- Plants as Functional Food Ingredients and Food Preservative (Deadline: 15 October 2022)
- Heat Processing of Foods: Applications and Trends (Deadline: 16 October 2022)
- Trends in Extraction and Detection of Phenolic Compounds and Their Application (Deadline: 20 October 2022)
- Bioactive Compounds from Food Waste and By-Products (Deadline: 31 October 2022)
- Method Optimization of Various Food Processing Technologies (Deadline: 31 October 2022)
- Processing Foods: Process Optimization and Quality Assessment (II) (Deadline: 15 November 2022)
- Advances in Food Processes Modeling (Deadline: 15 November 2022)
- Progress in Food Processing (Deadline: 15 November 2022)
- Non-thermal Technologies in Food Science (Deadline: 25 November 2022)
- Promising Analytical and Technological Strategies for Agri-Food Waste Valorisation (Deadline: 30 November 2022)
- Safety and Risk Assessment of Food Products (Deadline: 30 November 2022)
- Supercritical Technology Applied to Food, Pharmaceutical and Chemical Industries (Deadline: 30 November 2022)
- Control and Optimization of Extractive Methodologies and Analysis of Natural Products (Deadline: 30 November 2022)
- Applications of Artificial Intelligence in Food Processing and Food Industries (Deadline: 15 December 2022)
- Development of Loaded Nanoliposomes and Their Application in Foods (Deadline: 31 December 2022)
Topical Collections
Following topical collections within this section are currently open for submissions:
