Topic Editors

Prof. Dr. Anet Režek Jambrak
Faculty of Food Technology and Biotechnology, University of Zagreb, 10000 Zagreb, Croatia
Dr. Krystian Marszałek
Department of Fruit and Vegetable Product Technology, Prof. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology, Rakowiecka 36, 02-532 Warsaw, Poland

Innovative Food Processing Technologies – 2nd Volume

Abstract submission deadline
31 March 2023
Manuscript submission deadline
31 May 2023
Viewed by
1732

Topic Information

Dear Colleagues,

Thermal processing technologies have been researched for decades as particularly useful preservation technologies. As regards technological development, there has been a vast amount of research on nonthermal food processing technologies. Going forward, there is a necessity to research and improve thermal technologies and implement nonthermal processing technologies in processing at the industrial scale.

Another necessary focus is on sustainability and valorisation of waste in processing.

Papers dealing with mass and energy balance, as well as sustainability valorisation and footprints calculations, are highly welcome.

Prof. Dr. Anet Režek Jambrak
Prof. Dr. Krystian Marszałek
Topic Editors

Keywords

  • measurement of sustainable parameters of thermal processing technologies
  • measurement of sustainable parameters of nonthermal processing technologies
  • water–food–energy nexus of thermal processing technologies
  • water–food–energy nexus of nonthermal processing technologies
  • measuring carbon footprint, water footprint, etc.
  • technology readiness level of nonthermal processing technologies
  • novel thermal processing
  • nonthermal processing
  • emerging technology
  • ohmic heating
  • radio frequency heating
  • high hydrostatic pressure
  • pulsed electric field
  • cold plasma

Participating Journals

Journal Name Impact Factor CiteScore Launched Year First Decision (median) APC
Applied Sciences
applsci
2.838 3.7 2011 17.4 Days 2300 CHF Submit
Processes
processes
3.352 3.5 2013 13 Days 2000 CHF Submit
Beverages
beverages
- 5.3 2015 18 Days 1400 CHF Submit
Nutraceuticals
nutraceuticals
- - 2021 15.0 days * 1000 CHF Submit
Foods
foods
5.561 4.1 2012 15.1 Days 2200 CHF Submit

* Median value for all MDPI journals in the second half of 2021.


Preprints is a platform dedicated to making early versions of research outputs permanently available and citable. MDPI journals allow posting on preprint servers such as Preprints.org prior to publication. For more details about reprints, please visit https://www.preprints.org.

Published Papers (3 papers)

Order results
Result details
Journals
Select all
Export citation of selected articles as:
Article
Development and Application of the New Integrated Equipment and Process of the Nine-Steam-Nine-Bask Method in the Processing of Polygonatum cyrtonema
Processes 2022, 10(6), 1044; https://doi.org/10.3390/pr10061044 - 24 May 2022
Abstract
As a traditional processing method, the Nine-Steam-Nine-Bask method has been widely used in the special processing of Chinese medicinal materials. With the highly integrated design and innovation of infiltrating equipment, steaming equipment, drying equipment, and other equipment, a new type of integrated equipment [...] Read more.
As a traditional processing method, the Nine-Steam-Nine-Bask method has been widely used in the special processing of Chinese medicinal materials. With the highly integrated design and innovation of infiltrating equipment, steaming equipment, drying equipment, and other equipment, a new type of integrated equipment for the Nine-Steam-Nine-Bask method was finally developed and successfully applied in Polygonatum cyrtonema processing. Moreover, seven new processes were explored. The longer the steaming time was, the more steaming and drying cycles, the lower the product recovery rate and the higher the energy consumption. The higher the steaming pressure was, the lower the product recovery rate, the higher the energy consumption and the shorter the drying time. The longer the drying time was, the lower the product recovery rate and polysaccharide content, and the higher the energy consumption. The best new process was XGY1, which had the highest overall score. The steaming process was the most time-consuming and energy-intensive production process, followed by the drying process. The obtained results can provide knowledgeable guidance for the further optimization of the integrated equipment of the Nine-Steam-Nine-Bask method and the development and application of technology for processing characteristic Chinese medicinal materials. Full article
(This article belongs to the Topic Innovative Food Processing Technologies – 2nd Volume)
Show Figures

