About Journal
Edelweiss
Journal of Food Science and Technology is a scholarly journal that aims to
publish most complete and reliable source of information on the findings and
current developments in the form of original Research, Review, Opinion
articles, Case reports, Mini review, and Short communication.
Edelweiss
Journal of Food Science and Technology is a peer-reviewed open access journal
that ensures the scrutinized publication of high-quality articles. Two
independent review comments followed by editors decision will be considered to
publish the article.
It publishes
articles on different aspects viz., Food Health,
Clinical Nutrition, nutritional science, dietetics education, Nutritional
Deficiencies, Food Chemistry, Food safety regulations, Food Hygiene, Food
Nanotechnology, Health Nutrition, Nutritional Physiology, Dairy Science, Food
Engineering, Dietary Supplements, Nutrigenomics, Dietary Interventions,
Practice, Macronutrients, Nutritional Guidelines, Molecular Nutrition,
Appetite, Diet and Disease, Dietary Surveys, Eating Disorders, Food Intake and
Nutritional Status, Food Processing and Technology, Vitamins, Food, Dietary
Intake, Malnutrition, Metabolic Syndrome, Micronutrients, Nutrition and Food
Health, Nutrition, Nutritional Epidemiology, Nutritional Status, Obesity,
Weight Control, Nutrition Therapy, and many more. Edelweiss Journal of Food
Science and Technology publishes articles related to above but not limited to
it. All the articles related to Edelweiss Journal of Food Science and
Technology are published online and are available to the readers worldwide.
Edelweiss
Journal of Food Science and Technology is the Journal maintained by Edelweiss
Publication, which ensures of rapid peer review (4-6 weeks) with the help of
its Editorial board.
Authors may
submit their valuable research work at: editor@edelweisspublications.com
Edelweiss
publications include rigorous peer review process and high scientific
publishing standard to ensure superior contribution to scholarly literature
added with high quality production.
Core Fields
Food Science
Clinical Nutrition
Food health
Nutrition
Nutritional science
Dietetics education
Nutritional Deficiencies
Food Chemistry
Food safety
Food Hygiene
Food Nanotechnology
Health Nutrition
Nutritional Physiology
Dairy Science
Food Engineering
1. Dietary Supplements
Food science
The
Edelweiss publications welcome original manuscripts related to all food science
related aspects which will be published in Edelweiss journal of Food Science
and Technology. Food science is a science which deals with food; it is often
called as food technology. This is the discipline in which engineering,
biological and physical sciences are used to study the nature of food.
There
are many branches of Food sciences:
- ·
Food chemistry
- ·
Food engineering
- ·
Food microbiology
- ·
Food packaging
- ·
Food preservation
- ·
Food substitution
- ·
Food technology
- ·
Molecular gastronomy
- ·
New product development
- ·
Quality control
- ·
Sensory analysis and many more.
All the above topics research
work can be published in this Journal running by Edelweiss publication. All the articles related to Edelweiss Journal
of Food Science and Technology are published online and are available to the
readers worldwide.
Nutrition
Edelweiss
Journal of Food Science and Technology welcomes all the articles related to Nutrition
for global readers. Nutrition is the science that deals with the study of the
interaction of nutrients and other substances in food in response to
maintenance, growth, reproduction, health and disease of an organism. It
includes food intake, food absorption, food assimilation (burning), biosynthesis,
catabolism, and food excretion.
In
nutrition, diet is the sum of food consumed by a person. If the diet is
improper it leads to malnutrition. In humans, an unhealthy diet can it may lead
to many vitamin deficiencies syndromes, cardiovascular diseases, if the
nutrient excess food is in taken it may lead to increase of cholesterol and
finally leads to obesity. If the case is with under nutrition it leads to acute
diseases marasmus and many more.
Edelweiss
Journal of Food Science and Technology is a platform to submit your research
related to Nutrition and its deficiencies. Edelweiss is supported by a network of
reliable journals and societies as well as internationally renowned editorial
board members.
