The April 2022 (Volume 57, Issue 4) issue of the International Journal of Food Science & Technology (IJFST) has been published online and is freely available to IFST members.
To keep up with the latest research, make sure you follow our new IJFST Twitter page @IJFoodSciTech
Research from this issue includes:
- Understanding macromolecular interactions: key to developing new cereal-based foods
- Wholegrains: a review on the amino acid profile, mineral content, physicochemical, bioactive composition and health benefits
- Brown rice proteins as delivery system of phenolic and volatile compounds of raspberry juice
- Effects of japonica rice flour on the mesoscopic and microscopic properties of wheat dough protein
- Effects of high hydrostatic pressure on microstructure, physicochemical properties and in vitro digestibility of oat starch/β-glucan mixtures
...and much more!
For IFST members the International Journal of Food Science and Technology is available free of charge online. Find out more and access for members!
Paper of the month!
- Haile Tesfaye Duguma, 2021, Potential applications and limitations of edible coatings for maintaining tomato quality and shelf life, https://ifst.onlinelibrary.wiley.com/doi/10.1111/ijfs.15407
Free access for the whole of the month!