The Journal of Food Science and Technology (JFST) is the official publication of the Association of Food Scientists and Technologists of India (AFSTI). This monthly publishes peer-reviewed research papers and reviews in all branches of science, technology, packaging and engineering of foods and food products. Special emphasis is given to fundamental and applied research findings that have potential for enhancing product quality, extend shelf life of fresh and processed food products and improve process efficiency. Critical reviews on new perspectives in food handling and processing, innovative and emerging technologies and trends and future research in food products and food industry byproducts are also welcome. The journal also publishes book reviews relevant to all aspects of food science, technology and engineering.
《食品科学与技术杂志》（JFST）是印度食品科学家和技术专家协会（AFSTI）的官方出版物。本月刊出版同行评审的研究论文和评论，在所有分支的科学，技术，包装和工程的食品和食品。特别强调基础和应用研究结果，这些研究结果有可能提高产品质量，延长新鲜和加工食品的保质期，并提高加工效率。还欢迎对食品处理和加工的新观点、创新和新兴技术和趋势以及食品和食品工业副产品的未来研究进行批判性审查。该杂志还出版与食品科学、技术和工程各方面相关的书评。
Combined impact of pulsed electric field and ultrasound on bioactive compounds and FT-IR analysis of almond extract
来源期刊：Journal of Food Science and TechnologyDOI：10.1007/s13197-019-03627-7
The effect of adding berry fruit juice concentrates and by-product extract to sugar solution on osmotic dehydration and sensory properties of apples
来源期刊：Journal of Food Science and TechnologyDOI：10.1007/s13197-019-03658-0
Pulse proteins: secondary structure, functionality and applications
来源期刊：Journal of Food Science and TechnologyDOI：10.1007/s13197-019-03723-8
Pervaporation-based membrane processes for the production of non-alcoholic beverages
来源期刊：Journal of Food Science and TechnologyDOI：10.1007/s13197-019-03751-4
Gelatin edible coatings with mint essential oil (Mentha arvensis): film characterization and antifungal properties
来源期刊：Journal of Food Science and TechnologyDOI：10.1007/s13197-019-03873-9
The influence of Cistus incanus L. leaves on wheat pasta quality
来源期刊：Journal of Food Science and TechnologyDOI：10.1007/s13197-019-03900-9
Application of electronic nose as a non-invasive technique for odor fingerprinting and detection of bacterial foodborne pathogens: a review
来源期刊：Journal of Food Science and TechnologyDOI：10.1007/s13197-019-04143-4
Characterization of commercial Sacha inchi oil according to its composition: tocopherols, fatty acids, sterols, triterpene and aliphatic alcohols
来源期刊：Journal of Food Science and TechnologyDOI：10.1007/s13197-019-03938-9
In vitro nutrient digestibility and antioxidative properties of flour prepared from sorghum germinated at different conditions
来源期刊：Journal of Food Science and TechnologyDOI：10.1007/s13197-019-03804-8
Effects of different pretreatments and proteases on recovery, umami taste compound contents and antioxidant potentials of Labeo rohita head protein hydrolysates
来源期刊：Journal of Food Science and TechnologyDOI：10.1007/s13197-019-03663-3
New herbal bitter liqueur with high antioxidant activity and lower sugar content: innovative approach to liqueurs formulations
来源期刊：Journal of Food Science and TechnologyDOI：10.1007/s13197-019-03949-6
Differentiation of honeydew honeys and blossom honeys: a new model based on colour parameters
来源期刊：Journal of Food Science and TechnologyDOI：10.1007/s13197-019-03737-2
The effect of Acacia nilotica seed extract on the physicochemical, microbiological and oxidative stability of chicken patties
来源期刊：Journal of Food Science and TechnologyDOI：10.1007/s13197-019-03862-y
Determining 1-kestose, nystose and raffinose oligosaccharides in grape juices and wines using HPLC: method validation and characterization of products from Northeast Brazil
