Application of Emerging Nonthermal Technologies in the Food Industry: Second Edition
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Engineering and Technology".
Deadline for manuscript submissions: 20 August 2024 | Viewed by 840
Special Issue Editors
Interests: nonthermal technologies; pulsed electric fields; cold plasma; high-pressure processing; irradiation; pulsed magnetic fields; pulsed light; microwave; high-density carbon dioxide; interaction between food components during nonthermal processing; application of nonthermal technologies in the extraction of useful compounds
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
The first edition (https://www.mdpi.com/journal/foods/special_issues/Food_Bioactives) of this Special Issue was incredibly successful. We would like to express our gratitude to everyone involved, and especially to numerous high-profile scientists for their support. The topic of the “Application of Emerging Nonthermal Technologies in the Food Industry” continues to play a pivotal role today, and it is for this reason that we are launching a second edition, which we hope will be equally as successful.
In the past, thermal processing technologies were widely used to sterilize and enhance the flavor of food. However, some toxic substances such as acrylamide and furan are easily released during thermal processing, and these are considered to be carcinogens by the WHO. Recently, emerging nonthermal processing technologies, such as high-pressure processing, radiation, pulsed electric fields, pulsed light, and cold plasma, have been found to ensure the quality and freshness of foods and avoid the generation of carcinogens. In addition, nonthermal technologies have been used to extract active substances from fruit, vegetables, and industrial crop residues, which facilitate the utilization of food and its byproducts. Current studies focus on combination treatment which may be a more effective processing technique for the food industry. Clarifying the mechanisms, optimizing the processes, producing industrial-scale equipment, analyzing potential risks, and designing safety rules will be essential in promoting future nonthermal processing technologies.
Prof. Dr. Zhong Han
Dr. Zhiwei Liu
Guest Editors
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. Foods is an international peer-reviewed open access semimonthly 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 2900 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
- nonthermal technologies
- food components
- extraction
- high-pressure processing
- pulsed electric fields
- cold plasma
- irradiation
- pulsed magnetic fields
- pulsed light
- high-density carbon dioxide
