September 2022 Issue of IJFST Published Online

The September 2022 (Volume 57, Issue 9) 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

Special Issue: PROTEINS ISOLATES AND HYDROLYSATES: STRUCTURE‐FUNCTION RELATION, PRODUCTION, BIOACTIVITIES AND APPLICATIONS FOR TRADITIONAL AND MODERN HIGH NUTRITIONAL VALUE ADDED FOOD PRODUCTS

Research from this issue includes:

Proteins isolates and hydrolysates: structure-function relation, production, bioactivities and applications for traditional and modern high nutritional value-added food products

Antioxidative and antimicrobial properties of pulse proteins and their applications in gluten-free foods and sports nutrition

Peanut protein – an underutilised by-product with great potential: a review

Review on utilisation of corn gluten meal, a by-product from corn starch industry for production of value-added products

Quality protein maize: nutritional and bioactive composition, technological attributes and potential food applications

...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!

Gluten-free cakes with walnut flour: a technological, sensory, and microstructural approach. https://ifst.onlinelibrary.wiley.com/doi/10.1111/ijfs.15591

Free access for the whole of the month!

Special Virtual Issue

Read our Special Virtual Issue (all open-access!) which contains the latest highly cited papers from our journal @IJFoodSciTech. It will be free to read until 31 December 2022.

Editor's Choice – Transformational Research in Food Science and Technology