journal of food processing and preservation

Films with or without antimicrobials and a commercial film prevented the... Infrared irradiation is an alternative method for the thermal processing of foods. The Journal of Food Processing and Preservation is a peer-reviewed scientific journal that covers research into food processing and preservation. ISSN 0145-8892 (Print) | Journal of food processing and preservation. Editors-in-Chief. You are currently using the site but have requested a page in the site. After frying there was a moisture loss of 24.16‐49.94% and oil uptake of 20.17‐31.01%. It was identical to the published TGase gene (GenBank NO.AJ421525). FOR. L‐1 SO2 fumigation every 15 d on the storage quality of tender ginger was investigated. It is published by Wiley-Blackwell. Issues per year n/a Articles published last year n/a Manuscripts received last year n/a % accepted last year n/a % immediately rejected last year n/a Open access status n/a In this research, the antimicrobial effect of edible coating incorporated with bacteriocins produced by Pediococcus pentosaceus 147 was evaluated. The .gov means itâs official. In this study, total RNA was extracted from young leaves of maize. Encompassing chemical, physical, quality, and engineering properties of food materials, the Journal of Food Processing and Preservation provides a balance between fundamental chemistry and engineering principles and applicable food processing and preservation technologies. The present study reported the optimization of extraction of phenolic and flavonoid compounds from the cherry stem and biological activities of the extract. You searched for: Journal Journal of food processing and preservation Remove constraint Journal: Journal of food processing and preservation Publication Year 2004 Remove constraint Publication Year: 2004 Source 2004 v.28 no.2 Remove constraint Source: 2004 v.28 no.2 They were placed on your computer when you launched this website. Edited By:Charles Brennan and Brijesh K. Tiwari, Online ISSN: 1745-4549 Of a total of 1503 caecal samples tested 91 (6.1%) yielded Salmonella spp. Toggle facets Limit your search Text Availability. You searched for: Subject "food industry" Remove constraint Subject: "food industry" Journal Journal of food processing and preservation Remove constraint Journal: Journal of food processing and preservation. A new sample preparation method was developed for the determination of 16polycyclic aromatic hydrocarbons (PAHs), eight low molecular weight and eight high molecular weight (PAH8) compounds,... Litsea cubeba (LC) is widely used as a food flavoring. In this study, 30 components of the essential oil of Litsea cubeba (LCEO) were identified, of which α‐citral (33.6534%) and β‐citral (27.8042%) were identified as the main components. This is a dummy description. Reverse transcription‐PCR (RT‐PCR) method was used to obtain full‐length TGase gene. The objective of this study was to compare the impact of ultrasound (US; 30 kHz; 2, 4, 6, and 8 min) and malic acid (MA; 0.5 and 1%), individually and in combination, on inactivation of food borne pathogens (Salmonella Typhi, Shigella dysenteriae, Listeria monocytogenes and Shigella flexneri) and the effect of US treatment on β‐carotene and total phenolics content in sweet lemon juice. This present study revealed the effectiveness of a combined microwave‐ultrasonic pasteurization system on Listeria monocytogenes in bottle gourd juice. Federal government websites always use a .gov or .mil domain. This study analyzed the nutritional, functional and safety properties of 10 potato cultivars from China and their respective French fries. This is a dummy description. This study investigated the antibacterial activity of a paper egg tray containing clove oil (10‐80 µg g‐1), or 40 µg g‐1 of eugenol, eugenyl acetate, and a eugenol/ eugenyl acetate combination at ratios of 7:1, 1:1, and 1:7 with UV‐C radiation to control the growth of Escherichia coli, Salmonella enterica serovar Typhimurium, andStaphylococcus aureus on chicken eggsfor 30 days. Lime is one of the citrus fruits and considered beneficial for human health. JOURNAL OF FOOD PROCESSING AND PRESERVATION. Journal of Food Processing and Preservation Acceptance Rate, Rejection Rate, Publish Competitiveness, Journal Reputation & Annual Article Number - Academic Accelerator The present study was conducted to preserve the microbial quality of chicken breast during