Journal of Food Technology and Preservation

Opinion Article P.1-1

Chemical Trait of Fermented Dairy Product.

Author(s): Dampa Sein

Opinion Article P.2-2

Left over Edible Oil Utilized for Obtaining Biodiesel.

Author(s): Rambo Hidayat

Commentary P.3-3

People Choice of Seasoned Fruits Over Unseasoned.

Author(s): Oelw Luti

Editorial P.4-4

Mixing of Spices to Decrease Food Sugar.

Author(s): David Gathegi

Research Article P.13-19

Antimicrobial and antioxidant activity pectin and sodium alginate bio composite packaging material for fresh produce.

Author(s): Mohd Mujeeb Ahmad*

Abstract PDF

Mini Review P.1-6

Low-fodmaps diet: Its relationship with irritable bowel syndrome .

Author(s): Luciana França Matoso Barbalho.Alexandre Coelho Serquiz

Abstract Full Text PDF

Mini Review P.7-11

Ready to use therapeutic foods with <50% protein from dairy.

Author(s): Peter Akomo, Steve Collins

Abstract Full Text PDF

Research Article P.20-24

Quality assessment of hydroponically stored watermelon and cucumber fruits.

Author(s): Ogori Akama Friday*, Orede VO, Adekoyeni OO, Ajayi FF

Abstract PDF

Editorial P.12-12

Short note on food framework.

Author(s): Arka Banerjee

Short Communication P.1-2

A brief discussion about food microbiology.

Author(s): Joseph Jareen

Abstract Full Text PDF

Mini Review P.3-6

Garlic: A natural shield against detrimental effect of microorganisms.

Author(s): Atif Liaqat, Muhammad Farhan Jahangir Chughtai, Kanza Saeed, Adnan Khaliq, Tariq Mehmood, Samreen Ahsan, Rabia Iqbal

Abstract Full Text PDF

Editorial P.7-7

Editorial note on food contamination.

Author(s): Hiromi Murakami

Editorial P.8-8

Short note on antioxidant.

Author(s): Wang Xizhi

Editorial P.9-10

Microbial food societies.

Author(s): Samrat Bose

Abstract Full Text PDF

Mini Review P.1-4

Nudge tools: Are they effective to improve hygiene behavior of food handlers?

Author(s): Mojca JEVŠNIK

Abstract Full Text PDF

Research Article P.5-13

Microbial production of bacteriocins and its applications in food preservation: A review.

Author(s): Tanushree Ghosh, Aloke Purkait, Binoy Garai, Argha Banerjee*

Abstract Full Text PDF

Research Article P.28-31

Effect of aeration on acetic acid fermentation of apple cider at 25 to 30 degree Celsius.

Author(s): Musaddiq Aziz, Arsalan Khan, Muhammad Zeeshan*, Owais Khan, Muhammad Ali, Mukaram Shah.

Abstract Full Text PDF

Review Article P.14-27

Arabinoxylans in cereal grain and beer brewing.

Author(s): Ziyang He, Shikai Zhang, Zhengyu Ding, Fangzhou Xu, Peng Wu*

Abstract Full Text PDF

Review Article P.32-34

Energy use in food processing industry.

Author(s): Ekaete Alice Tobin , Martha Okonofua, Azuka Azeke, Vivian Ajekweneh, George Akpede

Abstract Full Text PDF

Editorial P.1-2

Short note on Food science

Author(s): Yu-gang Zhu

Abstract Full Text PDF

Research Article P.2-7

Extending the shelf life of fresh pistachio by antioxidant active packaging

Author(s): Ziyang He, Shikai Zhang, Laicheng Li, Fangzhou Xu, Peng Wu

Abstract Full Text PDF

Mini Review P.8-10

Preservation of raw sheep milk: Strategies, consequences, and final impact on dairy products.

Author(s): Alline Artigiani Lima Tribst, Miguel Meirelles de Oliveira, Bruno Ricardo de Castro Leite Júnior

Abstract Full Text PDF

Short Communication P.11-12

Significant of Artificial Food Additives

Author(s): Debojyoty Ganguly

Abstract Full Text PDF

Short Communication P.13-14

Food innovation and Effect of Microbial decay on food

Author(s): Akhil Pedada

Abstract Full Text PDF