Aim And Scope
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 editor’s decision will be considered to publish the article.
Edelweiss Food Science and Technology is a peer reviewed Journal, with
rapid publication process. It covers the topics such as:
Clinical Nutrition, nutritional science, dietetics education, Nutritional
Deficiencies, Food Chemistry, Food safety
regulations, Food Hygiene, Health Nutrition, Nutritional Physiology, Dairy Science, 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, 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.
Current Key Issues
Food Health, Food Nanotechnology, Nutritional Status, Food Engineering, Nutritional Epidemiology.
Editorial Board
The Journal of food science and technology consists of Editorial Board
members from all over the world who help us in rapid peer review process (4-6
weeks).
Bing Huei
Chen, Professor, Department of Food Science, Fu Jen
University, Taiwan
Fernando Jose Cebola Lidon, Professor, Department of Earth Sciences, Faculty of Science and
Technology, New University of Lisbon, Portugal
Metin Yildirim, Professor, Department of Food Engineering, Nigde Omer Halisdemir
University, Turkey
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.
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 doesn’t 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 anaemia. 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.
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.