storage time by using sodium alginate active coating solutions incorporated with different natural antimicrobials including Lemon Verbena (Le) and clove essential oils (Cl) which were added individually and in combination as well as packaging in Modified Atmosphere (M) (65% CO2, 30% N2, 5% O2) and in... Microwave‐assisted extraction of pectin from walnut green husk (WGH) was optimized using Box‐Behnken design. Encompassing chemical, physical, quality, and engineering properties of food materials, the Journal of Food Processing and Preservation provides a balance between fundamental chemistry and engineering principles and applicable food processing and preservation technologies. Journal of Food Processing and Preservation Impact Factor, IF, number of article, detailed information and journal factor. ISSN: 0145-8892. In the current study; the presence and the level of total aflatoxin concentrations in corn and corn based products (namely, corn fiber, corn gluten and corn starch) obtained from a corn wet‐milling industry in Turkey, were analyzed by ELISA method. This study optimized storage conditions for fermented pork jerky via microbial fermentation. In terms of how they are performed, food processing and preservation are different; food preservation is just part of the entire procedure of processing foods. This study aimed to explore the stability of allyl isothiocyanate (AITC) after microencapsulation and its effect on the preservation of chilled fresh pork for 24 days. In this work, the fermented chili pastes of normal samples (NS) and abnormal samples (ANS, aerogenic samples) were analyzed. It publishes research articles directed at the safe preservation and successful consumer acceptance of unique, innovative, non-traditional international or domestic foods. The physicochemical properties, particle size distribution, fatty acid profiling, and metal migrations of untreated and PEF‐treated goat milk were evaluated. Journal of Food Processing and Preservation: n/a: n/a: 31.0 days: n/a: n/a: n/a: Rejected (im.) REVIEWING. In addition, the journal features important discussions of current economic and regulatory policies and their effects on the safe and quality processing and preservation of a wide array of foods. The extraction parameters were optimized employing a response surface methodology (RSM), and they were determined as 79°C, 35% (v/v) of ethanol percentage and 119 min. Journal of Food Processing and Preservation, Volume 45; doi:10.1111/jfpp.14610 Start Over. Journal of food processing and preservation by Wiley InterScience (Online service) Publication date 1977 Topics Food industry and trade Publisher Westport, Conn. : Food & Nutrition Press Collection americana Digitizing sponsor Google Book from the â¦ The samples were collected during the years 2018 and 2019. This is the only journal dedicated to publishing both fundamental and applied research relating to food processing and preservation, benefiting the research, commercial, and industrial communities. Copyright © 2000-document.write(new Date().getFullYear()) by John Wiley & Sons, Inc., or related companies. Download Product Flyer is to download PDF in new tab. The study determined the genetic relatedness of Salmonella serotypes isolated from poultry caeca at the outlets cottage processors in Trinidad by pulsed‐field gel electrophoresis (PFGE). Food preservation protocols are in part designed to kill or inhibit the growth of microbes and can be divided into physical and chemical methods. Impact Factor: 1.405. Download Product Flyer is to download PDF in new tab. The aim of the study was to isolate and characterize E. coli from finfish and shellfish. Download Product Flyer is to download PDF in new tab. The Journal of Food Process Engineering publishes the best original research on applications of engineering principles and concepts to food and food processes. Geisha A. Legazpi Date: February 19, 2021 The invention of canning allowed people to preserve foods.. Food processing and preservation are two techniques that are used to maintain the quality and freshness of foods. Being rich in sugars, sapota is a suitable raw material for fermentation which is an efficient method for the preservation of the nutritional, antioxidative, and functional properties of this fruit. Therefore, global demand for the consumption of minimally processed fruits gained popularity. It was found that the extract obtained at the optimum conditions