Special Issue "Irradiation Applications in Foods"
Deadline for manuscript submissions: 31 October 2018
Prof. Dr. Masakazu Furuta
Radiation Research Center, Graduate School of Engineering, Department of Quantum and Radiation Technology, Osaka Prefecture University, 1-2, Gakuen-cho, Naka-ku, Sakai, Osaka 599-8570 JAPAN
Prof. Dr. Tamikazu Kume
Dalat University, Vietnam
The irradiation of foods with 60Co gamma-rays, electron beams, or X-rays is an effective method to control pathogens or harmful insects contaminating agricultural products and foods by minimizing quality loss without residues, which has been a serious problem with chemical treatments. This technology, “food irradiation”, has been applied to spices and cereal and to fresh, frozen, or cooked products as it is a physical, safe, environmentally-clean and efficient technology. Thus, the irradiation of appropriate foods is approved in more than 40 countries, and new products have been introduced in marketplaces, especially in Southeast Asian countries. Quarantine treatment of tropical fruits with irradiation has become popular as an alternative to chemical fumigation to disinfect insect pests and international trade of the irradiated fruits has started according to international rules. Accompanying the approval of irradiation, methods for confirming the irradiation histories of foods have also been developed to check regulatory compliance and secure consumer choices. Information transfer activity is still necessary to facilitate public acceptance toward food irradiation. New irradiation sources, such as low energy electron beams and X rays, have recently emerged because of the compact size of irradiation systems and easy radiation safety management and combining irradiation processes with other decontamination techniques, such as heating or natural antimicrobial agents, are also interesting as a next-generation techniques. Understanding the decontamination mechanism, especially on bacterial spores, should be important to optimize advanced systems.Prof. Dr. Masakazu Furuta
Prof. Dr. Tamikazu Kume
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 papers will be 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 monthly 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 550 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.
- food irradiation technology
- effects of food irradiation
- quality and safety of irradiated foods
- regulation and policies
- consumer acceptance