International Journal of Food Studies

The International Journal of Food Studies (IJFS), a journal of the ISEKI_Food Association, is an international peer-reviewed open-access journal featuring scientific articles on the world of Food in Education, Research and Industry. This journal is a forum created specifically to improve the dissemination of Food Science and Technology knowledge between Education, Research and Industry stakeholders. Core topics range from raw materials, through food processing, including its effect on the environment, to food safety, nutrition and consumer acceptance. To enrich this forum the journal is also open to other food-related topics such as food policy and food anthropology.

Original contributions relevant to the following topics will be considered for publication:
  • Education methods, including Life Long Learning and e-learning;
  • Research and application in academia, research, industry;
  • Critical reviews of scientific literature by researchers, students, invited authors;
  • Exchange of views and opinions of a scientific nature including testimonies on career experiences in Food Industry/Research/Education (required skills, challenges and successes).

 

TYPES OF PAPERS

Original research, reviews, opinions, testimonies and best practices coming from professionals either from the sectors of Education, Research or Industry are welcome to be published in this journal.

Authors must ensure that the submission has not been previously published, nor is it before another journal for consideration.

Papers accepted for publication become the copyright of the Journal.


AUDIENCE

The International Journal of Food Studies is mainly directed to scientists, technologists, researchers, teachers and students working in the food sector.


INTERESTED IN SUBMITTING AN ARTICLE TO THIS JOURNAL?

We recommend that you review the About the Journal page for the journal's section policies, as well as the Author Guidelines. Authors need to register with the journal prior to submitting, or if already registered can simply log in and begin the 5 step process. Please see the Submission Circuit for more details.

You can download the template (compatible with Mac and Windows Word 97/98/2000/2003/2007) for your article at Manuscript template.


Vol 3, No 2 (2014): International Journal of Food Studies

FOREWORD

This is the 2th issue (vol.3, issue 2) of International Journal of Food Studies (IJFS), a journal of the ISEKI_Food Association.

As usual, I am pleased to find in this new issue different aspects able to interest, directly or as good examples, the whole International food community as teachers and students (transmission of knowledge, learning), new (PhD) and confirmed researchers, and actors in food industry and consumers.

Research papers (from all around the world) deal with products, processes with a good scientific approach (modelling, data treatment) with the final aim of better quality and safety:

- Improvement of techniques of analyses for aroma-active compounds; prediction of heat transfer in a cold food chain process in a hospital kitchen.

- positive blanching pre-treatment of grapes before solar drying; aging process of herbs to modify organoleptic properties.

- use of sunflower by-product as a protein source; better knowledge of fermented cereal-based foods; cookies prepared with blends of local cereals in Africa; shelf life of fruit Brazilian nectars enriched in ascorbic acid.

And teachers describe in details general and specific competences to acquire during PhD studies; and an example of improved teaching in Food Chemistry for 3rd BSc students. That shows the permanent desire of teachers to prepare students for their work life in the best way.

Thanks to all to share their results and good reading!

Prof. Elisabeth Dumoulin  | member of IA – ISEKI Academy - https://www.iseki-food.net/general/academy

Table of Contents

- Education methods

PhD competences of food studies PDF
Chelo Gonzalez-Martinez, Cristina LM Silva, Rui Costa
Peer-teaching in the food chemistry laboratory: student-produced experiments, peer and audio feedback, and integration of employability skills PDF
Julie Lisa Dunne

- Research and application

Stability of cupuaçu (Theobroma grandiflorum) nectar during storage PDF
Margarida Cortez Vieira, Cristina L.M. Silva
Evaluation of cookies produced from blends of wheat, cassava and cowpea flours PDF
Abiodun Adekunle Olapade, Mary Abimbola Adeyemo
Fermentation and antimicrobial characteristics of Lactobacillus plantarum and Candida tropicalis from Nigerian fermented maize (akamu) PDF
Patience Chisa Obinna-Echem, Victor Kuri, Jane Beal
Functional properties of proteins isolated from industrially produced sunflower meal PDF
Petia Ivanova, Vesela Ivanova Chalova, Lidia Koleva
Blast-cooling of beef-in-sauce catering meals: numerical results based on a dynamic zero-order model PDF
Jose A. Rabi, Evelyne Derens-Bertheau, Elisabeth Morelli, Isabelle Trezzani-Harbelot
Variation of physicochemical and sensory properties during the aging of yerba mate PDF
Santiago Alexi Holowaty, Sergio Alejandro Surkan, Valeria D. Trela, German Darío Byczko, Miguel Eduardo Schmalko
Effect of pre-treatments on solar drying kinetics of red seedless grapes (cv. Monukka) PDF
Inês Nunes Ramos, Teresa R.S. Brandão, Cristina L.M. Silva
Characterization of potent odorant compounds in Turkish olive oils by GC-MS-olfactometric techniques PDF
Songul Kesen, Hasim Kelebek, Serkan Selli


ISSN: 2182-1054