February 2022 Issue of IJFST Published Online

The February 2022 (Volume 57, Issue 2) 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

Research from this issue includes:

• Emerging clean-label trends in non-thermal technologies and their compositional effects on food quality

• Fermentation of locust bean (Parkia biglobosa): modulation in the anti-nutrient composition, bioactive profile, in vitro nutrient digestibility, functional and morphological characteristics

• A Review of Clean-Label Approaches to Chilli Paste Processing

• Recent developments in non-thermal processing for seafood and seafood products: cold plasma, pulsed electric field and high hydrostatic pressure

• Improving water retention of chicken breast meats by CaCl₂ combined with pulsed electric fields

...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!

• Naqash et al., 2021: Effect of active pectin edible coatings on the safety and quality of fresh-cut apple - https://ifst.onlinelibrary.wiley.com/doi/10.1111/ijfs.15059

Free access for the whole of the month!