Recent Advances in the Processing and Preservation of Agricultural Products
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Packaging and Preservation".
Deadline for manuscript submissions: 20 December 2024 | Viewed by 2691
Special Issue Editor
Interests: analytical chemistry; food chemistry; food packaging; waste and by-product valorization; innovative extraction technology
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
The global production of agricultural products, such as cereals, sugar, fruit and vegetables, has increased rapidly due to consumer demand for fresh, safe and high-quality products. However, a large proportion of agricultural products are lost from the field to the plate due to infestation by microorganisms. Among various agricultural products, fruits and vegetables have higher post-harvest losses due to high water activity, which is not only associated with microbial but also chemical and enzymatic reactions that negatively affect product quality. In order to extend the shelf life of agricultural products and avoid changes in colour, nutritional value and phytochemical properties, various preservation and processing techniques have been developed in combination with packaging methods.Thermal (e.g., cold treatment and drying) and non-thermal methods (e.g., UV radiation, cold plasma, ultrasound, high hydrostatic pressure) and their combinations have been developed to determine the suitability for processing various agricultural products. The aim of this Special Issue is, therefore, to compile the latest findings on the processing and preservation of agricultural products, their principles and process design, as well as the effectiveness of the nutritional and bioactive composition of the newly obtained products. Both original studies and reviews on advances, strategies and the quality of processed and preserved agricultural products are welcome.
Dr. Antonela Ninčević Grassino
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
- agricultural products
- processing
- preservation
- thermal technique
- non-thermal technique
- drying methods
- drying pretreatment
- ultrasound-assisted extraction
- physicochemical properties
- bioactive composition
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