The October 2020 (Volume 55, Issue 10) 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:
- Beyond antioxidant actions: Insights into the antioxidant activities of tyr‐containing dipeptides in aqueous solution systems and liposomal systems
- Myosin affects the structure and volatile flavour compounds binding of G‐actin in grass carp
- Proteomic identification and physicochemical characterisation of paramyosin and collagen from octopus (Octopus vulgaris) and jumbo squid (Dosidicus gigas)
- Evaluation of antioxidative capacity and lipidomics profiling of big eye tuna (Thunns obesus) head soup with different colloidal particle size
...and much more!