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 6, No 1 (2017): International Journal of Food Studies
We take this opportunity to wish you an excellent 2017.
We are again very pleased to deliver you another issue (the 11th - vol 6 | issue 1) of the International Journal of Food Studies.
The International Journal of Food Studies is included since July 2016 in Scopus (https://www.scopus.com/), the largest abstract and citation database of peer-reviewed literature, property of the well-known Elsevier. Articles are now indexed and available in Scopus.
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
|Texture analysis of blanched vegetables using high- and low-speed measuring methods|
|Christian Schmitt, Thomas Friedl, Nadine Mattes, Uwe Grupa, Oliver Hensel|
|Effect of inulin on dough and biscuit quality produced from different flours|
|Maria S. Blanco Canalis, Alberto E. León, Pablo D. Ribotta|
|Microbial quality and shelf life prediction of vacuum-packaged ready to eat beef rounds containing gum arabic|
|Johnson K. Mwove, Symon M. Mahungu, Lilian A. Gogo, Ben N. Chikamai, Mary Omwamba|
|Effect of pretreatments and processing conditions on anti-nutritional factors in climbing bean flours|
|Emmanuel Mugabo, Emmanuel Ohene Afoakwa, George Annor, Bernard Rwubatse|
|Optimization of microwave vacuum drying parameters for germinated lentils based on starch digestibility, antioxidant activity and total phenolic content|
|Robbarts Nongmaithem, Venkatesh Meda|
|A methodological approach for optimum preservation results: The packaging paradigm|
|Antonios Kanavouras, Frank A. Coutelieris|
|Vacuum-assisted microwave drying characteristics of green bell pepper|
|Vivek Kumar, Shanker L. Shrivastava|
|In vitro investigation of antioxidant activities of Launea taraxacifolia and Crassocephalum rubens|
|Funmilayo B. Borokini, Lajide Labunmi|
|Rheological properties of traditional balsamic vinegar: New insights and markers for objective and perceived quality|
|Pasquale M. Falcone, Elisa Sabatinelli, Federico Lemmetti, Paolo Giudici|
- Critical reviews of scientific literature
|Extrusion cooking technology: Principal mechanism and effect on direct expanded snacks – An overview|
|Ajita Tiwari, S. K. JHA|