contained... Starch sedimentation process in sweet potato starch production traditionally uses sedimentation pond (SP), but it is often time‐consuming with contamination issues. Whole sorghum grain was (1) cooked in excess water, (2) fermented under submerged condition, (3) steamed after fermentation, and (4) fermented‐ steamed and flaked. The editor of Journal of Food Processing and Preservation has not yet provided information for this page. Encompassing chemical, physical, quality, and engineering properties of food materials, the Journal of Food Processing and Preservation provides a balance between fundamental chemistry and engineering principles and applicable food processing and preservation technologies. Would you like to change to the site? The pulsed light treatment (PL) is mostly applied to pre‐packaged foods in order to avoid post‐process contamination. The influences of different ingredients and processing techniques on sensory properties, brine diffusing rate, chemical composition and hygienic quality of Xuanwei style cured ham were studied. Here, the augmented simplex‐centroid mixture design was implemented. The journal presents readers with the latest research, knowledge, emerging technologies, and advances in food processing and preservation. Ten serotypes were detected in the 91 Salmonella isolates which were digested by Xbal and subjected to PFGE. The gas produced in the ANS was carbon dioxide. The impact of high‐pressure processing (HPP) or thermosonication (TS) in combination with nisin on the microbial inactivation of green juice (celery stalk, apple, cucumber, parsley) and changes in its quality was investigated. The Journal of Food Processing and Preservation welcomes submissions encompassing chemical, physical, quality, and engineering properties of food materials, including important discussions of current economic and regulatory policies and their effects on the safe and quality processing and preservation of a wide array of foods. It is used for the recognition of journals, newspapers, periodicals, and magazines in all kind of forms, be it print-media or electronic. The objective of this work was to produce and characterize honey co‐crystallized with sucrose using... ABSTRACT The aim of our work is to investigate and compare the polycyclic aromatic hydrocarbons (PAHs) content of smoked paprika produced with different technologies and originated from different locations. Encompassing chemical, physical, quality, and engineering properties of food materials, the Journal of Food Processing and Preservation provides a balance between fundamental chemistry and engineering principles and applicable food processing and preservation technologies. The effects of microwave power, pH, irradiation time, and liquid/solid ratio on the extraction yield were investigated. The present study aimed to investigate the effect of type of milk, fermentation time, temperature, and stirring conditions on the antibacterial activity of fermented milk by kefir grains. Skip to main content. This study investigated effects of continuous light irradiation (30 μmol m‐2 s‐1) on the total antioxidant capacity (TAC), total phenolic compounds (TPC), phenolic acids, and their related enzyme activities in minimally processed spinach during 7 d of storage at 7 °C. DOI: 10.1111/(ISSN)1745-4549 . The Journal of Food Processing and Preservation is a peer-reviewed scientific journal that covers research into food processing and preservation. The Journal of Food Technology and Preservation JFTP is the official publication of Pubtexto Publishers. Citation in PubAg 336; Encompassing chemical, physical, quality, and engineering properties of food materials, the Journal of Food Processing and Preservation provides a balance between fundamental chemistry and engineering principles and applicable food processing and preservation technologies. All rights reserved. An International Standard Serial Number (ISSN) is a unique code of 8 digits. Journal of Food Processing and Preservation > 34 > s1 > 136 - 148 ABSTRACT Xuanwei style ham is one of the famous dryâcured hams in the world. Before sharing sensitive information online, make sure youâre on a .gov or .mil site by inspecting your browserâs address (or âlocationâ) bar. A factorial design was utilized to... Non‐thermal food processing technologies have receiveda lot of attention in recent years as an alternative to conventional heat treatments. In