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Volume 3, Issue 6-1
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Sep. 30, 2014
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Home / Journals / International Journal of Nutrition and Food Sciences / Optimizing Quality and Food Process Assessment
Optimizing Quality and Food Process Assessment
Lead Guest Editor:
Perkins Muredzi
School of Industrial Sciences and Technology, Harare Institute of Technology, Belvedere, Harare, Zimbabwe
Guest Editors
Food Processing Technology Department, Harare Institute of Technology
Harare, Harare Metro, Zimbabwe
Biosystems Engineering Department, Tarbiat Modares University (TMU)
Tehran, Iran
Department of Emergency Medicine, Northern State Medical University
Arkhangelsk, Russia
Paper List
1
Authors: Ali Rafe, Mohsen Saberi Nadjafi
Pages: 1-5 Published Online: Aug. 20, 2014
Views 4035 Downloads 319
2
Authors: Amanda Kwenda, Moses Nyahada, Amos Musengi, Misheck Mudyiwa, Perkins Muredzi
Pages: 6-14 Published Online: Sep. 17, 2014
Views 2947 Downloads 142
3
Authors: Bruce Chitunhu, Raphael Kwiri, Perkins Muredzi
Pages: 15-21 Published Online: Sep. 17, 2014
Views 2883 Downloads 149
4
Authors: Perkins Muredzi, Chiridza Lynette Tendai, Dinga N. Moyo, Clive Winini
Pages: 22-29 Published Online: Oct. 17, 2014
Views 3392 Downloads 177
5
Authors: Bryne Mubururu, Dinga N. Moyo, Perkins Muredzi
Pages: 30-38 Published Online: Oct. 17, 2014
Views 3877 Downloads 161
6
Authors: Malomo Olu, Uche E. O., Adekoyeni O. O., Alamu E. A.
Pages: 50-57 Published Online: Dec. 19, 2014
Views 3177 Downloads 185
7
Authors: Chuku L. C., Chinaka N. C.
Pages: 58-60 Published Online: Dec. 27, 2014
Views 3008 Downloads 208
Introduction
Quality Optimization and Process Assessment provides a large body of updated information - helping researchers and industrialists make use of new concepts, technologies and approaches that are at the heart of modern food research. It will be a useful tool in the interweaving of scientific and technological information that the multidisciplinary of food processing and preservation requires.

The tracks within this line of thought are investigations and evaluations of food production processes geared to improve quality. This journal contributes to efforts to improve quality of foods produced by industrial processes cognisant of current challenges and the need for development of new wholesome food products for a society now demanding nutritious, unadulterated and minimally processed food products. To promote optimisation of food processes, this initiative aims to broaden the context of experimental and design investigations emanating from various food processing disciplines and foster knowledge transfer regarding food processing for the benefit of scholars and industrialists.

Aims and Scope:

1. Improving food processing operations
2. Food product development
3. Food process and plant design
4. Investigating food parameters and characteristics
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