original manuscripts related to all food science related aspects which will be published in Edelweiss journal of Food Science and Technology

Edelweiss Journal of Food Science and Technology

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.



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