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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.
Researchers, authors, reviewers, and readers can use this page to find journal resources connected with Food Preservation, including published articles, related academic topics, current issue content, archive material, and manuscript submission information.
Related article links for Food Preservation will appear here as matching content is published in Edelweiss Journal of Food Science and Technology (ISSN 2765-8821). Readers can also browse the journal archive and current issue for connected research.
