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Vol 3, No 2 (2014): International Journal of Food Studies
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|
|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|
|Julie Lisa Dunne|
- Research and application
|Stability of cupuaçu (Theobroma grandiflorum) nectar during storage|
|Margarida Cortez Vieira, Cristina L.M. Silva|
|Evaluation of cookies produced from blends of wheat, cassava and cowpea flours|
|Abiodun Adekunle Olapade, Mary Abimbola Adeyemo|
|Fermentation and antimicrobial characteristics of Lactobacillus plantarum and Candida tropicalis from Nigerian fermented maize (akamu)|
|Patience Chisa Obinna-Echem, Victor Kuri, Jane Beal|
|Functional properties of proteins isolated from industrially produced sunflower meal|
|Petia Ivanova, Vesela Ivanova Chalova, Lidia Koleva|
|Blast-cooling of beef-in-sauce catering meals: numerical results based on a dynamic zero-order model|
|Jose A. Rabi, Evelyne Derens-Bertheau, Elisabeth Morelli, Isabelle Trezzani-Harbelot|
|Variation of physicochemical and sensory properties during the aging of yerba mate|
|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)|
|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|
|Songul Kesen, Hasim Kelebek, Serkan Selli|