Applications of Non-Thermal and Thermal Technologies in Food Processing, 2nd Edition
A special issue of Processes (ISSN 2227-9717). This special issue belongs to the section "Food Process Engineering".
Deadline for manuscript submissions: 30 September 2025 | Viewed by 681
Special Issue Editor
Interests: non-thermal technology processing; fruit juice processing; starch modification; protein modification; bioaccessibility
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Non-thermal technologies such as cold plasma, pulsed electric fields, high-pressure processing, and pulsed light have become essential tools in modern food technology. These innovative approaches are widely used to minimize the adverse effects of heat on the nutritional quality of foods, ensuring that processed products retain their health benefits and sensory attributes.
In recent years, there has been considerable progress in both thermal and non-thermal technologies aimed at improving food safety, extending shelf life, and meeting consumer demand for high-quality, minimally processed foods. Beyond preservation, these technologies have opened new frontiers in ingredient development, enabling the production of novel ingredients with desirable functional and technological properties, tailored to the needs of the food industry.
This Special Issue on “Applications of Non-Thermal and Thermal Technologies in Food Processing, 2nd Edition” seeks to highlight high-quality research and innovative approaches in this field. We invite contributions that explore the application, optimization, and impact of these technologies on various aspects of food processing and product development. Topics of interest include, but are not limited to, the following:
- Enhancement in bioactive compound bioaccessibility and bioavailability;
- Valorization of food processing by-products and waste streams;
- Enzymatic and microbial control for improved food safety and quality;
- Modification of starches, proteins, and fibers to create innovative ingredients with enhanced functionality;
- Modulation of flavor profiles in food and beverages for better consumer acceptance.
We look forward to receiving your submissions and sharing groundbreaking insights that contribute to the advancement of food science and technology.
Prof. Dr. Pedro Henrique Campelo
Guest Editor
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. Processes 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 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.
Keywords
- ultrasound
- cold plasma
- pulsed electric field
- high pressure
- irradiation
- pulsed light
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