Nutritional Deficiencies
The
Edelweiss publications welcome original manuscripts related to all Nutritional
Deficiencies related aspects which will be published in Edelweiss journal of
Food Science and Technology. A nutritional deficiency occurs when the body
doesnt absorb or get the necessary amount of a nutrient such as vitamins and
minerals from food, which can leads to a variety of health problems like
digestion problems, skin disorders, stunted or defective bone growth, and even
dementia. Nutrient deficiencies can cause clinical diseases, which commonly
seen among infants, the elderly, impoverished individuals and people with
eating disorders. The most common nutritional deficiency is iron deficiency. It
is a blood disorder which leads to anemia. The symptoms of iron deficiency are
fatigue, weakness, and a variety of other symptoms. The other common
nutritional deficiencies are Iodine Deficiency, Vitamin D Deficiency, Vitamin
B12 Deficiency, Calcium Deficiency, Vitamin A Deficiency and Magnesium
Deficiency.
Edelweiss
publications maintaining Edelweiss Journal of Food Science and Technology journal
is an open access maintaining high standard quality articles of Nutritional
Deficiencies.
Nutritional science
Edelweiss
Journal of Food Science and Technology provides a global open access platform to
put forth the ongoing research, reviews on Nutrition science. Nutrition science
studies the connection between diet and health. Nutrition is the science that
studies the interaction of nutrients and other substances in food in relation
to maintenance, growth, reproduction, health and disease of an organism. Food
intake, absorption, assimilation, biosynthesis, catabolism, and excretion are
included in nutritional science. Dietary habits and nutritional needs of people
are examined in nutritional science in order to establish an optimal way of
maintaining health. The main aim of Nutritional Science is to focus on the
physiological and biological aspects of foods and nutrients.
At Edelweiss
Publication the journal editorial board members are given complete freedom and
ask them to work with great zeal and publish the manuscripts which are good at
research and introducing new techniques to world.
Food hygiene
Edelweiss
Journal of Food Science and Technology invites all the Research, review
articles to publish in it. Food hygiene is the application of conditions and
measures necessary to ensure the safety of food from production to consumption.
It is a practice of proper preparation, washing, cooking, storing and
preservation of food in order to prevent food poisoning by cross contamination
and spread of bacteria. For proper food hygiene the four main things are to be
remembered like Cleaning, Cooking, Chilling and Cross-contamination. These four
things are used to prevent the most common food safety problems. To keep food
hygienic, maintenance of high standards of personal hygiene is also very much
essential like hand washing, clothing and fitness for work and training. Lack
of adequate food hygiene can lead to foodborne diseases and death of the
consumer.
Editorial
board ensures a rapid peer review process helping Edelweiss Publications to run
it successfully.
Dietary Supplement
Edelweiss
Journal of Food Science and Technology is a platform to submit your research
related to Dietary supplements intake and its deficiencies. Dietary supplements
are complex products intended to supplement the diet when administered orally
as a pill, capsule, tablet, or liquid to support good health. Dietary
supplements are neither medicines, nor be considered as substitute for food.
Dietary ingredients can be the combination of Vitamin, Mineral, Herb or other
botanicals, Amino acid, Concentrate, metabolite, constituent, or extract.
Traditional tablets, capsules, and powders, as well as drinks and energy bars
are the different forms of Dietary supplements. Popular dietary supplements are
vitamins D and E, minerals like calcium and iron, herbs such as echinacea and
garlic, and specialty products like glucosamine, probiotics, and fish oils.
Many supplements have active ingredients which can have strong effects in the
body. When supplements are taken in combination may also lead to side effects
or harm the body. Dietary supplements can also interact with certain
prescription drugs in ways that might cause problems.
Edelweiss
publications maintaining Edelweiss Journal of Food Science and Technology journal
is an open access maintaining high standard quality articles of Dietary
Supplement which includes research, review and commentary.
Food Nanotechnology
Manuscripts
related to Food Nanotechnology are welcomed to publish in Edelweiss journal of
Food Science and Technology. To revolutionize conventional food science and the
food industry, nanotechnology has become one of the most promising
technologies. Nanotechnology advances have been applied to innumerable
industries and food products are one of them. To enhance the delivery of food
ingredients to target sites, increase flavor, inhibit bacterial growth, extend
product shelf life and improve food safety nanotechnology is utilized in the
food industry. The applications and functionalities of nanotechnology in the
development of food packaging include: the improvement of plastic materials
barriers, the sensing and signaling of relevant information and the
incorporation of active components that can deliver functional attributes
beyond those of conventional active packaging. Nano food packaging materials
may enhance food life, increase food safety, alert consumers that food is
contaminated or spoiled, repair tears in packaging, and even release preservatives
to extend the life of the food in the package. Edelweiss Publications
accepts all the articles related to Food Nanotechnology and benefit the authors
with more citation and global readers.
