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International Journal of Food Science & Technology is a peer-reviewed journal published by Wiley, covering Meat and Animal Product Quality, Food composition and properties, Proteins in Food Systems.
| Publisher | Wiley |
|---|---|
| Reference style | Author–year (Chicago) Author–year — (Smith, 2023) in the text Smith, Ada, Ben Jones, and Cara Lee. 2023. "A Representative Article Title." International Journal of Food Science & Technology 12 (3): 45–58.
Formats any DOI in International Journal of Food Science & Technology style. No sign-up. |
| Publishes research in | Meat and Animal Product Quality Food composition and properties Proteins in Food Systems Phytochemicals and Antioxidant Activities Protein Hydrolysis and Bioactive Peptides |
| ISSN | 0950-5423 |
| Citation impact (2-yr) | 4.61 |
| h-index | 157 |
| i10-index | 7,193 |
| Total citations | 301,150 |
| Article processing charge | $3,550 |
| Open access | Yes |
| Top institutions publishing here | Jiangnan University |
| Journal website | onlinelibrary.wiley.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.
Abstract Some of the most exciting research in the last decade has been the discovery of a group of nutrients, which have protective effects against cell oxidation. These naturally occurring compounds impart bright colour to fruits and vegetables and act as antioxidants in the body by scavenging harmful free radicals, which are implicated in most…
Summary Flavours can be among the most valuable ingredients in any food formula. Even small amounts of some aroma substance can be expensive, and because they are usually delicate and volatile, preserving them is often a top concern of food manufacturers. Encapsulation describes different processes to cover an active compound with a protective wall material…
Abstract The anti-oxidant activity of extracts from 36 vegetables was evaluated by using a model system consisting of β-carotene and linoleic acid. The total phenolics of the extracts was determined spectrophotometrically according to the Folin–Ciocalteau procedure and ranged from 34 to 400 mg (100 g)−1 on a fresh weight basis. Mint, aonla, black carrots, chenopodium,…
Summary Extrusion cooking, as a multi‐step, multi‐functional and thermal/mechanical process, has permitted a large number of food applications. Effects of extrusion cooking on nutritional quality are ambiguous. Beneficial effects include destruction of antinutritional factors, gelatinisation of starch, increased soluble dietary fibre and reduction of lipid oxidation. On the other hand, Maillard reactions between protein and…
