Journal of Food Technology and Preservation

About The Journal Open Access

Journal of Food Technology and Preservation

Food Technology is a branch of food science which deals with the process of food production and preservation to prevent the growth of bacteria, fungi or other micro-organisms.

Journal of Food Technology and Preservation (FTP) is a newly launched journal, publishes a wide range of scientific articles related to, Food packaging, Food physical chemistry, Food chemistry, Food microbiology, Food packaging, Quality control, Food storage, Food grading etc.

Aims and Scope

Our main aim is to publish the most advanced research and discoveries with current developments in the form of original research articles, review articles, case reports, short communications, commentaries, images, video articles, etc. in all areas of the Food Technology and Preservation. The journal scope encompasses the knowledge in food technology and preservation including; Drying, Cooling, Freezing, Boiling, Heating, Salting, Sugaring, Pickling, Lye, Canning, Jellying, Jugging, Burial, Curing, Fermentation, Industrial/modern techniques, Pasteurization, Vacuum packing, Artificial food additives, etc.

Journal of Food Technology and Preservation welcomes to submit manuscripts online at
www.editorialmanager.com/alliedjournals/
  or mail to [email protected]

Individuals interested in becoming members of the Editorial Review Board should contact by email [email protected]

Please submit your manuscript to
[email protected]

Just Published Articles

Research Article January 03, 2018

P.14-27

J Food Technol Pres: 1(3): 14-27

A study on the consumer awareness of food additives in packaged food and their effects on health in Abha region, Saudi Arabia

Sachithananthan V

Research Article January 03, 2018

P.7-13

J Food Technol Pres: 1(3): 7-13

Influence of sex on carcass and physicochemical quality of indigenous Turkey breed

Aremo JO, Omojola AB

Research Article January 03, 2018

P.1-6

J Food Technol Pres: 1(3): 1-6

Exploring the effect of combined hydrothermal-microwave pretreatment operating conditions on canola oil expression

Cortese CM, Portela G, Sanchez RJ, Fernandez MB