As the Guest Editor of the Special Issue “Advances in Compressed Fluid Technology in the Extraction, Purification or Treatment of Food By-products” in Foods (ISSN 2304-8158, https://www.mdpi.com/journal/foods), I would like to invite you to contribute an article or review paper focused on processing food wastes using supercritical CO2 , sub-critical water or pressurized solvents. The term “food by-product” is taken in a broad sense and therefore includes solid and liquid streams such as vegetable wastes, residues from juice or oil extraction, wine or brewers’ spent grains, fishery and seafood by-products, waste from dairy processing, technical additives that should be recycled or post-processed for safe disposal. In addition to extraction, stabilization of by-products against pathogens or chemical degradation, drying, use of enzymes, regeneration of sorbents, fractionation will be considered.
Benefits of publishing with Foods:
1. Open access. Open access (unlimited and free access to readers) increases publicity and promotes more frequent citations, as indicated by several studies.
2. High visibility and impact. Foods is indexed by the leading indexing services, like SCIE, PubMed, and Scopus, and has an Impact Factor of 4.092.
3. Rapid publication times combined with thorough peer review. The average whole processing period from submission to publication is about 33 days.
An Article Processing Charge (APC) of CHF 2000 currently applies to all accepted papers. You may be entitled to a discount if you have previously received a discount code or if your institute is participating in the MDPI Institutional Open Access Program (IOAP), for more information see: http://www.mdpi.com/about/ioap.
If this is of interest, you are welcome to send a tentative title to the Special Issue Editor Ms. Joie Wu (email@example.com) for checking the suitability. I believe your contribution will be highly appreciated by our readers.
In the hope that this invitation receives your favorable consideration, we look forward to our collaboration.
Dr. Pascale Subra-Paternault