Food

As per available reports about 107 journals, 168 Conferences, 30 workshops are presently dedicated exclusively to Food and about 366282 articles are being published on the current trends in Food. USA, India, Japan, Brazil and Canada are some of the leading countries In terms of research annually, where maximum studies related to Food are being carried out. As reported in “Effect of Wax Coating on the Quality of Cucumber Fruits during Storage” article, The diameter change, length change, volume change, surface area change, weight loss, hardness change rate, Total Soluble Solids (TSS) were studied as the most important factors affecting the fruit quality. Shelf life of cucumber fruits was also determined. The obtained results indicated that the diameter change decreases with increasing wax solution, meanwhile, the diameter change increases with increasing storage temperature. The length change decreases with increasing wax solution and it increases with increasing storage temperature. The volume change decreases with increasing wax solution, meanwhile, it increases with increasing storage temperature. The surface area change decreases with increasing wax solution but it increases with increasing temperature storage. The weight loss decreases with increasing wax solution but it increases with increasing storage temperature. The hardness change rate decreases with increasing wax solution but it increases with increasing storage temperature. The TSS decreases with increasing wax solution but it increases with increasing storage temperature. The shelf life increases with increasing wax solution but it increases with increasing storage temperature.

The Journal of Food Processing & Technology is an academic journal-hosted by OMICS International-a pioneer in open access publishing–and is listed among the top 10 journals in Food. Each year research scientists have noticed a rise in the number of congresses being held in this field. The Journal of Journal of Food Processing & Technology provides a unique platform to researchers and scientist to explore the advanced and latest research developments in the field of food, thus bridging the gap between researchers and young scientists.

OMICS International–a pioneer in organizing international conferences. OMICS International is organizing Food Engineering-2016, The unique International Conference on Food Engineering-2016 will be an interdisciplinary forum for exchange of knowledge on the traditional and advanced technologies in the field of Food Science & Technology. Food Engineering is a multidisciplinary field of applied physical sciences which combines science, microbiology and engineering education fo food and related industries.