A peer-reviewed open-access journal publishing original research, reviews, and case reports on cardiac disorders, therapeutics, and cardiovascular medicine.
Journal of Food Technology and Food Chemistry (JFTFC) is an international, open access journal which deals with the modern studies of food production, chemistry, processing, analysis, preservation, and adulterations, etc. It also publishes research works related to enhancement of the nutritional value of foods.
The journal endeavors to provide a platform to worldwide food scientists and technologists to share their knowledge by publishing peer reviewed significant research works. JFTFC accepts all types of articles including research, review, case reports, and editorials in all aspects of chemistry, microbiology, and physiology, etc.
This study comprehensively investigated the impact of ultrasound treatment, thermal processing, and pH modulation on the physicochemical, emulsifying, and gel-forming properties…
Green vegetables have been recognized as a reliable source of nutrients due to their ability to provide adequate amounts of vitamins, proteins and minerals. They also served as t…
Probiotic cabbage juice was produced using Lactic acid bacteria (LAB) isolated from cabbage undergoing microbial spoilage. Seven (7) selected LAB isolate were identified on the bas…
Enzymatic hydrolysates from underutilized desert date could produce functional ingredient for desert region and population of the world. The current study investigated the physioch…
In order to improve pork flavor and explain the mechanism of endogenous lipase, the LPL gene was cloned and expressed in E.coli. The recombinant lipase and the endogenous pork lipa…
In order to improve pork flavor and explain the mechanism of endogenous lipase, the LPL gene was cloned and expressed in E.coli. The recombinant lipase and the endogenous pork lipa…
Open access. 29-day decisions. Indexed worldwide. Waivers available for authors who need them.
