Food Processing and Preservation: Innovative Solutions for Natural Food Preservation, 2nd Edition

Topic Information

Dear Colleagues,

Natural food products refer to minimally processed foods and their derived ingredients (e.g., vitamins, phenolic compounds, organic acids, sugars, proteins, minerals, fibers, and antioxidants). Before commercialization, these products require processing and preservation to be used in ready-to-eat meals or as natural food ingredients. However, extending their shelf life while maintaining their nutritional and functional properties remains a significant challenge. For this reason, in recent years, research has focused on innovative food processing techniques to prevent spoilage, enhance shelf stability, and simultaneously preserve the characteristics and chemical composition of these products. Scientific advancements continue to refine existing technologies and drive the development of novel approaches to ensure that natural food products retain their quality, safety, and bioactivity throughout their storage and distribution. Among these approaches, fermentation plays a crucial role not only in preserving food but also in enhancing its functional and sensory properties. Fermented food products serve as a significant source of microbial strains with excellent food processing and preservation properties and as bioactive compounds with potential applications in biotechnology, medicine, and the food industry. This Topic, “Food Processing and Preservation: Innovative Solutions for Natural Food Preservation, 2nd Edition”, aims to present innovative solutions and integrated approaches to preserve natural food products, with an emphasis on both non-fermented and fermented food systems. The main topics to be covered include advances in food processing and preservation, emerging technologies, green and innovative techniques, microbial-based preservation methods, and consumer acceptance. It is crucial that the nutritional, chemical, physical, and quality properties of food products are encompassed, reinforcing the role of fermentation as a natural strategy for food stabilization and enhancement. Therefore, we invite authors to contribute original research articles and reviews to this Topic.

Dr. Ângela Fernandes
Dr. Filipa Mandim
Topic Editors

Keywords

Participating Journals

Journal Name	Impact Factor	CiteScore	Launched Year	First Decision (median)	APC
Agriculture agriculture	3.3	4.9	2011	19.2 Days	CHF 2600	Submit
Beverages beverages	3.0	6.1	2015	19.1 Days	CHF 1600	Submit
Dairy dairy	-	4.4	2020	27.8 Days	CHF 1200	Submit
Fermentation fermentation	3.3	3.8	2015	15.4 Days	CHF 2100	Submit
Foods foods	4.7	7.4	2012	14.5 Days	CHF 2900	Submit

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