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The annual review of food science and technology, in issue since 2010, covers current and fundamental developments in the multidisciplinary field of food science and technology.
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Non‐thermal food processing/preservation methods interest food and food packaging scientists, manufacturers and consumers because they exercise a minimal encroachment on the organic process and sensory properties of foods, and extend shelf living by inhibiting operating room killing microorganisms.
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Information technology advocates the innate use of combinations of different conservation factors or techniques.
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Which is the best way to preserve food?
But preservation of food by a suitable means is the key of food quality and safety. There are number of preservation techniques started from low temperature preservation like refrigeration, freezing etc. and thermal preservation techniques like pasteurization, sterilization and preservation using certain chemicals.
When is Journal of food processing and preservation special issue?
This special issue will feature extended versions of selected papers from the 2nd International Conference on Raw Materials to Processed Foods ( RP-Foods, June 2021) in Istanbul. The journal invites authors to submit their unpublished, original contributions and crtical review articles for consideration.
How is food preservation achieved in the food industry?
Food preservation is achieved by allowing desirable chemical, biochemical, and microbiological changes during the processing of food with the aim of stabilizing the food to make sure it is safe to be consumed and has acceptable nutritional and sensory properties.
Who is the author of food bio preservation?
Department of Livestock Products Technology, College of Veterinary Science and Animal Husbandry, U.P. Pt. Deen Dayal Upadhyay Veterinary University and Go Anusandhan Sansthan, Mathura, U.P. 281001 India *Corresponding Author:Veer Pal Singh.
Last Update: Oct 2021
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