Food Science and Technology International (FSTI) shares knowledge from leading researchers of food science and technology. Covers food processing and engineering, food safety and preservation, food biotechnology, and physical, chemical and sensory properties of foods. This journal is a member of the Committee on Publication Ethics (COPE).
国际食品科学与技术组织（FSTI）分享来自食品科学与技术领域领先研究人员的知识。涵盖食品加工与工程、食品安全与保存、食品生物技术以及食品的物理、化学和感官特性。该杂志是出版伦理委员会（科普）的成员。
Melatonin treatment of pre-veraison grape berries modifies phenolic components and antioxidant activity of grapes and wine
来源期刊：Food Science and Technology InternationalDOI：10.1590/1678-457X.24517
Effect of using kefir in the formulation of traditional Tarhana
来源期刊：Food Science and Technology InternationalDOI：10.1590/FST.29817
Gluten-free cookies elaborated with buckwheat flour, millet flour and chia seeds
来源期刊：Food Science and Technology InternationalDOI：10.1590/FST.30416
Olive leaf extracts for shelf life extension of salmon burgers
来源期刊：Food Science and Technology InternationalDOI：10.1177/1082013218795816
Processing, nutritional composition and health benefits of finger millet in sub-saharan Africa
来源期刊：Food Science and Technology InternationalDOI：10.1590/FST.25017
Species – specific PCR test for the quick recognition of equine tissue in raw and processed beef meat mixtures
来源期刊：Food Science and Technology InternationalDOI：10.1590/FST.39417
Quality evaluation of sweet potato powder-enriched cereal products
来源期刊：Food Science and Technology InternationalDOI：10.1177/1082013219842711
Experimental study of dehydration processes of raspberries (Rubus Idaeus ) with microwave and solar drying
来源期刊：Food Science and Technology InternationalDOI：10.1590/FST.29117
Comprehensive explorations of nutritional, functional and potential tasty components of various types of Sufu, a Chinese fermented soybean appetizer
来源期刊：Food Science and Technology InternationalDOI：10.1590/FST.37917
Effect of modified cassava starch on the rheological and quality properties of a dairy beverage prepared with sweet whey
来源期刊：Food Science and Technology InternationalDOI：10.1590/1678-457X.28017
CHANGE OF MICROBIOTAS OF MAIZE-BASED EXTRUDED PRODUCTS WITH VEGETABLE ADDITIVES DURING STORAGE
来源期刊：Food Science and Technology InternationalDOI：10.15673/FST.V12I4.1204
Evaluation of intervention measures at different stages of the production chain in Argentinian exporting abattoirs
来源期刊：Food Science and Technology InternationalDOI：10.1177/1082013219836326
Rheological behavior of concentrated tucupi
来源期刊：Food Science and Technology InternationalDOI：10.1590/FST.04818
Production and physicochemical characterization of craft beer with ginger (Zingiber officinale).
来源期刊：Food Science and Technology InternationalDOI：10.1590/FST.16518
THE PROBLEMS OF MEAT PRODUCTS THERMAL TREATMENT
来源期刊：Food Science and Technology InternationalDOI：10.15673/FST.V13I2.1386
Increasing phenolic and aromatic compounds extraction and maximizing liking of lemon verbena (Aloysia triphylla) infusions through the optimization of steeping temperature and time
来源期刊：Food Science and Technology InternationalDOI：10.1177/1082013219860352
STUDY OF THE PROCESS OF CALIBRATION OF CONFECTIONERY SUNFLOWER SEEDS
来源期刊：Food Science and Technology InternationalDOI：10.15673/FST.V12I4.1209
KINETICS AND ENERGY OF POULTRY MEAT DEHYDRATION IN VACUUM AND MICROWAVE FIELD CONDITIONS
来源期刊：Food Science and Technology InternationalDOI：10.15673/FST.V12I4.1218
Development and characterization of active film with omega-3 as a proposal for enrichment of butter.
来源期刊：Food Science and Technology InternationalDOI：10.1590/FST.00618
Effect of voltage gradient on ohmic thawing characteristics of sour cherry juice concentrates for the temperature range of −18℃ to +4℃
来源期刊：Food Science and Technology InternationalDOI：10.1177/1082013219857897
Microbial quality and prevalence of foodborne pathogens of cheeses commercialized at different retail points in Mexico
来源期刊：Food Science and Technology InternationalDOI：10.1590/FST.30618
Investigation of bioactive compounds from various avocado varieties (Persea americana Miller)
来源期刊：Food Science and Technology InternationalDOI：10.1590/FST.34817
Safety of Antarctic krill (Euphausia superba) as food source: its initial fluoride toxicity study
来源期刊：Food Science and Technology InternationalDOI：10.1590/FST.11418
Physicochemical, antioxidant and microbial properties of crystallized pansies (Viola\u2009×\u2009wittrockiana) during storage
来源期刊：Food Science and Technology InternationalDOI：10.1177/1082013219833234
Optimizing the texture and retrogradation properties of Niangao (Rice Cake) made with naturally fermented rice flour
来源期刊：Food Science and Technology InternationalDOI：10.1590/FST.02618
Microencapsulation of Moringa oleifera leaf extracts with vegetable protein as wall materials
来源期刊：Food Science and Technology InternationalDOI：10.1177/1082013219842469
Transporting live silver catfish (Rhamdia quelen) with salt addition does not mitigate fish stress and negatively affects meat quality
来源期刊：Food Science and Technology InternationalDOI：10.1590/fst.23318
Maldi-tof mass spectrometry for the identification and detection of antimicrobial activity of lactic acid bacteria isolated from local cheeses
来源期刊：Food Science and Technology InternationalDOI：10.1590/FST.19418
USE OF DRIED CARROT POMACE IN THE TECHNOLOGY OF WHEAT BREAD FOR ELDERLY PEOPLE
来源期刊：Food Science and Technology InternationalDOI：10.15673/FST.V13I1.1338
Study on elastoplastic coupling mechanics model of the milled mixture of sugar cane.
