Food Science and Technology  

Food Science and Technology is an international peer-reviewed journal that publishes original and high-quality research papers in all areas of food science. As an important academic exchange platform, scientists and researchers can know the most up-to-date academic trends and seek valuable primary sources for reference.


ISSN: 2331-513X (Print)

ISSN: 2331-5156 (Online)

Contact Us: fst.editor@hrpub.org or editor@hrpub.org

Website: https://www.hrpub.org/journals/jour_info.php?id=11


Archive

Volume 10   2022
Vol.10 No.1Vol.10 No.2Vol.10 No.3
Volume 9   2021
Vol.9 No.1Vol.9 No.2Vol.9 No.3Vol.9 No.4
Volume 8   2020
Vol.8 No.1Vol.8 No.2Vol.8 No.3Vol.8 No.4
Volume 7   2019
Vol.7 No.1Vol.7 No.2Vol.7 No.3Vol.7 No.4
Volume 6   2018
Vol.6 No.1Vol.6 No.2Vol.6 No.3Vol.6 No.4
Volume 5   2017
Vol.5 No.1Vol.5 No.2Vol.5 No.3Vol.5 No.4Vol.5 No.5
Volume 4   2016
Vol.4 No.1Vol.4 No.2Vol.4 No.3Vol.4 No.4Vol.4 No.5
Volume 3   2015
Vol.3 No.1Vol.3 No.2Vol.3 No.3Vol.3 No.4
Volume 2   2014
Vol.2 No.1Vol.2 No.2Vol.2 No.3Vol.2 No.4Vol.2 No.5Vol.2 No.6
Vol.2 No.7
Volume 1   2013
Vol.1 No.1Vol.1 No.2Vol.1 No.3

Vol 2(Apr, 2014) No 3

Application of Superheated Steam in Sample Preparation (Chicken Sausage) for Determination of Total Fat, Fatty Acid and Lipid Oxidation

Asmaa A. Abdulhameed, Wahidu Zzaman, Tajul A. Yang

[Abstract] [Full Text] [Full Article - PDF] pp. 27 - 33

DOI: 10.13189/fst.2014.020301

Nutritional and Antioxidant Properties of Date Pastes and Blanching Water Obtained from by-Products of Medjoul and Confitera Cultivars

Lorena Trigueros, Esther Sendra

[Abstract] [Full Text] [Full Article - PDF] pp. 34 - 40

DOI: 10.13189/fst.2014.020302

Fatty Acid Profile and Antioxidant Capacity of Muscle and by Product Oil from Selected Fresh Water Fish

Wahidu Zzaman, Suseno, S.H, Nadiah, W.A, Tajul, A.Yang

[Abstract] [Full Text] [Full Article - PDF] pp. 41 - 46

DOI: 10.13189/fst.2014.020303