Vol 3, No 1 (2014)

International Journal of Food Studies

DOI: https://doi.org/10.7455/ijfs/3.1.2014

FOREWORD

This is the 5th issue (vol.3 | issue 1) of International Journal of Food Studies (IJFS), a journal of the ISEKI_Food Association.

We have the pleasure to inform you that IJFS is now indexed by EBSCO information services (www.ebsco.com/).

We wish you appreciate this new issue of the IJFS, and look forward to continue receiving 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

Effect of Buckwheat Processing Products on Dough and Bread Quality Made from Whole-Wheat Flour
Vira Drobot, Anastasiya Semenova, Jelyzaveta Smirnova, Larisa Mykhonik
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Effects of Lactic Acid Fermentation on the Retention of Î’-Carotene Content in Orange Fleshed Sweet Potatoes
Benard O. Oloo, A. A. Shitandi, S. Mahungu, J. B. Malinga, Rose B. Ogata
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Determination of the antioxidant capacity, total phenolic and flavonoid contents of seeds from three commercial varieties of culinary dates
Jacopo Mistrello, Sameera Dewundara Sirisena, Abdollah Ghavami, Richard James Marshall, Suresh Krishnamoorthy
PDF
Popping characteristics of paddy using microwave energy and optimization of process parameters
Ajay Kumar Swarnakar, M. Kalpana Devi, S. K. Das
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Effect of protease inhibitors on thermal gelation of squid (Illex argentinus). mantle paste
Maria Elida Paredi, Emilio Aldo Manca, Marcos Crupkin
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Dried Fruit Matrices Incorporated with a Probiotic Strain of Lactobacillus plantarum
Catarina Ribeiro, Ricardo Freixo, Joana Silva, Paul Gibbs, Alcina Morais, Paula Teixeira
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Effect of texturized soy protein on quality characteristics of beef samosas
Mary Omwamba, Symon M. Mahungu, Abdul K. Faraj
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The relationship between antibrowning, anti-radical and reducing capacity of Brassica and Allium extracts
Mariela C Bustos, Lina Marcela Agudelo-Laverde, Florencia Mazzobre, Pilar Buera
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- Critical reviews of scientific literature

Vegetable milks and their fermented derivative products
Neus Bernat, Maite Cháfer, Amparo Chiralt, Chelo González-Martínez
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The Regulation of Food Science and Technology Professions in Europe
Rui Costa, Sonja Smole Možina, Paola Pittia
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