Innovative Food Processing Technologies – 2nd Volume
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
- 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
|Journal Name||Impact Factor||CiteScore||Launched Year||First Decision (median)||APC|
|2.838||3.7||2011||17.4 Days||2300 CHF||Submit|
|3.352||3.5||2013||13 Days||2000 CHF||Submit|
|-||5.3||2015||18 Days||1400 CHF||Submit|
|-||-||2021||15.0 days *||1000 CHF||Submit|
|5.561||4.1||2012||15.1 Days||2200 CHF||Submit|
* Median value for all MDPI journals in the second half of 2021.
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