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ISSN: 2157-7110

Journal of Food Processing & Technology

Open Access
 
 
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Editor-in-Chief

Editor in Chief Editor-in-Chief
Syed S H Rizvi

Professor
Department of Food Science
Cornell Univeristy
USA
Tel: 607-327-1082
Fax: 607-254-4868

Submit Manuscript

Impact Factor 2.53*

Submit manuscript at http://omicsonline.org/submitmanuscript-food-processing-technology-open-access.php or send as an e-mail attachment to the Editorial Office at editor.jfpt@omicsonline.org
 

About the Journal

Impact Factor: 2.53*

Index Copernicus Value: 4.87

Food Processing and Technology includes a set of physical, chemical or microbiological methods and techniques used to transmute raw ingredients into food and its transformation into other forms in food processing industry. Journal of Food Processing & Technology covers wide varieties of topics such as Food Processing & Technology,Food Safety,Food Industry,Food Allergy,Food Microbiology,Food Biotechnology,Food Allergy,Food Addiction,Fermentation Technology,Food Fortification,Food Nanotechnology,etc.The journal provides an open access platform to publish the original research articles and provides the rapid dissemination of significant research in various disciplines encompassing the processing and technology of food.

The journal includes a wide range of fields in its discipline to create a platform for the authors to make their contribution towards the journal and the editorial office promises a peer review process for the submitted manuscripts for the quality of publishing.

Journal of Food Processing & Technology is an Open Access journal and aims to publish most complete and reliable source of information on the discoveries and current developments in the mode of original articles, review articles, case reports, short communications, etc. in all areas of the field and making them freely  available through online without any restrictions or any other subscriptions to researchers worldwide.

The journal is using Editorial Manager® System for quality in peer review process. Editorial Manager® is an online manuscript submission, review and tracking systems. Review processing is performed by the editorial board members of Journal of Food Processing & Technology or outside experts; at least two independent reviewers approval followed by editor approval is required for acceptance of any citable manuscript. Authors may submit manuscripts and track their progress through the system, hopefully to publication. Reviewers can download manuscripts and submit their opinions to the editor. Editors can manage the whole submission/review/revise/publish process.

Submit manuscript at www.editorialmanager.com/engineeringjournals/ or send as an e-mail attachment to the Editorial Office at editor.jfpt@omicsonline.org

Animal & Plant Nutrition

Plant nutrition nourishes plants, encourages growth, and consolidates and fortifies the plant world. Plants require feed and nutrients in order to grow. The fertilizers used in plant nutrition stimulate growth by providing the nutrients they need, from root to leaf. They also protect the plants from the harsh environment and improve their resistance to stress.

Aquaculture Nutrition

Aquaculture Nutrition provides a global perspective on the nutrition of all cultivated aquatic animals. Topics range from extensive aquaculture to laboratory studies of nutritional biochemistry and physiology.

Beverage industry

The beverage industry in India occupies USD 230 million market in the USD 65 billion food processing industry in India. Coca cola, Pepsi, and Nestle are the leading beverage brands that have been ruling the Indian beverage market since past few decades. Among all the beverages, tea and coffee are manufactured as well as exported heavily in the international markets succumbing to the individual demands around the world.

Eating Disorders

Patients presenting eating disorders often report alexithymia, an inability to identify and describe their emotions and affective status. They show a paucity of words expressing feelings and demonstrate difficulties in identifying and distinguishing feeling of physical sensations. Alexithymia, a psychological construct with cognitive and emotional dimensions, is regarded to be an impairment of emotional regulation.

Fermentation Technology

Fermentation technology encompass a broad field, but within this profile we target the use of microorganisms and/or enzymes for production of compounds that find application in the energy, chemical, material, pharmaceutical and the food sector. Even though fermentation processes have been used for generations, the requirement for sustainable production of energy and materials is demanding innovation and development of novel fermentation concepts.

Food addiction

Food addiction has behavioral and neurological qualities that resemble substance abuse and dependence. Increased craving for food or food-related substances leads to a heightened state of pleasure, energy, or excitement. Obese individuals behave differently than normal weighted individuals in relationship to food stimuli and reward. While many investigators concur that food addiction is associated with development of obesity in certain individuals, not all obese individuals gain weight because they are addicted to food.

