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 3, No 1 (2014): International Journal of Food Studies
This is the 5th issue (vol.3 | issue 1) of International Journal of Food Studies (IJFS), a journal of the ISEKI_Food Association.
We have the pleasure to inform you that IJFS is now indexed by EBSCO information services (www.ebsco.com/).
We wish you appreciate this new issue of the IJFS, and look forward to continue receiving 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
- Research and application
|Effect of Buckwheat Processing Products on Dough and Bread Quality Made from Whole-Wheat Flour|
|Vira Drobot, Anastasiya Semenova, Jelyzaveta Smirnova, Larisa Mykhonik|
|Effects of Lactic Acid Fermentation on the Retention of Β-Carotene Content in Orange Fleshed Sweet Potatoes|
|Benard O. Oloo, A. A. Shitandi, S. Mahungu, J. B. Malinga, Rose B. Ogata|
|Determination of the antioxidant capacity, total phenolic and flavonoid contents of seeds from three commercial varieties of culinary dates|
|Jacopo Mistrello, Sameera Dewundara Sirisena, Abdollah Ghavami, Richard James Marshall, Suresh Krishnamoorthy|
|Popping characteristics of paddy using microwave energy and optimization of process parameters|
|Ajay Kumar Swarnakar, M. Kalpana Devi, S. K. Das|
|Effect of protease inhibitors on thermal gelation of squid (Illex argentinus). mantle paste|
|Maria Elida Paredi, Emilio Aldo Manca, Marcos Crupkin|
|Dried Fruit Matrices Incorporated with a Probiotic Strain of Lactobacillus plantarum|
|Catarina Ribeiro, Ricardo Freixo, Joana Silva, Paul Gibbs, Alcina Morais, Paula Teixeira|
|Effect of texturized soy protein on quality characteristics of beef samosas|
|Mary Omwamba, Symon M. Mahungu, Abdul K. Faraj|
|The relationship between antibrowning, anti-radical and reducing capacity of Brassica and Allium extracts|
|Mariela C Bustos, Lina Marcela Agudelo-Laverde, Florencia Mazzobre, Pilar Buera|
- Critical reviews of scientific literature
|Vegetable milks and their fermented derivative products|
|Neus Bernat, Maite Cháfer, Amparo Chiralt, Chelo González-Martínez|
|The Regulation of Food Science and Technology Professions in Europe|
|Rui Costa, Sonja Smole Možina, Paola Pittia|