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Journal of Food Processing & Technology


Open Access
 
 
 
ISSN: 2157-7110
 
 
 
HOME » FOOD-PROCESSING-TECHNOLOGY
French Language  |  English
 
 
 
 
 
 

Upcoming Event

 

Upcoming Special Issues

Special issue entitled: " Food Processing " has been edited by
 
 

Tony Jin
USDA’s Eastern Regional Research Center
USA
Tel: 215-836-6904
Fax: 215-233-6406
E-Mail: tony.jin@ars.usda.gov

 
Special issue entitled: "Food Synthetic Technology" has been edited by
 
 

Rogers E Harry-OKuru
United States Department of Agriculture-Agricultural
National Center for Agricultural Utilization Research
USA
Tel: +1-309-681-6341
Fax: +1-309-681-6689
E-Mail: Rogers.HarryOkuru@ARS.USDA.GOV

 
Read More»
 

About the Journal

Editor-in-Chief: Syed S H Rizvi, Department of Food Science, USA
Impact Factor: 2.53*
Index Copernicus Value: 4.93
 
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. 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.
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The journal is using Editorial Manager® System for quality in 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 http://www.editorialmanager.com/engineeringjournals/ or send as an e-mail attachment to the Editorial Office at editor.jfpt@omicsonline.org

 
OMICS International organises 300+ conferences every year across USA, Europe & Asia with support from 1000 more scientific societies and publishes 400+ open access journals which contains over 30000 eminent personalities, reputed scientists as editorial board members.

*Unofficial 2013 Impact Factor was established by dividing the number of articles published in 2011 and 2012 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

 
The Journal of Food Processing & Technologyalso conducts a conference on Food processing & Technology "4th International Conference and Exhibition on Food Processing & Technology, August 10-12, 2015 London, UK".

 

 

Recently published articles

Chinese Consumers’ Attitude towards Genetically Modified Foods-Taking Genetically Modified Soybean Oil as an Example

Ming Xia

 
Gross Antibodies, Chemical Composition of Bovine Milk and its Influence by Thermal Stability

El-Zahar KM, El-Loly MM and Abdel-Ghany AZ

 
Kinetic Study and Thermodynamics of a Medicinal Plant: The Eucalyptus Camaldulensis

Sgaeir Khamsa and Bougares Soumaya

 
Radiation Sensitivity of Cajanus Cajan to Gamma Radiations

Darakhshanda Neelam, Tanveera Tabasum, Husain SA, Mahmooduzaffar and Shahnaz Subhan

 
Development of Fiber Rich Soft Dough Biscuits Fortified with Kohila (Lasia spinosa) Flour

Pupulawaththa AW, Perera ODANand Ranwala A

 
Freeze Dried Blueberry Powder Fortification Improves the Quality of Gluten Free Snacks

Sikha Bhaduri and Khursheed P Navder

 
Improvement of Commercial Olive Oil Quality through an Evaluation of the Polyphenol Content of the Oily Fraction of the Olive Fruit during its Period of Maturation

Ciafardini G and Zullo BA

 
Selection and Evaluation of Anti-Listerial Activity of Leuconostoc Mesenteroides Wild Strains Isolated from Algerian Raw Dromedary Milk

Yahia Bellil, Zineb Benmechernene, Wassila Chahrour, Nabila Naoui and Mebrouk Kihal

 
Effect of Pasteurization Temperature on Sensory Stability of an Acidified Sugarcane Juice Beverage

Mariana T Kunitake, Cynthia Ditchfield, Carine O Silva and Rodrigo R Petrus

 
Effects of Injection Enhancement Carrageenan, Sea-salt, and Potassium Lactate on Beef longissimus lumborum Muscle Sensorial Characteristics and Color Stability

Nakia Lee, Vijendra Sharma, Rakesh Singh and Anand Mohan

 
Investigation on Oil Extraction Methods and its Influence on Omega-3 Content from Cultured Salmon

Deepika D, Vegneshwaran VR, Julia P, Sukhinder KC, Sheila T, Heather M and Wade M
 

 
Liquid Sugar Extraction from Date Palm (Phoenix dactylifera L.) Fruits

Gamal A El-Sharnouby, Salah M Aleid and Mutlag M Al-Otaibi

 
Combination of Process Technology and Packaging Conditions to Improve the Shelf Life of Fresh Pasta

Annalisa Lucera, Cristina Costa, Lucia Padalino, Amalia Conte, Valentina Lacivita, Maria Antonietta Saccotelli, Daniela Esposto and Matteo Alessandro Del Nobile

 
Source of Variation of Conjugated-Linoleic-Acid Contents in Dairy Products

Marcelino Kongo J, João Leite, Ana Borges and Duarte Ponte

 
Changes of Physical Properties of Rapeseed Oil with Added Vitamin A and E Studied Using the Differential Scanning Calorimetry Method (Dsc)

Grochowska-Niedworok E, Kardas M, Muc-Wierzgoń M and Skóra A

 
 
 
 
 
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