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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 2953 Downloads 251
2
Authors: Povratanak Hour, Gnean Nak Da, Vouchsim Kong, Borarin Buntong
Pages: 9-12 Published Online: Jan. 29, 2015
Views 2672 Downloads 147
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 2924 Downloads 141
4
Authors: Vo Thi Thuong, Pongphen Jitareerat, Apiradee Uthairatanakij
Pages: 20-27 Published Online: Jan. 29, 2015
Views 2797 Downloads 252
5
Authors: Bui Thi Quynh Hoa, Warapa Mahakarnchanakul, Tanaboon Sajjaanantakul, Vichien Kitpreechavanich
Pages: 28-32 Published Online: Jan. 29, 2015
Views 2838 Downloads 164
6
Authors: Duong Thi Phuong Lien, Phan Thi Bich Tram, Ha Thanh Toan
Pages: 33-38 Published Online: Jan. 29, 2015
Views 3700 Downloads 337
7
Authors: Hong K. Lieu, Tuan Q. Dang
Pages: 39-44 Published Online: Jan. 29, 2015
Views 3139 Downloads 201
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 3339 Downloads 250
9
Authors: Dam Sao Mai, Truong Thi Thuy An, Tu Thai Binh, Nguyen Dac Anh
Pages: 49-53 Published Online: Jan. 29, 2015
Views 2891 Downloads 157
10
Authors: Soesiladi Esti Widodo, Zulferiyenni , Yohannes Cahya Ginting, Ferdaner Humairah Fazri, Dian Saputra
Pages: 54-59 Published Online: Jan. 29, 2015
Views 3048 Downloads 168
11
Authors: Zohirul Islam, Sabrina Sultana, M. Majibur Rahman, Sabita R. Rahman, Md. Latiful Bari
Pages: 60-64 Published Online: Jan. 29, 2015
Views 2795 Downloads 163
12
Authors: Nguyen Thi Dong Phuong, Dang Minh Nhat
Pages: 65-69 Published Online: Jan. 29, 2015
Views 3230 Downloads 145
13
Authors: Yumiko Okada, Shuko Monden, Hodaka Suzuki, Akiko Nakama, Miki Ida, Shizunobu Igimi
Pages: 70-73 Published Online: Jan. 29, 2015
Views 2655 Downloads 152
14
Authors: Saeed S. Al-Sokari, Aly F. El Sheikha
Pages: 74-78 Published Online: Jan. 29, 2015
Views 2643 Downloads 322
15
Authors: Yoon-Pyo Hong, Ji Weon Choi, Ji Hyun Lee, Ray-Yu Yang
Pages: 79-83 Published Online: Jan. 29, 2015
Views 2988 Downloads 105
16
Authors: Masayuki Katayama, Yohko Sugawa-Katayama, Kaori Murakami
Pages: 84-87 Published Online: Jan. 29, 2015
Views 2601 Downloads 128
17
Authors: Nguyen Ngoc Tram, Phan Phuoc Hien, Huynh Ngoc Oanh
Pages: 88-93 Published Online: Jan. 29, 2015
Views 2643 Downloads 232
18
Authors: Felix Managbanag Salas, Rosario Algodon Salas, Vivian Notarte Pole, Marcelo Amarila Quevedo
Pages: 94-99 Published Online: Jan. 29, 2015
Views 3375 Downloads 161
19
Authors: Jesriel Mancao Boko, Felix Managbanag Salas
Pages: 100-105 Published Online: Jan. 29, 2015
Views 3993 Downloads 124
20
Authors: Nguyen Ngoc Tram, Phan Phuoc Hien, Huynh Ngoc Oanh
Pages: 106-110 Published Online: Jan. 29, 2015
Views 2687 Downloads 171
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 3361 Downloads 179
22
Authors: Dam Sao Mai
Pages: 115-118 Published Online: Jan. 29, 2015
Views 2819 Downloads 164
23
Authors: Nguyen Thi Le Phuong, Vu Ngoc Boi, Nguyen Van Chung
Pages: 119-125 Published Online: Jan. 29, 2015
Views 2476 Downloads 158
24
Authors: Nguyen Di Khanh
Pages: 126-134 Published Online: Jan. 29, 2015
Views 3125 Downloads 269
25
Authors: Phan Phuoc Hien, Đoan Thi The, Huynh Thi Phuong Thanh
Pages: 135-139 Published Online: Jan. 30, 2015
Views 2543 Downloads 91
26
Authors: Nguyen Thi Ngan, Đong Thi Anh Đao
Pages: 140-142 Published Online: Jan. 30, 2015
Views 2385 Downloads 100
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 2724 Downloads 151
28
Authors: Zulferiyenni , Soesiladi Esti Widodo, Yulinda Simatupang
Pages: 148-151 Published Online: Jan. 30, 2015
Views 2513 Downloads 223
29
Authors: Dam Sao Mai, Vo Trung Au, Ngo Ke Suong
Pages: 152-156 Published Online: Jan. 30, 2015
Views 2632 Downloads 138
30
Authors: Farjana Rahman Bhuiyan, Abu Torab MA Rahim
Pages: 157-160 Published Online: Jan. 30, 2015
Views 2664 Downloads 217
31
Authors: Mohammed A. H. Al-Muwayhi, Abdulaziz A. M. Al Sahli
Pages: 161-164 Published Online: Jan. 30, 2015
Views 2663 Downloads 98
32
Authors: Sharmin Zaman, Md. Khorshed Alam, Md. Firoz Mortuza, Md. Latiful Bari
Pages: 165-170 Published Online: Jan. 30, 2015
Views 2924 Downloads 148
33
Authors: Daneeya Hengphum, Apiradee Uthairatanakij, Panida Boonyaritthongchai, Nutthachai Pongprasert, Pongphen Jitareerat
Pages: 171-176 Published Online: Mar. 18, 2015
Views 3276 Downloads 167
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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