Vol 2, No 1 (2013)

International Journal of Food Studies

FOREWORD

This is the 3rd issue (vol.2 | issue 1) of International Journal of Food Studies (IJFS), a journal of the ISEKI_Food Association.

The IJFS was recently included in the DOAJ (Directory of Open Access Journals) http://www.doaj.org, http://www.doaj.org/doaj?func=openurl&genre=journal&issn=21821054, and in the directory LIVRE: http://livre.cnen.gov.br. The IJFS was also submitted to Google Schoolar (http://scholar.google.com/), and very soon all the journal papers will be automatically indexed and searchable. Google Schoolar provides citations and metrics about authors, papers and journals.

After publishing this 3rd issue, the IJFS will be submitted to following platforms: Scopus, Web of Knowledge, and Journal of Citation Report. After acceptance by Web of Knowledge, it will take about 2 years to get the impact factor, since the Web of Science will be counting the number of citations in order to calculate the impact factor.

We wish you appreciate this 3rd issue of the IJFS as much as the previous. Make the IJFS your mean of communicating your main achievements in the field of Food studies in 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

A multi-criteria optimization and decision-making approach for improvement of food engineering processes PDF
Alik Abakarov, Yuri Sushkov, Rodolfo H. Mascheroni
Effect of antioxidant and optimal antimicrobial mixtures of carvacrol, grape seed extract and chitosan on different spoilage microorganisms and their application as coatings on different food matrices PDF
Javiera F. Rubilar, Rui M.S. Cruz, Igor Khmelinskii, Margarida Cortez Vieira
Increase of “Umami” and “Kokumi” Compounds in Miso, Fermented Soybeans, by the Addition of Bacterial γ-Glutamyltranspeptidase PDF
Thao Van Ho, Hideyuki Suzuki
Viability of the microencapsulation of a casein hydrolysate in lipid microparticles of cupuacu butter and stearic acid PDF
Samantha Cristina Pinho, Janaina Costa da Silva
The impact of cold chain temperature abuses on the quality of frozen strawberries (Fragaria ×ananassa) PDF
Rui Cruz, Margarida Vieira, Cristina Silva
Optimization of the Extraction of Antioxidants and Caffeine from Maté (Ilex paraguariensis) Leaves by Response Surface Methodology PDF
Vanessa Graciela Hartwig, Miguel Eduardo Schmalko, Stella Maris Alzamora, Luis Alberto Brumovsky
National Food Safety Systems in the European Union: A Comparative Survey PDF
Andreas Hadjigeorgiou, Elpidoforos S. Soteriades, Anastasios Philalithis, Anna Psaroulaki, Yiannis Tselentis, Achilleas Gikas
Physical properties of honeys produced in the Northeast of Brazil PDF
Patricia Argemira Costa, Izabel Cristina Freitas Moraes, Ana Mônica Q.B. Bittante, Paulo José do Amaral Sobral, Catarina A. Gomide, Celso C. Carrer
Effect of Biopreservatives on Storage Life of Papaya (Carica papaya L.) PDF
Fatema H. Brishti, Jawadul Misir, Ayesha Sarker

- Critical reviews of scientific literature

Antioxidants, their properties, uses in food products and their legal implications PDF
Indrajit D. Thorat, Dipali D. Jagtap, Debabandya Mohapatra, D. C. Joshi, R. F. Sutar, S. S. Kapdi


ISSN: 2182-1054