The January 2020 issue of the International Journal of Food Science & Technology (IJFST) has been published online and is freely available to IFST members.
Research from this issue includes:
- Nanoemulsion as advanced edible coatings to preserve the quality of fresh‐cut fruits and vegetables: a review
- Recent developments in molecular docking technology applied in food science: a review
- Consumer perception of extruded snacks containing brown rice and dried mushroom
- Carotenoids and lipophilic antioxidant capacities of tomato purées as affected by high hydrostatic pressure processing
...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!
