Journal of Food Technology and Preservation

The Journal of Food Technology and Preservation (JFTP) is the official publication of Pubtexto Publishers. This peer-reviewed journal publishes scientific research papers and reviews in all branches of science, technology, packaging and engineering of foods and food products. This authoritative journal publishes in a wide range of subjects, ranging from pure research in the various sciences associated with food to practical experiments designed to improve technical processes. Special emphasis is given to fundamental and applied research findings that have potential for enhancing product quality, extend shelf life of fresh and processed food products and improve process efficiency. The journal welcomes scientific researchers and scholars to publish their articles mainly in field of food science, technology and engineering.

By reflecting on the role food plays in human relations from the perspectives of social sciences and humanities, this unique journal explores the powerful but often subtle ways in which food has shaped, and shapes, our lives socially, economically, politically, mentally, nutritionally, and morally.

The application of food science to selecting, preserving, processing, packaging, and distributing food is called food technology. Related fields include analytical chemistry, biotechnology, engineering, nutrition, quality control, and food safety management.

The Journal of Food Technology and Preservation is an Open Access journal and aims to publish most complete and reliable source of information on the discoveries and current developments in the mode of original articles, review articles, case reports, short communications, etc. in all areas of the field of Food technology and Food preservation.

Area: Food Technology and Preservation

Frequency: Quarterly

Language: English

Review Process: Double blinded peer review process

Publication Timeline: 15 days peer review process

Plagiarism Policy:

The articles submitted by authors must contain a minimum of 80% unique content (Which should be unique and must not copy from any other websites). The authors must maintain 100% uniqueness in the text’s results and conclusion. We will resend the articles, which have below 80% uniqueness to the authors for revision and asked for resubmissions with uniqueness (as per guidelines).

Benefits to authors

We provide many author benefits, such as free PDFs, a liberal copyright policy, special discounts on Pubtexto publications and help readers to connect with potential collaborators and correspondents with a platform to publish their research work and update the recent advances.

All submitted articles:

• must be original
• must be previously unpublished research results
• must be experimental or theoretical
• and will be peer-reviewed
• May not be considered for publication elsewhere at any time during the review period.

Note: Authors can benefit from special discounts on behalf of GOLD Open Access Week until May 15th, 2023.

Open Access Policy

This is an open-access journal that allows all content available freely without any charge to the individual user or any Institution. Users are allowed to read, download, copy, distribute, print, search, or link to the full texts of the articles, or use them for any other lawful purpose, without any prior permission from the publisher or the author. This journal has a publication fee that needs to be met by the authors or their research funders for each article published with open access.

The journal follows a double-blinded peer-review process where our expert reviewers provide comments on the quality and content of the submitted articles. The journal’s editorial board considers the peer reviewers’ reports and makes the final decision to accept or reject the manuscript for publication.

Submit manuscript: online

For more information contact at: jftpjournal@gmail.com

LinkedIn: linkedin.com/in/cristiano-arnold-602552270

The aim of the Journal  JFTP is to publish qualitative research on the field of food science, animal, plant and environmental microbiology (including bacteria, fungi, yeasts, algae, protozoa and viruses), microbial, animal and plant biotechnology and physiology, microbial, plant and animal genetics, molecular biology, agriculture and food chemistry and biochemistry, food control, evaluation and processing in food science and environmental sciences, applied culinary and food science, technology, new culinary concepts, nutrition, food service, global tendencies in food (health, globalization, ethnic flavors, etc., food microbiology, food-borne pathogens, fermentation, food engineering, chemistry, biochemistry, rheology, and sensory properties, novel ingredients and nutrigenomics, emerging technologies in food processing and preservation, biotechnology applications, nanomaterial in food systems, etc.

The Journal of Food Technology and Preservation is an Open Access journal and aims to publish most complete and reliable source of information on the discoveries and current developments in the mode of original articles, review articles, case reports, short communications, etc. in all areas of the field of Food technology and Food preservation.

Foods That Are Low in Calories special nutrition diets

Meat, Seafood, Vegetables, Fruit, Legumes, Dairy & eggs, Grains, Nuts & seeds, Drinks, Condiments, Bottom line

Vitamin Sources

B-1: ham, soymilk, watermelon, acorn squash

B-2: milk, yogurt, cheese, whole and enriched grains and cereals.

B-3: meat, poultry, fish, fortified and whole grains, mushrooms, potatoes

B-5: chicken, whole grains, broccoli, avocados, mushrooms

B-6: meat, fish, poultry, legumes, tofu and other soy products, bananas

B-7: Whole grains, eggs, soybeans, fish

B-9: Fortified grains and cereals, asparagus, spinach, broccoli, legumes (black-eyed peas and chickpeas), orange juice

B-12: Meat, poultry, fish, milk, cheese, fortified soymilk and cereals

Vitamin C: Citrus fruit, potatoes, broccoli, bell peppers, spinach, strawberries, tomatoes, Brussels sprouts

Vitamin A: beef, liver, eggs, shrimp, fish, fortified milk, sweet potatoes, carrots, pumpkins, spinach, mangoes

Vitamin D: Fortified milk and cereals, fatty fish

Vitamin E: vegetables oils, leafy green vegetables, whole grains, nuts

Vitamin K: Cabbage, eggs, milk, spinach, broccoli, kale

Minerals

Calcium, Chloride, Magnesium, Potassium, Sodium, Trace, Chromium, cheese, Copper, Iron, Manganese, Selenium, Zinc

The following classifications and topics related to it will be considered for publication in the Journal of Food Technology and Preservation but, not limited to the following fields