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 Submissions must be previously unpublished and may not be under consideration elsewhere.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
Views 3052 Downloads 255
2
Authors: Povratanak Hour, Gnean Nak Da, Vouchsim Kong, Borarin Buntong
Pages: 9-12 Published Online: Jan. 29, 2015
Views 2766 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 3025 Downloads 144
4
Authors: Vo Thi Thuong, Pongphen Jitareerat, Apiradee Uthairatanakij
Pages: 20-27 Published Online: Jan. 29, 2015
Views 2891 Downloads 255
5
Authors: Bui Thi Quynh Hoa, Warapa Mahakarnchanakul, Tanaboon Sajjaanantakul, Vichien Kitpreechavanich
Pages: 28-32 Published Online: Jan. 29, 2015
Views 2941 Downloads 168
6
Authors: Duong Thi Phuong Lien, Phan Thi Bich Tram, Ha Thanh Toan
Pages: 33-38 Published Online: Jan. 29, 2015
Views 3809 Downloads 345
7
Authors: Hong K. Lieu, Tuan Q. Dang
Pages: 39-44 Published Online: Jan. 29, 2015
Views 3244 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 3441 Downloads 255
9
Authors: Dam Sao Mai, Truong Thi Thuy An, Tu Thai Binh, Nguyen Dac Anh
Pages: 49-53 Published Online: Jan. 29, 2015
Views 2990 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 3176 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 2920 Downloads 166
12
Authors: Nguyen Thi Dong Phuong, Dang Minh Nhat
Pages: 65-69 Published Online: Jan. 29, 2015
Views 3328 Downloads 147
13
Authors: Yumiko Okada, Shuko Monden, Hodaka Suzuki, Akiko Nakama, Miki Ida, Shizunobu Igimi
Pages: 70-73 Published Online: Jan. 29, 2015
Views 2743 Downloads 153
14
Authors: Saeed S. Al-Sokari, Aly F. El Sheikha
Pages: 74-78 Published Online: Jan. 29, 2015
Views 2740 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 3093 Downloads 106
16
Authors: Masayuki Katayama, Yohko Sugawa-Katayama, Kaori Murakami
Pages: 84-87 Published Online: Jan. 29, 2015
Views 2696 Downloads 131
17
Authors: Nguyen Ngoc Tram, Phan Phuoc Hien, Huynh Ngoc Oanh
Pages: 88-93 Published Online: Jan. 29, 2015
Views 2742 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 3468 Downloads 163
19
Authors: Jesriel Mancao Boko, Felix Managbanag Salas
Pages: 100-105 Published Online: Jan. 29, 2015
Views 4095 Downloads 127
20
Authors: Nguyen Ngoc Tram, Phan Phuoc Hien, Huynh Ngoc Oanh
Pages: 106-110 Published Online: Jan. 29, 2015
Views 2767 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 3466 Downloads 181
22
Authors: Dam Sao Mai
Pages: 115-118 Published Online: Jan. 29, 2015
Views 2915 Downloads 170
23
Authors: Nguyen Thi Le Phuong, Vu Ngoc Boi, Nguyen Van Chung
Pages: 119-125 Published Online: Jan. 29, 2015
Views 2568 Downloads 159
24
Authors: Nguyen Di Khanh
Pages: 126-134 Published Online: Jan. 29, 2015
Views 3231 Downloads 272
25
Authors: Phan Phuoc Hien, Đoan Thi The, Huynh Thi Phuong Thanh
Pages: 135-139 Published Online: Jan. 30, 2015
Views 2632 Downloads 92
26
Authors: Nguyen Thi Ngan, Đong Thi Anh Đao
Pages: 140-142 Published Online: Jan. 30, 2015
Views 2470 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 2829 Downloads 152
28
Authors: Zulferiyenni , Soesiladi Esti Widodo, Yulinda Simatupang
Pages: 148-151 Published Online: Jan. 30, 2015
Views 2610 Downloads 224
29
Authors: Dam Sao Mai, Vo Trung Au, Ngo Ke Suong
Pages: 152-156 Published Online: Jan. 30, 2015
Views 2734 Downloads 139
30
Authors: Farjana Rahman Bhuiyan, Abu Torab MA Rahim
Pages: 157-160 Published Online: Jan. 30, 2015
Views 2762 Downloads 221
31
Authors: Mohammed A. H. Al-Muwayhi, Abdulaziz A. M. Al Sahli
Pages: 161-164 Published Online: Jan. 30, 2015
Views 2758 Downloads 99
32
Authors: Sharmin Zaman, Md. Khorshed Alam, Md. Firoz Mortuza, Md. Latiful Bari
Pages: 165-170 Published Online: Jan. 30, 2015
Views 3023 Downloads 149
33
Authors: Daneeya Hengphum, Apiradee Uthairatanakij, Panida Boonyaritthongchai, Nutthachai Pongprasert, Pongphen Jitareerat
Pages: 171-176 Published Online: Mar. 18, 2015
Views 3374 Downloads 168

Special Issue Flyer (PDF)

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Special Issue

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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