The May 2018 issue of the International Journal of Food Science and Technology (IJFST) has been published online and is freely available to IFST members.
Research from this issue includes:
- Food waste as a source of value‐added chemicals and materials: a biorefinery perspective
- Effect of heat treatment of rye flour on rye‐wheat steamed bread quality
- Evaluation of the prebiotic potential of five kiwifruit cultivars after simulated gastrointestinal digestion and fermentation with human faecal bacteria
- Development of antimicrobial gummy candies with addition of bovine colostrum, essential oils and probiotics
- Effects of colorant concentration and ‘natural colour’ or ‘sodium content’ claim on saltiness perception, consumer liking and emotion, and purchase intent of dipping sauces
- Comparative study of antioxidant and antibacterial properties of the edible mushrooms Pleurotus levis, P. ostreatus, P. pulmonariusand P. tuber‐regium
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
