The September 2022 (Volume 57, Issue 9) 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
Special Issue: PROTEINS ISOLATES AND HYDROLYSATES: STRUCTURE‐FUNCTION RELATION, PRODUCTION, BIOACTIVITIES AND APPLICATIONS FOR TRADITIONAL AND MODERN HIGH NUTRITIONAL VALUE ADDED FOOD PRODUCTS
Research from this issue includes:
Proteins isolates and hydrolysates: structure-function relation, production, bioactivities and applications for traditional and modern high nutritional value-added food products
Antioxidative and antimicrobial properties of pulse proteins and their applications in gluten-free foods and sports nutrition
Peanut protein – an underutilised by-product with great potential: a review
Review on utilisation of corn gluten meal, a by-product from corn starch industry for production of value-added products
Quality protein maize: nutritional and bioactive composition, technological attributes and potential food applications
...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!
Paper of the month!
Gluten-free cakes with walnut flour: a technological, sensory, and microstructural approach. https://ifst.onlinelibrary.wiley.com/doi/10.1111/ijfs.15591
Free access for the whole of the month!
Special Virtual Issue
Read our Special Virtual Issue (all open-access!) which contains the latest highly cited papers from our journal @IJFoodSciTech. It will be free to read until 31 December 2022.