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

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

2016 Impact Factor Available summer 2017
2014 / 2015 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

  • [Show abstract] [Hide abstract]
    ABSTRACT: Wheat germ is an available and economical source of protein, vitamins and antioxidants with an increasing application in food products. The main aim of this study was to investigate the effects of different levels (0.0, 2.5, 5.0, 7.5 and 10.0%) and particle sizes (120, 210 and 354 μm) of wheat germ on physicochemical properties of fresh chilled dairy dessert. With increasing wheat germ level, dry matter of the dessert increased while the pH decreased. Particle size had no significant effect on these parameters. Increasing the wheat germ content and particle size enhanced darkness, hardness, cohesiveness and gumminess of the desserts while decreasing springiness and water release of the samples. Wheat germ level had greater effects on different quality aspects of the desserts than its particle size. The most acceptable dessert was produced with no more than 5.0% wheat germ with either of the particle sizes used in this study.
    No preview · Article · Jul 2016 · International Journal of Food Science & Technology
  • [Show abstract] [Hide abstract]
    ABSTRACT: Carboxymethyl ether moieties were introduced to flaxseed (Linum usitatissimum L.) gum (FG) by reacting gum with monochloroacetic acid (MCA). Effects of ether forming reaction conditions, temperature, NaOH concentration and molar ratio of FG (anhydroxylose equivalent) to MCA, on the degree of substitution (DS) were investigated. Treatment at 70 °C, with 7.0 m NaOH, and molar ratio of MCA to FG of 10:1 over 3 h produced a polysaccharide with a DS of 0.824 ± 0.012. Both surface morphology and thermal behaviour were modified. Solutions of FG (0.5-4.0%, w/v) exhibited shear-thinning behaviour where viscosity decreased with decreased FG concentration. After carboxymethylation, modified polymer solutions also exhibited shear-thinning behaviour, where dynamic viscosity was lower than that of native FG solutions at the same concentration. The dynamic viscosities were lower for solutions of modified FG with higher DS and also lower for solutions made at lower FG concentrations (0.5-4.0%, w/v). A more liquid-like behaviour with increasing FG DS was indicated as storage modulus G′ and loss modulus G″ decreased and became more frequency dependent. The substitution of hydroxyl groups with carboxymethyl groups suppressed entanglement between FG polysaccharide chains by reducing intermolecular association.
    No preview · Article · Dec 2015 · International Journal of Food Science & Technology
  • [Show abstract] [Hide abstract]
    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.
    No preview · Article · Nov 2015 · International Journal of Food Science & Technology

  • No preview · Article · Jul 2015 · International Journal of Food Science & Technology
  • [Show abstract] [Hide abstract]
    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.
    No preview · Article · Jun 2015 · International Journal of Food Science & Technology
  • [Show abstract] [Hide abstract]
    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.
    No preview · Article · Jun 2015 · International Journal of Food Science & Technology
  • [Show abstract] [Hide abstract]
    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.
    No preview · Article · Jun 2015 · International Journal of Food Science & Technology