International Journal of Food Science & Technology (Int J Food Sci Tech)
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 factor1.26
- WebsiteInternational Journal of Food Science and Technology website
Other titlesInternational journal of food science & technology (Online), International journal of food science and technology
Material typeDocument, Periodical, Internet resource
Document typeInternet Resource, Computer File, Journal / Magazine / Newspaper
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Publications in this journal
Article: Optimization of fat quantity and composition in plum cake formulation using response surface methodology[show abstract] [hide abstract]
ABSTRACT: The influence of fat quantity and composition on the characteristics of a chemically leavened baked product was investigated, applying a central composite design combined with response surface methodology. Fats were blends of palm oil and palm olein with different slip melting points (from 36.3 to 11.3 °C, in dependence of increasing olein content). Fat content (from 5.3% to 30.7% on batter) and percentage of olein in the fat blend (from 42.7% to 92.2%) were varied. The increase of fat quantity enhanced cake softness, while lowering the volume; higher olein contents also decreased cake firmness. An optimised formulation containing 19.7% fat with 92% olein in the fat blend and showing good structural properties, comparable to those of a 18% butter reference cake, was identified. The optimised and the butter cake showed specific volume of 2.25 and 2.23 cm3 g-�1, respectively, and load at 25% strain of 7.68 and 5.63 N. These results demonstrated the possibility to replace butter with a liquid vegetable fat blend, thus increasing unsaturated fat content and reducing total cholesterol in the product.International Journal of Food Science & Technology 03/2013; 48(3):468-476.
Article: Effect of dietary fibre on the storage stability of innovative functional seafood products made from farmed meagre (Argyrosomus regius)International Journal of Food Science & Technology 01/2013; 41:10-21.
Article: Polyphenols content and antioxidant activity of Ghure (unripe grape) marc extract: Influence of extraction time, temperature and solvent typeInternational Journal of Food Science & Technology 01/2013; 48(2):412-418.
Article: Composition and properties of starches from Virginia-grown kabuli chickpea (Cicer arietinum L.) cultivars[show abstract] [hide abstract]
ABSTRACT: Composition and properties of seeds and starches from five Virginia-grown kabuli chickpea cultivars were investigated. The seeds had the average weight of 4.48 g per 10 g and volume of 641.2 mm3, and were rich in carbohydrate with starch as a principal constituent (59.2–70.9%). Resistant starch accounted for 7.7–10.4% of the total starch content. The composition and properties of the starches among the five cultivars were significantly different (P ≤ 0.05). All starches had a C-type crystalline structure. The degree of crystallinity ranged from 21.1% to 27.4%, gelatinisation temperature from 7.97 to 11.2 °C and gelatinisation enthalpies from 2.18 to 3.76 J g−1, and water absorption capacities from 90.7% to 117.5%. Different shapes and granule sizes were observed. Molecular weight of amylopectin was in the range of 6.35 × 108–11.6 × 108 Da. Cultivar ‘HB-14’ was superior to the other cultivars, when combining larger seed size, higher resistant starch level and better properties.International Journal of Food Science & Technology 01/2013; 48(3):539-547.
