Search by Title or ISSN:
The Editorial Staff who decide to use of this option will receive the SJIF Value within 7 days.

Register journal - (Free Service)
in a scored and prestigious database of scientific journals.
Manage journal - (Free Service)
This section allows you to place information about the journal, editors, and publisher, etc.

Full list of journals from database of It contains currently over 24000 journals from all over the world.

A proof of being indexed in SJIF Journal Rank List.

Research & Reviews: Journal of Food Science and Technology

SJIF 2024:
Under evaluation
Area: Science
Evaluated version: online
Previous evaluation SJIF
2023: Not indexed
2022: 6.099
2021: 6.146
2020: 6.17
The journal is indexed in:
Basic information  
Main title Research & Reviews: Journal of Food Science and Technology
ISSN 2278-2249 (E) / 2321-6468 (P)
Country  India
Frequency 3 times a year
License All rights reserved - no automatic licence
Texts availability Paid
Contact Details  
Editor-in-chief Mr. Ghulam Hassan Shah
  Research Officer, Arba Minch University, , Ethiopia
Publisher STM Journals, An Imprint Of Consortium E-Learning Network Pvt. Ltd
  A-118, 1st Floor, Sector-63, Noida, U.P. India, Pin – 201301
Journal's description  
Research & Reviews: Journal of Food Science and Technology (RRJoFST) is a print and online Journal focused towards the publication of current research work carried out under Food Science and Technology. This journal covers all major fields of applications in Food Science and Technology.

Focus and Scope
Food safety and microbiology: disease-causing microorganisms, contaminants, toxins, food substrates, bacteria, viruses, fungi, parasites, bacteriophages, rapid methods, biosensors, interventions, microorganisms, biological hazard, Bacteria, Fungi, Incidence, Food Microbiology, Escherichia coli, Clostridium Botulinum, Salmonella, Food Chemistry & Allergens.
Food engineering: Food manufacturing, Food operations, processing, production, handling, storage, conservation, control, packaging and distribution, food science, sterilization, freezing, extrusion, and food microbiology.
Food processing technologies: Inactivation, Enzymes, Food Processing, Fermentation, Irradiation, Proteins, Shelf Life, Pasteurization, selection, preservation, processing, packaging, distribution, microwave-vacuum technology, agricultural technologies, foodstuff.
Food chemistry: nutrients, carbohydrates, protein, fat, fiber, proteins and enzymes, lipids, carbohydrates, vitamins, flavors and colorants, minerals, micro components, biochemical nature of food, Fermentation, dairy products, Fat & Sugar Substitutes.
Food Packaging and Processing: sterilization, pasteurization, decontamination, storing, filtering, fermenting, extracting, concentrating, microwaving, packaging, Physical, chemical, and biological sources.
Food Grading: food-quality, nutritional, acidulant, acidulent, food-processing, food-safe,non-family, inspection, food products.
Bioprocess and Food Enzyme Technology: Enzymatic bioprocessing, substrates, moderate temperatures, pH, Bioprocess, Enzyme, Bioreactor, Kinetics, alcohol production, starch, sugar, extract, Food flavor.
Food Safety and Defense: Separate, cooked, Bacteria. Living single-celled organisms, biological hazard, Contamination, Cross-contamination, Foodborne illness, Food contact surface, Fungi, Incidence.
Food Storage and Preservation: drying, refrigeration, fermentation, pasteurization, freezing, irradiation, the addition of chemicals, temperature, Root cellaring, Infused vinegar, values, color, texture, flavor, Drying, Curing, Fermenting, Pickling, Sugaring, Canning.
Food quality assurance: process control, acceptance sampling, control charts, product quality control, cross-check, review, survey, vetting, Specify the Ingredients List, Supplier List, Process Records, Good Manufacturing Procedures (GMPs), and Product Requirements

Copyright © 2024 - except certain content provided by third parties.
Powered by  
Refund Policy | Privacy Policy | Terms of Use