The Application of Food Technology for Sustainable Food Production
A special issue of Sustainability (ISSN 2071-1050). This special issue belongs to the section "Sustainable Food".
Deadline for manuscript submissions: closed (30 September 2021) | Viewed by 365
Special Issue Editors
Interests: food engineering; drying technology; osmotic dehydration; food quality; fruit and vegetables
Special Issues, Collections and Topics in MDPI journals
Interests: food technology; food quality; food safety; food engineering; sensory analysis; dairy technology; cocoa
Special Issue Information
Dear Colleagues,
At present, in the age of environmental problems and the expectations of consumers who pay attention to safety, natural origin of ingredients, and nutritional value, sustainable development seems to be a necessity. New techniques are being sought regarding both the production of food allowing for the reduction of waste products or their beneficial management, as well as its improvement in terms of consumer expectations, i.e., the production of low-processed products, enriched with natural ingredients, or discovering and appreciating raw materials with beneficial health-promoting properties. In this area, the research scope and purpose of the Special Issue may concern various technologies of processing plant raw materials or their waste products, e.g., innovative drying methods, baking, extraction, including treatments aimed at structural and chemical changes that lead to extending the shelf life, improving the quality of food products or bionutrient recovery, and their use in food enrichment. In many studies, the use of new technologies, especially combined techniques, such as osmotic dehydration, enrichment, microwaves, reduced pressure, electric field, supercritical extraction, etc. turns out to be extremely useful and increasingly widely used. It is worth sharing this knowledge and using it for new food production techniques. Their use should be confirmed by the expected quality of the food produced and the pursuit of waste-free production in terms of ecological and energy requirements.
Prof. Hanna Kowalska
Prof. Jolanta Kowalska
Guest Editors
Manuscript Submission Information
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Keywords
- innovative drying
- osmotic dehydration
- enrichment
- baking
- supercritical extraction
- combined techniques
- physicochemical properties
- natural bioactive ingredients
- texture
- microstructure
- sensory attributes
- energy consumption
- waste-free production
