Journal of Food Processing and Nutrition Research

About Journal of Food Processing and Nutrition Research

Journal of Food Processing and Nutrition Research: A Young Pakistani Open-Access Journal at the Food–Nutrition Interface

The Journal of Food Processing and Nutrition Research is an open-access, peer-reviewed journal published by the Society for Innovative Agriculture in Pakistan. The JournalsWorld directory record for post 631695 identifies it by ISSN 3078-9125 and ISSN 3078-9133, with the Society for Innovative Agriculture as publisher. Independent directory evidence aligns with that record: the Directory of Open Access Journals (DOAJ) newly listed the journal with exactly the pair 3078-9125 and 3078-9133 in its August 2026 additions, and DOAJ-derived listings describe the journal as published by the Society for Innovative Agriculture, based in Pakistan, publishing since 2024, and covering food processing, food composition, nutritional quality, functional foods, food preservation and food safety. Its articles carry DOIs under the prefix 10.22194 — cited in the journal's own running form as 10.22194/fpn for 2025 articles and in fuller form in author records — and its first Crossref-matched articles date from December 2024, with regular issues through 2025. This profile explains what the journal publishes, how its young volume run is organised, what its DOAJ listing does and does not establish, and how a food-science or nutrition author should judge fit and verify the remaining operational details before submitting.

Identity and bibliographic record

Three facts anchor the journal's identity, and all three are consistent across independent sources. First, the title and publisher: Journal of Food Processing and Nutrition Research, published by the Society for Innovative Agriculture. The JournalsWorld record and the DOAJ-derived listing give the same publisher, so there is no publisher ambiguity for cataloguers. Second, the ISSN pair 3078-9125 and 3078-9133, given identically by the directory record and by the DOAJ newly-listed announcement; the profile does not assign which of the pair is print and which is online, because the sources consulted list them as a pair without that assignment, and authors should take the medium assignment from the journal's own masthead rather than from a directory inference. Third, the start date: publishing since 2024, confirmed in practice by the Crossref record, whose earliest matched articles for the journal are dated December 2024 — work on a peppermint-oil nanoemulsion as a natural preservative and antioxidant in mango juice, on kinnow-peel extract as a natural preservative in a carrot–kinnow juice blend, on stevia as a sweetener in diet phalsa squash, and on gluten-free shawarma bread — a coherent first-issue signature for a food-processing and nutrition title. A society publisher, a 2024 start and a two-ISSN registration together describe a deliberately founded, formally registered new journal, not an informal outlet.

What the journal publishes: the evidence of its issues

The journal's published contents, matched by Crossref to its ISSNs, fall into recognisable strands. The largest is product development and characterisation: physicochemical, nutritional and sensory analysis of a sea-buckthorn drink; value addition and quality assessment of cake rusk fortified with stabilised rice bran; development and characterisation of a gluten-free pizza crust from rice, maize and sorghum flours; development of a protein–energy dense bar as a malnutrition strategy for schoolchildren in Pakistan; and development and evaluation of gluten-free shawarma bread. A second strand is preservation and shelf life: the effect of tapioca and guar-gum edible coating on the quality and shelf stability of refrigerated carrots; the effect of salicylic-acid and beeswax coating on quality and shelf life of grape cultivars; the impact of kinnow-peel extract as a natural preservative in a juice blend; a peppermint-oil nanoemulsion as preservative and antioxidant in mango juice; and the impact of pretreatments on the quality of dehydrated jujube fruit. A third strand is processing technology and its effects on quality: the effect of ohmic heating on the quality and stability of a carrot-and-orange juice blend, and physicochemical work on a sea-buckthorn drink. A fourth strand is nutrition, nutraceuticals and health: exploration of the nutraceutical potential of grape-seed extract; a review of the hypolipidemic effects of mango pulp, peel and kernel; a comprehensive review of Salvia officinalis and menopause symptoms; a study integrating garlic and ginger into diabetes care; nutritional assessment of overweight pregnant women and its association with gestational diabetes; a piece on AI-powered personalised nutrition; and reviews of rosemary phytochemicals and of multi-class pesticide residues in foods covering chemistry, prevalence, determination and toxicology. The DOAJ-derived topic list — food processing, food composition, nutritional quality, functional foods, food preservation and food safety — is therefore an accurate summary of practice, not merely an aspiration.

The author community visible in those contents is centred on Pakistan — the bylines are dominated by Pakistani food-science and nutrition researchers, and several papers address Pakistani products and problems directly, from kinnow and phalsa to schoolchild malnutrition — while the topics themselves are the standard currency of applied food science anywhere. That combination is the journal's niche: an English-language, open-access venue, run by a Pakistani agricultural society, publishing the kind of product-development, preservation and applied-nutrition research that food-science departments produce in volume, with local raw materials and local nutritional problems given full standing as research subjects. Issue timing visible in the Crossref record — article clusters dated December 2024, May 2025 and December 2025 — suggests a small number of issues per year rather than continuous publication, consistent with a young society journal building its workflow; authors should confirm the current frequency and any forthcoming-issue deadlines on the journal's own pages.

