Food Science

As per available reports about 245 journals, 158 Conferences, 27 workshops are presently dedicated exclusively to food science and about 1019413 articles are being published on the current trends in food science. In terms of research annually, USA, India, Japan, Brazil and Canada are some of the leading countries where maximum studies related to food science are being carried out. As reported in “Non-Contact Ultrasonic Based Stiffness Evaluation System for Tomatoes during Shelf-Life Storage Non-Contact Ultrasonic Based Stiffness Evaluation System for Tomatoes during Shelf-Life Storage” article, This paper addresses a use of the non-contact ultrasonic based stiffness or firmness measurement technique for tomatoes quality judgment. Here, both the change in received acoustic signal attenuation and its propagation delay due to variation in stiffness of tomatoes are recorded over a time period from fresh to full ripen cycle of tomato. The experimental setup consist of ultrasonic transducer (400EP14D) have center frequency 40 KHz with 1350 typical beam angle, interface circuit to connect with ARM9 processor using the Linux OS with qtopia based GUI for data acquisition and further analysis purpose. The data obtained by the developed system is also transferred to PC using Zigbee wireless network for further processing and training using various pattern recognitions techniques under the developed system software package. A second order nonlinear relationship between the attenuation, propagation delay was observed until the end of shelf life of tomatoes under test. The ARM9 based developed system helps both in linearization and auto calibration of the measured data well as has advantage of multiple sensor connectivity for different analysis like temperature and humidity compensation. The results obtained are also validated using standard Alpha-Mos system consists of 12 gas sensors using odor sensing technique. Thus the developed noncontact ultrasonic based system is cost effective, low power and compact system to differentiate between quality (mature and immature) of tomatoes as well as prediction of different factors like chilling injury, TSWV (tomato spotted wilt virus), sunscald and it can be further applied to other types of fruits where stiffness change is major factor for quality of the fruit.

Journal of Nutrition & Food Sciences is a scientific journal which provides an opportunity to share the information among the medical scientists and researchers. The Journal of Nutrition & Food Sciences is one of the best Open Access journals of scholarly publishing.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 Nutrition & Food Sciences is a academic 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.

OMICS International– a pioneer in organizing international conferences. OMICS Group is organizing International Conference on Food Chemistry and Hydrocolloids. Food Chemistry-2016 will focus on the theme “Recent Advancement and Progress in the field of Food Chemistry and Hydrocolloids”. We are confident that you will enjoy the Scientific Program of this upcoming Conference.