The November 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:
- Angiotensin‐converting enzyme inhibitory activity of hydrolysates generated from whey protein fortified with salal fruits (Galtheria shallon) by enzymatic treatment with Pronase from Streptomyces griseu
- Real‐time quality authentication of honey using atmospheric pressure chemical ionisation mass spectrometry (APCI‐MS)
- Encapsulation and protection of resveratrol in kafirin and milk protein nanoparticles
- The influence of brewing method on bioactive compounds residues in spent coffee grounds of different roasting degree and geographical origin
...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!
