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 PDF
Christian Schmitt, Thomas Friedl, Nadine Mattes, Uwe Grupa, Oliver Hensel
Effect of inulin on dough and biscuit quality produced from different flours PDF
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 PDF
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 PDF
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 PDF
Robbarts Nongmaithem, Venkatesh Meda
A methodological approach for optimum preservation results: The packaging paradigm PDF
Antonios Kanavouras, Frank A. Coutelieris
Vacuum-assisted microwave drying characteristics of green bell pepper PDF
Vivek Kumar, Shanker L. Shrivastava
In vitro investigation of antioxidant activities of Launea taraxacifolia and Crassocephalum rubens PDF
Funmilayo B. Borokini, Lajide Labunmi
Rheological properties of traditional balsamic vinegar: New insights and markers for objective and perceived quality PDF
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 PDF
Ajita Tiwari, S. K. JHA

ISSN: 2182-1054