Aims and Scope
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.
Classification
- Food science and Technology
- Consumer Studies
- Food Manufacturing
- Food Packaging
- Food Preservation
- Food Processing
- Food Storage
- Unprocessed and Minimally Processed Foods
- Processed Culinary
- Food Industry Ingredients
- Ultra-Processed Food Products
- Meat and Poultry
- Bakery and Confectionery
- Fruit and Vegetables
- Pulses and Oilseeds (Staple) Products
- Alcoholic and Non-Alcoholic Products (Beverages)
- Packaged Foods
- Nutrition
- Dairy Products
- Grains and Protein chemistry
- Healthy Food for Children
- Vitamins in the Food Groups
- List of Foods with No Calories
- Sea Foods
- Daily Diet
- Health Management
- Carbohydrates and Fibers