Article: Residues Levels of pyrethroids pesticide in an open field tomatoes from Sudan by Gas Chromatography with Electron Capture Detector (GC-ECD)[show abstract] [hide abstract]
ABSTRACT: In this study, controlled application of fenpropathrin, λ-cyhalothrin, and deltamethrin pesticides were carried out on tomato fruits grown in open field to study the reduction of their residues by harvest period and times of washing. The samples were collected immediately after application and after each 3 days up to 30 days. Collected samples were divided into three groups unwashed, washed once by hands and tap water and last group washed three times. In addition, the control samples were collected before the application on tomatoes. The pesticide residues were analyzed by gas chromatography with electron capture detector (GC-ECD). A pre-harvest was observed safe for fenpropathrin after 27 days, 0.926 mg/kg, λ-cyhalothrin after 18 days, 0.467 mg kg-1, and deltamethrin after 3 days, 0.29 mg kg-1 less than of MRL recommended by Codex Alimentarius (FAO/WHO, 2009). Washing of tomato fruits samples once reduced the residues of fenpropathrin, λ-cyhalothrin, and deltamethrin by the rate of 37.363±0.44, 16.744±0.25, 26.881±0.31%, respectively, while washing of three times reduced those three pyrethroid residues by the rate of 58.260±0.34, 39.659±0.41, 56.202±0.31%, respectively.International Journal of Food Science & Technology 01/2013;
Article: Ready-to-eat snack products: The role of extrusion technology in developing consumer acceptable and nutritious snacksInternational Journal of Food Science & Technology 01/2013;
Article: Production of Active Lipase by Rhizopus oryzae from Sugarcane Bagasse: Solid State Fermentation in a Tray bioreactor.[show abstract] [hide abstract]
ABSTRACT: This study deals with production of lipase in solid state fermentation by Rhizopus oryzae from sugarcane bagasse. A tray bioreactor was designed for the extracellular enzyme production. Daily, lipase production was evaluated at several incubation temperatures. Furthermore, the influence of temperature and humidity of the cabinet, depth of solid bed, particle size, initial moisture content and supplementary substrate (olive oil) as carbon source was investigated. The obtained results showed that bioreactor temperature of 45 °C, humidity of 80%, solid bed depth of 0.5 cm, particle size in the range of 0.335–1 mm, substrate initial moisture content of 80% for the top tray and 70% for the middle tray and supplementary substrate of 8% (v/w) olive oil led to maximum lipase production. Under optimum fermentation conditions after 72-h incubation, maximum lipase activities for the top, middle and bottom trays were 215.16, 199.36 and 52.64 U gds -1, respectively. Keywords Lipase, Rhizopus oryzae, solid state fermentation, sugarcane bagasse, tray bioreactor.International Journal of Food Science & Technology 01/2013; 48(2):283-289..
Article: Maintenance of postharvest quality and bioactive compounds of fresh-cut sweet leaf bush (Sauropus androgynus L. Merr.) through hot CaCl2 dips[show abstract] [hide abstract]
ABSTRACT: The effects of hot CaCl2 dips on postharvest quality and bioactive compounds of fresh-cut sweet leaf bush were investigated. The vegetable was dipped in 0.5% or 1.0% (w/v) of CaCl2 solutions at 40 °C for 30 s and the control was the untreated sample. Hot CaCl2 dips significantly delayed the weight loss, maintained the overall quality and inhibited the wiltness (P < 0.05). Both hot CaCl2 dips had no effect on the changes in lightness (L*) and delayed the decrease in greenness (-a*) and total chlorophyll content and the increase in both yellowness (b*) and carotenoid content. Hot CaCl2 dips enhanced total antioxidants, total phenolics content and both AsA-POD and G-POD activities from 38.6, 0.44, 15.2 and 22.4 at day 0 to 55.3, 0.55, 50.5 and 362.4 at day 8, respectively. Moreover, hot CaCl2 dips also delayed the loss of DPPH free radical scavenging activity, total flavonoid, ascorbic acid and CAT activity when compared to other treatments during storage. This study showed that hot CaCl2 dip maintains postharvest quality and enhanced bioactive compounds of fresh-cut sweet leaf bush during storage.International Journal of Food Science & Technology 12/2012; 47(12):2662-2670.
