The July 2022 (Volume 57, Issue 7) 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
HEALTH-BENEFICIAL EFFECTS AND TECHNO-FUNCTIONAL PROPERTIES OF LEGUME PROTEINS
Research from this issue includes:
- Health-beneficial effects and techno-functional properties of legume proteins
- Role of pulses to modulate the nutritive, bioactive and technological functionality of cereal-based extruded snacks: a review
- Germination improves the functional properties of soybean and enhances soymilk quality
- Nutritional, physicochemical, and textural properties of gluten-free extruded snacks containing cowpea and whey protein concentrate
- Soybean okara: Effect of ultrasound on compositional and emulsifying properties
...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!
Adam Grdeń,Bartosz G. Sołowiej, Most promising alternative protein sources possible to use in sports nutrition – A review, https://ifst.onlinelibrary.wiley.com/doi/10.1111/ijfs.15742
Free access for the whole of the month!