Home / Journals Journal of Food and Nutrition Sciences / Food Processing and Food Quality
Food Processing and Food Quality
Submission Deadline: Jan. 20, 2015

This special issue currently is open for paper submission and guest editor application.

Join as Guest Editor Submit to Special Issue
Lead Guest Editor
Center for Advanced Research in Sciences, University of Dhaka, Dhaka, Bangladesh
Guest Editors
  • Jamillah Binti Bakar
    Department of Food Technology, Faculty of Food Science and Technology, University of Putra Malaysia (UPM), Serdang, Selangor, Malaysia
  • Malik A. Hussain
    Department of Wine, Food and Molecular Biosciences, Lincoln University, New Zealand
  • Yasuhiro Inatsu
    National Food Research Institute, Tsukuba-shi, Ibaraki, Japan
Guidelines for Submission
Manuscripts can be submitted until the expiry of the deadline. Submissions must be previously unpublished and may not be under consideration elsewhere.
Papers should be formatted according to the guidelines for authors (see: http://www.sciencepublishinggroup.com/journal/guideforauthors?journalid=154). By submitting your manuscripts to the special issue, you are acknowledging that you accept the rules established for publication of manuscripts, including agreement to pay the Article Processing Charges for the manuscripts. Manuscripts should be submitted electronically through the online manuscript submission system at http://www.sciencepublishinggroup.com/login. All papers will be peer-reviewed. Accepted papers will be published continuously in the journal and will be listed together on the special issue website.
Published Papers
1
Authors: Kanlaya Sripong, Pongphen Jitareerat, Apiradee Uthairatanakij, Varit Srilaong, Chalermchai Wongs-Aree, Shinji Tsuyumu, Masaya Kato
Pages: 1-8 Published Online: Jan. 29, 2015
DOI:
Views 3111 Downloads 259
2
Authors: Povratanak Hour, Gnean Nak Da, Vouchsim Kong, Borarin Buntong
Pages: 9-12 Published Online: Jan. 29, 2015
DOI:
Views 2831 Downloads 155
3
Authors: Rosario Algodon Salas, Zenaida Cuevas Gonzaga, Deng-lin Wu, Gregory Luther, Paul Arthur Gniffke, Manuel Celiz Palada
Pages: 13-19 Published Online: Jan. 29, 2015
DOI:
Views 3085 Downloads 146
4
Authors: Vo Thi Thuong, Pongphen Jitareerat, Apiradee Uthairatanakij
Pages: 20-27 Published Online: Jan. 29, 2015
DOI:
Views 2954 Downloads 256
5
Authors: Bui Thi Quynh Hoa, Warapa Mahakarnchanakul, Tanaboon Sajjaanantakul, Vichien Kitpreechavanich
Pages: 28-32 Published Online: Jan. 29, 2015
DOI:
Views 3005 Downloads 170
6
Authors: Duong Thi Phuong Lien, Phan Thi Bich Tram, Ha Thanh Toan
Pages: 33-38 Published Online: Jan. 29, 2015
DOI:
Views 3877 Downloads 349
7
Authors: Hong K. Lieu, Tuan Q. Dang
Pages: 39-44 Published Online: Jan. 29, 2015
DOI:
Views 3300 Downloads 207
8
Authors: Ninh Le thu Thao, Dao Thi Kim Thoa, Le Phuoc Thang, Than Thi Ut Xi, Dam Sao Mai, Nguyen Thi Ngoc Tram
Pages: 45-48 Published Online: Jan. 29, 2015
DOI:
Views 3509 Downloads 258
9
Authors: Dam Sao Mai, Truong Thi Thuy An, Tu Thai Binh, Nguyen Dac Anh
Pages: 49-53 Published Online: Jan. 29, 2015
DOI:
Views 3053 Downloads 161
10
Authors: Soesiladi Esti Widodo, Zulferiyenni , Yohannes Cahya Ginting, Ferdaner Humairah Fazri, Dian Saputra
Pages: 54-59 Published Online: Jan. 29, 2015
DOI:
Views 3260 Downloads 170
11
Authors: Zohirul Islam, Sabrina Sultana, M. Majibur Rahman, Sabita R. Rahman, Md. Latiful Bari
Pages: 60-64 Published Online: Jan. 29, 2015
DOI:
Views 3003 Downloads 169
12
Authors: Nguyen Thi Dong Phuong, Dang Minh Nhat
Pages: 65-69 Published Online: Jan. 29, 2015
DOI:
Views 3402 Downloads 148
13
Authors: Yumiko Okada, Shuko Monden, Hodaka Suzuki, Akiko Nakama, Miki Ida, Shizunobu Igimi
Pages: 70-73 Published Online: Jan. 29, 2015
DOI:
Views 2805 Downloads 157
14
Authors: Saeed S. Al-Sokari, Aly F. El Sheikha
Pages: 74-78 Published Online: Jan. 29, 2015
DOI:
Views 2800 Downloads 326
15
Authors: Yoon-Pyo Hong, Ji Weon Choi, Ji Hyun Lee, Ray-Yu Yang
Pages: 79-83 Published Online: Jan. 29, 2015
DOI:
Views 3156 Downloads 108
16
Authors: Masayuki Katayama, Yohko Sugawa-Katayama, Kaori Murakami
Pages: 84-87 Published Online: Jan. 29, 2015
DOI:
Views 2756 Downloads 134
17
Authors: Nguyen Ngoc Tram, Phan Phuoc Hien, Huynh Ngoc Oanh
Pages: 88-93 Published Online: Jan. 29, 2015
DOI:
Views 2814 Downloads 237
18
Authors: Felix Managbanag Salas, Rosario Algodon Salas, Vivian Notarte Pole, Marcelo Amarila Quevedo
Pages: 94-99 Published Online: Jan. 29, 2015
DOI:
Views 3526 Downloads 166
19
Authors: Jesriel Mancao Boko, Felix Managbanag Salas
Pages: 100-105 Published Online: Jan. 29, 2015
DOI:
Views 4158 Downloads 130
20
Authors: Nguyen Ngoc Tram, Phan Phuoc Hien, Huynh Ngoc Oanh
Pages: 106-110 Published Online: Jan. 29, 2015
DOI:
Views 2824 Downloads 175
21
Authors: Dam Sao Mai, Tu Thai Binh, Than Thi Ut Xi, Nguyen Thi Ngoc Tram, Ngo Ke Suong
Pages: 111-114 Published Online: Jan. 29, 2015
DOI:
Views 3523 Downloads 184
22
Authors: Dam Sao Mai
Pages: 115-118 Published Online: Jan. 29, 2015
DOI:
Views 2975 Downloads 174
23
Authors: Nguyen Thi Le Phuong, Vu Ngoc Boi, Nguyen Van Chung
Pages: 119-125 Published Online: Jan. 29, 2015
DOI:
Views 2629 Downloads 162
24
Authors: Nguyen Di Khanh
Pages: 126-134 Published Online: Jan. 29, 2015
DOI:
Views 3303 Downloads 279
25
Authors: Phan Phuoc Hien, Đoan Thi The, Huynh Thi Phuong Thanh
Pages: 135-139 Published Online: Jan. 30, 2015
DOI:
Views 2694 Downloads 93
26
Authors: Nguyen Thi Ngan, Đong Thi Anh Đao
Pages: 140-142 Published Online: Jan. 30, 2015
DOI:
Views 2523 Downloads 103
27
Authors: Ji Weon Choi, Me Hea Park, Ji Hyun Lee, Kyung Ran Do, Hyun Jin Choi, Ji Gang Kim
Pages: 143-147 Published Online: Jan. 30, 2015
DOI:
Views 2885 Downloads 154
28
Authors: Zulferiyenni , Soesiladi Esti Widodo, Yulinda Simatupang
Pages: 148-151 Published Online: Jan. 30, 2015
DOI:
Views 2661 Downloads 225
29
Authors: Dam Sao Mai, Vo Trung Au, Ngo Ke Suong
Pages: 152-156 Published Online: Jan. 30, 2015
DOI:
Views 2792 Downloads 142
30
Authors: Farjana Rahman Bhuiyan, Abu Torab MA Rahim
Pages: 157-160 Published Online: Jan. 30, 2015
DOI:
Views 2826 Downloads 227
31
Authors: Mohammed A. H. Al-Muwayhi, Abdulaziz A. M. Al Sahli
Pages: 161-164 Published Online: Jan. 30, 2015
DOI:
Views 2821 Downloads 102
32
Authors: Sharmin Zaman, Md. Khorshed Alam, Md. Firoz Mortuza, Md. Latiful Bari
Pages: 165-170 Published Online: Jan. 30, 2015
DOI:
Views 3090 Downloads 151
33
Authors: Daneeya Hengphum, Apiradee Uthairatanakij, Panida Boonyaritthongchai, Nutthachai Pongprasert, Pongphen Jitareerat
Pages: 171-176 Published Online: Mar. 18, 2015
DOI:
Views 3439 Downloads 169
Introduction
Food processing is the transformation of raw ingredients into food, or of food into other forms. Food processing typically takes clean, harvested crops or butchered animal products and uses these to produce attractive, marketable and often long shelf-life food products. Food processing includes toxin removal, preservation, easing marketing and distribution tasks, and increasing food consistency. In addition, it increases yearly availability of many foods, enables transportation of delicate perishable foods across long distances and makes many kinds of foods safe to eat by de-activating spoilage and pathogenic micro-organisms. Processed food freed people from the large amount of time involved in preparing and cooking ‘natural’ unprocessed foods. Modern supermarkets would not exist without modern food processing techniques, and long voyages would not be possible.

