Food Processing

As per available reports about 160 journals, 185 Conferences, 34 workshops are presently dedicated exclusively to food Processing and about 366282 articles are being published on the current trends in food Processing. In terms of research annually, USA, India, Japan, Brazil and Canada are some of the leading countries where maximum studies related to food Processing are being carried out. As reported in “Understanding the Characteristics of Oleuropein for Table Olive Processing” article, Phenolic compounds make up 2-3% (w/w) of olive flesh, whose most abundant part is oleuropein which is responsible for the characteristic bitter taste of olive fruits. Oleuropein is a heterosidic ester of elenolic acid and hydroxytyrosol and possesses beneficial effects on human health. But most fundamental and important step of table olive processing is to reduce level of oleuropein because olive fruits can only be consumed after de-bittering procedures. Oleuropein accumulates during fruit growth and is slowly converted to elenolic acid glucoside and demethyloleuropein as the fruit ripens. Harvest maturation affects the table olive processing factors, according to change on oleuropein content of olive fruits. More severe applications are required for processing of olive which has high oleuropein content. Also oleuropein and its hydrolysis end products (elenolic acid and aglycone) inhibit the activity of a number of microorganisms involved in the lactic fermentation of olives. Oleuropein was significantly affected by both acid and base treatment, resulted in the liberation of hydroxytyrosol. Bitter taste of olive fruit can be eliminated by removing the oleuropein out of the olive or chemical or enzymatic hydrolysis of oleuropein in table olive processes. Understanding the characteristics of oleuropein for table olive processing helps manufacturer to produce high quality table olives and researchers to develop innovative methods for table olive production. So that this research was aimed to explore the characteristics of oleuropein and its effects on table olive processes.

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 Tracking System for quality in review process. Editorial Tracking 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.

OMICS International – a pioneer in organizing international conferences. Food Technology-2017 is designed to offer comprehensive sessions that address current issues in Dairy farming, Flavor chemistry, Food Policy, Food contaminant, Molecular gastronomy, Nutraceutical, Nutrigenomics. Food policy is the public policy which deals how food is produced, processed, distributed, and purchased. It is designed to influence the operation of the food and agriculture system. This policy consists of setting goals ranging from food production, processing, marketing, availability, access, utilization and up to consumption, and it also describes the processes for achieving these goals.Food contamination always refers to the presence in food of dangerous and harmful chemicals and also microorganisms which can cause consumer illness. It generally addresses the chemical contamination of foods, as opposed to microbiological contamination, that can be found under foodborne illness. Molecular gastronomy is the part of food science which seeks to investigate, also explain and make specific use of the physical and chemical transformations of ingredients which occur while cooking, as well as the social, artistic and technological components of culinary and gastronomic phenomena in general. The special session on Nutraceuticalis the main source to attract more renowned personality to participate in this prestigious event.