Journal of Food Quality

New Food Processing Technologies and Food Safety


Status
Published

1University of Dhaka, Dhaka, Bangladesh

2Politehnica University of Bucharest, Bucharest, Romania

3Eastern Regional Research Center, Wyndmoor, USA

4KIIT University, Bhubaneswar, India

5Shizuoka Institute of Science and Technology, Shizuoka, Japan


New Food Processing Technologies and Food Safety

Description

The current patterns of food consumption indicate a strong consumer preference for processed food products, as they are very economical and last much longer than fresh products which are not compatible with today's lifestyle. It is, therefore, very important to have a clear understanding of the principles of the processes involved as well as the methods employed to ensure quality standards. Thus, clear understanding in food processing systems and food quality management systems and principles of the various operations as well as the application of Hazard Analysis Critical Control Point (HACCP) to food production is required in producing quality food that meets consumer’s expectations and quality standards.

Food processing is a shared responsibility of everybody in the complex food chain in providing safe and quality food to the consumers. Food has to go through several processes to ensure that food reaches the consumer in a healthy and safe condition. To deliver the desired level of food quality and safety, manufacturers use modern quality management systems. But the quality of food products also depends on the quality of raw materials and the quality of transport, storage, and conditions at the point of sale. Ensuring quality therefore involves working with suppliers such as farmers and wholesalers, transporters, and retailers to make sure that their quality assurance procedures are adequate. On the other hand, quality control (QC) is an essential component of any food processing business, which protects customers and business whilst ensuring food law compliance. Quality control (QC) is not an optional extra in food processing neither is it something that is only done by large manufacturers. It is an essential component of any food processing business.

The responsibility for food safety and quality must be shared by everyone in the chain of food production from farmers to food transporters and retailers. At a time when food safety standards have never been higher, it is vital that consumers also play their part in ensuring that the food they consume is safe, by practicing good food hygiene, proper food preparation, and safe storage.

We are interested in articles that explore food processing and food quality.

Potential topics include but are not limited to the following:

  • New and emerging technologies for foods and food safety
  • Process-structure-function relationships at macro-, micro-, and nanoscale; process control, process-packaging interactions; resource efficient processes; sustainable processes; kinetics and mechanisms of inactivation of microorganisms, enzymes, viruses, allergens, and toxins; nutrient retention, accessibility, and availability; structural changes, texture, and rheology; and minimal processing
  • Examples of processes include high hydrostatic pressure processing; pulsed light or electric fields; microwave and radiofrequency heating; ultrasonics; cold plasma; irradiation; UV light; high pressure homogenization; ohmic heating; dense gases; and thermal, nonthermal, and subzero processing
  • New science and technology involved in food processing and quality assurance through Information Technology

Articles

  • Special Issue
  • - Volume 2017
  • - Article ID 3535917
  • - Editorial

New Food Processing Technologies and Food Safety

Md. Latiful Bari | Alexandru Grumezescu | ... | Tatsuro Miyaji
  • Special Issue
  • - Volume 2017
  • - Article ID 6370739
  • - Review Article

Electrical Impedance Spectroscopy for Quality Assessment of Meat and Fish: A Review on Basic Principles, Measurement Methods, and Recent Advances

Xin Zhao | Hong Zhuang | ... | Wei Zhao
  • Special Issue
  • - Volume 2017
  • - Article ID 4931521
  • - Research Article

Microbial Safety of Low Water Activity Foods: Study of Simulated and Durban Household Samples

O. A. Ijabadeniyi | Y. Pillay
  • Special Issue
  • - Volume 2017
  • - Article ID 7264576
  • - Research Article

Fresh Snack Food Channel Evaluation Model for Integrating Customers’ Perception of Transaction Costs in Taiwan

Po-Yu Chen
  • Special Issue
  • - Volume 2017
  • - Article ID 7835714
  • - Research Article

Effects of High Hydrostatic Pressure Processing on the Number of Bacteria and Texture of Beef Liver

Hirokazu Ogihara | Hodaka Suzuki | ... | Yumiko Okada
  • Special Issue
  • - Volume 2017
  • - Article ID 8373801
  • - Research Article

Effect of Frying Treatments on Texture and Colour Parameters of Deep Fat Fried Yellow Fleshed Cassava Chips

A. B. Oyedeji | O. P. Sobukola | ... | K. I. Tomlins
  • Special Issue
  • - Volume 2017
  • - Article ID 5794931
  • - Review Article

Modification of Food Systems by Ultrasound

L. M. Carrillo-Lopez | A. D. Alarcon-Rojo | ... | R. Reyes-Villagrana
  • Special Issue
  • - Volume 2017
  • - Article ID 7807292
  • - Research Article

A Decision-Making Model for Deterring Food Vendors from Selling Harmless Low-Quality Foods as High-Quality Foods to Consumers

Po-Yu Chen
Journal of Food Quality
 Journal metrics
Acceptance rate29%
Submission to final decision77 days
Acceptance to publication46 days
CiteScore1.410
Impact Factor1.360
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