Food quality is the quality characteristics of food that is acceptable to consumers. This includes external factors as appearance (size, shape, colour, gloss, and consistency), texture, and flavour; factors such as regulatory standards (e.g. of eggs) and internal (chemical, physical, microbial). Food quality is an important food manufacturing requirement, because food consumers are susceptible to any form of contamination that may occur during the manufacturing process. Many consumers also rely on manufacturing and processing standards, particularly to know what ingredients are present, due to dietary, nutritional requirements (kosher, halal, vegetarian), or medical conditions (e.g., diabetes, or allergies). Many processes both traditional and modern technology designed to preserve food have some influences on the food quality. For example, preserving fruit by turning it into jam, involves boiling (to reduce the fruit’s moisture content and to kill bacteria, yeasts, etc.), sugaring (to prevent their re-growth) and sealing within an airtight jar (to prevent recontamination). Furthermore, combination treatment also secures the microbial safety and stability of food products, however, the intensity of the hurdles can be adjusted individually to meet consumer preferences in an economical way, without sacrificing the safety and quality of the product.

We are interested in articles that explore processing and quality of foods. Potential topic includes but not limited to:

1. New technologies in food processing and preservation: thermal, mechanical and physical processing
2. Packaging for extended shelf life: active packaging; intelligent packaging; optimizing barriers
3. Effect of processing conditions on product quality
4. Communication with consumers: Consumers perception; choices, etc.
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