Special Issue: The International Conference on Raw Materials to Processed Foods

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dc.contributor.authorSelli, Serkan
dc.contributor.authorKelebek, Haşim
dc.date.accessioned2025-01-06T20:52:20Z
dc.date.available2025-01-06T20:52:20Z
dc.date.issued2019
dc.description.abstractThis special issue of Journal of Food Processing and Preservation contains a collection of extended and revised versions of 12 selected papers from The International Conference on Raw Materials to Processed Foods (www.rpfoods2018.org) held in Antalya, Turkey in 2018. RP-Foods Conference was inspired from the main concern of humans of all time which is all kinds of foods. Food is essential for us to live, grow, and function and in addition to these essential needs, it has an underestimated effect on the economy with daily produced crops. The consumption of raw materials has been carried out with a broad range of results comprising hunger satisfaction to nutrient supplement. This wide usage of raw materials naturally necessitates food processing technologies to be developed. Food processing is one of the main events that paved the way into the sedentary lifestyle and civilization. Food processing is already a crucial field and topics like public health, sustainability challenges, and preference of consumers require this field to change and improve continuously. With this reason in mind, the food industry is decisively looking for different procedures to produce and store crops where the researchers put forward in the development of new innovative and novel technologies.
dc.identifier.doi10.1111/jfpp.13990
dc.identifier.issn0145-8892
dc.identifier.issn1745-4549
dc.identifier.issue6
dc.identifier.scopus2-s2.0-85066784029
dc.identifier.scopusqualityQ2
dc.identifier.urihttps://doi.org/10.1111/jfpp.13990
dc.identifier.urihttps://hdl.handle.net/20.500.14669/3380
dc.identifier.volume43
dc.identifier.wosWOS:000470902600007
dc.identifier.wosqualityQ3
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherWiley
dc.relation.ispartofJournal of Food Processing and Preservation
dc.relation.publicationcategoryDiğer
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_20241211
dc.titleSpecial Issue: The International Conference on Raw Materials to Processed Foods
dc.typeEditorial

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