来源期刊：Journal of Food Science and TechnologyDOI：10.1007/s13197-019-03936-x
Influence of different parameters on reverse micelle extraction combined with acetone precipitation to purify sn-1,3 extracellular lipase from Aspergillus niger GZUF36
来源期刊：Journal of Food Science and TechnologyDOI：10.1007/s13197-019-03743-4
Effect of pH on protein extraction from sour cherry kernels and functional properties of resulting protein concentrate
来源期刊：Journal of Food Science and TechnologyDOI：10.1007/s13197-019-03785-8
Impact of adding goldenberry (Physalis peruviana L.) on some quality characteristics and bio-functional properties of pasteurized carrot (Daucus carota L.) nectar
来源期刊：Journal of Food Science and TechnologyDOI：10.1007/s13197-018-03563-y
Effects of incorporation of groundnut oil and hydrogenated fat on pasting and dough rheological properties of flours from wheat varieties
来源期刊：Journal of Food Science and TechnologyDOI：10.1007/s13197-019-03633-9
Preparation of Doum fruit (Hyphaene thebaica) dietary fiber supplemented biscuits: influence on dough characteristics, biscuits quality, nutritional profile and antioxidant properties
来源期刊：Journal of Food Science and TechnologyDOI：10.1007/s13197-019-03605-z
Mucilage powder from cactus pears as functional ingredient: influence of cultivar and harvest month on the physicochemical and technological properties
来源期刊：Journal of Food Science and TechnologyDOI：10.1007/s13197-019-03706-9
Effects of hot air drying process on lipid quality of whelks Neptunea arthritica cumingi Crosse and Neverita didyma
来源期刊：Journal of Food Science and TechnologyDOI：10.1007/s13197-019-03887-3
Effect of filtration on elimination of turbidity and changes in volatile compounds concentrations in plum distillates
来源期刊：Journal of Food Science and TechnologyDOI：10.1007/s13197-019-03682-0
Comparison and storage study of ultra-filtered clarified jamun (Syzygium cumini) juice
来源期刊：Journal of Food Science and TechnologyDOI：10.1007/s13197-019-03648-2
Foaming properties and air–water interfacial behavior of corn protein hydrolyzate–tannic acid complexes
来源期刊：Journal of Food Science and TechnologyDOI：10.1007/s13197-018-03553-0
Assessment of different proteases on degree of hydrolysis, functional properties and radical scavenging activities of salted duck egg white hydrolysate
来源期刊：Journal of Food Science and TechnologyDOI：10.1007/s13197-019-03645-5
Effects of ripening on the in vitro antioxidant capacity and bioaccessibility of mango cv. ‘Ataulfo’ phenolics
来源期刊：Journal of Food Science and TechnologyDOI：10.1007/s13197-019-03685-x
Plasticizer types affect quality and shelf life of eggs coated with rice protein
来源期刊：Journal of Food Science and TechnologyDOI：10.1007/s13197-019-04130-9
Influence of pre-harvest sprays of calcium nitrate on storability and quality attributes of plum fruits
来源期刊：Journal of Food Science and TechnologyDOI：10.1007/s13197-019-03621-z
Effect of cultivars, pretreatment and drying on physicochemical properties of Amla (Emblica officinalis) gratings
来源期刊：Journal of Food Science and TechnologyDOI：10.1007/s13197-019-04131-8
Effects of beta-glucan addition on the physicochemical and microbiological characteristics of fermented sausage
来源期刊：Journal of Food Science and TechnologyDOI：10.1007/s13197-019-03830-6
Comparative assessment regarding antioxidative and nutrition potential of Moringa oleifera leaves by bacterial fermentation
来源期刊：Journal of Food Science and TechnologyDOI：10.1007/s13197-019-04146-1
Application of different carbohydrates to produce squash puree based edible sheet
来源期刊：Journal of Food Science and TechnologyDOI：10.1007/s13197-019-04099-5
