Food Preservation is a process that prevents the growth of microorganisms, bacteria, fungi and thus increases the shelf life of the product. It also slows down enzymatic browning and oxidation of fats that leads to rancidity. Thus science of food processing ensures that the food is not contaminated by chemicals or pathogenic microorganisms and does not lose its original color, flavor, texture and nutritive value. Traditional techniques used for food processing are curing, cooling, vacuum packaging, freezing, boiling, potting, heating, sugaring, pickling, lye, canning, jellying, bottling, jugging, burial, confit and fermentation. Modern techniques include Pasteurization, Artificial food additives, nonthermal plasma, Freeze drying, Hurdle technology, Irradiation, Modified atmosphere, High-pressure food preservation, bio-preservation and Pulsed electric field electroporation.
Edelweiss Journal of Food Science and Technology publishes articles related to food science and technology and cover various topics such as nutrition, health, dietetics, clinical nutrition and many more. Articles related to food preservation can be research, review or Case reports. All of these types of manuscripts are welcomed to publish in the Edelweiss Journal of Food Science and Technology. This Journal is running by Edelweiss publications with eminent editors for peer review process.