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Hindawi » International Journal of Food Science

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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. Hindawi is a global Open Access publisher of scholarly journals striving to enable the widest possible access to research.

Lactic Acid Bacteria Isolates and the Microbiome of Cincalok, Tempoyak, and Mandai: A Traditional Fermented Food from Kalimantan Island...

Hindawi » International Journal of Food Science

3d ago

Indonesia has abundant traditional fermented food with various lactic acid bacteria (LAB), which can be developed into ..read more

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Extraction and Characterization of Cellulose from Broccoli Stems as a New Biopolymer Source for Producing Carboxymethyl Cellulose Films

Hindawi » International Journal of Food Science

3d ago

The use of food and agricultural waste-derived carboxymethyl cellulose (CMC) has become of interest due to their ..read more

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In Vitro Antioxidant and Antimicrobial Properties of Composite Flour Formulations Developed Using Selected Local Grain Varieties

Hindawi » International Journal of Food Science

3d ago

The aim of this study was to determine the antioxidant potential of four extruded and domestically prepared ..read more

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Red Yeast Rice and Optimal Fermentation Periods Improve the Quality of Esan Fermented Fish Sausage

Hindawi » 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

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Evaluation of Yield and Physicochemical Quality of Pentadesma butyracea Butter Obtained by Different Traditional Extraction Methods in...

Hindawi » International Journal of Food Science

2w ago

seed butter or fat (PBSB) is a vegetable fat extracted from the seeds of the ..read more

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Effect of Fungal and Fungal-Bacterial Tempe-Type Fermentation on the Bioactive Potential of Grass Pea Seeds and Flaxseed Oil Cake Mix

Hindawi » International Journal of Food Science

3w ago

Tempe is an Indonesian food product traditionally obtained from soybeans through solid-state fermentation with ..read more

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Maximizing Curcuminoid Extraction from Curcuma aromatica Salisb. Rhizomes via Environmentally Friendly Microwave-Assisted Extraction...

Hindawi » International Journal of Food Science

3w ago

Salisb. contains a high content of curcuminoids, which can be utilized for cosmetic purposes. The ..read more

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Microbiological Analysis and Content of Heavy Metals in Different Candies, Chocolates, and Their Wrappers in Bangladesh

Hindawi » 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

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Knowledge, Attitude, and Food Safety Practices among Street Food Vendors at a Metropolitan District in Ghana: A Cross-sectional Study

Hindawi » 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

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Antihypertensive Property of Celery: A Narrative Review on Current Knowledge

Hindawi » 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

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