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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.

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

Hindawi » International Journal of Food Science

1w 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

1w 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

2w 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

2w 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

2w 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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A Study of Physical, Chemical, and Sensory Characteristics of Novel Legume Dips

Hindawi » International Journal of Food Science

1M 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

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Influence of Shade in Cocoa Agroforestry Systems on Physicochemical and Functional Characteristics of Cocoa Beans in Bonon, Central-West Côte...

Hindawi » International Journal of Food Science

1M ago

Côte d’Ivoire remains the world’s leading producer of cocoa beans. However, cocoa farming is now ..read more

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Effect of Fishing Season and Size on the Physicochemical and Microbiological Characteristics of Salted Sardines (Sardina pilchardus)

Hindawi » International Journal of Food Science

1M ago

Salting is the preferred method used by manufacturers to preserve the quality of fish. The aim of this study was to ..read more

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