High Pressure Processing of Foods
A special issue of Foods (ISSN 2304-8158).
Deadline for manuscript submissions: closed (31 March 2017)
Special Issue Information
Dear Colleagues,
High pressure processing (HPP) has now become accepted internationally as a food processing technique in its own right that can create new, exciting, minimally processed food products that are safe, innovative and affordable. The uniqueness, novelty and purpose of HPP is the preservation, retention and improvement of food quality in terms of nutritional retention, taste, flavour, texture and colour. With the expectation nowadays for foods that are safe, of a high quality, minimally processed, additive-free and high in nutritional value, the unique effects of HPP has been proven to meet these requirements. Effective in the destruction of harmful pathogenic micro-organisms, HPP can also deactivate food spoilage enzymes, alter functional properties such as foams, gels and emulsions, and control phase change (such as fat solidification and ice melting point). Bacteria, yeasts and moulds are readily destroyed, while bacterial spores and some viruses are particularly resistant; spores being only inactivated by pressure after germination. As an environmentally friendly alternative to thermal food processing such as pasteurization, HPP has been successfully applied to many foods for the extraction of functional compounds and shelf-life extension.
Prof. Carl J. Schaschke
Guest Editor
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
- high pressure processing;
- isostatic pressure;
- functional properties;
- shelf life extension;
- enzyme inactivation;
- sterilization
