Home / Journals Journal of Food and Nutrition Sciences / Food Processing and Food Quality
Food Processing and Food Quality
Submission Deadline: Jan. 20, 2015
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 Submissions must be previously unpublished and may not be under consideration elsewhere.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: Daneeya Hengphum, Apiradee Uthairatanakij, Panida Boonyaritthongchai, Nutthachai Pongprasert, Pongphen Jitareerat
Pages: 171-176 Published Online: Mar. 18, 2015
Views 3807 Downloads 217
2
Authors: Sharmin Zaman, Md. Khorshed Alam, Md. Firoz Mortuza, Md. Latiful Bari
Pages: 165-170 Published Online: Jan. 30, 2015
Views 3383 Downloads 197
3
Authors: Mohammed A. H. Al-Muwayhi, Abdulaziz A. M. Al Sahli
Pages: 161-164 Published Online: Jan. 30, 2015
Views 3127 Downloads 155
4
Authors: Farjana Rahman Bhuiyan, Abu Torab MA Rahim
Pages: 157-160 Published Online: Jan. 30, 2015
Views 3145 Downloads 279
5
Authors: Dam Sao Mai, Vo Trung Au, Ngo Ke Suong
Pages: 152-156 Published Online: Jan. 30, 2015
Views 3091 Downloads 208
6
Authors: Zulferiyenni , Soesiladi Esti Widodo, Yulinda Simatupang
Pages: 148-151 Published Online: Jan. 30, 2015
Views 2962 Downloads 248
7
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 3192 Downloads 201
8
Authors: Nguyen Thi Ngan, Đong Thi Anh Đao
Pages: 140-142 Published Online: Jan. 30, 2015
Views 2814 Downloads 147
9
Authors: Phan Phuoc Hien, Đoan Thi The, Huynh Thi Phuong Thanh
Pages: 135-139 Published Online: Jan. 30, 2015
Views 2996 Downloads 139
10
Authors: Nguyen Di Khanh
Pages: 126-134 Published Online: Jan. 29, 2015
Views 3624 Downloads 364
11
Authors: Nguyen Thi Le Phuong, Vu Ngoc Boi, Nguyen Van Chung
Pages: 119-125 Published Online: Jan. 29, 2015
Views 2936 Downloads 205
12
Authors: Dam Sao Mai
Pages: 115-118 Published Online: Jan. 29, 2015
Views 3286 Downloads 225
13
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 3842 Downloads 231
14
Authors: Nguyen Ngoc Tram, Phan Phuoc Hien, Huynh Ngoc Oanh
Pages: 106-110 Published Online: Jan. 29, 2015
Views 3141 Downloads 219
15
Authors: Jesriel Mancao Boko, Felix Managbanag Salas
Pages: 100-105 Published Online: Jan. 29, 2015
Views 4462 Downloads 183
16
Authors: Felix Managbanag Salas, Rosario Algodon Salas, Vivian Notarte Pole, Marcelo Amarila Quevedo
Pages: 94-99 Published Online: Jan. 29, 2015
Views 3851 Downloads 211
17
Authors: Nguyen Ngoc Tram, Phan Phuoc Hien, Huynh Ngoc Oanh
Pages: 88-93 Published Online: Jan. 29, 2015
Views 3139 Downloads 289
18
Authors: Masayuki Katayama, Yohko Sugawa-Katayama, Kaori Murakami
Pages: 84-87 Published Online: Jan. 29, 2015
Views 3070 Downloads 186
19
Authors: Yoon-Pyo Hong, Ji Weon Choi, Ji Hyun Lee, Ray-Yu Yang
Pages: 79-83 Published Online: Jan. 29, 2015
Views 3487 Downloads 152
20
Authors: Saeed S. Al-Sokari, Aly F. El Sheikha
Pages: 74-78 Published Online: Jan. 29, 2015
Views 3112 Downloads 371
21
Authors: Yumiko Okada, Shuko Monden, Hodaka Suzuki, Akiko Nakama, Miki Ida, Shizunobu Igimi
Pages: 70-73 Published Online: Jan. 29, 2015
Views 3103 Downloads 201
22
Authors: Nguyen Thi Dong Phuong, Dang Minh Nhat
Pages: 65-69 Published Online: Jan. 29, 2015
Views 3734 Downloads 192
23
Authors: Zohirul Islam, Sabrina Sultana, M. Majibur Rahman, Sabita R. Rahman, Md. Latiful Bari
Pages: 60-64 Published Online: Jan. 29, 2015
Views 3358 Downloads 244
24
Authors: Soesiladi Esti Widodo, Zulferiyenni , Yohannes Cahya Ginting, Ferdaner Humairah Fazri, Dian Saputra
Pages: 54-59 Published Online: Jan. 29, 2015
Views 3600 Downloads 216
25
Authors: Dam Sao Mai, Truong Thi Thuy An, Tu Thai Binh, Nguyen Dac Anh
Pages: 49-53 Published Online: Jan. 29, 2015
Views 3366 Downloads 204
26
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 3837 Downloads 312
27
Authors: Hong K. Lieu, Tuan Q. Dang
Pages: 39-44 Published Online: Jan. 29, 2015
Views 3614 Downloads 258
28
Authors: Duong Thi Phuong Lien, Phan Thi Bich Tram, Ha Thanh Toan
Pages: 33-38 Published Online: Jan. 29, 2015
Views 4202 Downloads 398
29
Authors: Bui Thi Quynh Hoa, Warapa Mahakarnchanakul, Tanaboon Sajjaanantakul, Vichien Kitpreechavanich
Pages: 28-32 Published Online: Jan. 29, 2015
Views 3300 Downloads 217
30
Authors: Vo Thi Thuong, Pongphen Jitareerat, Apiradee Uthairatanakij
Pages: 20-27 Published Online: Jan. 29, 2015
Views 3284 Downloads 302
31
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 3390 Downloads 193
32
Authors: Povratanak Hour, Gnean Nak Da, Vouchsim Kong, Borarin Buntong
Pages: 9-12 Published Online: Jan. 29, 2015
Views 3152 Downloads 210
33
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 3435 Downloads 371
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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