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The Journal of Food Processing and Preservation is a peer-reviewed scientific journal that covers research into food processing and preservation. [1] It is published by Wiley-Blackwell. The journal moved to online-only publication in 2011. [2]
Do you find yourself wandering the aisles of a grocery store unsure of what food products are truly good for you and what's marketing hype? It's common to see "natural," "whole grain" and "organic ...
The Nova classification (Portuguese: nova classificação, 'new classification') is a framework for grouping edible substances based on the extent and purpose of food processing applied to them. Researchers at the University of São Paulo, Brazil, proposed the system in 2009. [1] Nova classifies food into four groups:
Food grading involves the inspection, assessment and sorting of various foods regarding quality, freshness, legal conformity and market value. [1] [2] Food grading is often done by hand, in which foods are assessed and sorted. [1] [2] Machinery is also used to grade foods, and may involve sorting products by size, shape and quality.
Different food preservation methods have different impacts on the quality of the food and food systems. Some traditional methods of preserving food have been shown to have a lower energy input and carbon footprint compared to modern methods. [3] [2] Some methods of food preservation are also known to create carcinogens.
NAAS has published several books, journals and reports, of which some of the notable ones are: Felicitation Volume on Occasion of Dr. M. S. Swaminathan’s 70th Birthday. Uncommon Opportunities for Achieving Sustainable Food and Nutrition Security. An Agenda for Science and Public policy
Journal ranking is widely used in academic circles in the evaluation of an academic journal's impact and quality. Journal rankings are intended to reflect the place of a journal within its field, the relative difficulty of being published in that journal, and the prestige associated with it.
Nutritional rating systems are used to communicate the nutritional value of food in a more-simplified manner, with a ranking (or rating), than nutrition facts labels. A system may be targeted at a specific audience. Rating systems have been developed by governments, non-profit organizations, private institutions, and companies.