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.

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

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.

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

                   Agriculture & Food chemistry                           preservation
Environmental microbiology   Packaging
Biochemistry  Bioactive compounds
Food processing Characterization
Biotechnology  Functional attributes
Plant biotechnology & Physiology  Food processing
Food chemistry  Molecular interactions
               Nutrition diets              Food matrix effects
Food engineering  Bioaccessibility
Fermentation  Bioavailability
Food preservation  Functional Food
Food science  Bioactive Compounds
Molecular biology  Designed Food
Food service  Optimization of Bioactive Compounds
Nutrition  milk which keeps
Food system Minerals
Nutrigenomics  nutritious new foods
Plant & Animal genetics  more easily prepared traditional foods
Food control   labeling
Journal keywords  Quality management, and distribution. 
 Eating disorders, Calcium-Rich Foods 
 Dietetics  Antibiotics
 Farm management  Pickled, Cured, and Fermented Foods
 Agricultural Engineering  Vitamin -Rich Foods
 Agronomy  Alcohol -Prescription Stimulants
Agricultural science Grapefruit and Grapefruit Juice
 food production Calories
 processing  

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

Research article
Comparative Analysis of Differences in Chemical Composition and Agro- Ecological Region-Based Antioxidant Activity of True Cinnamon (Cinnamomum Zeylanicum) Leaves and Bark from Sri Lanka (Ceylon)
Comparative Analysis of Differences in Chemical Composition and Agro- Ecological Region-Based Antioxidant Activity of True Cinnamon (Cinnamomum Zeylanicum) Leaves and Bark from Sri Lanka (Ceylon)
De Silva DAM, Jeewanthi RKC, Adhikari AMC, Wijayamunige WBC, Senarathne NSA, Weddagala WMTB, Ekanayaka KBSSJ and Jayasingh MAEK

Cancer: J Food Technol Pres 2023, 5: 1



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
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