order to improve the microbiological stability of Argentinian Port Salut cheese stored at 12 ºC, starch based edible films and coatings reinforced with rice bran and added with natamycin and nisin (NANI) were evaluated against a surface contamination of Saccharomyces cerevisiae and Listeria innocua (mixed culture). Response surface methodology based on the central composite design was employed for optimization with microwave power (W), microwave‐induced temperature (ºC), ultrasound amplitude (%) and ultrasound exposure time (min) as the independent factors.... ABSTRACT Salmonellaenterica has been shown to survive in low moisture foods (LMF) for extended periods. Journal of Food Technology and Preservation (FTP) is a newly launched journal, publishes a wide range of scientific articles related to, Food packaging, Food physical chemistry, Food chemistry, Food microbiology, Food packaging, Quality control, Food storage, Food grading etc. In the current study, fresh‐cut broccoli was soaked in melatonin solution before cold storage (4°C, 95% RH) for 25 days. Foods, an international, peer-reviewed Open Access journal. COVID-19 Discipline-Specific Online Teaching Resources, Peer Review & Editorial Office Management, The Editor's Role: Development & Innovation, People In Research: Interviews & Inspiration, General & Introductory Food Science & Technology. Download Product Flyer is to download PDF in new tab. The amplified fragment was sequenced to have 1,605 bp. No significant difference was detected inL*, a*, b*, chroma, hue,and browning index; and titratable acidity,chroma, hue, total... Biopreservation is the extension of shelf life and enhanced safety of food by natural antimicrobial agents such as bacteriocins. Dried lime juice is common in the Middle Eastern region and alternatives are desired to the conventional resistance heating method for the elimination of undesirable microorganisms. The objectives of this study were to statistically identify the effects of environmental stress factors; growth temperature (GTemp), osmotic (Osmo), oxidation (Oxi) and pH on the potential cross‐tolerance effect on the survivability of S. enterica in LMF. MANUSCRIPT IN 2018. Raw goat milk was treated with a continuous mode of pulsed electric field (PEF) system, at three levels of field strength (20, 30, and 40 kV/cm) with monopolar square‐wave pulses of 5 and 10 µs treatment time. In order to improve the production efficiency, a sedimentation tank (ST) was designed, and its effect on the starch and protein contents, bacterial composition, and pH of the slurry was evaluated in comparison with the SP. JOURNAL OF FOOD PROCESSING AND PRESERVATION related ISSN: 1745-4549 Country: United States. The journal moved to online-only publication in 2011. Log In; Automatic login IP; PUBLISHERS' AREA DISCOVER ISSN SERVICES SEARCH OPEN ACCESS RESOURCES KEEPERS REGISTRY ISSN INTERNATIONAL CENTER. The gene consisted of 535 amino acid residues with a calculated molecular mass of 60.9 kD. EndNote Styles - Journal of Food Processing and Preservation. Annals of Food Processing and Preservation is an open access, peer reviewed, multidisciplinary, academic Journal focusing upon the biological, and physical sciences engineering, are used to study the nature of foods, the causes of deterioration, the principles underlying food processing, increasing the shelf life of the food. The characteristics of WGH‐pectin extracted at the optimal condition were evaluated through physicochemical, structural, and functional analysis. This study was carried out to investigate the effects of irradiation doses (0, 1.5, and 3 kGy) on the physicochemical and microbial qualities of meat balls with or without moringa leaf powder (MLP) and 14 days under refrigerated storage. J. Gustafson, B. Wilkinson, in Understanding Pathogen Behaviour, 2005 13.4 Food processing and preservation: what microbes encounter. This Special Issue will collect recent scientific research and reviews on novel technologies or food manufacturing methods, reporting critical chemical alterations in â¦ The journal presents readers with the latest research, knowledge, emerging technologies, and advances in food processing and preservation. Alternative Farming Systems Information Center, Animal Experimentation and Animal Use Alternatives, Educational Resources for Children, Parents, and Teachers, Marketing Strategies, Consumer Behavior, and Trade, Pollution, Waste Management, and