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: or



Volume 12   2024
Vol.12 No.1Vol.12 No.2
Volume 11   2023
Vol.11 No.1Vol.11 No.2Vol.11 No.3Vol.11 No.4
Volume 10   2022
Vol.10 No.1Vol.10 No.2Vol.10 No.3Vol.10 No.4
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 3(Feb, 2015) No 1

Phenolic Contents and Antioxidant Activities of Persimmon and Red Beet Jams Produced by Sucrose Impregnation

Tugba Oksuz, Ece Surek, Zeynep Tacer-Caba, Dilara Nilufer-Erdil

[Abstract] [Full Text] [Full Article - PDF] pp. 1 - 8

DOI: 10.13189/fst.2015.030101

Thermal and Physicochemical Properties of Some Starchy Foods: Yam (Dioscorea rotundata), Cocoyam (Xanthosoma sagittifolium) and Plantain (Musa paradisiaca)

Oluwamukomi M. O., Akinsola O. O.

[Abstract] [Full Text] [Full Article - PDF] pp. 9 - 17

DOI: 10.13189/fst.2015.030102

Assess Experimental Use Fractionation Column on Distillation System Liquid Smoke as Preservatives Food of Coconut Fiber

Johannes Munintja Mawa, Artian Sirun, Georis Judri Fontje Kaligis

[Abstract] [Full Text] [Full Article - PDF] pp. 18 - 22

DOI: 10.13189/fst.2015.030103