INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

主题词：Meat and Animal Product Quality; Food composition and properties; Proteins in Food Systems; Phytochemicals and Antioxidant Activities; Protein Hydrolysis and Bioactive Peptides; Polysaccharides Composition and Applications; Postharvest Quality and Shelf Life Management; Microencapsulation and Drying Processes; Microbial Metabolites in Food Biotechnology; Nanocomposite Films for Food Packaging; Probiotics and Fermented Foods; Fermentation and Sensory Analysis; Microbial Inactivation Methods; Essential Oils and Antimicrobial Activity; Phytase and its Applications; Food Drying and Modeling; Sensory Analysis and Statistical Methods; Food Chemistry and Fat Analysis; Food Quality and Safety Studies; Aquaculture Nutrition and Growth; Biochemical Analysis and Sensing Techniques; Advanced Chemical Sensor Technologies; Edible Oils Quality and Analysis; Polysaccharides and Plant Cell Walls; Animal Nutrition and Physiology