Journals / Eurasian Journal of Food Science and Technology
Eurasian Journal of Food Science and Technology
The Eu rasian Journal of Food Science and Technology (EJFST) is an open access & peer reviewed international journal that publishes original research articles, short papers and critical reviews on all aspects of Food Science and Technology. The journal publishes articles without any charge or fee. The EJFST Journal publishes the articles in English and is being published 2 times in a year. The Journal is a multidisciplinary journal and covers all fields of Food. It is the main purpose of the Journal that to convey the latest development on the Food Science and Technology towards the related scientists and to the readers. The Journal is also involved in both experimental and theoretical studies on the subject areas. Submission of an article implies that the work described has not been published previously and it is not under consideration for publication elsewhere. All the responsibilities for the article belongs to the authors. The publications of papers are selected through double peer reviewed to ensure originality, relevance and readability.
2022 · Cilt: 6 - Sayı: 1
| Article | Author | Pages |
|---|---|---|
| Effect of Freezing and Smoking on The Proximate and Mineral Composition of Flat Sardinella (Sardinella Eba) | Olaniyi OLOPADE, Henry DİENYE | 1–7 |
| The Potential Uses of Olive Leaf Extracts in Various Areas | Songül TACER, Meltem AŞAN ÖZÜSAĞLAM | 8–22 |
| Effects of Different Solvent Extractions on the Total Phenolic Content and Antioxidant Activity of Lemon and Orange Peels | İlknur BAĞDATLI, Rowida KHALİLY | 23–28 |
| Therapeutic and Functional Properties of Beta-Glucan, and Its Effects on Health |