Natural Resources Conservation, Agricultural Biotechnology, Plant Genetics, and Plant Breeding, Lawns and Turf, Landscaping, and Ornamental Plants, Plant Diseases and Disorders, Plant Pests, and Weeds, Production Technology and Agricultural Engineering, Digital Images, Photographs, and Publications, Professional Society and Organizational History, Checklist for Data Management Plan peer review, Moisture sorption properties of two varieties of dehydrated mango slices as determined by gravimetric method using Guggenheim–Anderson–de Boer model, Journal of Food Processing and Preservation, Ingredient photostability as affected by iron: Colorant degradation, Antioxidant and antibacterial properties of lemon, sweet, and cereal grasses, Formulation and evaluation of a supplementary food (Panjiri) using wheat and flaxseed flour composites: micronutrients, antioxidants and heavy metals content, Films based on Pectin, Gellan, EDTA and bacteriocin‐like compounds produced by Streptococcus infantarius, for the bacterial control in fish packaging, Decontamination of whole strawberry via dielectric barrier discharge cold plasma and effects on quality attributes, Mercury biosorption process by using Saccharomyces cerevisiae in milk, Inhibition of the aflatoxin‐producing fungus Aspergillus flavus by a plasma jet system, Control of Listeria monocytogenes biofilm on industrial surfaces by cell‐free extracts of Lactobacillus plantarum, Production of colorant powder from dragon fruit (Hylocerecus polyrhizus) peel: Bioactivity, heavy metal contamination, antimutagenicity, and antioxidation aspects, Automatic periodical SO2fumigation improves the storage quality of tender ginger, Effect of Sodium Alginate Coating Containing Clove (Syzgium Aromaticum) and Lemon Verbena (Aloysia Citriodora) Essential Oils and Different Packaging Treatments on Shelf Life Extension of Refrigerated Chicken Breast, Valorization of walnut processing waste as a novel resource: Production and characterization of pectin, Impact of pulsed electric field (PEF) on physicochemical properties, fatty acid profiling and metal migration of goat milk, Quince seed mucilage as edible coating for mandarin fruit; determination of the quality characteristics during storage, The impacts of salt with Chinese liquor on the inhibition of microbial spoilage and quality attributes of grass carp (Ctenopharyngodon idellus) fillets stored at 4°C, Cloning and expression of maize transglutaminase gene in Escherichia coli and its action over dairy proteins, Melatonin immersion affects the quality of fresh‐cut broccoli (Brassica oleracea L.) during cold storage: Focus on the antioxidant system, Molecular characterization of Salmonella isolates recovered from slaughtered poultry in Trinidad, Effect of some fermentation conditions on antibacterial activity of fermented milk by kefir grains, The effect of potato (Solanum tuberosum L.) cultivars on the sensory, nutritional, functional and safety properties of French fries, Optimization conditions for the prolonged storage of fermented pork jerky using Lactobacillus bulgaricus as a starter culture, Fermentation of sapota (Manilkara achras) into wine, Effects of microwave combined with ultrasound treatment on the pasteurization and nutritional properties of bottle gourd (Lagenariasiceraria) juice, Investigating the Effects of Environmental Stresses on Salmonella entericaserovarTennesseeSurvival in a Low Moisture Food Model, Packaging aspects for processing and quality of foods treated by pulsed light, Effect of Different Processing Conditions on Essential minerals and Heavy Metal Composition of Sorghum Grain, Investigation of Total Aflatoxin in Corn and Corn Products in Corn Wet‐Milling Industry, Effect of cinnamon ultrasound‐assisted extract on chemical and microbial properties of hamburger meat under different temperature and time conditions during storage, The effect of high‐pressure processing or thermosonication in combination with nisin on microbial inactivation and quality of green juice, Ultrasound and malic acid treatment of sweet lemon juice: Microbial inactivation and quality changes, Co‐crystallized honey with sucrose: evaluation of process and product characterization, Polycyclic aromatic hydrocarbons (PAHs) in smoked and non‐smoked paprika samples, Chemical composition, antibacterial activity, and mechanism of action of essential oil from Litsea cubeba against foodborne bacteria, Preparation of