The May 2019 issue of the International Journal of Food Science & Technology (IJFST) has been published online and is freely available to IFST members.
Research from this issue includes:
- Chemoprevention by means of soy proteins and peptides – current status and future approaches: a review
- Ensuring the future of functional foods
- Influence of physiological and chemical factors on the absorption of bioactive peptides
- Amaranth functional cookies exert potential antithrombotic and antihypertensive activities
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!
