The Application of High Pressure and Pulsed Electric Field in Food Processing

Dear Colleagues,

Non-thermal technologies such as high hydrostatic pressures (HHPs) and pulsed electric fields (PEFs) have received increasing attention from the industry and consumers not only for the high quality of their treated products but also for the vast number of applications that have been developed for these technologies in addition to food preservation. Therefore, this Special Issue aims to showcase the most recent advances in applying these technologies in food preservation (the inactivation of microorganisms and enzymes, the retention of nutrients and bioactive compounds, the extension of shelf life, sensory and physicochemical aspects, etc.). It also covers, but is not limited to, aspects related to HHP- and PEF-assisted processes (drying, extraction, frying, and others), the inactivation of mechanisms, macromolecule modification, nutrient bioavailability, mathematical modeling, and others.

Dr. Zamantha Escobedo-Avellaneda
Dr. Jorge Santos Welti-Chanes
Guest Editors

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• food safety/quality
• food preservation
• sensory analysis
• functional/nutritional compounds
• microorganism/enzyme inactivation
• shelf life
• biosynthesis
• bioavailability
• HHP- and PEF-assisted processes
• macromolecule modifications