Food Storage, Spoilage and Shelf Life: Latest Advances and Prospects 2nd Edition
A special issue of Applied Sciences (ISSN 2076-3417). This special issue belongs to the section "Food Science and Technology".
Deadline for manuscript submissions: 20 December 2024 | Viewed by 321
Special Issue Editors
Interests: meat packaging; meat storage; food quality; meat quality defects
Special Issues, Collections and Topics in MDPI journals
Interests: meat quality; meat composition; meat products quality
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
It is a great pleasure to introduce you to a new Special Issue of Applied Sciences, which intends to highlight the latest advances and prospects in food storage, spoilage, and shelf life.
Only a small percentage of food is consumed immediately after being produced. It more often requires confectioning, packing, and therefore storage in appropriate conditions, ensuring the longest possible shelf life. Food spoilage as a result of chemical and microbiological changes is the main topic of many current studies. These processes cause significant economic losses in the food industry, trade, and retail. The results of the latest research and achievements in the field of limiting the negative changes occurring in food during its storage should therefore be widely disseminated.
Manuscripts submitted to this SI may cover, but are not limited to, the following topics: changes in the quality parameters of food packed with different methods during storage (including vacuum and modified atmosphere packaging systems as well as active, intelligent, and antimicrobial packaging systems), the influence of edible packaging (films and coatings) on the shelf life of food, the influence of storage conditions on the spoilage as well as shelf life of food, shelf life simulation, including commercial conditions, the shelf life of food as well as possibilities of its extension, and the chemical as well as microbiological factors affecting the shelf life of food. Original research and review articles are welcome.
Dr. Marta Chmiel
Dr. Lech Adamczak
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. Applied Sciences 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 2400 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 quality
- packaging
- storage conditions
- food waste
- antioxidants
- food chain
- antimicrobial effect
- shelf life
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