FOREWORD
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.
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
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Christian Schmitt, Thomas Friedl, Nadine Mattes, Uwe Grupa, Oliver Hensel
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Maria S. Blanco Canalis, Alberto E. León, Pablo D. Ribotta
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Johnson K. Mwove, Symon M. Mahungu, Lilian A. Gogo, Ben N. Chikamai, Mary Omwamba
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Emmanuel Mugabo, Emmanuel Ohene Afoakwa, George Annor, Bernard Rwubatse
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Robbarts Nongmaithem, Venkatesh Meda
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Antonios Kanavouras, Frank A. Coutelieris
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Vivek Kumar, Shanker L. Shrivastava
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Funmilayo B. Borokini, Lajide Labunmi
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Pasquale M. Falcone, Elisa Sabatinelli, Federico Lemmetti, Paolo Giudici
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- Critical reviews of scientific literature
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Extrusion cooking technology: Principal mechanism and effect on direct expanded snacks – An overview
Ajita Tiwari, S. K. JHA
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