The Journal of Food Science is a peer-reviewed scientific journal that was established in 1936 and is published by John Wiley & Sons on behalf of the Institute of Food Technologists in Chicago, Illinois. From 1996 to 2005, it was ranked eighth among impact in scientific journals publishing food science and technology. The journal was founded in 1936 as Food Research with Fred W. Tanner (University of Illinois at Urbana–Champaign) as editor in chief. Published bimonthly by Garrard Press, it was a publication that dealt with food science and technology research. The first issue had nine articles in it. By the end of 1936, 55 papers were published. In 1950, Food Research was purchased by the Institute of Food Technologists and Zoltan I. Kertesz was named Editor-In-Chief in 1951. Kertesz and most of his successors also served as editors of Food Technology, the Institute s magazine founded in 1947. He was replaced by Martin S. Peterson in July 1952, who served until December 1960. George F. Stewart (University of California, Davis) took over in January 1961, renaming Food Research to it current name. He was succeeded by Walter M. Urbain in July 1966. Ernest J. Briskey edited from June
Edible coatings may increase quality and shelf life of strawberries
Strawberries are one of the most economically important fruits worldwide but are easily susceptible to bruising and are highly perishable.
Scientists tackle our addiction to salt and fat by altering foods' pore size, number
Two University of Illinois food scientists have learned that understanding and manipulating porosity during food manufacturing can affect a food's health benefits.
Germination can make buckwheat more nutritious
With the increasing demand for food with health benefits, high nutritional value food materials are attracting more attention from both consumers and food manufacturers.
Essential oils help control fungus growth in Argentinian corn
Argentina is the second highest corn producing country in the world. But because of the slow drying process in corn kernels and wet weather conditions in Argentina, corn grown there can easily become infected with fungus. ...
Scientists put cancer-fighting power back into frozen broccoli
There was bad news, then good news from University of Illinois broccoli researchers this month. In the first study, they learned that frozen broccoli lacks the ability to form sulforaphane, the cancer-fighting phytochemical ...
Antimicrobial edible films inhibit pathogens in meat
Antimicrobial agents incorporated into edible films applied to foods to seal in flavor, freshness and color can improve the microbiological safety of meats, according to researchers in Penn State's College of Agricultural ...
Gluten-free crackers made with hemp flour and decaffeinated green tea leaves
The market for gluten-free foods with functional properties is growing immensely across virtually all food categories on a global level. The need to replace wheat proteins, fibers, and minerals is very important in order ...
Color and texture matter most when it comes to tomatoes
A new study in the Journal of Food Science, published by the Institute of Food Technologists (IFT), evaluated consumers' choice in fresh tomato selection and revealed which characteristics make the red fruit most appealing.
Researchers turn winemaking waste into fiber supplement, food preservative and flowerpots
(Phys.org) —Researchers at Oregon State University have discovered how to turn the pulp from crushed wine grapes into a natural food preservative, biodegradable packaging materials and a nutritional enhancement for baked ...
Ice cream goes Southern, okra extracts may increase shelf-life
While okra has been widely used as a vegetable for soups and stews, a new study in the Journal of Food Science, published by the Institute of Food Technologists (IFT), shows how okra extracts can be used as a stabilizer in ...