A model system based on glucose–arginine to monitor the properties of Maillard reaction products
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The Journal of Food Science and Technology (JFST) is the official publication of the Association of Food Scientists and Technologists of India (AFSTI). This monthly publishes peer-reviewed research papers and reviews in all branches of science, technology, packaging and engineering of foods and food products. Special emphasis is given to fundamental and applied research findings that have potential for enhancing product quality, extend shelf life of fresh and processed food products and improve process efficiency. Critical reviews on new perspectives in food handling and processing, innovative and emerging technologies and trends and future research in food products and food industry byproducts are also welcome. The journal also publishes book reviews relevant to all aspects of food science, technology and engineering.
Due to the overwhelming number of manuscripts coming to the journal, there could be a delay of 30 days in the first decision.
Journal information
- Editor-in-Chief
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- N. Bhaskar
- Publishing model
- Hybrid. Open Access options available
Journal metrics
- 1.946 (2019)
- Impact factor
- 2.705 (2019)
- Five year impact factor
- 93 days
- Submission to first decision
- 239 days
- Submission to acceptance
- 380,994 (2019)
- Downloads
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Journal updates
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COVID-19 and impact on peer review
As a result of the significant disruption that is being caused by the COVID-19 pandemic we are very aware that many researchers will have difficulty in meeting the timelines associated with our peer review process during normal times. Please do let us know if you need additional time. Our systems will continue to remind you of the original timelines but we intend to be highly flexible at this time.
About this journal
- Electronic ISSN
- 0975-8402
- Print ISSN
- 0022-1155
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