January 2019 issue of International Journal of Food Science and Technology (IJFST) has been published online and is freely available to members.
Research from this issue includes:
- Structured characterisation of polysaccharide isolated from huangiju and its anti-inflammatory activity through MAPK signalling
- An investigation into green coffee press cake as a renewable source of bioactive compounds
- Bioactive compounds, pigments, antioxidant activity and antimicrobial activity of yellow prickly pear peels
- Bioaccessibility and antioxidant activity of phenolic comopounds in cooked pulses
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
