Special Issue "Novel Food Processing and Extraction Technologies"
Deadline for manuscript submissions: 30 September 2018
Prof. Ay. Dr./Ass. Prof. Francisco J. Barba
Preventive Medicine and Public Health Department, Faculty of Pharmacy, University of Valencia, Avda. Vicent Andrés Estellés, s/n, 46100 Burjassot (Valencia)
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Interests: bioactive compounds; food additives; nutrients; innovative green extraction processes (electrotechnologies, high pressure, enzymes, SC-CO2, microwaves, ultrasound); product development; sensorial analysis; antioxidant
Recent trends originating from consumer demands for functional foods have led to an expansion of research that evaluates raw materials obtained by innovative processing and extraction techniques. The conventional methods largely rely on thermal treatments as a classic approach that commonly has detrimental effects on the nutritional and sensorial quality of the foods. To overcome such limitations, novel thermal and non-thermal food technologies are developed. Among those, high hydrostatic pressure (HHP), ultrasound (US) and pulsed electric fields (PEF) are primarily focused on food processing; while microwave (MAE) and supercritical fluid (SFE) technologies are utilized for various extraction procedures.
This Special Issue of Foods will address the topics relevant to novel food processing and extraction technologies applied to various plant matrices as raw materials for functional foods production.
Prof. Dr. Predrag Putnik
Dr. Danijela Bursac Kovacevic
Prof. Dr. Francisco J. Barba
Prof. Dr. Daniel Granato
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.
- functional foods
- novel processing techniques
- plant extraction
- thermal processing
- non-thermal processing
- high hydrostatic pressure
- pulsed electric fields
- supercritical fluid
- biologically active compounds
The below list represents only planned manuscripts. Some of these manuscripts have not been received by the Editorial Office yet. Papers submitted to MDPI journals are subject to peer-review.
Author:Stefan J. Kowalski
Abstract: The aim of this article is to present the effect of external
action of air-born ultrasound (US) upon biological wet materials
subjected to drying. The study allows to determine the drying
effectiveness of such products like fruits and vegetables by convective
drying with ultra-sound enhancement. The vibration and heating effects
induced by power ultrasound are considered. The mathematical model of
drying is developed and validated experimentally using the data obtained
from the experimental tests carried out on the hybrid dryer equipped with
ultrasonic generator. The obtained results prove that the vibration
effect induced by ultrasound has a great impact on the acceleration of
mass transfer without significant ele-vation of product temperature, and
thus on the drying efficiency with respect to energy utilization and the
quality of dried products like fruits and vegetables.