We are proud to announce that the first accepted articles for the Royal Society of Chemistry’s new journal, Sustainable Food Technology, are now available to read for everyone. Sustainable Food Technology is a Gold Open Access journal focused on food engineering and technologies, especially sustainable and environmentally conscious ways to provide safe and high-quality food.
The journal, lead by Editor-in-Chief Jorge Barros Velázquez, opened for submission earlier this year and recently released the first three advance articles, covering a range of topics:
|Determination of moisture loss of pomegranate cultivars under cold and shelf storage conditions and control strategies
Robert Lufu, Alemayehu Ambaw, and Umezuruike Linus Opara
Sustain. Food Technol., 2023, Advance Article. DOI: 10.1039/D2FB00017B
|Biodegradable biopolymers for active packaging: demand, development and directions
Jessica R. Westlake, Martine W. Tran, Yunhong Jiang, Xinyu Zhang, Andrew D. Burrows, and Ming Xie
Sustain. Food Technol., 2023, Advance Article. DOI: 10.1039/D2FB00004K
|Evaluation of blanching technology in green color preservation in yerba-mate as a substitute for conventional process
Ana Paula Picolo, Itamar Luís Gonçalves, Everson Adelmo Pasquali, Albanin Aparecida Mielniczki-Pereira, and Alice Teresa Valduga
Sustain. Food Technol., 2023, Advance Article. DOI: 10.1039/D2FB00003B
To stay up to date with Sustainable Food Technology as more advance articles are published, click here. Also, follow the RSC Food Journals on Twitter and read more about the journal’s scope, editorial team, and publishing format on its webpage. If you are interested in submitting your manuscript to Sustainable Food Technology, you can currently publish for free, as all article processing charges are covered until 2025.