About this Research Topic
Publishing research on emerging technologies can demonstrate to the food industry a range of waste-reduction resources, and can also help to prevent accumulation of waste and environmental contamination. This can promote the use of emerging technologies at an industrial level, as has happened with high hydrostatic pressures, flash vacuum expansion, spray drying, and freeze-drying processes. Disclosing the advantages of emerging technologies can increase the nutritional, functional, and sensory value of food processing residues, and can even recover phytochemicals for the cosmetic or pharmaceutical industry.
This Research Topic is expected to cover, but not be limited to, the application of the following technologies for the processing, revaluation, extraction, or reduction of food processing waste.
• High hydrostatic pressures
• High pressure homogenization
• Ohmic heating
• Electric fields
• Microwave
• Ultrasound
• Packaging materials
• Chemical or biological barriers to prevent microbial development
• Ultrafiltration
• New enzymes
Keywords: Food, Waste, Byproducts, Emerging technologies, Engineering, Valorization
Important Note: All contributions to this Research Topic must be within the scope of the section and journal to which they are submitted, as defined in their mission statements. Frontiers reserves the right to guide an out-of-scope manuscript to a more suitable section or journal at any stage of peer review.