Journal of Food Technology and Preservation

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Current Issue

2021: Volume 5, Issue 4

Short Communication P.1-2

A brief discussion about food microbiology.

Author(s): Joseph Jareen

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Mini Review P.1-4

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

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Editorial P.1-1

Editorial note on food contamination.

Author(s): Hiromi Murakami

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Editorial P.1-1

Short note on antioxidant.

Author(s): Wang Xizhi

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Editorial P.1-1

Microbial food societies.

Author(s): Samrat Bose

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2021: Volume 5, Issue 3

Research Article P.1-9

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

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

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Research Article P.1-6

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.

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Review Article P.1-15

Arabinoxylans in cereal grain and beer brewing.

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

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Review Article P.1-4

Energy use in food processing industry.

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

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2021: Volume 5, Issue 2

Editorial P.1-2

Short note on Food science

Author(s): Yu-gang Zhu

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Research Article P.1-10

Extending the shelf life of fresh pistachio by antioxidant active packaging

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

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Mini Review P.1-6

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

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Short Communication P.1-2

Significant of Artificial Food Additives

Author(s): Debojyoty Ganguly

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Short Communication P.1-2

Food innovation and Effect of Microbial decay on food

Author(s): Akhil Pedada

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