Graphical abstract

Article
Effects of Wheat Bran Micronization on the Quality of Reconstituted Whole-Wheat Flour and Its Cooked Noodles
Processes 2022, 10(5), 1001; https://doi.org/10.3390/pr10051001 - 18 May 2022
Abstract
The particle size of wheat bran plays an important role in the quality of reconstituted whole-wheat flour and its products. The effects of wheat bran particle size on the quality of reconstituted whole-wheat flour and its cooked noodles were analyzed; the mean particle [...] Read more.
The particle size of wheat bran plays an important role in the quality of reconstituted whole-wheat flour and its products. The effects of wheat bran particle size on the quality of reconstituted whole-wheat flour and its cooked noodles were analyzed; the mean particle size (D50) of wheat bran ranged from 26.05 to 46.08 μm. Results show that the decreases in D50 of wheat bran induced the changes in the quality of whole-wheat flour and its noodles. Specifically, the damaged starch content, water absorption, and the solvent retention capacity of sodium carbonate and sucrose of whole-wheat flour increased at various degrees, while pasting viscosity decreased, and the gluten index and SDS-sedimentation volume increased first and then decreased. The cooking yield, cooking loss, and break rate of fresh noodles decreased first and reached a trough at D50 of 26.05 μm, and then increased. The adhesiveness of cooked noodles increased, the score of smoothness, taste, appearance, and color increased to a stable value, but the hardness, springiness, cohesiveness, resilience, firmness score, and elasticity score increased first and then decreased. These turning points of changing trends of indexes mostly occurred when the D50 of wheat bran was 26.51 μm. In conclusion, whole-wheat noodles with wheat bran of D50 of 26.51 μm addition exhibit better cooking, textural, and sensory properties than those with smaller or larger wheat bran. Excessive crushing of wheat bran not only costs highly in terms of energy, but also has a negative impact on the quality of the noodles. Full article
(This article belongs to the Topic Innovative Food Processing Technologies – 2nd Volume)
Show Figures

Graphical abstract

Article
Preparation and Characterization of Beads of Sodium Alginate/Carboxymethyl Chitosan/Cellulose Nanofiber Containing Porous Starch Embedded with Gallic Acid: An In Vitro Simulation Delivery Study
Foods 2022, 11(10), 1394; https://doi.org/10.3390/foods11101394 - 12 May 2022
Abstract
In this study, a system was designed that can encapsulate and deliver gallic acid (GA), which was composed of polysaccharide polymers based on sodium alginate (SA), carboxymethyl chitosan (CCT), and cellulose nanofibers (CN) and was assisted by porous starch. The compositions were characterized [...] Read more.
In this study, a system was designed that can encapsulate and deliver gallic acid (GA), which was composed of polysaccharide polymers based on sodium alginate (SA), carboxymethyl chitosan (CCT), and cellulose nanofibers (CN) and was assisted by porous starch. The compositions were characterized by rheology and zeta potentials, and the results showed that the materials used in this study could effectively guarantee the stability of the system. The morphology and chemical structure of the beads were characterized by SEM and FT-IR, the results indicated that the addition of CCT could effectively reduce the cracks and pores on the surface of the beads, which was beneficial to the encapsulation and delivery of GA. Moreover, the results of the swelling rate, release tests, and antioxidant tests also proved the effectiveness of the system. The pH response effect of SA/CN/CCT (SCC) beads and the protection of GA were superior, and the release rate of GA in simulated gastric fluid (SGF) was only 6.95%, while SA and SA/CN (SCN) beads reached 57.94% and 78.49%, respectively. In conclusion, the interpenetrating network polymers constructed by SA, CCT, and CN, which, combined with porous starch as a coating layer, can achieve the embedding and the delivery of GA. Full article
(This article belongs to the Topic Innovative Food Processing Technologies – 2nd Volume)
Show Figures

Figure 1

Back to TopTop