Journal of Food Processing and Preservation

thumbnail image: Journal of Food Processing and Preservation
  • Editorial Board: Y. Martin Lo, Nutrition and Food Science, University of Maryland, College Park, MD
  • Published Date: 22 June 2010
  • Source / Publisher: Wiley
  • Copyright: © 2010 Wiley Periodicals, Inc

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The Journal of Food Processing and Preservation presents readers with the latest research, knowledge, emerging technologies, and advances in food processing and preservation. Encompassing chemical, physical, quality, and engineering properties of food materials, JFPP provides a balance between fundamental chemistry and engineering principles and applicable food processing and preservation technologies.
Aims and Scope

The journal presents readers with the latest research, knowledge, emerging technologies, and advances in food processing and preservation. 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.

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. It publishes research articles directed at the safe preservation and successful consumer acceptance of unique, innovative, non-traditional international or domestic foods. 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.

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