The August 2018 issue of the International Journal of Food Science and Technology (IJFST) has been published online and is freely available to IFST members.
Research from this issue includes:
- Rheology and bread‐making performance of gluten‐free formulations affected by different levels of sugar beet fibre, hydroxypropylmethylcellulose and water
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The effect and mechanism of ultrasonic treatment on the postharvest texture of shiitake mushrooms (Lentinula edodes)
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Physicochemical properties of ready‐to‐eat extruded nixtamalized maize‐based snacks enriched with grasshopper
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Pomegranate seed powder as a functional component of gluten‐free bread (Physical, sensorial and antioxidant evaluation)
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Use of coffee by‐products for the cultivation of Pleurotus citrinopileatus and Pleurotus salmoneo‐stramineus and its impact on biological properties of extracts thereof
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Physicochemical, antioxidant properties and in vitro digestibility of wheat–purple rice flour mixtures (open-access)
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Artificial simulated gastrointestinal digestion of four carbohydrates containing beta‐d‐1 → 4 linkages and new GC‐TQ/MS‐MS method for characterising released monosaccharides
and much more!!!!
For IFST member the International Journal of Food Science and Technology is available free of charge online and in print form at discounted rates. Find out more and access for members
