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.
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 4, No 1 (2015): International Journal of Food Studies
This is the 7th issue (vol 4 | issue 1) of International Journal of Food Studies (IJFS), a journal of the ISEKI_Food Association.
This issue includes four invited papers from the 3rd International ISEKI_Food Conference - ISEKI_Food 2014 - Bridging Training and Research for Industry and the Wider Community - Food Science and Technology Excellence for a Sustainable Bioeconomy, and one invited paper from the International Food Congress - Novel Approaches in Food Industry - NAFI 2014.
We have also the pleasure to inform you that IJFS was recently indexed by the FTSA (Food Science and Technology Abstracts). The IJFS is already indexed by DOAJ, EBSCO and ULRICHSWEB. Index to Scopus is expected in the next 3 to 4 months.
We wish you continue to appreciate IJFS works, and look forward to receive submissions of your work in the field of Food studies in Education, Research and Industry.
Cristina L.M. Silva | CBQF – Centro de Biotecnologia e Química Fina – Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa/Porto | Portugal
Table of Contents
- Education methods
|Enhancing food engineering education with interactive web-based simulations|
|Alexandros Koulouris, Georgios Aroutidis, Dimitrios Vardalis, Petros Giannoulis, Paraskevi Karakosta|
|Training requirements for agro-food industry in Portugal|
|Pedro D. Gaspar, Rita Pinheiro, Cláudia Domingues, Celestino Almeida, Teresa Paiva, Carlos D. Pereira, Manuela Vaz-Velho|
- Research and application
|Sensory evaluation of aromatic foods packed in developed starch based films using fuzzy logic|
|Tanima Chowdhury, Madhusweta Das|
|Almond milk fermented with different potentially probiotic bacteria improves iron uptake by intestinal epithelial (Caco-2) cells|
|Neus Bernat, Maite Cháfer, Amparo Chiralt, Jose Moisés Laparra, Chelo González-Martínez|
|Effect of incorporating alum in cane juice clarification efficiency and sucrose losses|
|Benard M. Kimatu, Symon Maina Mahungu, Abdul K. Faraj, Symon M. Mahungu, Benard Muinde Kimatu|
|Applicability of Mixolab test with local wheat flours|
|Daniel Vazquez, María C. Veira|
|A methodology to promote business development from research outcomes in food science and technology|
|Eduardo L. Cardoso|
|Lipid composition of seed oils of different pomegranate (Punica granatum L.) cultivars from Spain|
|Luana Fernandes, José A. Pereira, Isabel Lopéz-Cortés, Domingo M. Salazar, Elsa Ramalhosa, Susana Casal|
|Evaluating the Ultra-High Pressure Homogenization (UHPH) and Pasteurization effects on the quality and shelf life of donkey milk|
|Cephas Nii Akwei Addo, Victoria Ferragut|
|Mechanical properties of cassava starch films as affected by different plasticizers and different relative humidity conditions|
|Jeannine Bonilla Lagos, Nívea M. Vicentini, Rodolfo M.C. Dos Santos, Ana Mônica Q.B. Bittante, Paulo J. A. Sobral|