The November 2018 issue of International Journal of Food Science & Technology (IJFST) has been published online and is freely available to IFST members.
Research from this issue includes:
- Insights into the phenolic compounds present in jambolan (Syzygium cumini) along with their health‐promoting effects
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Effect of milling method on the chemical composition and antioxidant capacity of Tartary buckwheat flour
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Comparison of different oleogels in processed cheese products formulation
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Texturisation behaviour of peanut–soy bean/wheat protein mixtures during high moisture extrusion cooking
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Effect of solids‐not‐fat content on dielectric properties of skim milk
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Assessing pulsed light treatment on the reduction of aflatoxins in peanuts with and without skin
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Effect of whey protein addition on the nutritional, technological and sensory quality of banana cake
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