Molecular identification of biwa trout (Oncorhynchus masou rhodurus) using PCR–RFLP method
来源期刊：Journal of Food Science and TechnologyDOI：10.1007/s13197-019-03914-3
Evaluation of pasting and dough rheological properties of composite flours made from flour varied in gluten strength
来源期刊：Journal of Food Science and TechnologyDOI：10.1007/s13197-019-03759-w
Evaluation of shelf-life, antioxidant activity and nutritional quality attributes in carnauba wax coated eggplant genotypes
来源期刊：Journal of Food Science and TechnologyDOI：10.1007/s13197-019-03944-x
Essential rosemary oil enrichment of minimally processed potatoes by vacuum-impregnation
来源期刊：Journal of Food Science and TechnologyDOI：10.1007/s13197-019-03935-y
Investigation of changes in rheological properties during processing of fermented cereal beverages
来源期刊：Journal of Food Science and TechnologyDOI：10.1007/s13197-019-03865-9
Comparison of different classification algorithms to identify geographic origins of olive oils
来源期刊：Journal of Food Science and TechnologyDOI：10.1007/s13197-019-04189-4
Incidence and antimicrobial susceptibility of Staphylococcus aureus isolated from ready-to-eat foods of animal origin from tourist destinations of North-western Himalayas, Himachal Pradesh, India
来源期刊：Journal of Food Science and TechnologyDOI：10.1007/s13197-018-03556-x
Evaluation of kinetic parameters in prevention of quality loss in stored almond pastes with added natural antioxidant
来源期刊：Journal of Food Science and TechnologyDOI：10.1007/s13197-018-3510-6
Effect of wet and dry milling on the functional properties of whole sorghum grain flour and kafirin
来源期刊：Journal of Food Science and TechnologyDOI：10.1007/s13197-019-04145-2
Study on condition of ultrasound-assisted thermo-alkali-modified peanut protein embedding curcumin for nanoparticles
来源期刊：Journal of Food Science and TechnologyDOI：10.1007/s13197-019-04139-0
Modelling the flowing behaviour of dika kernel powder and soup as affected by moisture content, physical and rheological properties
来源期刊：Journal of Food Science and TechnologyDOI：10.1007/s13197-019-03921-4
Rapid extraction of copper ions in water, tea, milk and apple juice by solvent-terminated dispersive liquid–liquid microextraction using p-sulfonatocalix (4) arene: optimization by artificial neural networks coupled bat inspired algorithm and response surface methodology
来源期刊：Journal of Food Science and TechnologyDOI：10.1007/s13197-019-03892-6
Influence of sucrose substitutes and agglomeration on volatile compounds in powdered cocoa beverages
来源期刊：Journal of Food Science and TechnologyDOI：10.1007/s13197-019-04067-z
Reduction of microbial load in yellow alkaline noodle using optimized microwave and pulsed-UV treatment to improve storage stability
来源期刊：Journal of Food Science and TechnologyDOI：10.1007/s13197-019-03624-w
Synergistic effect of herbal plant extract (Hibiscus sabdariffa) in maintain the antioxidant activity of decaffeinated green tea from various parts of Assam
来源期刊：Journal of Food Science and TechnologyDOI：10.1007/s13197-019-03973-6
The effects of different processes on enzyme resistant starch content and glycemic index value of wheat flour and using this flour in biscuit production
来源期刊：Journal of Food Science and TechnologyDOI：10.1007/s13197-019-03880-w
Drying characteristics of ready-to-eat komal chawal rice: processing and modeling
来源期刊：Journal of Food Science and TechnologyDOI：10.1007/s13197-019-04203-9
Effect of storage on the quality of processed palm oil collected from local milling points within Ile-Ife, Osun State, Nigeria
来源期刊：Journal of Food Science and TechnologyDOI：10.1007/s13197-019-04117-6
