Journal of Food Science & Technology
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Journal of Food Science & Technology

Journal of Food Science & Technology(JFST)

ISSN: 2472-6419

Impact Factor: 1.343

Research & Reviews: Food and Dairy Technology

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Indexed Articles

Description

Food and Dairy Technology aims to distribute scientific and timely information for the academic community and industry involved in understanding, enrichment of topics relevant to food processing and dairy technology.

Analysis for Novel and Safe Ingredients

Novel and safe ingredients should be analysed in order to check the quality of the product and to make it free from toxic materials. The novel and safe ingredients after their analysis, if found free from toxic are only used for the processing in food industry.

Bulk Scale Processing and Production

Bulk scale processing and production means the production and processing that are done on a limited quantity of material. This is usually done to low half life containing products.

Dairy Technology and Dairy Byproducts

Dairy technology involves the techniques that are involved in processing of dairy products and dairy byproducts are the products that are produced during manufacturing of one product. They can also be called as the secondary products produced during manufacturing of dairy products.

Food Chemistry and Biochemistry

Food chemistry is the study of chemical processes and interactions of all biological and non-biological components of food and biochemistry also called as biological chemistry, is the study of chemical processes within and relating to living organisms.

Food Microbiology and Fermentation

Food microbiology is the study of the microorganisms that inhabit, create or contaminate food and cause food spoilage and fermentation is metasbolic process that converts sugar to acids, gases , alcohols particularly in yeast and bacteria.

Food Quality

Food quality is the quality characteristic of food that is acceptable to consumers. It includes external and internal factors along with texture and flavor. Covering quality assurance issues for the food and beverage industry including technology, regulations and analysis.

Food-Borne Pathogens

Food – Borne pathogens are the pathogens that grow in food when not properly preserved and contaminate the food causing many diseases. Some of them are Salmonella, Clostridium etc.

Milk Product

Milk product is the food produced from the milk of mammals. It is also known as Dairy product. Dairy products are usually high energy-yielding food products. A production plant for the processing of milk is called a dairy or a dairy factory.

Nutrigenomics

Nutrigenomics is the study of the effects of food and its constituents on gene expression. It is a branch of nutritional genomics. This means that nutrigenomics is research focusing on identifying and understanding molecular-level interaction between nutrients and other dietary bioactives with the genome.

Processing and Preservation

Processing is a process of converting one product into other by using several techniques and preservation is a process of storing the processed food without being contaminated.

Food Management

It’s a scientific process that manages the process like handling, storage of food and preparation in order to prevent food borne disease. Food management is important tool to avoid severe health issues.

Meat Industry

This is leading industry in the present global world, in order to maintain the safety levels these industries has to perform some conditions like processing, packaging and distribution of the animals which are to be done in order to avoid health hazards.

Food Industry Market Analysis

Market analysis in food industry observes the aspects regarding the development of this food industry to make it more global industry.

Dairy Industry Market Analysis

Dairy industry is one of the important industries that are supplying a large no. of dairy products daily to consumers and its market is analysed and is found to be leading in revenue on daily basis.

Beverage Industry Market Analysis

This is an industry that involves the production of different drinks. This varies based on the type of beverage production i.e. alcoholic beverages and non alcoholic beverages here it is analyzed based on beverage plants, processing and its packing of products as it should meet the sterilized conditions to meet safety of humans on consumption of these beverages in addition to this they analyse to create awareness regarding the food that is new into the market.

Food Packaging Companies & Machinery

There are many food packaging companies in this global competitive market to meet the safety guidelines there are various machinery used for packing of the food products. To meet the market policy machinery should be in sterile condition before its undergoing the packaging to meet the safety and to avoid food hazards. So before into the market quality of food is checked considering packaging in hygienic way.

Food Safety & Regulations

The main criteria which is maintained was safety of food that can be achieved while contaminated free preparation, packaging of the food. As it easily transmits disease from one person to other. So sterilized food preparation is important to meet the safety so in order to meet the safety all the countries have different regulatory guidelines in order to prevent food borne diseases and health hazards.

