Food Science and Technology Letters
Editor-in-Chief : | ||||
Publisher : Bioinfo Publications | ||||
ISSN : 0976-982X (Print) E-ISSN : 0976-9838 (Online) Frequency : Yearly | ||||
Index Copernicus Value (ICV) : CODEN : FSTL | ||||
DOI : 10.9735/0976-982X Abbreviation : Food Sci Tech Lett | ||||
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Aim & Scope
* ***The journal ceased publication and is no longer accepting submissions.***
Journal publishes original Research Article, Editorial, Review Article, Rapid Communication, Case Report, Short Communications, Conference Proceedings, Special Issue Article, Mini Review, Annual Meeting Abstract, Letters, Observations with analysis and discussion.
The journal focuses on the articles in advances in key compound classes and research areas of techniques of�
Any novel approaches Food Science and Technology
Alternative food processing technologies
Concise Reviews and Hypotheses in Food Science
Consumer behavior
Critical reviews on new perspectives in food handling and processing
Engineering of foods and food products
Environment-friendly processes
Food bioprocessing
Food biotechnology
Food chemistry
Food chemistry and toxicology
Food composition
Food Engineering and Physical Properties
Food microbiology
Food microbiology and Safety
Food microstructure
Food nutritional quality
Food packaging
Food physical properties
Food postharvest technology
Food processing engineering
Food product formulation
Food quality
Food safety
Food safety and quality, food laws and regulations, ingredients and ingredient
Food Science
Food sensory analysis
Food sensory science and strategies
Food Technology
Food technology, packaging
Functional foods
Functionality
Fundamental and applied research findings
Genetically modified foods
Health, Nutrition, and Food
Improve process efficiency
Innovative and emerging technologies and trends and future research in food products
Innovative and emerging technologies and trends and future research in food industry
Nanoscale Food Science, Engineering, and Technology
Nutraceuticals
Nutritive qualities of food that advance and impact our understanding of health
Pure research in the various sciences associated with food to practical experiments
Quality assurance and safety to storage, distribution, marketing and use
Raw material composition to consumer acceptance, from physical properties to food engineering practices
Sensory and Food Quality
Shelf life of fresh and processed food products
Statistical process control and its contribution to food processing operations
Toxicology and Chemical Food Safety
Journal publishes original Research Article, Editorial, Review Article, Rapid Communication, Case Report, Short Communications, Conference Proceedings, Special Issue Article, Mini Review, Annual Meeting Abstract, Letters, Observations with analysis and discussion.
The journal focuses on the articles in advances in key compound classes and research areas of techniques of�
Any novel approaches Food Science and Technology
Alternative food processing technologies
Concise Reviews and Hypotheses in Food Science
Consumer behavior
Critical reviews on new perspectives in food handling and processing
Engineering of foods and food products
Environment-friendly processes
Food bioprocessing
Food biotechnology
Food chemistry
Food chemistry and toxicology
Food composition
Food Engineering and Physical Properties
Food microbiology
Food microbiology and Safety
Food microstructure
Food nutritional quality
Food packaging
Food physical properties
Food postharvest technology
Food processing engineering
Food product formulation
Food quality
Food safety
Food safety and quality, food laws and regulations, ingredients and ingredient
Food Science
Food sensory analysis
Food sensory science and strategies
Food Technology
Food technology, packaging
Functional foods
Functionality
Fundamental and applied research findings
Genetically modified foods
Health, Nutrition, and Food
Improve process efficiency
Innovative and emerging technologies and trends and future research in food products
Innovative and emerging technologies and trends and future research in food industry
Nanoscale Food Science, Engineering, and Technology
Nutraceuticals
Nutritive qualities of food that advance and impact our understanding of health
Pure research in the various sciences associated with food to practical experiments
Quality assurance and safety to storage, distribution, marketing and use
Raw material composition to consumer acceptance, from physical properties to food engineering practices
Sensory and Food Quality
Shelf life of fresh and processed food products
Statistical process control and its contribution to food processing operations
Toxicology and Chemical Food Safety