The February 2018 issue of the International Journal of Food Science and Technology (IJFST) has been published online and is freely available to IFST members.
Research from this issue includes:
- Polyphenol composition and antioxidant capacity in pulp and peel of apricot fruits of various varieties and maturity stages at harvest
- Three Citrus flavonoids retard the digestion of starch and its working mechanisms
- Physicochemical characterisation and α-amylase inhibitory activity of tea polysaccharides under simulated salivary, gastric and intestinal conditions
- In vitro bioaccessibility of ergocalciferol in nanoemulsion-based delivery system: the influence of food-grade emulsifiers with different stabilising mechanisms
- Inhibitory activity towards human α-amylase in wheat flour and gluten
- The use of Nannochloropsis sp. as a source of omega-3 fatty acids in dry pasta: chemical, technological and sensory evaluation
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