Advance in Meat Processing

Advances in ingredient systems that may be used to manufacture novel meat products, new processing appraoches for the industrial manufacturing of meat products are being developed. Coarse meat grinders, slicers and fine meat homogenizers are used in the advanced processing of meat. Especially used in developing ones, where increased levels of nutrition and its factors effecting the quality of meat during processing.

Organic Dairy Farming

Organic dairy farm means raising creatures on natural food (i.e. fields developed without the utilization of composts or pesticides), have admittance to pasture or outside, alongside the confined utilization of antibiotics and hormones.

Keywords

Dairy Technology, Dairy Byproducts, Food Chemistry and Biochemistry, Food Microbiology, Food Quality, Food-Borne Pathogens, Milk Product, Nutrigenomics, Food Management, Meat Industry, Organic Dairy Farming


Journal Archive

Volume: 6 Issue: 1 Volume: 5 Issue: 7 Volume: 5 Issue: 6 Volume: 5 Issue: 5 Volume: 5 Issue: 4 Volume: 5 Issue: 3 Volume: 5 Issue: 2 Volume: 5 Issue: 1 Volume: 4 Issue: 9 Volume: 4 Issue: 8 Volume: 4 Issue: 7 Volume: 4 Issue: 6 Volume: 4 Issue: 5 Volume: 4 Issue: 4 Volume: 4 Issue: 3 Volume: 4 Issue: 2 Volume: 4 Issue: 1 Volume: 3 Issue: 6 Volume: 3 Issue: 5 Volume: 3 Issue: 4 Volume: 3 Issue: 3 Volume: 3 Issue: 2 Volume: 3 Issue: 1 Volume: 2 Issue: 2 Volume: 2 Issue: 1 Volume: 1 Issue: 4 Volume: 1 Issue: 3 Volume: 1 Issue: 2 Volume: 1 Issue: 1

Journal Recent Articles

By Francesco Villani
Autochthonous Lactobacillus paracasei subsp. paracasei strains isolated from Caciocavallo cheese: identification and in-vitro investigation on potential
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Milk Cereal Drink Feeding Practices: A Descriptive Study Among Swedish Cohort of the IDEFICS Family Study.
By Ting Ding
Quorum sensing inhibitory effects of vanillin on the biofilm formation of Pseudomonas fluorescens P07 by transcriptome analysis
By Emilia Ferrer
Emerging mycotoxins in botanicals: benefit and risk
By Limin Wang
Extracellular production of Streptomyces ladakanum transglutaminase in a food-grade strain, Bacillus subtilis
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Textural Properties and Cooking Quality Characteristics of Noodles Prepared from Blends of Broken Rice (Oryza sativa), African Yam Bean (Sphenostylis stenoca
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Silver implantation on AISI 304 stainless steel surface using low-energy doses and the antimicrobial effect against Salmonella Enteritidis and Listeria monoc
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Production area and harvest date influence superficial scald incidence and ultra-structure of 'Suli' pear skin during long term storage
By Ma Ling
The impact of uric acid treatment on mitochlondria morphology and function in a steatosis model of L-02 cells
By Jin Chengyu
Cloning and Purification of Ornithine Transcarbamoylase from Lactobacillus brevis and Its Application on Regulating Ethyl Carbamate Formation in Chinese rice wine
By Uzoukwu Anthonia.E
Impact of Source of yeast on Volatile Composition and Sensory Properties of Samanea saman ( Rain tree) Wine
By SHAMSHER ALI
Osmotic Dehydration and Assessment of Quality Attributes of Seasonal Vegetable Crops: Carrot and Beetroot Cubes
By NGOY BULAYA EMMANUEL
NUTRITIONAL VALUE OF MASO31 RECIPE AND COMPLEMENTARY FEEDING ACCORDING TO THE WHO RECOMMENDATIONS IN KATANGA, DEMOCRATIC REPUBLIC OF THE CONGO
By Fatemeh Ghorbani
The Inhibitory Effects of Nucleosides, Nicotinamide Adenine Dinucleotide, Adenosine 5'-Triphosphate, Inosine, Nicotinamide Riboside and Nicotinamide Mononucleotide Agains
By Baoshan Wang
Large-scale integrated evaluation of salt tolerance in japonica rice at the germination stage

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