The International Journal of Food Science & Technology (IJFST) is published for the Institute of Food Science and Technology, the IFST. This authoritative and well-established journal publishes in a wide range of subjects, ranging from pure research in the various sciences associated with food to practical experiments designed to improve technical processes. Subjects covered range from raw material composition to consumer acceptance, from physical properties to food engineering practices, and from quality assurance and safety to storage, distribution, marketing and use. While the main aim of the Journal is to provide a forum for papers describing the results of original research, review articles are also welcomed.
《国际食品科学与技术杂志》（IJFST）是为食品科学与技术研究所（IFST）出版的。这本权威且知名的杂志出版的主题广泛，从与食品相关的各种科学的纯研究到旨在改进技术过程的实际实验。涵盖的主题范围从原材料成分到消费者接受程度，从物理特性到食品工程实践，从质量保证和安全到储存、分销、营销和使用。虽然期刊的主要目的是为描述原创研究成果的论文提供一个论坛，但也欢迎评论文章。
Antimicrobial potential of pomegranate peel: a review
来源期刊：International Journal of Food Science and TechnologyDOI：10.1111/IJFS.13964
Microbiological, chemical and sensory aspects of bread supplemented with different percentages of the culinary mushroom Pleurotus eryngii in powder form
来源期刊：International Journal of Food Science and TechnologyDOI：10.1111/IJFS.13997
Broccoli leaf powder as an attractive by‐product ingredient: effect on batter behaviour, technological properties and sensory quality of gluten‐free mini sponge cake
来源期刊：International Journal of Food Science and TechnologyDOI：10.1111/IJFS.13972
Evaluation of various Bacillus coagulans isolates for the production of high purity L‐lactic acid using defatted rice bran hydrolysates
来源期刊：International Journal of Food Science and TechnologyDOI：10.1111/IJFS.14086
Antibacterial activity and mechanism of cinnamic acid and chlorogenic acid against Alicyclobacillus acidoterrestris vegetative cells in apple juice
来源期刊：International Journal of Food Science and TechnologyDOI：10.1111/IJFS.14051
Improving the sensory and nutritional value of gluten‐free bread
来源期刊：International Journal of Food Science and TechnologyDOI：10.1111/IJFS.14190
Effects of incorporation of sugarcane fibre on the physicochemical and sensory properties of chicken sausage
来源期刊：International Journal of Food Science and TechnologyDOI：10.1111/IJFS.13894
Active gelatin films incorporated with eugenol nanoemulsions: effect of emulsifier type on films properties
来源期刊：International Journal of Food Science and TechnologyDOI：10.1111/IJFS.14183
Amylose lipid complexes formation as an alternative to reduce amylopectin retrogradation and staling of stored tortillas
来源期刊：International Journal of Food Science and TechnologyDOI：10.1111/IJFS.14040
Green recovery of phenolic compounds from rice byproduct (rice bran) using glycerol based on viscosity, conductivity and density
来源期刊：International Journal of Food Science and TechnologyDOI：10.1111/IJFS.14026
Antioxidant capacity, phenolic compound content and sensory properties of cookies produced from organic grape peel (Vitis labrusca) flour
来源期刊：International Journal of Food Science and TechnologyDOI：10.1111/IJFS.14100
Comparison of phytochemical profiles, cellular antioxidant and anti‐proliferative activities in five varieties of wampee (Clausena lansium) fruits
来源期刊：International Journal of Food Science and TechnologyDOI：10.1111/IJFS.14205
Towards improving the nutrition and health of the aged: the role of sprouted grains and encapsulation of bioactive compounds in functional bread – a review
来源期刊：International Journal of Food Science and TechnologyDOI：10.1111/IJFS.13934
Critical evaluation of the extrapolation of data relative to antioxidant function from the laboratory and their implications on food production and human health: a review
来源期刊：International Journal of Food Science and TechnologyDOI：10.1111/IJFS.14135
The distribution of 4‐hydroxy‐hexenal and 4‐hydroxy‐nonenal in different vegetable oils and their formation from fatty acid methyl esters
来源期刊：International Journal of Food Science and TechnologyDOI：10.1111/IJFS.14061
Valorisation of sweet corn (Zea mays) cob by extraction of valuable compounds
来源期刊：International Journal of Food Science and TechnologyDOI：10.1111/IJFS.14092
A multi‐scale characterisation of the durum wheat pasta cooking process
来源期刊：International Journal of Food Science and TechnologyDOI：10.1111/IJFS.14057
Emerging roles of bioactive peptides on brain health promotion
来源期刊：International Journal of Food Science and TechnologyDOI：10.1111/IJFS.14076
Effects of ultrasound‐assisted frying on the physiochemical properties and microstructure of fried meatballs
来源期刊：International Journal of Food Science and TechnologyDOI：10.1111/IJFS.14159
Effects of the drying method on the oxidative stability of the free and encapsulated fractions of microencapsulated sunflower oil
来源期刊：International Journal of Food Science and TechnologyDOI：10.1111/IJFS.14162
Changes in phenolics, γ‐aminobutyric acid content and antioxidant, antihypertensive and hypoglycaemic properties during ale white sorghum (Sorghum bicolor (L.) Moench) brewing process
来源期刊：International Journal of Food Science and TechnologyDOI：10.1111/IJFS.14102
Structure characterisation of polysaccharide isolated from huangjiu and its anti‐inflammatory activity through MAPK signalling
来源期刊：International Journal of Food Science and TechnologyDOI：10.1111/IJFS.14094
Chemoprevention by means of soy proteins and peptides – current status and future approaches: a review
来源期刊：International Journal of Food Science and TechnologyDOI：10.1111/IJFS.14053
Effects of germination on tocopherol, secoisolarlciresinol diglucoside, cyanogenic glycosides and antioxidant activities in flaxseed (Linum usitatissimum L.)
