International Journal of Food Science
58 FOLLOWERS
International Journal of Food Science publishes research in all areas of food science. It is a multidisciplinary journal and includes research on enhancing shelf life, food deterioration, food engineering, food handling, food processing, and similar.
International Journal of Food Science
6d ago
Indonesia has abundant traditional fermented food with various lactic acid bacteria (LAB), which can be developed into ..read more
International Journal of Food Science
6d ago
The use of food and agricultural waste-derived carboxymethyl cellulose (CMC) has become of interest due to their ..read more
International Journal of Food Science
2w ago
Esan fermented fish sausage (EFFS) has an unappealing off-white color. The incorporation of an appropriate amount of red yeast ..read more
International Journal of Food Science
2w ago
seed butter or fat (PBSB) is a vegetable fat extracted from the seeds of the ..read more
International Journal of Food Science
3w ago
There is a consensus among experts and consumers that pulses are a good source of nutrients and fiber. In a traditional hummus ..read more
International Journal of Food Science
3w ago
Tempe is an Indonesian food product traditionally obtained from soybeans through solid-state fermentation with ..read more
International Journal of Food Science
3w ago
Salisb. contains a high content of curcuminoids, which can be utilized for cosmetic purposes. The ..read more
International Journal of Food Science
3w ago
Present study investigates 39 brands of candies, chocolate, and litchis, purchased from Dhaka City, Bangladesh, for their ..read more
International Journal of Food Science
1M ago
Street food is a vital component of cities and towns in developing countries. However, food poisoning has ..read more
International Journal of Food Science
1M ago
The incidence of hypertension is increasing significantly on a global scale, and it is considered the ..read more