https://xpublication.com/index.php/jfet/issue/feed 2024-06-30T00:00:00+00:00 JFET editor jfet@techrev.org.uk Open Journal Systems <p>Launched in 2012, Journal of Food Engineering and Technology (JFET) is a journal focusing entirely on publishing high quality papers in all areas of food engineering and technology. The list of topics includes:<br>Food chemistry; Food machinery; Food Processing and Preservation; Food storage and transportation; Quality, Safety and Risk in food; Food and health; Others</p> https://xpublication.com/index.php/jfet/article/view/875 2024-06-06T00:17:18+00:00 Alireza Rabiepour rabiepooralireza@gmail.com Fatemeh Zahmatkesh elahehzahmatkesh20@gmail.com Aria Babakhani Babakhani@guilan.ac.ir

<p>Currently, humanity is facing many types of diseases with various origins and the high costs of chemical drugs for treatment. Therefore, the consumption of healthy and nourishing foods such as seafood products to treat these diseases should be considered in the human diet. However, seafood products are subject to high spoilage owing to their high-water content, rich composition of unsaturated fatty acids, susceptibility to oxidation, near-neutral pH, presence of non-protein nitrogenous compounds, and microorganism activity. Therefore, appropriate storage methods are required to prevent spoilage. This review was done with the aim of providing preservation methods and increasing the shelf life of seafood products. In general, the results of this research stated that common and traditional techniques of seafood products preservation including salting, canning, chilling, freezing, fermentation, super chilling, drying, smoking, frying, pickling/marinating and pasteurization and also modern techniques for seafood products preservation such as microwave processing, ultrasound, pulsed electric field (PEF), irradiation, high hydrostatic pressure (HHP), micro fluidization, usage of natural preservatives (plants and algae extracts, biodegradable polymers, bioactive polysaccharides and biopeptides extracted from marine resources/ seafood by-products), packaging ((MAP), (AP), (IP), (VP), (RP)), nanotechnology and other new methods can preserve the product for a period of time efficiently, also significantly increase the desired sensory and organoleptic characteristics of the product and as a result, they increase quality, safety and shelf life. However, improving the weaknesses of traditional methods by using modern techniques can improve and maintain the nutritional value of the product.</p>

2024-06-30T00:00:00+00:00 ##submission.copyrightStatement## https://xpublication.com/index.php/jfet/article/view/858 2024-06-10T12:55:00+00:00 Vasudha Agnihotri vasudha@gbpihed.nic.in Sarla Shashni sshashni@gbpihed.nic.in Manish Tripathi manish.gbp@gbpihed.nic.in

<p><em>Carum carvi</em> and <em>Bunium persicum</em> belongs to Apiaceae family. Both the species are medicinally important and has been used as antimicrobial, antioxidant, anticarcinogenic, antidiabetic, to treat heart problems, spice, condiments and breath freshener or lotions industries etc. Due to morphological similarities, the adulterations are being observed, so it is essential to understand the morphological, phytochemical and pharmacological properties of both the seeds. The plants look similar with approximately similar flower colour. Most prominent difference is in root structure. The roots of <em>C. carvi</em> are fleshy, fusiform tap while that of <em>B.&nbsp; persicum</em> is tuberous. <em>C.carvi</em> seeds are larger than that of <em>B. persicum</em>, with comparatively lighter brown colour. The seeds of <em>C. carvi</em> are sickle shaped while the seeds of the <em>B. persicum</em> are cylindrical in shape. Chemical composition of essential oil is approximately similar with variation in the percentage content of various compounds. Both the seeds are used for food preparation with some variation in their utilization due to difference in their aroma.</p>

2024-06-30T00:00:00+00:00 ##submission.copyrightStatement##