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Volume 3, Issue 1-2
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Jan. 20, 2015
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Home / Journals / Journal of Food and Nutrition Sciences / Food Processing and Food Quality
Food Processing and Food Quality
Lead Guest Editor:
Latiful Bari
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
Paper List
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
Views 3023 Downloads 255
2
Authors: Povratanak Hour, Gnean Nak Da, Vouchsim Kong, Borarin Buntong
Pages: 9-12 Published Online: Jan. 29, 2015
Views 2731 Downloads 152
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
Views 2994 Downloads 144
4
Authors: Vo Thi Thuong, Pongphen Jitareerat, Apiradee Uthairatanakij
Pages: 20-27 Published Online: Jan. 29, 2015
Views 2858 Downloads 255
5
Authors: Bui Thi Quynh Hoa, Warapa Mahakarnchanakul, Tanaboon Sajjaanantakul, Vichien Kitpreechavanich
Pages: 28-32 Published Online: Jan. 29, 2015
Views 2909 Downloads 168
6
Authors: Duong Thi Phuong Lien, Phan Thi Bich Tram, Ha Thanh Toan
Pages: 33-38 Published Online: Jan. 29, 2015
Views 3773 Downloads 345
7
Authors: Hong K. Lieu, Tuan Q. Dang
Pages: 39-44 Published Online: Jan. 29, 2015
Views 3207 Downloads 204
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
Views 3402 Downloads 254
9
Authors: Dam Sao Mai, Truong Thi Thuy An, Tu Thai Binh, Nguyen Dac Anh
Pages: 49-53 Published Online: Jan. 29, 2015
Views 2953 Downloads 158
10
Authors: Soesiladi Esti Widodo, Zulferiyenni , Yohannes Cahya Ginting, Ferdaner Humairah Fazri, Dian Saputra
Pages: 54-59 Published Online: Jan. 29, 2015
Views 3129 Downloads 169
11
Authors: Zohirul Islam, Sabrina Sultana, M. Majibur Rahman, Sabita R. Rahman, Md. Latiful Bari
Pages: 60-64 Published Online: Jan. 29, 2015
Views 2870 Downloads 165
12
Authors: Nguyen Thi Dong Phuong, Dang Minh Nhat
Pages: 65-69 Published Online: Jan. 29, 2015
Views 3293 Downloads 146
13
Authors: Yumiko Okada, Shuko Monden, Hodaka Suzuki, Akiko Nakama, Miki Ida, Shizunobu Igimi
Pages: 70-73 Published Online: Jan. 29, 2015
Views 2712 Downloads 153
14
Authors: Saeed S. Al-Sokari, Aly F. El Sheikha
Pages: 74-78 Published Online: Jan. 29, 2015
Views 2703 Downloads 323
15
Authors: Yoon-Pyo Hong, Ji Weon Choi, Ji Hyun Lee, Ray-Yu Yang
Pages: 79-83 Published Online: Jan. 29, 2015
Views 3058 Downloads 106
16
Authors: Masayuki Katayama, Yohko Sugawa-Katayama, Kaori Murakami
Pages: 84-87 Published Online: Jan. 29, 2015
Views 2667 Downloads 131
17
Authors: Nguyen Ngoc Tram, Phan Phuoc Hien, Huynh Ngoc Oanh
Pages: 88-93 Published Online: Jan. 29, 2015
Views 2708 Downloads 235
18
Authors: Felix Managbanag Salas, Rosario Algodon Salas, Vivian Notarte Pole, Marcelo Amarila Quevedo
Pages: 94-99 Published Online: Jan. 29, 2015
Views 3436 Downloads 162
19
Authors: Jesriel Mancao Boko, Felix Managbanag Salas
Pages: 100-105 Published Online: Jan. 29, 2015
Views 4059 Downloads 126
20
Authors: Nguyen Ngoc Tram, Phan Phuoc Hien, Huynh Ngoc Oanh
Pages: 106-110 Published Online: Jan. 29, 2015
Views 2740 Downloads 172
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
Views 3430 Downloads 181
22
Authors: Dam Sao Mai
Pages: 115-118 Published Online: Jan. 29, 2015
Views 2882 Downloads 170
23
Authors: Nguyen Thi Le Phuong, Vu Ngoc Boi, Nguyen Van Chung
Pages: 119-125 Published Online: Jan. 29, 2015
Views 2540 Downloads 159
24
Authors: Nguyen Di Khanh
Pages: 126-134 Published Online: Jan. 29, 2015
Views 3198 Downloads 272
25
Authors: Phan Phuoc Hien, Đoan Thi The, Huynh Thi Phuong Thanh
Pages: 135-139 Published Online: Jan. 30, 2015
Views 2602 Downloads 92
26
Authors: Nguyen Thi Ngan, Đong Thi Anh Đao
Pages: 140-142 Published Online: Jan. 30, 2015
Views 2444 Downloads 101
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
Views 2789 Downloads 152
28
Authors: Zulferiyenni , Soesiladi Esti Widodo, Yulinda Simatupang
Pages: 148-151 Published Online: Jan. 30, 2015
Views 2578 Downloads 224
29
Authors: Dam Sao Mai, Vo Trung Au, Ngo Ke Suong
Pages: 152-156 Published Online: Jan. 30, 2015
Views 2693 Downloads 139
30
Authors: Farjana Rahman Bhuiyan, Abu Torab MA Rahim
Pages: 157-160 Published Online: Jan. 30, 2015
Views 2730 Downloads 221
31
Authors: Mohammed A. H. Al-Muwayhi, Abdulaziz A. M. Al Sahli
Pages: 161-164 Published Online: Jan. 30, 2015
Views 2723 Downloads 99
32
Authors: Sharmin Zaman, Md. Khorshed Alam, Md. Firoz Mortuza, Md. Latiful Bari
Pages: 165-170 Published Online: Jan. 30, 2015
Views 2992 Downloads 149
33
Authors: Daneeya Hengphum, Apiradee Uthairatanakij, Panida Boonyaritthongchai, Nutthachai Pongprasert, Pongphen Jitareerat
Pages: 171-176 Published Online: Mar. 18, 2015
Views 3339 Downloads 168
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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