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International Journal of Food Science & Technology

Published for the Institute of Food Science and Technology Trust Fund

Edited by:
Christopher Smith

ISI Journal Citation Reports® Ranking: 2006: 50/96 (Food Science & Technology)
Impact Factor: 0.832

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A leading international forum for high quality research with a practical application in food

The International Journal of Food Science & Technology (IJFST) is published for the Institute of Food Science and Technology Trust Fund, the IFST. This authoritative and well-established journal publishes in a wide range of subjects including pure research in the various sciences associated with food; and practical experiments designed to improve technical processes. Subjects covered include:

• proximate analysis
• novel foods
• food quality assurance and food safety
• raw material composition of food
• food storage and distribution
• consumer acceptance of foodstuffs
• physical properties of food
• food engineering practices
• food marketing
• food manufacturing techniques

TopNews and Announcements

Submit online!
Submit your next manuscript online using the journal's web-based submission and peer review system at http://mc.manuscriptcentral.com/ijfst. 
For full instructions visit the journal's Author Guidelines.

Online Content Now Available Back to Volume 1
All back issues of this journal are available online.  Click here to browse contents and abstracts.  For further information on how to access these articles please visit our Librarian Site.

OnlineEarly
International Journal of Food Science & Technology is covered by Blackwell Publishing's OnlineEarly service. OnlineEarly articles are complete full-text articles published online in advance of their publication in a printed issue. Articles are therefore available as soon as they are ready, rather than having to wait for the next scheduled print issue. OnlineEarly articles are complete and final. They have been fully reviewed, revised and edited for publication, and the authors' final corrections have been incorporated. Because they are in final form, no changes can be made after online publication. The nature of OnlineEarly articles means that they do not have volume, issue or page numbers, so OnlineEarly articles cannot be cited in the traditional way. They are therefore given a Digital Object Identifier (DOI), which allows the article to be cited and tracked before it is allocated to an issue. After print publication, the DOI remains valid and can continue to be used to cite and access the article.

Free access in the Developing World
Free online access to this journal is available within institutions in the developing world through the AGORA Initiative with the Food and Agriculture Organization of the United Nations (FAO).

Blackwell's Author Services
Author Services enables authors to track their article - once it has been accepted - through the production process to publication online and in print. Authors can check the status of their articles online and choose to receive automated e-mails at key stages of production so they don't need to contact the production editor to check on progress. Visit www.blackwellpublishing.com/bauthor for more details on online production tracking and for a wealth of resources including FAQs and tips on article preparation, submission and more.

 

TopHighlights

The five most-accessed articles from International Journal of Food Science & Technology in 2004 are now free to download:

Applications of electronic noses and tongues in food analysis
Anil K Deisingh, David C Stone and Michael Thompson

Fish scale collagen. Preparation and partial characterization
Takeshi Nagai, Masami Izumi and Masahide Ishii

Viability and activity of bifidobacteria in yoghurt containing fructooligosaccharide during refrigerated storage
Ayse Sibel Akalin, Serap Fenderya and Necati Akbulut 

Interactions between anthocyanins and organic food molecules in model systems
Palmira Mazzaracchio, Piergiorgio Pifferi, Maddalena Kindt, Athanase Munyaneza and Giancarlo Barbiroli

Fatty acid composition, antioxidants and lipid oxidation in chicken breasts from different production regimes
Kishowar Jahan, Alistair Paterson and Corinne M Spickett