Aims and scope, stated carefully

On the evidence above, the journal's scope can be stated as follows. It welcomes original research and reviews on the processing of foods and its consequences for composition, quality, safety and shelf life; on the nutritional quality of raw and processed foods and of formulated products; on functional foods, nutraceuticals and bioactive compounds, including plant extracts and essential-oil preparations studied as preservatives or health ingredients; on food preservation by coating, dehydration, thermal and non-thermal methods and natural antimicrobials or antioxidants; and on food safety topics such as pesticide residues and their determination and toxicology. Sensory evaluation appears as a component of product studies rather than as a standalone specialism: the sea-buckthorn drink and stevia-squash papers both pair physicochemical and nutritional analysis with sensory assessment, which is the pattern an author should follow — a sensory-only manuscript with no processing or nutrition question would sit at the edge of the demonstrated scope. Equally, the journal's demonstrated scope is applied: papers report a product, a treatment, a coating, a heating method or a population assessment with measured outcomes. Pure theory, pure clinical medicine with no food or nutrition intervention, and agricultural production research with no processing or nutritional endpoint belong in other venues — in the publisher's wider agricultural stable or elsewhere — and an author unsure of fit can test a draft against a simple question: does the paper measure something about a food, a process applied to a food, or the nutritional consequences of eating it? If yes, it is in the journal's territory as its issues define it.

DOAJ listing: what it establishes and what it does not

The journal's inclusion in the Directory of Open Access Journals, recorded in DOAJ's newly-added list in August 2026 alongside its ISSN pair, is the strongest external quality signal currently attached to the title, and it deserves precise explanation. DOAJ inclusion means the journal applied, declared its open-access model, peer-review process, licensing and publishing practices, and was assessed against DOAJ's baseline criteria for legitimate open-access publishing; DOAJ-derived listings accordingly describe the journal as indexed in DOAJ. That is a genuine, checkable credential, particularly valuable for a journal founded in 2024. It does not, however, mean the journal has a Journal Impact Factor or a CiteScore, and no such metric could be verified for this title from Clarivate, Scopus or SCImago sources consulted during the preparation of this profile; the JournalsWorld record likewise shows no verified impact factor, h-index or SJR. Nor does a DOAJ listing by itself establish indexing in Scopus or Web of Science, and none is claimed here. Authors should also note a caution arising from the DOAJ-derived classification: at least one secondary listing files the journal under a business, management and accounting category, which plainly does not describe its food-science contents and appears to be a classification error in that secondary source. The lesson generalises: trust the primary record (the journal itself and DOAJ) for identity and scope, and treat aggregator category labels, and any aggregator metric, as unverified until checked at the primary source.

Publication model, peer review and charges

The journal is open access — that much is established by its DOAJ listing, which is only open to journals providing free access to their content — and it is peer reviewed, as its directory descriptions and its published research format confirm. Beyond that baseline, the operational specifics that authors most often ask about — the precise peer-review model (for example single- or double-anonymous), the licence applied to articles, any article processing charge and its amount, and the average handling time — could not all be verified from stable primary sources during the preparation of this profile, and are therefore not asserted here with figures attached. That is a deliberate editorial choice in line with this directory's no-fabrication standard: a stated charge or review model invented to fill a gap would mislead authors more than an honest gap does. DOAJ's own record for the journal is the right place to check its declared review process, licence and charge position, and the journal's own site is the final authority; an author should confirm, before submitting, the current charge if any, what it covers, the copyright and licence terms, and the submission route, and should keep the journal's written answers with the submission record. Nothing in the verified record suggests anything other than a conventional society-journal operation, but "conventional" is a summary, not a substitute for the journal's own current terms.

How to submit and how to write for this journal

Submission details should be taken from the journal's own website and its DOAJ record, which together carry the live submission route and author guidance. The writing advice that follows is drawn from the journal's published pattern, and following it will make a manuscript look native to the journal. Report product-development work completely: formulation, processing conditions, proximate and physicochemical measurements, sensory method and panel, statistical treatment, and a clear statement of what the product is for — the gluten-free crust, fortified rusk and protein-bar papers all follow that arc. Report preservation work with time as a variable: coating composition, storage conditions, sampling points and shelf-life endpoints, as the carrot-coating and grape-coating papers do. For reviews, define a bounded question — a single fruit's fractions, a single plant's therapeutic claims, a single residue class — and cover chemistry, evidence and safety together, as the mango, Salvia and pesticide-residue reviews do; an unbounded survey of "functional foods" will look thin beside them. For nutrition-assessment work, name the population, the assessment instruments and the association tested, following the gestational-diabetes assessment paper. In every case, give local materials and local problems their full scientific standing — Latin binomials, cultivar names, sourcing, and the nutritional or market reason the study matters — because the journal demonstrably values that grounding rather than treating it as parochial.

