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.
该杂志向读者介绍最新的研究，知识，新兴技术，以及食品加工和保存的进展。《食品加工与保藏》杂志涵盖了食品材料的化学、物理、质量和工程特性，在基本化学和工程原理与适用的食品加工和保藏技术之间提供了平衡。这是唯一一本致力于发表与食品加工和保藏相关的基础和应用研究的杂志，使研究、商业和工业界受益。它发表研究文章，旨在安全保存和成功的消费者接受独特的，创新的，非传统的国际或国内食品。此外，该杂志还对当前的经济和监管政策及其对各种食品的安全和质量加工和保存的影响进行了重要讨论。
New perspectives in active and intelligent food packaging
来源期刊：Journal of Food Processing and PreservationDOI：10.1111/jfpp.14194
Influence of the addition of different origin sources of protein on meat products sensory acceptance
来源期刊：Journal of Food Processing and PreservationDOI：10.1111/JFPP.13940
Physicochemical properties, in vitro digestibility and structural attributes of okara‐enriched functional pasta
来源期刊：Journal of Food Processing and PreservationDOI：10.1111/jfpp.14232
Evaluation of enrichment with antioxidants from olive oil mill wastes in hydrophilic model system
来源期刊：Journal of Food Processing and PreservationDOI：10.1111/jfpp.14211
Bioaccessibility, physicochemical, sensorial, and nutritional characteristics of bread containing broccoli co‐products
来源期刊：Journal of Food Processing and PreservationDOI：10.1111/JFPP.13861
Physiological, qualitative, and microbiological changes of minimally processed Brussels sprouts in response to coating with carboxymethyl cellulose/candelilla wax emulsion
来源期刊：Journal of Food Processing and PreservationDOI：10.1111/JFPP.14004
Characterization and antimicrobial potential of bioactive components of sonicated extract from garlic (Allium sativum) against foodborne pathogens
来源期刊：Journal of Food Processing and PreservationDOI：10.1111/JFPP.13936
Influence of irradiation and moringa leaf powder on the amino acid and fatty acid profiles of chicken meat stored under various packaging materials
来源期刊：Journal of Food Processing and PreservationDOI：10.1111/JFPP.14166
Ginger essential oil and supercritical extract as natural antioxidants in tilapia fish burger
来源期刊：Journal of Food Processing and PreservationDOI：10.1111/JFPP.13942
The synergistic effect of ultrasound and microwave on the physical, chemical, textural, and microstructural properties of vacuum fried Chinese yam (Dioscorea polystachya)
来源期刊：Journal of Food Processing and PreservationDOI：10.1111/JFPP.14073
Application of the mixture design for optimum antimicrobial activity: Combined treatment of Syzygium aromaticum, Cinnamomum zeylanicum, Myrtus communis, and Lavandula stoechas essential oils against Escherichia coli
来源期刊：Journal of Food Processing and PreservationDOI：10.1111/jfpp.14257
Effect of the extrusion process and expansion by microwave heating on physicochemical, phytochemical, and antioxidant properties during the production of indirectly expanded snack foods
来源期刊：Journal of Food Processing and PreservationDOI：10.1111/jfpp.14261
Microwave–vacuum drying of pomegranate arils (Punica granatum L. cv. Hicaznar): Effect on quality and nutrient content
来源期刊：Journal of Food Processing and PreservationDOI：10.1111/JFPP.14085
Effects of combined infrared and steam blanching on enzyme inactivation and product quality of Chrysanthemum indicum L. flower
来源期刊：Journal of Food Processing and PreservationDOI：10.1111/JFPP.14119
Effect of dry heat treatment on the development of resistant starch in rice (Oryza sativa) and barnyard millet (Echinochloa furmantacea)
来源期刊：Journal of Food Processing and PreservationDOI：10.1111/JFPP.13965
Ultrasound extraction of bioactive compounds from Citrus reticulata peel using electrolyzed water
来源期刊：Journal of Food Processing and PreservationDOI：10.1111/jfpp.14236
Effect of cooking methods on the health‐promoting compounds, antioxidant activity and nitrate of tatsoi (Brassica rapa L. ssp. narinosa)
来源期刊：Journal of Food Processing and PreservationDOI：10.1111/JFPP.14008
Fluorescence hyperspectral image technique coupled with HSI method to predict solanine content of potatoes
来源期刊：Journal of Food Processing and PreservationDOI：10.1111/jfpp.14198
Effect of boiling on fatty acid composition and tocopherol content of hen, duck, and quail egg oils
来源期刊：Journal of Food Processing and PreservationDOI：10.1111/JFPP.13986
Optimization of a protease extraction using a statistical approach for the production of an alternative meat tenderizer from Spondias cytherea roots
来源期刊：Journal of Food Processing and PreservationDOI：10.1111/jfpp.14192
Effect of different coating materials on freeze‐drying encapsulation of bioactive compounds from fermented tea leaf wastewater
来源期刊：Journal of Food Processing and PreservationDOI：10.1111/JFPP.14145
Effect of cold storage on survivors and recovery of injured Salmonella bacteria on fresh‐cut pieces prepared from whole melons treated with heat and hydrogen peroxide
来源期刊：Journal of Food Processing and PreservationDOI：10.1111/JFPP.13943
Impact of ozone processing on microbiological, physicochemical, and bioactive characteristics of refrigerated stored Cantaloupe melon juice
来源期刊：Journal of Food Processing and PreservationDOI：10.1111/jfpp.14276
Relationship between muscle texture and the crosslinking degree of collagen fibers from octopus (Octopus vulgaris), guitarfish (Rhinobatos productus), and cazon (Mustelus lunulatus)