Article: Growth promotion of Bifidobacterium and Lactobacillus species by proteinaceous hydrolysates derived from poultry processing leftoversInternational Journal of Food Science & Technology 10/2012;
Article: Combined effect of gamma irradiation and ascorbic acid on the physico-chemical, Microbial quality and aroma stability of cold-stored onion pureeInternational Journal of Food Science & Technology 10/2012;
[show abstract] [hide abstract]
ABSTRACT: Present experiments were carried to study the physicochemical and microbial quality of foam-mat-dried pineapple powder. Pineapple pulp was foamed using two foaming agents, tricalcium phosphate (TCP) (0%, 0.25%, 0.50%, 0.75%, and 1.0%) and egg white (EW) (0%, 0.50%, 1.0%, 1.50%, and 2.0%). Carboxy methyl cellulose (0.25%) was used as foam stabiliser, and drying was carried out at 65, 75, and 85 °C in tray drier followed by pulverising the dried foam mats in to fine powder. Powdered samples were analysed for various physicochemical quality parameters viz. total sugars, reducing sugars, ascorbic acid, total acid, pH, iron, phosphorus and calcium content, and bacterial and fungal load. Statistical analysis using LSD revealed that sample dried using 1% TCP at 65 °C was the best with 4.60% total sugars, 2.71% reducing sugars, 4.05 mg per 100 g ascorbic acid, 0.35% total acid, 0.29 mg per 100 g Iron, 2.24 mg per 100 g phosphorous, and 6.58 g per 100 g calcium and zero bacterial and fungal growth.International Journal of Food Science & Technology 05/2012;
Article: Purification and functional characterisation of an α-l-rhamnosidase from Penicillium citrinum MTCC-3565[show abstract] [hide abstract]
ABSTRACT: An extracellular α-l-rhamnosidase from Penicillium citrinum MTCC-3565 has purified to homogeneity from its culture filtrate using ethanol precipitation and cation-exchange chromatography on carboxymethyl cellulose. The purified enzyme gave a single protein band corresponding to molecular mass of 45.0 kDa in SDS-PAGE analysis showing the purity of the enzyme preparation. The native PAGE analysis showed the monomeric nature of the purified enzyme. Using p-nitrophenyl α-l-rhamnopyranoside as substrate, Km and Vmax values of the enzyme were 0.30 mm and 27.0 μm min mg−1, respectively. The kcat value was 20.1 s giving kcat/Km value of 67.0 mm s−1 for the same substrate. The pH and temperature optima of the enzyme were 8.5 and 50 °C, respectively. The activation energy for the thermal denaturation of the enzyme was 29.9 KJ mol−1. The α-l-rhamnosidase was able to hydrolyse naringin, rutin and hesperidin and liberated l-rhamnose, indicating that the purified enzyme can be used for the preparation of α-l-rhamnose and pharmaceutically important compounds by derhamnosylation of natural glycosides containing terminal α-l-rhamnose. The α-l-rhamnosidase was active at the level of ethanol concentration present in wine, indicating that it can be used for improving wine aroma.International Journal of Food Science & Technology 04/2012; 47(7-1365-2621):1404–1410.
Article: Effects of roasting and boiling on the chemical composition, amino acids and oil stability of safflower seeds[show abstract] [hide abstract]
ABSTRACT: The objective of this study was to determine the effects of roasting and boiling on compositional and oil stability of safflower seeds. The moisture, carbohydrate and fibre contents decreased because of roasting and boiling treatments while fat and protein contents increased. The fatty acid compositions of treated samples changed slightly compared with control. The total amount of amino acids in control sample was 151.29, and this amount increased to 158.8 and 186.9 mg g−1 N by roasting and boiling, respectively. The peroxide value of the oil increased because of roasting and boiling, and it reaches above the accepted value to consumer. Concentrations of major elements such as Na, K and Cu in raw safflower seeds were significantly (P < 0.05) higher than roasted and boiled seeds. The effects of roasting and boiling with regard to loss and retention of the nutrients differed significantly (P > 0.05), with only the roasting retaining more of the nutrients than boiling. The peak intensities of control oil using FTIR spectroscopy were changed in comparison with treated oils.International Journal of Food Science & Technology 02/2012;
Data provided are for informational purposes only. Although carefully collected, accuracy cannot be guaranteed. The impact factor represents a rough estimation of the journal's impact factor and does not reflect the actual current impact factor. Publisher conditions are provided by RoMEO. Differing provisions from the publisher's actual policy or licence agreement may be applicable.
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