International Journal of Food Science & Technology Impact Factor & Information

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

Journal 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.

Current impact factor: 1.38

Impact Factor Rankings

2015 Impact Factor Available summer 2016
2014 Impact Factor 1.384
2013 Impact Factor 1.354
2012 Impact Factor 1.24
2011 Impact Factor 1.259
2010 Impact Factor 1.223
2009 Impact Factor 1.172
2008 Impact Factor 1.065
2007 Impact Factor 0.941
2006 Impact Factor 0.832
2005 Impact Factor 0.719
2004 Impact Factor 0.97
2003 Impact Factor 0.907
2002 Impact Factor 0.764
2001 Impact Factor 0.874
2000 Impact Factor 0.754
1999 Impact Factor 0.58
1998 Impact Factor 0.569
1997 Impact Factor 0.545
1996 Impact Factor 0.466
1995 Impact Factor 0.381
1994 Impact Factor 0.603
1993 Impact Factor 0.459
1992 Impact Factor 0.479

Impact factor over time

Impact factor

Additional details

5-year impact 1.66
Cited half-life 6.10
Immediacy index 0.23
Eigenfactor 0.01
Article influence 0.38
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


  • Pre-print
    • Author can archive a pre-print version
  • Post-print
    • Author cannot archive a post-print version
  • Restrictions
    • 12 months embargo
  • Conditions
    • Some journals have separate policies, please check with each journal directly
    • On author's personal website, institutional repositories, arXiv, AgEcon, PhilPapers, PubMed Central, RePEc or Social Science Research Network
    • Author's pre-print may not be updated with Publisher's Version/PDF
    • Author's pre-print must acknowledge acceptance for publication
    • Non-Commercial
    • Publisher's version/PDF cannot be used
    • Publisher source must be acknowledged with citation
    • Must link to publisher version with set statement (see policy)
    • If OnlineOpen is available, BBSRC, EPSRC, MRC, NERC and STFC authors, may self-archive after 12 months
    • If OnlineOpen is available, AHRC and ESRC authors, may self-archive after 24 months
    • Publisher last contacted on 07/08/2014
    • This policy is an exception to the default policies of 'Wiley'
  • Classification

