The Application of Hurdle Technology in Extending Food Shelf Life
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Packaging and Preservation".
Deadline for manuscript submissions: 15 May 2024 | Viewed by 2293
Special Issue Editors
Interests: processing; preservation techniques and quality control of fruits and vegetables; methods of food processing; shelf life studies and quality assessment; non thermal processes; osmotic pretreatment of animal (meat and fish products) and vegetable tissues for shelf life extension; smart packaging (Time temperature Indicators); hurdle technology application; novel food production; sensory evaluation
Special Issues, Collections and Topics in MDPI journals
Interests: food engineering; non thermal processing; quality and shelf life modelling; food product development; fruit and vegetable technology
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Several traditional food preservation methods (such as thermal processing, drying, freezing, etc.) are used to effectively control the growth of microorganisms and delay the spoilage of food products. To better preserve or even improve quality, innovative nonthermal processing techniques have been introduced as alternatives to more intense techniques (such as pulse electric fields, high-pressure processing, osmotic dehydration, etc.). The purposes of innovative processing also include the production of shelf-stable foods, the reduction in food losses, the sustainable use of energy and water, and the generation of food ingredients/novel foods from by-products. In this context, hurdle technology promotes the careful combination of traditional and innovative preservation/processing methods, in order to establish a series of parameters/hurdles that microorganisms are unable to overcome. The individual hurdles may be implemented simultaneously or sequentially, depending on the overall processing procedure. The application of hurdle technology is a valuable tool for obtaining the required microbial stability and safety, as well as the minimum quality degradation, of the food product.
In this Special Issue, we invite researchers to submit their data to contribute to a better understanding of the application of hurdle technology in extending food shelf life. These contributions will offer the food industry alternatives for the more efficient, less destructive, and more environmentally friendly processing of foods.
Prof. Dr. Maria C. Giannakourou
Dr. Efimia Dermesonlouoglou
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
- hurdle technology
- traditional preservation methods
- innovative processing methods
- nonthermal technologies
- microbial stability
- quality
- shelf life