August 2022 Issue of IJFST Published Online

The August 2022 (Volume 57, Issue 8) 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

Special Issue: NON‐TRADITIONAL INGREDIENTS AND PROCESSES FOR THE DEVELOPMENT OF GRAIN‐BASED FOODS

Research from this issue includes:

• Non-traditional ingredients and processes for the development of grain-based foods

• Compositional characteristics, texture, shelf-life and sensory quality of snack crackers produced from non-traditional ingredients

• New opportunities for gluten-free diet:teff (Eragrostis tef) as fibre source in baking products

• Study on the evaluation standard of extruded glutinous rice starch with thermostable α- amylase for making Chinese rice wine

• Sensory, functional characteristics and in vitro digestibility of snacks supplemented with non-traditional ingredient raw and processed fenugreek

...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!

 

Role of pulses to modulate the nutritive, bioactive and technological functionality of cereal-based extruded snacks: a review. https://ifst.onlinelibrary.wiley.com/doi/10.1111/ijfs.15186

 

Free access for the whole of the month!

Special Virtual Issue

Read our Special Virtual Issue (all open-access!) which contains the latest highly cited papers from our journal @IJFoodSciTech. It will be free to read until 31 December 2022.

Editor's Choice – Transformational Research in Food Science and Technology