International Journal of Food Science & Technology (INT J FOOD SCI TECH )

Publisher: Institute of Food Science and Technology (U.K.), Blackwell Publishing

Description

Published for the Institute of Food Science and Technology (UK). 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.

Impact factor 1.35

  • Hide impact factor history
     
    Impact factor
  • 5-year impact
    1.47
  • Cited half-life
    5.70
  • Immediacy index
    0.15
  • Eigenfactor
    0.01
  • Article influence
    0.34
  • Website
    International Journal of Food Science and Technology website
  • Other titles
    International journal of food science & technology (Online), International journal of food science and technology
  • ISSN
    0950-5423
  • OCLC
    42201700
  • Material type
    Document, Periodical, Internet resource
  • Document type
    Internet Resource, Computer File, Journal / Magazine / Newspaper

Publisher details

Blackwell Publishing

  • Pre-print
    • Author can archive a pre-print version
  • Post-print
    • Author cannot archive a post-print version
  • Restrictions
    • Some journals impose embargoes typically of 6 or 12 months, occasionally of 24 months
    • no listing of affected journals available as yet
  • Conditions
    • See Wiley-Blackwell entry for articles after February 2007
    • Publisher's version/PDF cannot be used
    • On author's server, institutional server or subject-based server
    • Server must be non-commercial
    • Publisher copyright and source must be acknowledged with set statement ("The definitive version is available at www.blackwell-synergy.com")
    • Articles in some journals can be made Open Access on payment of additional charge
    • 'Blackwell Publishing' is an imprint of 'Wiley'
  • Classification
    ​ yellow

