Submit manuscript...
MOJ
eISSN: 2381-182X

Food Processing & Technology

MOJ Food Processing & Technology (MOJFPT) is an open access journal and aims to publish most complete and reliable source of information on the discoveries and current developments in the mode of original articles, review articles, case reports, short communications, etc. in all areas of the field and making them freely available through online without any restrictions or any other subscriptions to researchers worldwide. It includes a set of physical, chemical or microbiological methods and techniques used to transmute raw ingredients into food and its transformation into other forms in food processing industry. This journal provides an open access platform to publish the original research articles and provides the rapid dissemination of significant research in various disciplines encompassing the processing and technology of food. MOJFPT delightfully welcomes research papers, review articles, short communications, mini- reviews, opinions, letter to editors, etc.

Latest Articles

Research Article Open Access

The potentiality of papaya (Carica papaya) fruit pulp on the functional properties and physicochemical content of camel milk yoghurt

Fawzia Bahar Eldai Saeed Ahmed,Ibtisam El Yas Mohamed El Zubeir

MOJ Food Processing & Technology - April 30, 2021

PDF | Full text |

Research Article Open Access

The deepest impacting discovery of the XX century derived from food science

Antonio Salatino,1 Marco Aurelio Sivero Mayworm,2 Maria Luiza F Salatino1

MOJ Food Processing & Technology - April 29, 2021

PDF | Full text |

Research Article Open Access

Risk of infection withSalmonella andEscherichiacoli O157:H7 due to consumption of lettuce in southern Brazil

Susana de Oliveira Elias,1 Tiago Baptista Noronha,2 Eduardo Cesar Tondo1

MOJ Food Processing & Technology - March 31, 2021

PDF | Full text |

Research Article Open Access

Oil and pectin extraction from citrus paradise(grape) peels: A case of response surface optimization

Ololade Moses Olatunji,1 Kingsley Charles Umani,1 Jemimah Timothy Ekanem,2 Horsfall Ibiba Taiwo,3,4Samuel Kingsley Okon1

MOJ Food Processing & Technology - March 31, 2021

PDF | Full text |

Review Article Open Access

Components in water reduce the alcohol-stimulative taste of spirits

Akira Nose

MOJ Food Processing & Technology - March 10, 2021

Research Article Open Access

Development, quality assessment and antioxidant properties of cocoa based beverage produced from vegetable milk

Olugbuyi Ayo Oluwadunsin,1,2 Oluwajuyitan Timilehin David,2 Badejo Adebanjo Ayobamidele,2 Fagbemi Tayo Nathaniel2

MOJ Food Processing & Technology - March 2, 2021

Research Article Open Access

Comparative analysis on some quality attributes of sorghum stem sheath-moringa instant and infused drinks

Temileye Omotayo Adedeji,1 Kehinde Adekunbi Taiwo,2 Saka Olasunkanmi Gbadamosi2

MOJ Food Processing & Technology - February 19, 2021

Review Article Open Access

Reducing post-harvest losses in fruits and vegetables for ensuring food security – Case of Sri Lanka

Leelananda Rajapaksha,1,2 DMC Champathi Gunathilake,1 SM Pathirana,1 TN Fernando1

MOJ Food Processing & Technology - February 2, 2021

Research Article Open Access

From waste to food: utilization of pineapple peels for vinegar production

Teklu Chalchisa, Belay Dereje

MOJ Food Processing & Technology - January 20, 2021

PDF | Full text |

Research Article Open Access

Effects of fat replacing with eggplant puree on characteristics of chocolate spread

Maha IK Ali, Rehab A Mostafa, Ahmed E Abdel Gawad

MOJ Food Processing & Technology - December 7, 2020