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).



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.


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 5, No 2 (2016): International Journal of Food Studies


We are very pleased to deliver you another issue (the 10th  - vol 5 | issue 2) of the International Journal of Food Studies.

We are pleased to announce that International Journal of Food Studies has been recently (July 2016) accepted for inclusion in Scopus (, the largest abstract and citation database of peer-reviewed literature, property of the well-known Elsevier. This milestone represents the international recognition of the journal and its author’s quality articles. Articles will be indexed and available in Scopus within the next three weeks.

We 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

- Research and application

Preparation of Hulu-mur flavored carbonated beverage based on Feterita sorghum (Sorghum bicolor) malt PDF
Sara F. A. Baidab, Solafa A. Hamad, Abdel Halim R. Ahmed, Isam A. Mohamed Ahmed
Bioactive components, antioxidative properties and inhibition of Fe2+-induced lipid peroxidation of mango peel as affected by the storage of mango fruit PDF
Adetuyi O. Foluso, Akinlerye Makinde, Ifedayo Adeyemi, Victoria Timothy
Assessment of nutritional composition in elephant foot yam (Amorphophallus paeoniifolius Dennst- Nicolson) cultivars PDF
Amit Singh, Arvind Chaurasiya, Surajit Mitra
Solubility of Stevioside and Rebaudioside A in water, ethanol and their binary mixtures PDF
Liliana S. Celaya, Eugenio Kolb, Nicolás Kolb
Natural antioxidants isolated from Schinus areira leaves by ultrasound-assisted extraction PDF
Liliana S. Celaya, Carmen I. Viturro, Luís R. Silva, Silvia Moreno
Modeling the kinetics of peroxidase inactivation, colour and texture changes of Portuguese cabbage (Brassica oleracea L. var. costata DC) during UV-C light and heat blanching PDF
Rui M.S. Cruz, Ana I.A. Godinho, Dilek Aslan, Necip F. Koçak, Margarida C. Vieira
Reproducibility and correlation between meat shear force measurements by Warner-Bratzler machine and a texturometer PDF
Lucas Arantes-Pereira, Flávia C. Vargas, Júlio C.C. Balieiro, Ana Monica Q.B. Bittante, Paulo J.A. Sobral
Effect of roasting regime on phytochemical properties of Senna occidentalis seeds PDF
Abiodun A. Olapade, Oreofeoluwatomi A. Ajayi
Antioxidant activities and inhibitory effects of free and bound polyphenols from date (Phoenix dactylifera L.) seeds on starch digestive enzymes PDF
Sameera Sirisena, Ken Ng, Said Ajlouni
The influence of thermal treatments on the antioxidant activity and colour of chokeberry (aronia menocarpa) extract PDF
Elena Cristea

ISSN: 2182-1054