About Journal

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.

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.

You can submit your valuable manuscripts in our journal through online or alternatively by an email: researchfood05@gmail.com

Aim and Scope

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.

Current Issue

Short-Communication
FactorsInfluencing the Glycemic Food Index
FactorsInfluencing the Glycemic Food Index
Barbalho LFM, Pessoa DC, Freiras JF and Serquiz AC

Cancer: J Food Technol Pres 2019, 1: 1

Short-Communication
Garlic and Its Antimicrobial Properties
Garlic and Its Antimicrobial Properties
Barbalho LFM, Pessoa DC, Freiras JF and Serquiz AC

Cancer: J Food Technol Pres 2019, 1: 1

Research article
Comparative Study of Selected Packaging Materials on Pear Leather
Comparative Study of Selected Packaging Materials on Pear Leather
Khan AW, Durrani Y, Ullah N, Ali M and Ullah I

Cancer: J Food Technol Preserv 2019, 1: 1

Research article
The Role of Dietary Factors in Cancer
The Role of Dietary Factors in Cancer
Rahman MH, Islam MS, Alam MJ, Hossain MZ, Begum S, Kabir MA, Sutradhar BC and Rahim MA

Cancer: J Food Technol Preserv 2019, 1: 1

Research article
Research article
Effect of Different Chemical Preservatives on Preservation of Pear Nectar
Effect of Different Chemical Preservatives on Preservation of Pear Nectar
Liaqat Q, Wahab S, Ayub M, Waheed A, Ullah N, Ullah I and Ali M

Cancer: J Food Technol Preserv 2019, 1: 1

Research article
Research article
Research article
Coffee Processing Methods and Cultivars: Influence on the Mineral, Organic Acid, and Sensory Profile of High-Quality Coffee Arabica Beans
Coffee Processing Methods and Cultivars: Influence on the Mineral, Organic Acid, and Sensory Profile of High-Quality Coffee Arabica Beans
Kalschnea DL, Silvaa NK, Flores ELM, Leite OD, Santis VBG, Scholzc MBS, Kitzbergerc CSG and Santoroc PH

Cancer: J Food Technol Preserv 2020, 2: 1

Research article
Utilizing Saccharomyces Cerevisiae to Ferment Wheatgrass (Triticum Aestivum L.) Juice
Utilizing Saccharomyces Cerevisiae to Ferment Wheatgrass (Triticum Aestivum L.) Juice
Ngan N, Vi NA, Phuong TM, Hue LN, Thu NM, Thuy LT, Trung T and Thao NN

Cancer: J Food Technol Preserv 2020, 2: 1

Research article
Physical Properties and Consumer Sensory Study of Edamame Snack Chips Incorporated With/Without Fruits and/or Vegetables
Physical Properties and Consumer Sensory Study of Edamame Snack Chips Incorporated With/Without Fruits and/or Vegetables
Hettiarachchy NS, Hernández G, Horaxa R, Seo H and Bisly AA

Cancer: J Food Technol Preserv 2020, 2: 1

Research article
Quality Evaluation of Bread Produced From the Blend of Cassava, Acha and Pigeon Pea Flour
Quality Evaluation of Bread Produced From the Blend of Cassava, Acha and Pigeon Pea Flour
Azeez LA, Adedokun SO, Babalola JO and Adeoti OA

Cancer: J Food Technol Pres 2021, 3: 1

Research article
Quality Assessment of Mechanized Rice Transplant in Cuba
Quality Assessment of Mechanized Rice Transplant in Cuba
Caballero MA, Diaz Lopez GS, Sanchez MR, Vento CD and Rondon PP

Cancer: J Food Technol Pres 2021, 3: 1

Research article
Influence of Conservation Agriculture on some physical properties of a Red Ferralitic soil
Influence of Conservation Agriculture on some physical properties of a Red Ferralitic soil
Caballero MA, Porrua JA, Vento CD and Caballero AM

Cancer: J Food Technol Pres 2021, 3: 1

Research article
Nutrition Security among Karbis of Kamrup District of Assam
Nutrition Security among Karbis of Kamrup District of Assam
Goswami RG and Thakur MB

Cancer: J Food Technol Pres 2022, 4: 1

Research article
Effect of Production Systems on Milk Yield and Calf Performance in North Kordofan State, Sudan
Effect of Production Systems on Milk Yield and Calf Performance in North Kordofan State, Sudan
Bushara I, Salih HA, Elimam I and Brema NNJ

Cancer: J Food Technol Pres 2022, 4: 1

Research article
Colostrum Quality Evaluation-Brief Overview
Colostrum Quality Evaluation-Brief Overview
El-Loly MM

Cancer: J Food Technol Pres 2022, 4: 2



Journal Spotlight

  •   Agriculture & Food chemistry
  •   Environmental microbiology
  •   Biochemistry
  •   Food processing
  •   Biotechnology
  •   Plant biotechnology & Physiology
  •   Food chemistry
  •   Environmental science
  •   Food engineering
  •   Fermentation
  •   Food preservation
  •   Food science
  •   Molecular biology
  •   Food service
  •   Nutrition
  •   Food system
  •   Nutrigenomics
  •   Plant & Animal genetics
  •   Food control
Media Partners and Indexing