allyl isothiocyanate microencapsulation and its application in pork preservation, Evaluation of gamma irradiation and moringa leaf powder on quality characteristics of meat balls under different packaging materials, Phenotypic characterization of Staphylococcus aureus isolated from foods of animal origin and other related sources, Effect of gamma irradiation on physico‐mechanical and structural properties of basil seed mucilage‐chitosan films containing Ziziphora clinopodioides essential oil and MgO nanoparticles for rainbow trout packaging, Light irradiation affects the total antioxidant capacity, total phenolic compounds, phenolic acids, and related enzyme activities of minimally processed spinach (Spinacia oleracea L.), Genetic relatedness, phylogenetic groups, antibiotic resistance and virulence genes associated with ExPEC in Escherichia coli isolates from finfish and shellfish, Improvement of the microbiological quality of Argentinian Port Salut cheese by applying starch‐based films and coatings reinforced with rice bran and containing natural antimicrobials, Effect of batch infrared extraction pasteurizer (BIREP)‐based processing on the quality preservation of dried lime juice, Multiobjective optimization of Phoenix dactylifera L. seeds extraction: Mixture design methodology for phytochemical contents and antibacterial activity, Effectsof ozonation, alkaline ionized water,and their combination on surface disinfection and shelf life extension of tomatoes, Antilisterial activity of chitosan‐based edible coating incorporating cell‐free supernatant from Pediococcus pentosaceus 147 on the preservation of fresh cheese, Enhancement of antibacterial activity of essential oil vapor released from a paper egg tray in combination with UV‐C radiation against pathogenic bacteria on chicken eggs, Analysis and Control of Microbial Gas Production in Fermented Chili Paste, Cherry Stem Phenolic Compounds: Optimization of Extraction Conditions and Invitro Evaluations of Antioxidant, Antimicrobial, Antidiabetic, Antiinflammatory and Cytotoxic Activities, Improving the production efficiency of sweet potato starch using a newly designed sedimentation tank during starch sedimentation process, The quality behavior of ultrasound extracted sunflower oil and structural computation ofpotato strips appertaining to deep frying with thermic variations. The Journal of Food Processing and Preservation is issuing a call for papers for a Special Issue on âFood Shelf Life Stability and Healthâ. WE ARE GRATEFUL TO PRAKASH S. BISEN. Journal of Food Processing and Preservation Ultrasound (US) and ozone processing allow achieving food technological aims such as the improvement of food safety and preservation. Our policy towards the use of cookies All Clarivate Analytics websites use cookies to improve your online experience. The results indicated that 100 µM melatonin treatment inhibited the increase of L* and b* values and retained higher hue angle, total chlorophyll content, and fresh weight during storage. Motivation: It took 1 month for this response: "The Journal receives many more manuscripts than it can publish and difficult decisions must be made on the basis of an articleâs perceived priority. 1. However, concentrations of Bacillus and Clostridium in ANS were higher than those in NS. The combination of these technologies has been reported to be beneficial in â¦ Charles Brennan and Brijesh K. Tiwari . In the present study, the antioxidant and antimicrobial activity of the cinnamon extract was investigated during hamburger meat storage. Request permission to reuse content from this site. The ISSN of Journal of Food Processing and Preservation journal is 01458892. In this study, the use of quince (Cydonia oblonga) seed mucilage was investigated as an edible coating to extend the shelf life of mandarin fruit ready for consumption. Lactobacillus bulogaricus was employed as starter culture, fermentation conditions and baking conditions were optimized in study. Frequently encountered serotypes in shellfish and finfish were O14, O159, O23, and O5. This is a dummy description. The best quartile for this journal is Q2. This is a dummy description. Dry ingredients are easy to handle. The present study was conducted to utilize the sapota fruit wasted during seasonal glut for the production of wine. The results indicated that PEF‐... Today's consumers prefer foods that are practically prepared and ready for consumption.