The Journal of Food Stability is a peer-reviewed journal focusing on the stability and shelf life of food products. Addressing challenges related to food degradation, spoilage, and quality changes over time, this journal provides a platform for research on improving the safety, nutritional value, and sensory attributes of food during storage and distribution. Key areas covered include the study of chemical, physical, and microbial changes in food, as well as the impact of packaging, processing, and storage conditions on food quality and shelf life.
Targeting food scientists, food engineers, and researchers in the food industry, the journal encompasses a wide range of food categories, such as dairy products, meats, fruits, vegetables, and processed foods. Emphasis is placed on innovative methods to prolong shelf life, reduce food waste, and improve food safety, and the Journal promotes an understanding of the underlying mechanisms that influence food stability, making it an invaluable asset for both academia and industry.
The journal also examines the role of antioxidants, preservatives, and novel packaging materials in preserving food quality and maintaining stability. The Journal of Food Stability encourages researchers to contribute articles that tackle the complexity of food stability in order to improve safety and to provide the best quality foods.