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 6, No 2 (2017): International Journal of Food Studies

FOREWORD


The 12th issue (vol 6 | issue 2) of the International Journal of Food Studies, second issue of the 6th year of publication, is now online.

This new issue includes more invited papers from the 4th International ISEKI Food Conference - ISEKI Food 2016 - Bridging Training and Research for Industry and the Wider Community - Responsible Research and Innovation in the Food Value, and IFA-event "Food Rheology and Texture" e-conference for undergraduate & MASTER students.  We would like to highlight the paper by Katherine Flynn et.al on students self-evaluation of soft skills.

The International Journal of Food Studies specially welcomes manuscripts bridging education, research and industry.  We are also keen to include in IJFS web page announcements related to this field. And we would like to drive your attention to:

Bloomsbury Digital Resources is excited to announce the launch of Bloomsbury Food Library – an unparalleled resource for students, researchers, and scholars. To find out more please visit www.bloomsburyfoodlibrary.com

Enjoy issue 12th of IJFS.


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

- Education methods

Food science and technology students self-evaluate soft and technical skills PDF
Katherine M. Flynn, Peter Ho, Margarida C. Vieira, Paola Pittia, Marco Dalla Rosa

- Research and application

Influences of physicochemical stresses on injury and inactivation behaviour of Listeria innocua PDF
Fátima A. Miller, Bárbara Ramos, Maria M. Gil, Teresa R.S. Brandão, Paula Teixeira, Cristina L.M. Silva
The interaction effect of mixing starter cultures on homemade natural yogurt’s pH and viscosity PDF
Hadi A. Dahlan, Norrakiah A. Sani
Impact of selected polyphenolics on the structural properties of model lipid membranes – a review PDF
Nataša P. Ulrih, Ajda Ota, Veronika Abram
Effect of cooking time on the physical, chemical and thermal properties of acha seeds PDF
Akeem O. Raji, Hajarat O. Nassam, Tawakalitu E. Aruna, Monsurat O. Raji, Maimuna Sani
Effect of Grewia venusta FRESEN mucilage on the proximate composition, physical and sensory properties of bread produced from wheat and cassava composite flours PDF
Arubi P. Alobo, Gibson L. Arueya
Effect of tuna skin gelatin-based coating enriched with seaweed extracts on the quality of tuna fillets during storage at 4 °C PDF
Milene Vala, Ana Augusto, André Horta, Susana Mendes, Maria M. Gil
Cytotoxic, antioxidant and antimicrobial properties of red sweet pepper (Capsicum annuum L. var. Llanerón) extracts: In vitro study PDF
Rosa Raybaudi-Massilia, Alírica I. Suárez, Francisco Arvelo, Alexandra Zambrano, Felipe Sojo, María I. Calderón-Gabaldón, Jonathan Mosqueda-Melgar
Drying characteristics of zucchini and empirical modeling of its drying process PDF
Naciye Kutlu, Asli Isci
Evaluation of physical, milling and cooking properties of four new rice (Oryza sativa L.) varieties in Nigeria PDF
Mayowa S. Sanusi, Rahman Akinoso, Nahemiah Danbaba


ISSN: 2182-1054