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ACS Food Science & Technology is a peer-reviewed journal published by American Chemical Society, covering Phytochemicals and Antioxidant Activities, Proteins in Food Systems, Food composition and properties. Over its lifetime it has published 1,690 papers, which have received 11,482 citations.
| Publisher | American Chemical Society |
|---|---|
| Reference style | Superscript numbered (ACS) Superscript — small raised numerals in the text (1) Smith, A.; Jones, B.; Lee, C. A Representative Article Title. ACS Food Science & Technology 2023, 12, 45–58.
Formats any DOI in ACS Food Science & Technology style. No sign-up. |
| Publishes research in | Phytochemicals and Antioxidant Activities Proteins in Food Systems Food composition and properties Fermentation and Sensory Analysis Meat and Animal Product Quality |
| ISSN | 2692-1944 |
| Citation impact (2-yr) | 2.91 |
| h-index | 38 |
| i10-index | 355 |
| Top institutions publishing here | Agricultural Research Service |
| Journal website | pubs.acs.org |
| You get | A submission-ready PDF and the editable LaTeX source — ready to submit. |
Citations each year’s papers have accumulated so far — the most recent years are still building up.
This review covers the latest research done in biopolymer-based pH-responsive color indicators integrated with natural colorants for real-time monitoring of packaged food quality. The pH-dependent color change of various natural food colorants and the structural change of colorants at different pH values were described. Recent developments in the fabrication of pH-responsive color indicator films prepared…
Climate change is accelerated by increasing food waste; more importantly, this pressing challenge is compounded by the environmentally damaging effects of conventional plastics used in food packaging. We have critically reviewed active release packaging as an innovative solution to address these concerning effects. Particular attention is paid to controlled release, encapsulation methods, and natural active…
Zinc oxide (ZnO) nanoparticles (NPs), which are declared as generally recognized as safe by the U.S. Food and Drug Administration, is discussed in this review to reveal their beneficial characteristics when incorporated into packaging matrixes for food packaging and preservation applications. Some of the major challenges in conventional packaging include microbial contamination, oxidation, moisture, gas,…
Yeast extracts are the concentrates of the soluble fraction of yeast and more particularly Saccharomyces cerevisiae. As food ingredients, yeast extracts are described for their nutritional composition and flavoring properties. They are produced principally from autolysis, but in some cases, acid or exogenous enzyme preparations are added. The main nutritional components of yeast extracts include…
Soybean (Glycine max) is the most used vegetarian protein source and a common ingredient of industrially produced foods. In addition to several nutritional and health benefits, soybean is classified as an allergenic source, affecting 0.2–0.4% of allergic individuals worldwide. Soybean allergy can be persistent and impact the life quality of soybean-sensitive patients, even causing severe…
