Innovative Technologies for Processed Fruit, Vegetable and Nut Products: Quality, Safety, and Shelf Life
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Quality and Safety".
Deadline for manuscript submissions: 5 April 2025 | Viewed by 355
Special Issue Editor
Interests: fresh and fresh-cut fruits and vegetables; storage quality; preservation techniques; packaging; transportation; shelf life
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
In recent years, research into the effects of new technologies on the quality, safety and nutrition of fruits, vegetable, and nuts products has been increasing continuously and exponentially. These innovative technologies involved in electron-beam irradiation treatment, cold plasma treatment, pulsed electric fields, high hydrostatic pressure, ultrasounds, ultra-high-pressure treatment, steam explosion, microencapsulation and fermentation technology, which not only keep the nutrition of food products, but also greatly improve their quality and reduce the generation of potential harmful compounds.
For this reason, a Special Issue of Foods is being released, focused on the effects of innovative technologies on the quality, safety and nutrition of fruits, vegetables and nuts products. It will provide an overview of the current status and future perspectives of new technologies applied in the processing of fruits, vegetable and nuts products and their role in the preservation of quality, safety and shelf life of these products.
Dr. Mei Li
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
- non-thermal processing technology
- fermentation technology
- flavor
- texture
- safety
- quality
- nutrition
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