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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.

Assessment of Physicochemical Properties of Orange Juice Concentrate Formulated with Pectin, Xanthan, and CMC Hydrocolloids

Hindawi » International Journal of Food Science

2M ago

Orange concentrate (OC) is one of the main raw materials in the nonalcoholic beverage industry. Considering the difference in ..read more

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Extraction, Physicochemical Properties, and In Vitro Antioxidant Activities of Chondroitin Sulfate from Bovine Nose Cartilage

Hindawi » International Journal of Food Science

2M ago

Beef is an important high-nutrition livestock product, and several byproducts, such as bovine cartilage, are produced during ..read more

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Pretreatments and Particle Size on the Glycemic Index and Rheological and Functional Food Properties of Bean Flours

Hindawi » International Journal of Food Science

2M ago

The beans’ protein and slow-digesting carbohydrate content make it an appealing choice for healthy food development. However ..read more

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Application of Plant-Based Hydrocolloids on the Textural Profile of Vegan Gummies Supplemented with Turmeric and Black Pepper

Hindawi » International Journal of Food Science

2M ago

Gummies belong to a confectionery category characterized by a hydrocolloid, acting as a stabilizer, forming a network to ..read more

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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

3M 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

3M 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

3M 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

3M 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

3M 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

4M ago

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

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