Dairy
science
Manuscripts related to Dairy science are welcomed to publish
in Edelweiss journal of Food Science and Technology. The study of milk and
milk-derived food products from a food science perspective is called as Dairy
science. It focuses on the technology and science, biological, chemical, physical, and microbiological aspects
of milk itself, and on the processing or harvesting aspects of the
transformation of milk into its various consumer all dairy products, including
beverages, fermented products, concentrated and dried products, butter and ice
cream, milk products like cheese, yogurt, butter, creams, soft cheeses, milk
powders, whey powders, and casein. In this field the processing and harvesting
of animal milk mostly done from cows, goats, but also from buffaloes, sheep,
horses, or camels for the human consumption. The building or farm area where
milk is harvested from the animals is known as milking parlor. This dairy
science technology also involves processing, storage, packaging, distribution
and transportation of dairy products. Edelweiss Journal of Food Science and
Technology is a scholarly journal maintaining high standards of scientific
excellence and its editorial board ensures a rapid peer review process and
available globally.
Food
Engineering
Edelweiss Journal of Food Science and Technology invites all
the Research, review articles to publish in it. Food Engineering is a branch of
engineering dealing with exclusionary way of the food we eat people in our
daily lives. The development and invention of processes like pasteurization was
done by Louis Pasteur in 1862. This field where the science and engineering
principles are used to process the food, preservation of food and storing of
food in order to improve its quality, taste, smell, texture to add value to the
product. The following are the techniques used
- ·
Processing (milling, extraction of pulps, juices, oils)
- ·
Biotechnology (fermentation, enzymatic treatments)
- ·
Use of ingredients and raw materials
- ·
Heat treatment (pasteurization, sterilization, freezing,
lyophilization)
Editorial board ensures a rapid peer review process helping
Edelweiss Publications to run it successfully.
Food
Chemistry
Manuscripts related to Food Chemistry are welcomed to
publish in Edelweiss journal of Food Science and Technology. The study of all
chemical processes and interactions of the biological and non-biological
components of foods, it covers along with the basics compositions, properties,
structures, components of food such as carbohydrates, lipids, proteins, water,
vitamins, and dietary minerals are known as food chemistry. Food chemists
accept all the aspects of crop and animal production, food safety, quality,
nutrition, processing, packaging, distribution, preparation, evaluation, and
utilization of food. Edelweiss publications include rigorous peer review
process and high scientific publishing standard to ensure superior contribution
to scholarly literature added with high quality production.
Clinical
Nutrition
The Edelweiss publications welcome original manuscripts
related to all Clinical Nutrition related aspects which will be published in
Edelweiss journal of Food Science and Technology. Clinical Nutrition is the
study of the relationship between food digested, absorbed, transported,
metabolized, stored, and utilized and how the resulting well-being of the bodys
diet and nutritional supplements as a way to enhance health prevent disease.
The person who is expert in this field of clinical nutrition is known as
Clinical Nutritionist. They helps in treating the symptoms of imbalance
manifest, anxiety, asthma, behavioral disorders, cardiovascular disease,
digestive complaints, diabetes, food and environmental sensitivities, hormonal
complaints, metabolic disorders, obesity, PMS, psoriasis, pregnancy,
sub-fertility, weight management and also enhance vitality in all aspects of
psychological health. By this Edelweiss Journal of Food Science and Technology authors
will get a good platform where they can publish their valuable work on Clinical
Nutrition.
Food
safety
Edelweiss Journal of Food Science and Technology provides a
global open access platform to put forth the ongoing research, reviews on Food
safety. Food safety is a branch which describes the handling methods,
preparation, and storage of food in many ways which prevent food-borne
diseases. The occurrence of two or more cases of a similar illnesses resulting
from the ingestion of a common food is known as a food-borne disease outbreak.
This includes a number of routines that should be followed to avoid potential
health hazards. In this way food safety often overlaps with food defense to
prevent harm to consumers. Food safety
includes food labeling, food hygiene, food additives, and pesticides residues.
There are food safety regulations which were designed by World Health
Organization (WHO). At Edelweiss Publication the journal editorial board
members are given complete freedom and ask them to work with great zeal. And
publish the manuscripts which are good at research and introducing new
techniques to world.
