Food-processing-applications
Food preservation is through regular preservation methods, for example, salting, drying, canning, smoking and other. Where, the primary issue with the thermal processing technique is loss of colour, flavor, vitamins and different supplements in food items. The food industry is currently interested to utilize some of novel production and processing technologies that may bring economically improved quality products. Innovation in food technology goes in corresponding with customer interest for healthy food and safer while improving the quality and shelflife. Novel technologies like microwave heating, the new techniques, for example, high-pressure handling (HPP), developments to packaging materials and use of preservatives in food has expanded a great deal in recent years, such as natural anti -microbial preservatives and antioxidants.
High Impact List of Articles
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9th International Conference on Food Science and Technology
Nichelle A MullinsMarket Analysis: Journal of Food Technology and Preservation
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9th International Conference on Food Science and Technology
Nichelle A MullinsMarket Analysis: Journal of Food Technology and Preservation
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Comparison of antioxidative potentials of methanol sweet basil (Ocimum
basilicum) extract and butylatedhydroxyltoluene on stability of refined
soybean oil.
Arawande JOResearch Article: Journal of Food Technology and Preservation
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Comparison of antioxidative potentials of methanol sweet basil (Ocimum
basilicum) extract and butylatedhydroxyltoluene on stability of refined
soybean oil.
Arawande JOResearch Article: Journal of Food Technology and Preservation
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Detection of aflatoxin B1, heavy metals and minerals from corn silage and mineral mixture (Wanda) of cows and buffalos
Zeeshan Umer, Isbah Hameed, Saif ur Rehman Kashif, Ayesha Rasheed, Maria KhatoonCommentary: Journal of Food Technology and Preservation
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Detection of aflatoxin B1, heavy metals and minerals from corn silage and mineral mixture (Wanda) of cows and buffalos
Zeeshan Umer, Isbah Hameed, Saif ur Rehman Kashif, Ayesha Rasheed, Maria KhatoonCommentary: Journal of Food Technology and Preservation
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Experimental validation on effects of pulsed electric field treatment on the sensory quality of vegetable juices
Abinaya V, Soumitra Banerjee, Madhu PalatiResearch Article: Journal of Food Technology and Preservation
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Experimental validation on effects of pulsed electric field treatment on the sensory quality of vegetable juices
Abinaya V, Soumitra Banerjee, Madhu PalatiResearch Article: Journal of Food Technology and Preservation
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Mild disclosure of oil bodies from soybeans: From operating window towards process design.
Aleksandra Zderic, Carla Araya-Cloutier, Edwin Zondervan.Research Article: Journal of Food Technology and Preservation
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Mild disclosure of oil bodies from soybeans: From operating window towards process design.
Aleksandra Zderic, Carla Araya-Cloutier, Edwin Zondervan.Research Article: Journal of Food Technology and Preservation
Conference Proceedings
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Complementary feeding practices associated with wasting of children 6 - 23 months old in Dilala, Lualaba province, DRC, 2017
Ngoy Bulaya EmmanuelScientific Tracks Abstracts: Journal of Nutrition and Human Health
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Complementary feeding practices associated with wasting of children 6 - 23 months old in Dilala, Lualaba province, DRC, 2017
Ngoy Bulaya EmmanuelScientific Tracks Abstracts: Journal of Nutrition and Human Health
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Waste utilization by Biotransformation of carica papaya linn peels and development of a value-added product from obtained by-products: An organoleptic and biochemical approach
Jyoti D Vora -
Waste utilization by Biotransformation of carica papaya linn peels and development of a value-added product from obtained by-products: An organoleptic and biochemical approach
Jyoti D Vora -
Anti-listerial activity of fresh or lyophilized LAB bacteriocinogenic and microbiological characteristics of a Portuguese traditional meat sausage (Alheira) during storage at 4°C and 20°C
Ariana Macieira, Diana Barros, Manuela Vaz-Velho, Rita Pinheiro, Susana Fonseca, Helena Albano, Alcina M M B Morais and Paula TeixeiraPosters & Accepted Abstracts: Journal of Food Technology and Preservation
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Anti-listerial activity of fresh or lyophilized LAB bacteriocinogenic and microbiological characteristics of a Portuguese traditional meat sausage (Alheira) during storage at 4°C and 20°C
Ariana Macieira, Diana Barros, Manuela Vaz-Velho, Rita Pinheiro, Susana Fonseca, Helena Albano, Alcina M M B Morais and Paula TeixeiraPosters & Accepted Abstracts: Journal of Food Technology and Preservation
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Behavioral and brain mechanisms underlying sleep disruption-induced obesity
Jennifer A TeskePosters & Accepted Abstracts: Insights in Nutrition and Metabolism
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Behavioral and brain mechanisms underlying sleep disruption-induced obesity
Jennifer A TeskePosters & Accepted Abstracts: Insights in Nutrition and Metabolism
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Acceptability, nutritional and non-nutritional components of rice [Oryza sativa (L.)] and pigmented corn [ZEA MAYS (L.)] grits mix
Theresa Krista B JolejolePosters & Accepted Abstracts: Insights in Nutrition and Metabolism
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Acceptability, nutritional and non-nutritional components of rice [Oryza sativa (L.)] and pigmented corn [ZEA MAYS (L.)] grits mix
Theresa Krista B JolejolePosters & Accepted Abstracts: Insights in Nutrition and Metabolism