Who this journal suits, and its place among similar titles

The journal suits food-science and human-nutrition researchers — especially in Pakistan and the wider region, and especially early-career researchers and postgraduate students — who have a complete applied study: a developed product with measured quality, a preservation or processing treatment with measured effects, a compositional or nutraceutical investigation, or a bounded review. Its DOAJ listing gives it a verifiable open-access credential that many journals of its age lack, and its society publisher and steady 2024–2025 issue record give it continuity. It will not suit authors who require a Scopus- or Web of Science-indexed venue or a citation metric for an imminent formal evaluation, since no such listing or metric could be verified for it at the time of writing; nor will it suit work outside the food–nutrition territory described above. Authors comparing titles should distinguish it carefully from similarly named journals — for example the Slovak Journal of Food and Nutrition Research with entirely different ISSNs, and Springer Nature's Food Production, Processing and Nutrition — by checking the ISSN pair 3078-9125 and 3078-9133 and the publisher name, Society for Innovative Agriculture, before citing or submitting. In a crowded field of lookalike titles, that ISSN check is the difference between the journal described here and a different publication altogether.

Summary

The Journal of Food Processing and Nutrition Research (ISSNs 3078-9125 and 3078-9133; DOI prefix 10.22194) is a peer-reviewed open-access journal published since 2024 by the Society for Innovative Agriculture, Pakistan, and listed in the Directory of Open Access Journals in August 2026. Its published issues concentrate on product development and characterisation, preservation and shelf life, processing effects on quality, and applied nutrition and nutraceuticals, with a strongly Pakistani author base working on both local products and general food-science questions. Its verified credentials are its ISSN registration, Crossref DOIs, society publisher and DOAJ listing; its citation metrics are not yet established and are recorded here as not published in verified sources; and its current charges, licence and submission mechanics should be confirmed on its own site and DOAJ record, which remain the final authority.

Reading the first two years: what kind of journal is emerging

A journal's first two years usually reveal its editorial centre of gravity more honestly than its aims statement, and this journal's Crossref-matched record is unusually legible in that respect. Counting the matched articles across the December 2024, May 2025 and December 2025 clusters, three commitments stand out. The first is formulation science with complete measurement: fortified, gluten-free and functional products are not announced but characterised — physicochemically, nutritionally and sensorially — so that a reader could reproduce or reformulate them. The second is the valorisation of local and underused materials: rice bran, kinnow peel, mango fractions, phalsa, sea buckthorn, jujube and grape-seed extract all appear as ingredients or preservative sources, reflecting a research culture that treats agricultural by-products and regional fruits as innovation inputs rather than waste. The third is nutrition with a population or therapeutic question attached: gestational diabetes, schoolchild malnutrition, diabetes care with culinary spices, menopause symptoms and personalised nutrition are addressed as applied problems, not as abstract biochemistry. A prospective author can use those three commitments as a self-test. A manuscript that formulates and measures, that valorises a material, or that answers a defined nutrition question will find published neighbours in the journal; a manuscript that does none of the three should be redirected before submission consumes everyone's time. Reviewers for the journal will, on the same evidence, expect proximate data behind nutritional claims, storage data behind shelf-life claims, and toxicological awareness behind residue and extract claims — the pesticide-residue review in its own pages sets that expectation explicitly.

Verification note

The load-bearing facts in this profile — title, publisher, country, start year, ISSN pair, DOI prefix, DOAJ listing and the contents discussed — were each checked against at least one primary or directory source named in the accompanying sources file, and the article-level claims come from the journal's Crossref-matched record. Points on which sources disagreed or were silent were handled openly: a secondary listing's subject category that contradicts the journal's contents is flagged as an apparent error rather than repeated, and the charge, licence and review-model details are left for confirmation on the journal's own site and DOAJ record instead of being reconstructed. Readers who need those operational facts should obtain them there, in their current form, before acting on this profile.

For librarians and research managers, the cataloguing guidance mirrors the author guidance: record the title exactly as Journal of Food Processing and Nutrition Research, the publisher as Society for Innovative Agriculture, the country as Pakistan, the start year as 2024, and both ISSNs, 3078-9125 and 3078-9133, and link the record to the journal's DOAJ entry. That combination distinguishes the title reliably from the several similarly named food and nutrition journals published in other countries under different ISSNs, and keeps holdings, link resolvers and discovery layers pointed at the correct publication.