Topic Editors

Department of Analytical Chemistry, Nutrition and Food Sciences, University of Alicante, 03690 Alicante, Spain
Department of Analytical Chemistry, Nutrition and Food Sciences, University of Alicante, 03690 Alicante, Spain

Fruit and Vegetable Preservation: Emerging Technologies

Abstract submission deadline
closed (31 October 2023)
Manuscript submission deadline
closed (31 December 2023)
Viewed by
34

Topic Information

Dear Colleagues, Novel preservation technologies are continuously demanding the development of more robust, efficient, sensitive, and cost-effective methods to guarantee quality, safety, quality, and traceability during product shelf life, in agreement with consumer demands and legislation requirements. Consequently, research about novel methods used in fruit and vegetables preservation is a promising challenge to be applied in innovative applications and future trends with a great variety of technologies within reach of this topic. In this sense, this Topic will cover a selection of original research and current review articles related to the use of new vegetables and fruit preservation methods to ensure the quality and safety of the final product.

Dr. Marina Ramos
Dr. Ana Cristina Mellinas
Topic Editors

Keywords

• Emerging vegetables and fruit processing and preparation technologies • Vegetable and fruit process, structure, and property relationship • Vegetable and fruit processing, preparation, and preservation needs • Consumer trust and acceptance • Future trend in vegetable and fruit preservation • Smart packaging, active packaging

Participating Journals

Journal Name Impact Factor CiteScore Launched Year First Decision (median) APC
Beverages
beverages
2.7 4.6 2015 24.1 Days CHF 1600
Fermentation
fermentation
3.3 5.7 2015 15.5 Days CHF 2100
Foods
foods
5.1 8.7 2012 14.9 Days CHF 2900
Horticulturae
horticulturae
3.0 5.1 2015 17.1 Days CHF 2200
Methods and Protocols
mps
2.0 3.9 2018 25.8 Days CHF 1800

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Published Papers

There is no accepted submissions to this Topic at this moment.
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