International Journal of Food Science & Technology
© Institute of Food Science and Technology
Edited By: Charles Brennan
Impact Factor: 1.24
ISI Journal Citation Reports © Ranking: 2012: 60/124 (Food Science & Technology)
Online ISSN: 1365-2621
Recently Published Issues
February’s lead article for the journal “Amylose-lipid complex formation during extrusion cooking” helps to explain the role of starch amylose-lipid combinations in manipulating the texture and potential sensory quality of extruded products.
The link between expansion properties, product texture and ingredient selection are expertly discussed. Of great interest is the potential use of fish oil in such extruded products and the utilisation of amylose rich flours to stabilise oxidation of fish oil and hence improve the sensory properties of omega -3 polyunsaturated fatty acid enhanced extruded products.
A must read for those interested in human nutrition and ready to eat snack products.
Issue 2 is available to read online now.
Hot off the Press: Open Access Article
Element fractionation analysis for infant formula and food additives by inductively coupled plasma optical emission spectrometry
Sema Bağdat, Eda Köse Baran and Feyzullah Tokay
News & Announcements
The International Journal of Food Science and Technology is committed to reducing the decision time on submissions to aid the speed of publication for our authors and readers. Current data indicates that the average time from submission to decision now being less than 2 months.
Submit your research online now: http://mc.manuscriptcentral.com/ijfst
Introducing the new Editor-in-Chief
Wiley and the Institute of Food Science & Technology are delighted to announce the appointment of Professor Charles Brennan as the new Editor-in-Chief for the International Journal of Food Science & Technology.
Charles is Professor of Food Science at Lincoln University in New Zealand and is a Fellow of the Institute of Food Science & Technology and the Linnean Society.
Read the latest Editorial free online now.
September 2013 Top Ten Downloads
The 5 Top manuscripts published in 2012 and 2013
Experimental consideration for the use of check-all-that-apply questions to describe the sensory properties of orange juices
Lee, Youngseung; Findlay, Chris; Meullenet, Jean-Francois
Chemical composition, antioxidant activity and anti-lipase activity of Origanum vulgare and Lippia turbinata essential oils
Quiroga, Patricia R.; Grosso, Nelson R.; Lante, Anna; et al.
Ready-to-eat snack products: the role of extrusion technology in developing consumer acceptable and nutritious snacks
Brennan, Margaret A.; Derbyshire, Emma; Tiwari, Brijesh K.; et al.
Physicochemical and functional properties of flours from three Black gram (Phaseolus mungo L.) cultivars
Wani, Idrees A.; Sogi, Dalbir S.; Gill, Balmeet S.
Chemical characterisation of pasture- and grain-fed beef related to meat quality and flavour attributes
Tansawat, Rossarin; Maughan, Curtis A. J.; Ward, Robert E.; et al.
Quick and dirty but still pretty good: a review of new descriptive methods in food science
Valentin, Dominique; Chollet, Sylvie; Lelievre, Maud; et al.
Phenolic compounds in fruits - an overview
Haminiuk, Charles W. I.; Maciel, Giselle M.; Plata-Oviedo, Manuel S. V.; et al.
Component analysis and sensory evaluation of Korean black raspberry (Rubus coreanus Mique) wines
Lim, Jae W.; Jeong, Jong T.; Shin, Chul S.
Improvement of active chitosan film properties with rosemary essential oil for food packaging
Abdollahi, Mehdi; Rezaei, Masoud; Farzi, Gholamali
Synergistic effects of whey protein-polysaccharide complexes on the controlled release of lipid-soluble and water-soluble vitamins in W1/O/W2 double emulsion systems
Li, Bin; Jiang, Yanfeng; Liu, Fei; et al.