About this Journal

Journal of Food Processing and Preservation aims to present readers with the latest research, knowledge, emerging technologies, and advances in food processing and preservation. Encompassing chemical, physical, quality, and engineering properties of food materials, the journal provides a balance between fundamental chemistry and engineering principles and applicable food processing and preservation technologies.

This is the only journal dedicated to publishing both fundamental and applied research relating to food processing and preservation, benefiting the research, commercial, and industrial communities. It publishes original research articles and reviews directed at the safe preservation and successful consumer acceptance of unique, innovative, non-traditional international or domestic foods. In addition, the journal features important discussions of current economic and regulatory policies and their effects on the safe and quality processing and preservation of a wide array of foods.

This journal is published by Hindawi as part of a publishing collaboration with John Wiley & Sons, Inc. It is a fully open access journal produced under the Hindawi and Wiley brands. 

ISSN: 0145-8892 (Print) 

ISSN: 1745-4549 (Online) 

DOI: 10.1155/jfpp

Archival content 

Content published prior to 2023 is hosted on the Wiley Online Library.

Journal of Food Processing and Preservation is an open access journal. All articles are immediately available to read and reuse upon publication. More information about our Open Access policy can be found on our copyright page.

Editorial enquiries should be directed to jfpp@hindawi.com.

General enquiries should be directed to help@hindawi.com.