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ISSN  :   1082-0132 ( Print )   |   1532-1738 ( Online )   Active

Food Science and Technology International

Aim & Scope
Food Science and Technology International (FSTI) is a highly ranked, peer reviewed scholarly journal publishing high-quality articles by leading researchers of food science and technology, covering: food processing and engineering; food safety and preservation; food biotechnology; chemical, physical and sensory properties of foods. Published with additional features such as critical reviews, brief scientific notes, that provide essential information from food scientists throughout the world. [1]

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Continuations
(  1992  -  1995  ) Revista Española de Ciencia y Tecnología de Alimentos    (  1995  -  9999  ) Food Science and Technology International
2023
22 RESULTS in 70 msec
A comparative study of electrical and conventional pre-treatments for quality assessment of hot air dried green bell pepper.

NT Erol , B Incedayi , F Sari , OU Copur

Food Science and Technology International , 2023 , p 10820132221132903.

 
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The effects of quinoa and okra incorporation on the quality of diet cake.

M Shobeiri , AH Elhami Rad , Z Sheikholeslami , ... , MR Saeedi Asl

Food Science and Technology International , 2023 , p 10820132221140615.

 
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Potential antimicrobial activity of camel milk as a traditional functional food against foodborne pathogens in vivo and in vitro.

A Abdelazez , S Melak , H Abdelmotaal , ... , XC Meng

Food Science and Technology International , 2023 , p 10820132221146322.

 
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Evaluation of the effects of canning variables on the mineral composition of canned cowpeas (Vigna unguiculata l. Walp) using multi-response analysis.

WP Carvalho Dos Santos , RM Weste Nano , FS de Oliveira , ... , IAL Campos

Food Science and Technology International , 2023 , p 10820132221146593.

 
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Development of novel heat-treated sausage with Pleurotus ostreatus: Low energy, enhanced bioactivity, reduced amount of meat and fat.

C Doğan

Food Science and Technology International , 2023 , p 10820132221147079.

 
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Ice cream with sucralose, stevioside, and erythritol as sugar substitutes: Sensory profile and customer preference.

M Long , Y Wei , S Tao , ... , G Zhan

Food Science and Technology International , 2023 , p 10820132221150534.

 
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Effect of non-thermal ultraviolet and ultrasound technologies on disinfection of meat preparation equipment in catering industry.

S Kayaardı , M Uyarcan , I Atmaca , ... , D Benzer Gürel

Food Science and Technology International , 2023 , p 10820132221151097.

 
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Green alternative for sodium metabisulfite substitution: Comparison of bacterial and fungal proteases effect in hard biscuit making.

F Saberi , F Kouhsari , N Gasparre

Food Science and Technology International , 2023 , p 10820132231152279.

 
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Chitosan-based nanocapsules by emulsification containing PUFA concentrates from tuna oil.

JI Engelmann , BS de Farias , AV Igansi , ... , LA de Almeida Pinto

Food Science and Technology International , 2023 , p 10820132231153496.

 
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Emulsion filled gel with oleogels as oil fraction to enhance nutritional properties of baked products (muffins).

A Totosaus , E Santos-Atenco , OG Meza-Márquez , ... , N Güemes-Vera

Food Science and Technology International , 2023 , p 10820132231153500.

 
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1 RESULTS in 18 msec
Chemical stabilization of oils rich in long-chain polyunsaturated fatty acids during storage.

F Pop

Food Science and Technology International
2011 - VOLUME 17, ISSUE 2 pp 111-117.
  Retracted Publication
4 0
2016-11-07
Notice of Retraction

No authors listed.

Food Science and Technology International
2012 - VOLUME 18, ISSUE 3 p 299.
  Retraction of Publication
0 1