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 international dissemination of Food Science and Technology knowledge between Education, Research and Industry stakeholders. 

 

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).

Manuscripts focusing on Food related Education topics are particularly welcome.

 

The IJFS also accepts original research works dealing with food processing, design, storage and distribution, including effects on product’s safety and quality, and food chain sustainability. The journal is also open to other food-related topics such as food security and food policy.

 

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.

 

ATTENTION for new submissions after 1st February 2019

The International Journal of Food Studies is an open access journal, offering authors the possibility to have their paper freely available to everyone, including those who do not subscribe. To cover part of the costs of this service, authors are required to pay an article publication charge (APC) of 400 Euros. A special APC price of 350 euros is available to ISEKI_Food Association members. 

 

Every attempt is made to secure publication of an approved paper within 12 months.


Vol 8, No 2 (2019): International Journal of Food Studies

FOREWORD

The 16th issue (vol 8 | issue 2) of the International Journal of Food Studies (IJFS), second issue of the 8th year of publication, is now online.

The number of citations in Scopus to papers published by IJFS is steadily increasing and we expect a significant increase of the CiteScoreTracker2018 by next April 2020. At the moment the IJFS is in Q3 best quartile.

We take the opportunity to announce two main events: 1) the ISEKI E-conference on Food Texture and Rheology, next 25 and 26th November 2019; and 2) the 6th International ISEKI-Food  Conference, next 8 to 10 July 2020, at Nicosia – Cyprus.

We welcome you to leave your opinion and suggestions on the IJFS, by answering the online questionnaire at the IJFS site. It will take less than 5 minutes to complete. Your opinion is important for us !

We wish you appreciate this 16th issue of the IJFS, as much as the 1st, and we look forward to continue receiving your valuable contributions on Food Science and Technology knowledge bridging Education, Research and Industry.


Editor-in-Chief
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

Kazeem K. Olatoye, Omololo O. Fapojuwo, Joshu A. Olorunshola, Julianah O. Ayorinde
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Camila D. Bet, Rossane C. B. Godoy, Layse P. Cordoba, Ivo M. Demiate, Luiz G. Lacerda, Egon Schnitzler
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Luana Fernandes, Susana Casal, Agostinho Magalhães, Paula Baptista, José A. Pereira, Jorge A. Saraiva, Elsa Ramalhosa
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M. Al-Bachir, Y. Othman
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Hardoko Hardoko, Binti Nafi’ah, Bambang B. Sasmito, Yuniwaty Halim
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Samuel T. Danilola, Olubunmi A. Omotesho, Jubril Animashaun
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Alexandre R. Lima, Nathana L. Cristofoli, Josamaique G. Veneral, Alcilene R. M. Fritz, Margarida C. Vieira
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Rumaisa Nordin, Norazatul H. M. Rozalli, Tajul A. Yang
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Sima Taheri, Morteza Khomeiri, Mehran Aalami, Ali Moayedi
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- Critical reviews of scientific literature

Antonio de Jesus Cenobio-Galindo, Rafael G. Campos-Montiel, Rubén Jiménez-Alvarado, Isaac Almaraz-Buendía, Gabriela Medina-Pérez, Fabián Fernández-Luqueño
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