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Journal of Food Protection is a scientific journal that covers original research in food science. The open-access journal is published by Elsevier . [ 1 ] It is the official journal of the International Association for Food Protection .
The journal was established in 1994 as the International Journal for Consumer and Product Safety. It was renamed to Injury Control and Safety Promotion in 2000, before obtaining its current name in 2005. [3] It was published by Æolus Press for ECOSA until 1999 and then by Swets & Zeitlinger, until that company was acquired in 2003 by Taylor ...
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.
Preventive nutrition has been known about for a long time. The philosopher Hippocrates (460-377 BC) believed that nutrition had a significant impact on maintaining health and that the best way to prevent diseases was to "let food be your medicine and medicine be your food.” [4] Meyer-Abich (2005) also believed that nutrition was foundational to a healthy life. [7]
The journal was established in 1985 as a bimonthly journal and is the official journal of the American College of Preventive Medicine and the Association for Prevention Teaching and Research. [2] The journal receives oversight from a standing Governing Board composed of members appointed by APTR and ACPM.
Primal prevention has been propounded as a separate category of health promotion based on the evidence that epigenetic processes start at conception (see below: Primal and primordial preventions). Primordial prevention refers to measures designed to avoid the development of risk factors in the first place, early in life. [16] [17] Primary ...
Burial of food can preserve it due to a variety of factors: lack of light, lack of oxygen, cool temperatures, pH level, or desiccants in the soil. Burial may be combined with other methods such as salting or fermentation. Most foods can be preserved in soil that is very dry and salty (thus a desiccant) such as sand, or soil that is frozen.
The food industry offers products that fulfill many different needs: e.g. fully prepared ready meals that can be heated up in the microwave oven within a few minutes. Modern food processing also improves the quality of life for people with allergies, diabetics, and other people who cannot consume some common food elements.