The December 2021 (Volume 56, Issue 12) 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:
- Novel strategies towards increasing the nutritional value of meat products: Editorial
- Consumption of processed red meat and its impact on human health: A review
- Application of biopreservatives in meat preservation: a review
- Strategies to improve the nutritional value of meat products: incorporation of bioactive compounds, reduction or elimination of harmful components and alternative technologies
- What are the potential strategies to achieve potentially more healthful meat products?
...and much more!
For IFST members 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!
Paper of the month!
- Miganeh Weiss et al., ‘Total phenolic content, antioxidant activity, shelf-life and reconstitutability of okra seeds powder: influence of milling and sieving processes’ https://ifst.onlinelibrary.wiley.com/doi/10.1111/ijfs.15099
Free access for the whole of the month!