The January 2020 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:
- Nanoemulsion as advanced edible coatings to preserve the quality of fresh‐cut fruits and vegetables: a review
- Recent developments in molecular docking technology applied in food science: a review
- Consumer perception of extruded snacks containing brown rice and dried mushroom
- Carotenoids and lipophilic antioxidant capacities of tomato purées as affected by high hydrostatic pressure processing
...and much more!