Food Allergy

The evaluation of food allergy based on molecular analysis must consider several factors, particularly the correlation with clinical symptoms and knowledge of IgE cross-reactivity between allergens from different sources. Incorrect diagnosis of food allergy can lead to inappropriate treatment, with unnecessary restrictive diets and nutritional consequences for the patients.

Food Biotechnology

Modern biotechnology refers to various scientific techniques used to produce specific desired traits in plants, animals or microorganisms through the use of genetic knowledge. Since its introduction to agriculture and food production in the early-1990’s, biotechnology has been utilized to develop new tools for improving productivity. In 2005, twenty-one countries planted biotech crops covering a total of 222 million acres. These crops include soybeans, corn, cotton, canola, papaya, and squash that are improved versions of the traditional varieties.

Food fortification

Food fortification can take several forms. It is possible to fortify foods that are widely consumed by the general population (mass fortification) or ones for population subgroups (focused fortification), such as complementary foods for preschool or younger children or for displaced populations (targeted fortification). Mass fortification is generally the best option when the majority of the population has an unacceptable public health risk of being deficient in specific micronutrients.

Food industry

Food industry may take the advantage of this functional ingredient having ever growing market. Consumer demand for healthy and nutraceutical food is the major motive for this growth. To use this nutraceutical ingredient in true sense the purity of this ingredient should be at high level. This will ensure specific composition to achieve specific health benefits and remove doubts about which components are responsible for such effects.

Food Microbiology

Food microbiology is the study of the microorganisms that inhabit, create, or contaminate food, including the study of microorganisms causing food spoilage. "Good" bacteria, however, such as probiotics, are becoming increasingly important in food science.In addition, microorganisms are essential for the production of foods such as cheese, yogurt, bread, beer, wine and, other fermented foods.

Food Nanotechnology

Nanotechnology is having an impact on several aspects of food science, from how food is grown to how it is packaged. Companies are developing nanomaterials that will make a difference not only in the taste of food, but also in food safety, and the health benefits that food delivers.

Food processing

Food processing is the transformation of raw ingredients, by physical or chemical means into food, or of food into other forms. Food processing combines raw food ingredients to produce marketable food products that can be easily prepared and served by the consumer. Food processing typically involves activities such as mincing and macerating, liquefaction, emulsification, and cooking (such as boiling, broiling, frying, or grilling); pickling, pasteurization, and many other kinds of preservation; and canning or other packaging.

Food Safety

Food safety is a scientific discipline describing handling, preparation, and storage of food in ways that prevent foodborne illness. This includes a number of routines that should be followed to avoid potentially severe health hazards. The tracks within this line of thought are safety between industry and the market and then between the market and the consumer

Food technology

Food technology is a branch of food science that deals with the production processes that make foods. Early scientific research into food technology concentrated on food preservation. Nicolas Appert’s development in 1810 of the canning process was a decisive event. The process wasn’t called canning then and Appert did not really know the principle on which his process worked, but canning has had a major impact on food preservation techniques.

Food Security/ Safety

Food safety and food security are interrelated concepts with a profound impact on quality of human life, and there are many external factors that affect both of these areas. Food safety is an umbrella term that encompasses many facets of handling, preparation and storage of food to prevent illness and injury. Included under the umbrella are chemical, microphysical and microbiological aspects of food safety.

Nutritional Values

Nutrition is the science that interprets the interaction of nutrients and other substances in food (e.g. phytonutrients, anthocyanins, tannins, etc.) in relation to maintenance, growth, reproduction, health and disease of an organism.

Journal of Food Processing & Technology is organising 4th International Conference and Exhibition on Food Processing & Technology during August 10-12, 2015 at London, UK.

OMICS International organises 1000+ Conferences every year across USA, Europe & Asia with support from 1000 more scientific societies and Publishes 700+ open access journals which contains over 50000 eminent personalities, 10 million readers, reputed scientists as editorial board members.

 


*Unofficial 2014 Impact Factor was established by dividing the number of articles published in 2012 and 2013 with the number of times they are cited in 2013 based on Google search and the Scholar Citation Index database. If ‘X’ is the total number of articles published in 2011 and 2012, and ‘Y’ is the number of times these articles were cited in indexed journals during 2013 than, impact factor = Y/X

 

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