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: 1.130

The Sustainability Challenge: New Perspectives on the use of Microbial Approaches and their Impact on Food and Feed

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Description

As a consequence of population growth, food production has drastically increased in the past fifty years. To fulfill the current demands for environmental and societal sustainability in food production, strategic changes are required at every level of the agro-food systems. To address this challenge, multi-actor and multi-process approaches have to be applied. Changes in the food production chain can contribute to decreased waste and improved efficiency of resource utilization. The use of bioprocessing in the development of novel, feasible technologies for food/feed exploitation, has great potential in achieving the desired changes in nutritional quality and availability. In addition, the use of underutilized/local crops and recycling of waste are potential strategies to be developed.

This Research Topic is focused on the role of microbial systems and bioprocesses for better exploitation of the agro-food resources, including waste recycling and agricultural by-products, targeting improved nutritional quality of food for human and animals.
Manuscripts of interest will discuss:
• new technologies involving microbial approaches aiming at developing sustainable food systems;
• biotransformation of agricultural waste;
• novel and/or non- conventional substrates to ameliorate food/feed production and nutritional quality;
• impact of processing technologies in the perspective of security and sustainable production.

Finally, a multi-disciplinary approach is also welcome, from technology, nutrition and consumer science to a policy-based and socio-economic point of view. All article types will be considered, including Original Research articles, Reviews and Mini-reviews and Perspective articles focussing on challenges, future needs and how to measure the success of these approaches.

Keywords

Sustainability, Bioprocessing, Microorganisms, Enzymes, Food, Feed


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 Che Henry Ngwa
Milk Cereal Drink Feeding Practices: A Descriptive Study Among Swedish Cohort of the IDEFICS Family Study.
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By Emilia Ferrer
Emerging mycotoxins in botanicals: benefit and risk
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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
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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
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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
By Zhenmin Hu
Characteristics of Keemun black tea, dark tea and green tea processed from C. sinensis var. Zhuye

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