The October 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:
- Aquafaba, wastewater from chickpea canning, functions as an egg replacer in sponge cake
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Ferulic acid reduced histamine levels in the smoked horsemeat sausage
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Porous‐structured extruded instant noodles induced by the medium temperature α‐amylase and its effect on selected cooking properties and sensory characteristics
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Accumulation and effects of dietary advanced glycation end products on the gastrointestinal tract in rats
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Exploitation of lettuce waste flour to increase bread functionality: effect on physical, nutritional, sensory properties and on consumer response
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Control of lactic acid bacteria in fermented beverages using lysozyme and nisin: test of traditional beverage boza as a model food system
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Rapid screen of aflatoxin‐contaminated peanut oil using Fourier transform infrared spectroscopy combined with multivariate decision tree
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
