The February 2023 (Volume 58, 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:
- Exploring the effects of heat processing methods on the characteristic volatile flavour of walnut kernels based on multi-sensory analysis
- Sugarcane blanching at specific temperature and time combination preserves juice physio-biochemical, microbial and sensory attributes
- Preferences for lemon consumption by Mexicans and its relationship with consumer needs, emotions, and attitudes
- Preferential binding effect of cocoa powder on fried donuts through the electrostatic coating method
...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!
