Advances in Food Processing and Technology
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Abbreviation | Adv Food Process Technol |
ISSN | 2639-3387 |
Publication Type | Peer Reviewed |
Publishing Model | Open Access |
Impact Factor | 1.89 |
DOI Prefix | 10.29011/2639-3387 |
Journal Category | Food Processing Journals |
About the Journal
Welcome to Advances in Food Processing and Technology!
We are an international, peer-reviewed journal dedicated to advancing the science and technology of food processing. Our mission is to publish high-quality research that contributes to the development of innovative and sustainable food processing techniques, improves food safety and quality, and addresses the challenges facing the food industry.
Our editorial board comprises renowned experts in food science and technology, who ensure that each article published in our journal undergoes a rigorous peer-review process. We publish original research articles, review articles, and short communications covering a wide range of topics related to food processing, such as novel processing techniques, food chemistry, sensory evaluation, food packaging, and food microbiology.
At Advances in Food Processing and Technology, we are committed to ensuring that our journal provides a platform for researchers and professionals in the food industry to share their findings and insights with a global audience. Our aim is to promote collaboration, knowledge exchange, and innovation in food processing and technology.
We welcome submissions from all over the world and from researchers in both academia and industry. If you have any questions about our journal, please do not hesitate to contact us. Thank you for visiting Advances in Food Processing and Technology.
Editorial Board
Recently Published Articles
Emerging Nano-Formulation Strategies for Nutraceutical Delivery
Sumit Patil, Bhushan Chaudhari, Manutosh Acharya
Production and Quality Assessment of Local Condiment ‘Ogiri’ from Watermelon Seed (Citrullus lanatus) and Melon (Citrullus vulgaris)
Beatrice O. T. Ifesan*, Toluwalope T. Adetogo, Bode T. Ifesan
Domestic Hydrothermal Treatment of Rice and the Residual Aflatoxins Levels
Luciana Prietto, Verônica Simões de Borba, Kelly Cristina Massarolo, Eliana Badiale-Furlong*
Reconditioning of Wash Water for the Fresh-Cut Industry
Yolanda Garrido, Juan A. Tudela, Alicia Marín, Ana Allende, María I. Gil*
The Effects of High Hydrostatic Pressure on the Color, Texture and Microbiology of Selected Pork Organ Meats
S.E. Niebuhr, E.M. Larson, J.S. Dickson*
Validation of Steviol Glycoside Analysis by an External Standard
Jan M.C. Geuns*
Effect of Moisture Reduction and Harvest Times on Quality of Salmon Processing By-products
Deepika Dave*, Winny Routray
Evaluation of a Commercially Available Ion Exchange Membrane for Separation of Proteins from a Whey Protein Mixture: Modeling and Experimental Results
Md Monwar Hossain*, Ameera F. Mohammad, P. H. Collins
Curcuma longa L. Leaf: Kinetic Study Using Different Drying Methods
Monick Cristina Braga, Ellen Caroline Silverio Vieira*, Márcio Caliari, Tatianne Ferreira de Oliveira
Anaerobic Digestion of Food Waste for Bioenergy Production
Fuqing Xu*, Yangyang Li, Mary Wicks, Yebo Li, Harold Keener