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Food Reviews International is a peer-reviewed journal published by Taylor & Francis, covering Phytochemicals and Antioxidant Activities, Meat and Animal Product Quality, Food composition and properties.
| Publisher | Taylor & Francis |
|---|---|
| Reference style | Author–year (Chicago, T&F) Author–year — (Smith, 2023) in the text Smith, Ada, Ben Jones, and Cara Lee. 2023. "A Representative Article Title." Food Reviews International 12 (3): 45–58.
Formats any DOI in Food Reviews International style. No sign-up. |
| Publishes research in | Phytochemicals and Antioxidant Activities Meat and Animal Product Quality Food composition and properties Protein Hydrolysis and Bioactive Peptides Proteins in Food Systems |
| ISSN | 1525-6103 |
| Citation impact (2-yr) | 4.96 |
| h-index | 136 |
| i10-index | 1,147 |
| Total citations | 78,267 |
| Top institutions publishing here | Jiangnan University |
| Journal website | www.tandfonline.com |
| 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.
In keeping with emerging consumer trends, the food industry is continually searching for cheaper and healthier protein ingredients to replace those derived from animal sources (e.g., whey, casein, gelatin, and ovalbumin), gluten-based proteins (e.g., wheat), and soy. Pea protein shows promise in filling this niche because it is non-genetically modified organism (GMO), gluten-free, nutritious, and…
Quinoa (Chenopodium quinoaWilld.) and kañiwa (Chenopodium pallidicauleAellen) are native food plants of high nutritional value grown in the Andean region and used as food by the Incas and previous cultures. Quinoa and kañiwa served as a substitute for scarce animal proteins and are still one of the principal protein sources of the region. The importance…
Abstract Several sources of information suggest that human beings evolved on a diet with a ratio of omega-6 to omega-3 essential fatty acids (EFA) of ∼1 whereas in Western diets the ratio is 15/1–16.7/1. Western diets are deficient in omega-3 fatty acids, and have excessive amounts of omega-6 fatty acids compared with the diet on…
Interactions between flavor compounds and food ingredients are reviewed and their influence on flavor perception is discussed. Proteins are known to bind flavor compounds. For β-lactoglobulin, the most-studied example, hydrophobic interactions with volatiles are described. The effect of the medium on the conformation of the protein and its ability to bind flavor compounds is discussed.…
The application of emerging, novel processing techniques such as high hydrostatic pressure or pulsed electric fields can be utilized to replace, enhance or modify conventional techniques of food production. In addition to quality improvements and consumer benefits by gentle microbial inactivation and improvement of mass transfer processes, their potential to improve energy efficiency and sustainability…