Publications in this journal

  • International Journal of Food Science & Technology 07/2016; DOI:10.1111/ijfs.12947
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    ABSTRACT: Sword beans (Canavalia gladiata) have been used as grain legumes and medicinal plants in China for thousands of years. To explore new natural antioxidant sources, the antioxidant capacity and phenolic composition in the soluble and bound fractions of three sword bean genotypes were evaluated in vitro. The red and black sword beans were found to have antioxidant capacity compared to the white sword bean, and this was attributed to their red and black bean coats, which possessed extremely high phenolic content. Gallic acid and its derivatives, such as methyl gallate, digalloyl hexoside and digallic acid, were the main phenolic compounds in the coats of red and black sword beans. Therefore, the red and black sword beans, especially their bean coats, are good sources of antioxidant phenolics and may have potential health benefits.
    International Journal of Food Science & Technology 11/2015; DOI:10.1111/ijfs.12979
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    ABSTRACT: The soft clam Callista chione is highly appreciated among marine inhabitants for nutritional, commercial and economic reasons. This work aims to determine the lipid classes’ profile of C. chione and the effect of different preservation treatments on them. C. chione meat was found to be a rich source of dietary phospholipids (PhLs), x-3 fatty acids and carotenoids, encouraging the exploitation of the species as human food. Among treatments, only marinating reduced the PhLs content. Parboiling and freezing resulted in a significant decrease in unsaturated fatty acids, while marinating caused partial replacement of polyunsaturated with monounsaturated fatty acids. Lipid quality indices remained favourable for a healthy diet. With the exception of astaxanthin, the rest of the carotenoids identified were susceptible to processing and frozen storage. Parboiling and freezing of the vacuum-packed meats for up to 4 months would be most appropriate, among the treatments applied, for preserving the lipid quality of C. chione.
    International Journal of Food Science & Technology 11/2015; DOI:10.1111/ijfs.12972
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    ABSTRACT: The aim of this study was to develop fruit powders (apple, banana and strawberry) enriched with a probiotic strain (Lactobacillus plantarum 299v). Two methodologies were proposed: (i) drying (by convection) of the fruit withprobiotic culture incorporated or (ii) drying (by convection) of the fruit and addition of spray-dried probiotic culture. In the first methodology, processing caused a notable reduction in probiotic viable counts in apple, but this reduction was lower during drying of banana and strawberry. A large reduction in viable cells was also recorded during storage. In the second methodology, the survival of L. plantarum 299v was considerably higher during spray-drying, and fruit powders with a microbial content suitable for a probiotic food (108-109 cfu.g-1) were obtained. The fruit powders incorporating L. plantarum 299v can be stored at 4 °C or at room temperature, for at least 3 months. This preliminary study demonstrated that fruit powders are good carriers of probiotic cultures, but the techniques used to produce them should be carefully considered.
    International Journal of Food Science & Technology 09/2015; DOI:10.1111/ijfs.12975
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    ABSTRACT: This study investigated the impact of sprouting in four Indian onion varieties (Punjab White, Punjab Naroya, PRO-6 and Commercial). Results showed significant (P < 0.05) increase in protein, crude fibre, ascorbic acid content, total phenol content, total flavonoid content, antioxidant activity, anthocyanin content and significant (P < 0.05) decrease in total carbohydrate, energy value and hardness due to sprouting in all the four varieties. HPLC analysis revealed irregular pattern of increase and decrease in flavonoid components. There was no particular trend observed within analysed flavonols due to sprouting in all the four varieties except with the maximum increase in quercetin (219.3–287.4 mg kg−1), kaempferol (13.8–17 mg kg−1), myricetin (34.6–40.9 mg kg−1), quercetin-3ꞌ-glucoside (2.9–4.1 mg kg−1) and quercetin-4ꞌ-glucoside (83–87.1 mg kg−1) in case of PRO-6 variety only. The present research work implied sprouting to be beneficial in onion as nutritional and functional potential of all the four onion varieties was improved by sprouting.
    International Journal of Food Science & Technology 09/2015; DOI:10.1111/ijfs.12963