来源期刊：Food Science and Technology InternationalDOI：10.1590/FST.02518
Production optimization of passion fruit peel flour and its incorporation into dietary food
来源期刊：Food Science and Technology InternationalDOI：10.1177/1082013219870011
Effect of ultrasound on the structural characteristics of fresh skim milk
来源期刊：Food Science and Technology InternationalDOI：10.1177/1082013219879257
Protective effects of Ginger Essential Oil (GEO) against chemically-induced cutaneous inflammation
来源期刊：Food Science and Technology InternationalDOI：10.1590/FST.14318
Concentrated beta-galactosidase and cell permeabilization from Saccharomyces fragilis IZ 275 for beta-galactosidase activity in the hydrolysis of lactose
来源期刊：Food Science and Technology InternationalDOI：10.1590/FST.06017
Common Practices Regarding Health and Status of Treatment Facilities in the Rural Areas of Sherpur Upazilla, Bogura, Bangladesh
来源期刊：Food Science and Technology InternationalDOI：10.13189/FST.2019.070102
Preparation of beta-carotene nanoemulsion and evaluation of stability at a long storage period
来源期刊：Food Science and Technology InternationalDOI：10.1590/FST.31317
Functional and technological attributes of probiotic yoghurt prepared with Dahi micro-flora during refrigerated storage
来源期刊：Food Science and Technology InternationalDOI：10.1590/FST.12317
Substitution of sesame and peanut defatted-meal milk with egg yolk and evaluation of the rheological and microstructural properties of low-cholesterol mayonnaise
来源期刊：Food Science and Technology InternationalDOI：10.1177/1082013219853931
Identifying agriculture land acquisitions for alleviating future food security concerns
来源期刊：Food Science and Technology InternationalDOI：10.1590/FST.24917
STUDY OF THE FOAMING PROPERTIES OF GELATIN WITH SOLUBILIZED SUBSTANCES FOR THE PRODUCTION OF MARSHMALLOWS
来源期刊：Food Science and Technology InternationalDOI：10.15673/FST.V13I1.1335
Optimization of ultrasound-assisted extraction of sheep abomasum protein concentrates by response surface methodology and evaluation of their properties
来源期刊：Food Science and Technology InternationalDOI：10.1590/FST.37317
Efficacy of environmental friendly disinfectants against the major postharvest pathogens of stone fruits on plastic and wood surfaces
来源期刊：Food Science and Technology InternationalDOI：10.1177/1082013218800193
Validation and application of an analytical method for the determination of mycotoxins in crackers by UPLC-MS/MS
来源期刊：Food Science and Technology InternationalDOI：10.1590/FST.33717
Protective effect of crocetin from Crocus sativus L. on myocardial ischemia-reperfusion injury in rats.
来源期刊：Food Science and Technology InternationalDOI：10.1590/FST.28918
Appliance of a high pressure semi-batch reactor: supercritical transesterification of soybean oil using methanol
来源期刊：Food Science and Technology InternationalDOI：10.1590/FST.05118
THE SAFE TRANSDERMAL COSMETIC PRODUCT WITH ANTITYROSINASE ACTIVITY
来源期刊：Food Science and Technology InternationalDOI：10.15673/fst.v13i3.1481
Water absorption process capability analysis by chicken carcasses during precooling
来源期刊：Food Science and Technology InternationalDOI：10.1590/FST.11618
Sensory impact of three different conching times on white chocolates with spray-dried and freeze-dried açai (Euterpe oleracea)
来源期刊：Food Science and Technology InternationalDOI：10.1177/1082013219833526
Shelf life extension of mozzarella cheese contaminated with Penicillium spp. using the antifungal compound ɛ-polylysine
来源期刊：Food Science and Technology InternationalDOI：10.1177/1082013218823136
OPTIMIZATION OF PARAMETERS OF FERMENTOLYSIS OF PROTEINS IN THE COMPOSITION OF SERUM-PROTEIN CONCENTRATE
来源期刊：Food Science and Technology InternationalDOI：10.15673/FST.V12I4.1179
