New emerging techniques in combination with conventional methods in improving the quality, safety and nutrimental values of food products: current state, further challenges, and future

The quality, safety, and nutrimental values of food products can be changed in various conditions along the production chain even on the table of consumers. Although based on the scientific reports, lots of techniques including conventional and emerging technologies are approached during harvest, post-harvest, processing, storage, and distribution of food products still the idea of minimal processing of food products attracted considerable attention. Moreover, due to the raised concerns regarding the biological and chemical safety of final products, the approach of suitable processing techniques always was associated with serious concerns. Among them, the biology-based process techniques such as fermentation are widely used as the most environmentally-friendly specific, and efficient approaches for the process of wide ranges of food products. In addition, the application of newly introduced technology, such as cold plasma, ozone, irradiation or enzymatic and bioremediation in improving quality, safety, and nutrimental values of food products is among the hot research topics. However, based on the available data, application of emerging technologies alone or in combined with conventional techniques are in the primary stage of evaluation, their extensive applications for processing of food products, in order to deliver a safe product with a high level of quality and nutrimental values, can be forecasted. In this regard, each of the above-mentioned methods alone or in combination could aid us to process a variety of food products.

 

In this regard, the following topics will be covered by this special issue.

  • New approaches of emerging technologies in the processing of food products
  • Further improvements in the process by the aid of combining with other techniques
  • Combination of thermal and non- thermal techniques in the processing of food products
  • Addressing new challenges for food safety of proceeded food products
  • Raising the quality of treated products by using pretreatments to define the required levels for quality, safety and nutrimental values of food products
  • Aiding to establish the required standard for the processed food products by the combined techniques

 

Keywords: food quality; food safety; nutrimental values; emerging technologies; conventional methods

Guest Editor: Dr. Amin Mousavi Khaneghah

Department of Food Science, Faculty of Food Engineering, State University of Campinas (UNICAMP), Campinas, São Paulo, Brazil 

 

Any inquiries regarding the content of papers should be submitted to:

Dr. Amin Mousavi Khaneghah - mousavi@unicamp.br

 

Manuscript Submission Information

Manuscripts should be submitted online at www.qascf.com by registering and logging in to journal’s website. Once you are registered, go to the submission form. Manuscripts can be submitted until the deadline. All papers will be 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.

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 of journal.

Please visit the Instructions for Authors page before submitting a manuscript.

Submitted papers should be well formatted and use good English.

Submission due date: October 30, 2020

 Article-processing charges: USD 650 for this special issue

 

This special issue is now open for submission.