Advances in Thermal and Non-thermal Processing: Focus on Food Quality Changes
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Engineering and Technology".
Deadline for manuscript submissions: 30 November 2024 | Viewed by 93
Special Issue Editor
Special Issue Information
Dear Colleagues,
In recent years, there has been a growing interest in exploring the impact of novel thermal and non-thermal processing techniques on food quality. Each of these techniques offers unique benefits and challenges, and understanding their impact on food quality is essential for optimizing their use in food production. This Special Issue aims to showcase the latest research and developments in this field, while also providing an in-depth analysis of the implications for food safety, quality, and consumer acceptance.
Topics of interest for this Special Issue include, but are not limited to, the following:
- Innovative thermal processing techniques, such as infrared, microwave, superheated steam, and flash evaporation technologies, and their effects on the efficiency and quality of food processing;
- Emerging non-thermal processing technologies, including ultrasound, cold plasma, pulsed electric fields, and ultra-high pressure, and their impact on the quality of food products;
- The application of spectroscopic techniques for non-destructive testing in food processing;
- Multidimensional evaluations of sensory qualities such as color, flavor, and texture, highlighting the complex interplay between processing techniques and consumer perception.
Dr. Junwen Bai
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
- thermal processing
- non-thermal processing
- efficiency
- quality
- flavor
- acceptability
- sensory analysis
- non-destructive testing
- multidimensional evaluation
