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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

 
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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://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

Potential of Natural Antimicrobials for the Production of Minimally Processed Fresh-Cut Apples

Lorenzo Siroli, Francesca Patrignani, Diana I. Serrazanetti, Giulia Tabanelli, Chiara Montanari, Silvia Tappi, Pietro Rocculi, Fausto Gardini,Rosalba Lanciotti1

 
Effect of High Hydrostatic Pressure on Ascorbic Acid, Phenolic Compounds and Antioxidant Activity of Pera Rio Orange Juice

Antonio Bisconsin-Junior, José Fernando Rinaldi Alvarenga, Amauri Rosenthal and Magali Monteiro

 
Effect of Pork Rind and Soy Protein on Polony Sensory Attributes

Crispen Mapanda, Louwrens C. Hoffman, Francois D Mellett and Nina Muller

 
Experimental and Mathematical Investigations of Dicalcium Phosphate:Moisture Sorption Isotherms

Jmai Sana and Bagane Mohamed

 
Amino Acid Profiles of Some Varieties of Rice, Soybean and Groundnut Grown in Ghana

Eshun Naomi Amankwah, Emmanuel Adu, Barimah John, Dossou VM and Van Twisk C

 
A User-Friendly Theoretical Mathematical Model for the Prediction of Food Safety in a Food Production Chain

Angeliki Birmpa, Apostolos Vantarakis, Antigoni Anninou, Maria Bellou, Petros Kokkinos and Peter Groumpos

 
Application of Response Surface Method as an Experimental Design to Optimize Clarification Process Parameters for Sugarcane Juice

Umesh Kumar PK and Khan Chand

 
Physicochemical, Thermal, Rheological and Morphological Characteristics of Starch from Three Indian Lotus Root (Nelumbo Nucifera Gaertn) Cultivars

Anna Syed and Sukhcharn Singh

 
 
 
 
 
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