来源期刊：Journal of Food Processing and PreservationDOI：10.1111/jfpp.14241
Microencapsulation of winter squash (Cucurbita moschata Duchesne) seed oil by spray drying
来源期刊：Journal of Food Processing and PreservationDOI：10.1111/JFPP.14136
Drying process and quality characteristics of contact ultrasound reinforced heat pump drying on kiwifruit slices
来源期刊：Journal of Food Processing and PreservationDOI：10.1111/JFPP.14162
Mild heat treatments before minimal processing reduce browning susceptibility and increase total phenolic content of low‐chill apple cultivars
来源期刊：Journal of Food Processing and PreservationDOI：10.1111/jfpp.14209
Raman spectroscopy and low‐field nuclear magnetic resonance used to monitor the relationship between protein conformation and water retention in the formation for process of gel
来源期刊：Journal of Food Processing and PreservationDOI：10.1111/jfpp.14225
Antioxidation activity of Moringa oleifera Lam. leaves extract on soybean oil during both storage and thermal treatment
来源期刊：Journal of Food Processing and PreservationDOI：10.1111/JFPP.13975
Effect of salt concentration on acid‐ and salt‐adapted Escherichia coli O157:H7 and Listeria monocytogenes in recombined nonfat cast cheese
来源期刊：Journal of Food Processing and PreservationDOI：10.1111/jfpp.14208
Assessment of physico‐chemical and sensory properties of two date (Phoenix dactylifera L.) cultivars under commercial cold storage conditions
来源期刊：Journal of Food Processing and PreservationDOI：10.1111/jfpp.14228
Effect of moderate electric field on peroxidase activity, phenolic compounds and color during ohmic heating of sugarcane juice
来源期刊：Journal of Food Processing and PreservationDOI：10.1111/jfpp.14254
Effects of partial replacement of sodium nitrite with Lactobacillus pentosus inoculation on quality of fermented sausages
来源期刊：Journal of Food Processing and PreservationDOI：10.1111/JFPP.13932
The impact of two‐sided ultraviolet radiation and long‐term freezing on quality of date fruit at rutab stage
来源期刊：Journal of Food Processing and PreservationDOI：10.1111/JFPP.14128
Impact of the storage atmosphere enriched with ozone on the quality of Lycopersicon esculentum tomatoes
来源期刊：Journal of Food Processing and PreservationDOI：10.1111/jfpp.14252
Comparative study of the nutritional quality of potato steamed bread fermented by different sourdoughs
来源期刊：Journal of Food Processing and PreservationDOI：10.1111/JFPP.14080
Investigation on indirect natural convection solar drying of anti‐diabetic medicinal products
来源期刊：Journal of Food Processing and PreservationDOI：10.1111/jfpp.14170
Change in chemical composition during maturation of Artocarpus heterophyllus and its effect on acrylamide formation in deep‐fried jackfruit chips
来源期刊：Journal of Food Processing and PreservationDOI：10.1111/JFPP.14099
Effects of thyme, basil, and garlic oleoresins on the thermal resistance of Bacillus coagulans in tomato sauce
来源期刊：Journal of Food Processing and PreservationDOI：10.1111/JFPP.14118
Cultivar selection as a tool for nutritional and functional value enhancement of roasted sweet potato
来源期刊：Journal of Food Processing and PreservationDOI：10.1111/jfpp.14200
Effect of high O2 treatments on physiochemical, lycopene and microstructural characteristics of cherry tomatoes during storage
来源期刊：Journal of Food Processing and PreservationDOI：10.1111/jfpp.14216
Peroxidase as indicator enzyme of blanching in bottle gourd (Lagenaria siceraria): Changes in enzyme activity, color, and morphological properties during blanching
来源期刊：Journal of Food Processing and PreservationDOI：10.1111/JFPP.14017
Water distribution of raw and heat‐induced gelation of minced pork paste prepared by soy protein isolates and carrageenan: Ingredients modify the gelation of minced pork
来源期刊：Journal of Food Processing and PreservationDOI：10.1111/jfpp.14221
Black garlic: Effects of the processing on the kinetics of browning and moisture transfer and on antioxidant properties
来源期刊：Journal of Food Processing and PreservationDOI：10.1111/JFPP.14133
Selection of yeasts for their anti‐mold activity and prospective use in table olive fermentation
来源期刊：Journal of Food Processing and PreservationDOI：10.1111/jfpp.14259
Isolation of Lactobacillus strain from curdled milk and investigation of their antimycotoxinogen activity
来源期刊：Journal of Food Processing and PreservationDOI：10.1111/JFPP.13841
Preparation of low calorie and shelf‐life extended yogurt by mixing wood apple powder in the formulation
来源期刊：Journal of Food Processing and PreservationDOI：10.1111/jfpp.14267
Chemical and sensory characteristics of dried Çökelek cheeses at different temperatures
来源期刊：Journal of Food Processing and PreservationDOI：10.1111/JFPP.13985
Dynamic evaluation of the nutritional composition of homemade koumiss from Inner Mongolia during the fermentation process
来源期刊：Journal of Food Processing and PreservationDOI：10.1111/JFPP.14022
Storage stability determination of calorie deficit gluten‐free biscuit: Taguchi concern
来源期刊：Journal of Food Processing and PreservationDOI：10.1111/JFPP.13927
