Food Health and Technology Innovations (FHTI) is an international open access, peer-reviewed scientific research journal by DergiPark Ulakbim that provides rapid publication of articles in all disciplines of food science including food chemistry, food microbiology, food quality, food shelf life; food technology including conventional and innovative food processing; food engineering; nutrition including consumer nutrition and clinical nutrition; and their connected basic sciences including biochemistry, molecular biology, analytical chemistry, organic chemistry and connected applied sciences such as bioengineering, biomedical engineering, industrial engineering, mechanical engineering, material science, nanotechnology, nano sciences; health sciences including cancer science, cancer biology, hematology, oncology, surgery with clinical nutritive applications.
📌 3 Key Takeaways
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Objective & Hypothesis:Food Health and Technology Innovations (FHTI) is an international open access, peer-reviewed scientific research journal by DergiPark Ulakbim that provides rapid publication of articles in all disciplines of food science including food chemistry, food microbiology, food quality, food shelf life; food technology including conventional and innovative food processing; food engineering; nutrition including consumer nutrition and clinical nutrition; and their connected basic sciences including biochemistry, molecular biology, analytical chemistry, organic chemistry and connected applied sciences such as bioengineering, biomedical engineering, industrial engineering, mechanical engineering, material science, nanotechnology, nano sciences; health sciences including cancer science, cancer biology, hematology, oncology, surgery with clinical nutritive applications.
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Key Findings & Data:Food Health and Technology Innovations (FHTI) is an international open access, peer-reviewed scientific research journal by DergiPark Ulakbim that provides rapid publication of articles in all disciplines of food science including food chemistry, food microbiology, food quality, food shelf life; food technology including conventional and innovative food processing; food engineering; nutrition including consumer nutrition and clinical nutrition; and their connected basic sciences including biochemistry, molecular biology, analytical chemistry, organic chemistry and connected applied sciences such as bioengineering, biomedical engineering, industrial engineering, mechanical engineering, material science, nanotechnology, nano sciences; health sciences including cancer science, cancer biology, hematology, oncology, surgery with clinical nutritive applications.
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Conclusion & Impact:Food Health and Technology Innovations (FHTI) is an international open access, peer-reviewed scientific research journal by DergiPark Ulakbim that provides rapid publication of articles in all disciplines of food science including food chemistry, food microbiology, food quality, food shelf life; food technology including conventional and innovative food processing; food engineering; nutrition including consumer nutrition and clinical nutrition; and their connected basic sciences including biochemistry, molecular biology, analytical chemistry, organic chemistry and connected applied sciences such as bioengineering, biomedical engineering, industrial engineering, mechanical engineering, material science, nanotechnology, nano sciences; health sciences including cancer science, cancer biology, hematology, oncology, surgery with clinical nutritive applications.
🔬Design:Review & Systematic Survey
📍Scope:Comprehensive Sample
⚙️Variables:food · food science · food technology
Abstract
Food Health and Technology Innovations (FHTI) is an international open access, peer-reviewed scientific research journal by DergiPark Ulakbim that provides rapid publication of articles in all disciplines of food science including food chemistry, food microbiology, food quality, food shelf life; food technology including conventional and innovative food processing; food engineering; nutrition including consumer nutrition and clinical nutrition; and their connected basic sciences including biochemistry, molecular biology, analytical chemistry, organic chemistry and connected applied sciences such as bioengineering, biomedical engineering, industrial engineering, mechanical engineering, material science, nanotechnology, nano sciences; health sciences including cancer science, cancer biology, hematology, oncology, surgery with clinical nutritive applications.
Tokusoglu O. 2018 Food By-Product Based Functional Food Powders, (The Nutraceuticals: Basic Research/Clinical Application Series Book) CRC Press, Taylor & Francis Group, Boca Raton, Florida, USA. ISBN 9781482224375. 306 page.
Tokusoglu O. 2015 Improving Food Quality with Novel Food Processing Technologies. CRC Press, Taylor & Francis Group, Boca Raton, Florida,USA. ISBN 9781466507241. 466 page.
Tokusoglu O. 2011 Fruit and Cereal Bioactives: Sources, Chemistry & Applications. CRC Press, Taylor & Francis Group, Boca Raton, Florida,USA. ISBN: 9781439806654; ISBN-10: 1439806659. 459 page.