Journal of Food Quality

Green Physical Processing Technologies for the Improvement of Food Quality


Status
Published

Lead Editor

1Jiangnan University, Jiangsu, China

2National Chung Hsing University, Taichung, Taiwan

3South Dakota State University, Brookings, USA

4University of Georgia, Athens, USA


Green Physical Processing Technologies for the Improvement of Food Quality

Description

With the rapid development of food and peripheral technology, green, efficient, and fast-oriented green physical processing has become the focus of the global industry and academia. The use of new physical processing or auxiliary processing methods can maintain food inherent nutrients, texture, color, and freshness and also reduce environmental pollution and energy consumption in food processing. In recent years, due to the increasing requirements of food freshness, nutrition, safety, and function, which led to the “least processed food” concept, the research and development of physical processing technology has been further promoted. Meanwhile, it has become a new growth point and driving force of the international food processing industry.

At present, the thermal and nonthermal processing technologies have been applied to dry, mature, sterilization, blunt enzymes, and other food-related fields gradually, including microwave, ultra-high pressure, pulsed electric field, high pressure homogenization, ionizing radiation, pulsed magnetic field, and ohmic heating. The relevant treatment processes display different effects on food composition and structure, affecting the flavor, physical properties, and functions of products and will affect the quality of products ultimately. Therefore, to clarify the interactive mode between food components and physical processing, the related researches are needed urgently. Furthermore, the targeted process should be ensured not only to satisfy the traditional sensory and nutritional requirements, but also to improve food quality and function due to its green physical processing and ultimately guarantee the quality, nutrition, and health in food processing.

This special issue will provide a platform to exhibit the latest research results about the applications of physical technologies to foods. Manuscript submissions associated with the interdisciplinary researches between food science and physical technology will be highly recommended and welcomed. These published articles would enable us to build bridges between the two disciplines. Submissions can make contributions based on basic principles and theories, improvement of methodologies, and novel devices along with any related innovations.

Potential topics include but are not limited to the following:

  • Effect of physical processing on food chemical function and structure
  • Effects of physical processing on the lethal mechanism of harmful bacteria and on beneficial bacteria
  • Effect of physical processing on the metabolism of food nutrients
  • Effects and regulations of physical processing on food flavor and sensory characteristics
  • Physical extraction of targeting substances and their effects on nutrition and health
  • Food quality, ensured-less losses and regulation mechanism during physical processing
  • Mathematical model during physical processing
  • Creation of new technology and equipment for food green physical processing

Articles

  • Special Issue
  • - Volume 2018
  • - Article ID 6050424
  • - Editorial

Green Physical Processing Technologies for the Improvement of Food Quality

Daming Fan | Hui-Min David Wang | ... | George A. Cavender
  • Special Issue
  • - Volume 2018
  • - Article ID 5156073
  • - Research Article

Antioxidative and Antimelanoma Effects of Various Tea Extracts via a Green Extraction Method

Yihui Chen | Jyun-Yin Huang | ... | Hui-Min David Wang
  • Special Issue
  • - Volume 2017
  • - Article ID 8359438
  • - Research Article

Analysis for Difficulty during Freeze-Drying Feizixiao Lychees

L. L. Huang | F. Qiao | ... | C. F. Fang
  • Special Issue
  • - Volume 2017
  • - Article ID 2904951
  • - Research Article

The Composition Analysis of Maca (Lepidium meyenii Walp.) from Xinjiang and Its Antifatigue Activity

Jieying Li | Longfei Chen | ... | Liuping Fan
  • Special Issue
  • - Volume 2017
  • - Article ID 1417856
  • - Research Article

Improvement of the Quality of Surimi Products with Overdrying Potato Starches

Tangfei Li | Jianxin Zhao | ... | Hao Zhang
  • Special Issue
  • - Volume 2017
  • - Article ID 7950137
  • - Research Article

Analysis of Chemical Constituents Changing in Physical Process and Nutritional Components of Malus halliana Koehne Tea

Zhenhua Yin | Yong Zhang | ... | Wenyi Kang
  • Special Issue
  • - Volume 2017
  • - Article ID 4193672
  • - Research Article

Influence of Roasting on Sensory, Antioxidant, Aromas, and Physicochemical Properties of Carob Pod Powder (Ceratonia siliqua L.)

Ikram Boublenza | Hamadi Abderrahmane Lazouni | ... | Farid Chemat
  • Special Issue
  • - Volume 2017
  • - Article ID 8097893
  • - Research Article

Effects of Layering Milling Technology on Distribution of Green Wheat Main Physicochemical Parameters

Shuang-Qi Tian | Yong-Heng Li | ... | Yong-Feng Qiao
  • Special Issue
  • - Volume 2017
  • - Article ID 5980964
  • - Research Article

Comparison of Sodium Acid Sulfate and UV-C Treatment on Browning and Storage Quality of Fresh-Cut Potatoes

Yajing Xie | Qiong Lin | ... | Chongde Sun
  • Special Issue
  • - Volume 2017
  • - Article ID 3914074
  • - Research Article

The Thawing Characteristic of Frozen Tofu under High-Voltage Alternating Electric Field

Shilong Deng | Zhiwei Gao | ... | Changjiang Ding
Journal of Food Quality
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 Journal metrics
Acceptance rate33%
Submission to final decision79 days
Acceptance to publication43 days
CiteScore2.400
Impact Factor1.763
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