  • International Journal of Food Science & Technology 07/2015;
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    ABSTRACT: The potential of imaging spectroscopy for noncontact sensing of thermal treatments experienced on Japanese kamaboko was investigated. Samples were thermally treated at 100, 120, 140, 160, 180 and 200 °C to core temperatures of 45, 50, 55, 60, 65, 70, 75 and 80 °C and then promptly cooled and imaged in the short-wave near infrared spectral range of 900–2500 nm. Partial least square (PLS) regression models were developed using the whole spectral range as well as using the most important wavelengths to predict the core temperature (TC) and thermal history (TH) yielding a reasonable level of accuracy of (R2P = 0.86 and RMSEP = 3.9 °C) and (R2P = 0.83 and RMSEP = 0.29 min), respectively. Moreover, a stepwise linear discriminant analysis (LDA) model was developed for identifying samples whose core temperatures reached a threshold of 65 °C. The LDA model yielded overall classification accuracy of 93.75% in both calibration and validation sets. The resulting discrimination function was then applied in a pixel-wise manner to produce understandable classification maps to exhibit the difference among samples with high accuracy.
    International Journal of Food Science & Technology 06/2015; DOI:10.1111/ijfs.12863
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    ABSTRACT: The effects of vacuum packaging followed by E-beam irradiation treatment on the shelf life of common carp (Cyprinus carpio) fillets were studied by measuring biogenic amines and sensory analysis. Samples were irradiated at doses of 0.10, 0.50, 1.0 and 2.0 kGy. Putrescine, cadaverine, histamine and tyramine showed very good correspondence with the irradiation dose and the time of storage. Spermine, spermidine, tryptamine and phenylethylamine did not show statistically significant changes with the time of storage. According to the sensory assessment and biogenic amines index (BAI), the shelf life of unirradiated common carp fillets was found to be approximately seven days. The 1 and 2 kGy irradiation doses extended the shelf life of samples up to 66 and 77 days, respectively. High values of correlation coefficients (r < −0.86) between BAI and sensory evaluation indicated that BAI could be considered as a quality indicator of common carp fillets.
    International Journal of Food Science & Technology 06/2015; 50(9):n/a-n/a. DOI:10.1111/ijfs.12868
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    ABSTRACT: The objective of this study was to investigate the influence of Schisandra chinensis fruit on the growth of spoilage and pathogenic bacteria and on the viability and heat resistance of Bacillus cereus spores. Schisandra chinensis fruit was extracted with one of three different solvents (50% ethanol, 100% ethanol and distilled water), and the extracts exhibited antimicrobial activity against all the bacteria tested. Particularly, the ethanol extracts of S. chinensis fruit had the strongest activity, in a concentration-dependent manner. Fractionation of extracts by ion chromatography revealed that the antimicrobial activity of S. chinensis fruit is mainly due to organic acids such as citric acid and malic acid. Meanwhile, S. chinensis fruit extract (10%) significantly reduced the viability and heat resistance of B. cereus spores. Therefore, this study suggests that S. chinensis fruit extract has potential as a natural food preservative and/or sanitising agent for the reduction of spoilage and pathogenic contamination.
    International Journal of Food Science & Technology 06/2015; 50(10):n/a-n/a. DOI:10.1111/ijfs.12865
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    ABSTRACT: The purpose of this research was to study the capacity of emulsions containing saturated monoglyceride self-assembly structures to deliver omega-3 fatty acids in fresh soft cheese. To this aim, fortified emulsions containing different ratios of milk, saturated monoglycerides (MGs) and cod liver oil were added to milk before cheese-making. These emulsions were characterised by distinct microstructural features observed by polarised light microscopy and apparent viscosity values. The omega-3 delivery performance of MG emulsions highlighted that this strategy allowed a good retention of the omega-3-rich oil in the curd (up to 75%). The fortified cheeses showed yield value and fat content higher than those of control samples. The enriched cheese showed hardness and cohesiveness obtained by texture profile analysis similar to those of the unfortified product. Only a slight decrease in gumminess was detected in fortified cheese.
    International Journal of Food Science & Technology 06/2015; 50(9):n/a-n/a. DOI:10.1111/ijfs.12877
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    ABSTRACT: This study focussed at evaluating the effect of gamma irradiation on the in vitro digestibility, molecular structure and physico-chemical properties of poovan banana (Musa AAB) starch using γ-rays from a 60Co source at different doses with a dose rate of 2 kGy/h. Physico-chemical properties varied significantly and exhibited strong dose-dependent relationship. Escalating irradiation leads to decrease in amylose content, pH, swelling power of the starch granules and syneresis of the gelatinised starch, while the same led to an increase in carboxyl content, in vitro digestibility, solubility and water absorption capacity of the starch granules. The results revealed that peak, hold, final and setback viscosities were significantly reduced. X-ray diffraction pattern remained the same upon irradiation but a decrease in relative crystallinity was observed with increasing irradiation dose. Gelatinisation temperature and enthalpy decreased significantly when the increasing the dose of gamma irradiation.
    International Journal of Food Science & Technology 05/2015; DOI:10.1111/ijfs.12846
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    ABSTRACT: The aim of this study was to determine the influence of pretreatment selection and washing processes of potatoes on the manual and optic control on the contents of nitrates (V), and glycoalkaloids after the peeling and frying processes are applied in the industrial production of potato chips. The highest reduction in nitrate quantity was found after the manual selection process of the potatoes and their slicing, as well as after frying the chips. The preselection process of the raw material, slicing and rinsing the potato slices, as well as frying the chips, had the largest influence on the losses of glycoalkaloids. In these samples, 74% remained after pretreatment of the raw material, 29% remained after slicing, and 10% remained in the chips after frying relative to the unpeeled potatoes.
    International Journal of Food Science & Technology 05/2015; 50(8). DOI:10.1111/ijfs.12840