Advanced Technologies in the Extraction, Purification or Treatment of Food By-Products
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Engineering and Technology".
Deadline for manuscript submissions: closed (20 October 2021) | Viewed by 16424
Special Issue Editor
Interests: purification; formulations; precipitation; supercritical fluids; solubility; materials engineering; green chemistry; carbon dioxide; pressure; crystallization
Special Issue Information
Dear Colleagues,
Food waste is becoming a major challenge for the agricultural industry and food processing. Waste generation occurs at many stages of food production, from harvesting, storage, industrial manufacturing and processing to consumption. This biomass can be used as a source of bioactive ingredients (lipids, proteins, carbohydrates, phytochemicals) that are challenging to recover, especially in the context of global sustainability since the treatment of wastes/by-products should ideally not produce more waste than it aims to reuse. Food manufacturing and processing also uses technical additives that should be recycled or need to be further processed for safe disposal. This special issue aims to draw attention to advanced technologies in the extraction, purification or treatment of food by-products, such as supercritical fluids, ultrasound, pulsed electric field, or enzyme-assisted extraction. The term "food by-product" is taken in a broad sense and therefore includes solid products such as vegetable waste, residues from juice or oil extraction, wine or brewers' spent grains, fishery and seafood by-products, waste from dairy processing, spent bleaching earths, and liquid waste streams. In addition to extraction, stabilization against pathogens or chemical degradation, drying, use of enzymes, regeneration of sorbents, fractionation will be considered provided that the waste the operations help to treat is derived from food processing, whether of plant or animal origin.
Dr. Pascale Subra-Paternault
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
- supercritical or sub-critical CO2, water, or solvent in food by-product treatment
- food biomass conversion
- biorefinery
- cascade of operations from food by-product
- extraction and purification of bioactive or functional compounds
- concentration of food waste stream
- regeneration and recycling technical additives from food manufacturing