Publications in this journal

  • [Show abstract] [Hide abstract]
    ABSTRACT: The anchovy (Engraulis anchoita) is a pelagic fish and due to its abundance in South America shows a sustainable exploitation. The enzymatic hydrolysis of anchovy protein associated to the drying technique in spouted bed was analysed in order to obtain products with the best characteristics. The drying conditions were inlet air temperature, concentration and flow rate of suspension. The degree of hydrolysis of the anchovy suspension was of 3.8%, and its available lysine and specific antioxidant activity were of 86 g kg-1 protein and 4.31 mMDPPH kg-1min-1, respectively. In spouted bed drying, the lowest reduction in available lysine (9%) and loss of specific antioxidant activity (8%) were found at 90 °C, and suspension concentration and flow rate of 65 g L-1 and 200 mL h-1, respectively. The dried product was characterized as a protein source of high biological value due to the essential amino acids profile.
    International Journal of Food Science & Technology 01/2015;
  • [Show abstract] [Hide abstract]
    ABSTRACT: The major sources of dietary lipids are edible oils, which include both vegetable and fish oils. Crude oil extracted from vegetable and fish sources contain mono-, di-, triacylglycerols along with impurities, which necessitates refining. The main objective of refining is to remove the contaminants that adversely affect the quality of oil, thereby reducing the shelf life and consumer acceptance. However, this refining process needs to be tailored as the composition of crude oil is highly variable, depending upon the plant/fish species, geographical location of the source and method of oil extraction. Recently, extensive efforts have been made to develop refining technology, using either conventional physical/chemical processes or several unconventional processes including biological and membrane processes. The first section of this review gives a brief description of general composition of some commonly used vegetable and fish oils, followed by the review of various refining methods and their effects on the oil constituents. Finally, an effort is made to understand the technological gaps in the existing methods and possible directions of research to overcome the said gaps.
    International Journal of Food Science & Technology 09/2014;
  • [Show abstract] [Hide abstract]
    ABSTRACT: The Quick Easy Cheap Effective Rugged and Safe (QuEChERS) multiresidue method has been validated for the extraction of 82 pesticides belonging to various chemical classes from grapes and pomegranate (commodities with high sugar and low lipid contents). A mixture of 82 pesticides amenable to gas chromatography (GC) was quantitatively recovered from spiked grapes and pomegranate and determined using gas chromatography-tandem mass spectrometry (GC-MS/MS). The method employed involved initial extraction in a water/ethyl acetate system, an extraction/partitioning step after the addition of salt, and a cleanup step utilizing dispersive solid-phase extraction (d-SPE); this combination ensured that it was a rapid, simple and cost-effective procedure. The method setup is streamlined with the new software approach of Compound Based Scanning (CBS). The matrix-matched calibration results have demonstrated good reproducibility, robustness and linearity. The spiking levels for the recovery experiments were 0.005, 0.01 and 0.1 mg kg-1 for GC-MS/MS analyses. Adequate pesticide quantification and identity confirmation were attained, even at the lowest concentration levels, considering the high signal-to-noise ratios, the very good accuracies and precisions, as well as the good matches between the observed ion ratios. Mean recoveries mostly ranged between 70 and 110 % (91% on average), and RSD were generally below 12% (7.3% on average). The use of analyte protectants during GC analysis was demonstrated to provide a good alternative to the use of matrix-matched standards to minimize matrix-effect-related errors. For all compounds LODs were 0.001 to 0.005 mgkg-1 and LOQs were 0.005 to 0.020 mgkg-1. Correlation coefficients of the calibration curves were >0.991. Based on these results, the methodology has been proven to be highly efficient and robust and thus suitable for monitoring the Maximum Residual Limit (MRL) compliance of a wide range of commodity/pesticide combinations.
    International Journal of Food Science & Technology 03/2014; 2014, Vol. 2, ,(No. 2):53-61.
  • [Show abstract] [Hide abstract]
    ABSTRACT: A combination of chitosan biopolymer, nanoclay and rosemary essential oil was prepared as a functional bionanocomposite (FBN). Its ability to improve the shelf life of refrigerated (4 ± 1 °C) silver carp fillets was studied. The fresh fillets were left untreated as a control or coated with chitosan, chitosan/clay bionanocomposite and chitosan/clay/rosemary essential oil (Ch/clay/REO) FBN. Then, they were evaluated for chemical, microbial and sensory properties over 16-day storage. The samples coated with the FBN had the lowest pH and total volatile basic nitrogen. Ch/clay/REO coating efficiently retarded lipid oxidation by decreasing peroxide, free fatty acid and thiobarbituric acid production in the samples. The coating also reduced total viable and psychrotrophic count of the fillets more than 1.5 log by the end of storage.
    International Journal of Food Science & Technology 03/2014; 49(3):811-818.
  • International Journal of Food Science & Technology 03/2014; 49:920-923.
  • [Show abstract] [Hide abstract]
    ABSTRACT: Greco grape (Vitis vinifera L.), a typical white variety of Campania region in the South of Italy, was investigated for the first time determining volatile-free and glycosidically bound secondary metabolites that could be at the base of the aroma profile of DOCG ‘Greco di Tufo’ wines. C18 reversed-phase isolates of ‘Greco’ musts have been investigated by gas chromatography/mass spectrometry. ‘Greco’ must resulted characterised by a content of glycoconjugated terpenoids ranging from 180 to 370 lg L �1. Linalool and geraniol detected in the ‘Greco’ must above their odour thresholds could explain a floral character attributed to the wine. Guaiacol in free fraction, 4-vinylguaiacol and eugenol in the bound fraction could be at the origin of nutty and spicy notes of the wine. Some observations of this study also show that precursors of floral, spicy and nutty odorants seem to be enhanced by clay soil and good sun exposure.
    International Journal of Food Science & Technology 03/2014; 49(3):711-717.
  • [Show abstract] [Hide abstract]
    ABSTRACT: The antioxidant activities of ethanol extracts of rosemary (Rosmarinus officinalis L.) (RE) were tested in natural sunflower oil stored at 60 °C by measuring their peroxide values (POV), thiobarbituric acid‐reactive substances (TBARS), free fatty acid (FFA) content and p‐anisidine value (AnV) after regular intervals compared with synthetic antioxidants. After 3 weeks of storage at 60 °C, sunflower oil containing 200 mg kg−1 rosemary extracts showed lower POVs (75.7 ± 0.47 meq kg−1), thiobarbituric acid‐reactive substances (TBARS)(0.161 ± 0.002 μg mL−1), FFA contents (0.45 ± 0.04 mg g−1) and AnV (12.4 ± 0.02) than the control sample. Sunflower oil containing 200 ppm butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT) and tert‐butylhydroquinone (TBHQ) showed POVs (204 ± 0.68, 159 ± 0.55, 20 ± 0.49 meq kg−1), thiobarbituric acid‐reactive substances (TBARS) (0.171 ± 0.002, 0.184 ± 0.002, 0.069 ± 0.001 μg mL−1), FFA contents (0.34 ± 0.03, 0.46 ± 0.03, 0.2 ± 0.01 mg g−1) and AnV (14.7 ± 0.03, 16.5 ± 0.04, 6.77 ± 0.01), respectively, after 3 weeks of storage at 60 °C. These results illustrate that rosemary extracts exhibited very strong antioxidant activity, almost equal to that of synthetic antioxidants (BHA and BHT).
    International Journal of Food Science & Technology 02/2014; 49(2).
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    ABSTRACT: Effects of light exposure (24 μmol m−2 s−1) on fresh‐cut celery nutritional quality were evaluated during 8‐day storage at 7 °C using darkness as control. Light exposure preserved 47% chlorophyll a and 48% chlorophyll b contents more than darkness at the end of storage. Sucrose, reducing sugar and glucose contents in light‐stored petioles were 17%, 25% and 67% higher than those in dark‐stored petioles after 8‐day storage, respectively, thus resulting in higher total soluble solids content in light condition. Moreover, l‐ascorbic acid content increased at 2‐day storage in light condition and was 46% more than in darkness at the end of storage. The fresh weight loss significantly increased in all petioles, and this increase was markedly accelerated by light exposure with a maximum of 1.43% at the end of storage. Dry matter content was induced more by light exposure than by darkness at 2‐day storage.
    International Journal of Food Science & Technology 02/2014; 49(2).
  • [Show abstract] [Hide abstract]
    ABSTRACT: Fresh and soft cheeses provide a suitable medium for the growth of many microorganisms and have been frequently associated with foodborne diseases. This study aimed to evaluate the effects of the bacteriocins bovicin HC5 and nisin on Listeria monocytogenes and Staphylococcus aureus in Minas Frescal cheese, a traditional Brazilian fresh product. The cheese was inoculated with 104 CFU g−1 of both pathogens, and the bacteriocins were added at 600 AU g−1 of each one. After 9 days of storage at 4 °C, L. monocytogenes Scott A were not detected in 25 g samples. Although the bacteriocins reduced the population of S. aureus ATCC 6538, increasing numbers were detected after 15 days of storage at 4 °C. Staphylococcal enterotoxin C was detected in cheeses added of bacteriocins and stored under abusive temperature of 15 °C. The results demonstrate the potential application of combination of bovicin HC5 and nisin in controlling the pathogens growth assessed in Minas Frescal cheese.
    International Journal of Food Science & Technology 02/2014; 49(2).