The Application of Thermal and Non-thermal Technologies in Food Processing and Preservation
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Engineering and Technology".
Deadline for manuscript submissions: 30 September 2024 | Viewed by 849
Special Issue Editors
Interests: thermal analysis of biological compounds; food; food components (proteins)
Special Issue Information
Dear Colleagues,
The use of heat in industrial food processing is an inevitable step towards food stabilization and preservation. In order to ensure the microbiological safety of food products, traditional heating methods such as pasteurization, sterilization, drying, and evaporation are still commonly used in the food industry. Nowadays, food can also be processed without heat, i.e., via non-thermal processing. The most frequently used non-thermal processing techniques are high-pressure processing, pulsed electric field, ultrasound, pulsed light, ultraviolet light, irradiation, and oscillating magnetic field. The goal of all these techniques is the same: to destroy pathogens. Non-thermal techniques, such as irradiation and high hydrostatic pressure, can destroy these organisms with minimal damage to the food.
This Special Issue "The Application of Thermal and Non-thermal Technologies in Food Processing and Preservation" will be focused on the impacts of thermal and non-thermal food processing on the biological, nutritional, and technological values of food. A special emphasis will be placed on the use of methods for thermal analysis. These monitor and characterize the changes that take place at different stages of food processing, with the aim of improving and/or maintaining both technological and nutritional properties. Additionally, preventing oxidative changes and the loss of biologically high-value compounds during food processing will also be of interest.
Dr. Sanja Ostojic
Dr. Darko Micić
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
- food thermal processing
- food non-thermal processing
- food stability
- microbiological safety
- food preservation
- nutritional properties
- thermal analysis
