Journal of Food Technology and Preservation

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