来源期刊：International Journal of Food Science and TechnologyDOI：10.1111/IJFS.14098
Improvement of thermal, microwave and ultrasonication pretreatment on the production of antioxidant peptides from sweet potato protein via in vitro gastrointestinal digestion
来源期刊：International Journal of Food Science and TechnologyDOI：10.1111/IJFS.14095
Effects of processing on the phenolic contents, antioxidant activity and volatile profile of wheat bran tea
来源期刊：International Journal of Food Science and TechnologyDOI：10.1111/IJFS.14255
Essential oil nanoemulsions: antibacterial activity in contaminated fruit juices
来源期刊：International Journal of Food Science and TechnologyDOI：10.1111/IJFS.14195
Health‐promoting effects of dietary polysaccharide extracted from Dendrobium aphyllum on mice colon, including microbiota and immune modulation
来源期刊：International Journal of Food Science and TechnologyDOI：10.1111/IJFS.14050
Effect of processing and oil type on carotene bioaccessibility in traditional foods prepared with flour and puree from orange‐fleshed sweetpotatoes
来源期刊：International Journal of Food Science and TechnologyDOI：10.1111/IJFS.14106
In vitro gastrointestinal digestion of mango by-product snacks: Potential absorption of polyphenols and antioxidant capacity
来源期刊：International Journal of Food Science and TechnologyDOI：10.1111/IJFS.14224
Effects of probiotic L. plantarum 299v on consumer quality, accumulation of phenolics, antioxidant capacity and biochemical changes in legume sprouts
来源期刊：International Journal of Food Science and TechnologyDOI：10.1111/IJFS.14158
Recent trends for the employment of jumbo squid (Dosidicus gigas) by‐products as a source of bioactive compounds with nutritional, functional and preservative applications: a review
来源期刊：International Journal of Food Science and TechnologyDOI：10.1111/IJFS.14067
An investigation into green coffee press cake as a renewable source of bioactive compounds
来源期刊：International Journal of Food Science and TechnologyDOI：10.1111/IJFS.14074
Characteristic of polysaccharides from Flammulina velutipes in vitro digestion under salivary, simulated gastric and small intestinal conditions and fermentation by human gut microbiota
来源期刊：International Journal of Food Science and TechnologyDOI：10.1111/IJFS.14142
Effect of the particle size of pear pomace on the quality of enriched layer and sponge cakes
来源期刊：International Journal of Food Science and TechnologyDOI：10.1111/IJFS.14078
Evaluation of microbial toxins, trace elements and sensory properties of a high‐theabrownins instant Pu‐erh tea produced using Aspergillus tubingensis via submerged fermentation
来源期刊：International Journal of Food Science and TechnologyDOI：10.1111/IJFS.14017
Influence of physiological and chemical factors on the absorption of bioactive peptides
来源期刊：International Journal of Food Science and TechnologyDOI：10.1111/IJFS.14054
Changes in kernel properties, in situ gelatinization, and physicochemical properties of waxy rice with inhibition of starch branching enzyme during cooking
来源期刊：International Journal of Food Science and TechnologyDOI：10.1111/IJFS.14193
Steam radish sprout (Raphanus sativus L.): active substances, antioxidant activities and non‐targeted metabolomics analysis
来源期刊：International Journal of Food Science and TechnologyDOI：10.1111/IJFS.14233
Analysis of improved nutritional composition of bee pollen (Brassica campestris L.) after different fermentation treatments
来源期刊：International Journal of Food Science and TechnologyDOI：10.1111/IJFS.14124
Enhanced bioaccessibility in vitro and bioavailability of Ginkgo biloba extract nanoparticles prepared by liquid anti‐solvent precipitation
来源期刊：International Journal of Food Science and TechnologyDOI：10.1111/IJFS.14141
Effects of vacuum degree on the water status, physicochemical properties and microstructure of fast frozen dumpling wrappers
来源期刊：International Journal of Food Science and TechnologyDOI：10.1111/IJFS.14108
Effect of light, pH, metal ions and antioxidants on the colour stability of norbixin in aqueous solution
来源期刊：International Journal of Food Science and TechnologyDOI：10.1111/IJFS.14035
Evolution of oxidative and structural characteristics of proteins, especially lipid transfer protein 1 (LTP1) in beer during forced‐ageing
来源期刊：International Journal of Food Science and TechnologyDOI：10.1111/IJFS.14250
Bioactive compounds, pigments, antioxidant activity and antimicrobial activity of yellow prickly pear peels
来源期刊：International Journal of Food Science and TechnologyDOI：10.1111/IJFS.14075
Reduction of cyanide content of bitter almond and its oil using different treatments
来源期刊：International Journal of Food Science and TechnologyDOI：10.1111/IJFS.14223
Stenocereus griseus (Haw) pitaya as source of natural colourant: technological stability of colour and individual betalains
来源期刊：International Journal of Food Science and TechnologyDOI：10.1111/IJFS.14215
In vitro bioaccessibility of avenanthramides in cookies made with malted oat flours
来源期刊：International Journal of Food Science and TechnologyDOI：10.1111/IJFS.14020
Evaluation of the potential use of discard species for fish silage and assessment of its oils for human consumption
来源期刊：International Journal of Food Science and TechnologyDOI：10.1111/IJFS.13954
Inactivation mechanisms of electron beam irradiation on Listeria innocua through the integrity of cell membrane, genomic DNA and protein structures
来源期刊：International Journal of Food Science and TechnologyDOI：10.1111/IJFS.14081
