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International Journal of Food Studies

ISSN Print: 2182-1054

ISSN Online:

主页: http://www.iseki-food-ejournal.com/

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Increase of “Umami” and “Kokumi” Compounds in Miso, Fermented Soybeans, by the Addition of Bacterial γ-Glutamyltranspeptidase

Thao Van Ho,Hideyuki Suzuki

National Food Safety Systems in the European Union: A Comparative Survey

Andreas Hadjigeorgiou,Elpidoforos S. Soteriades,Anastasios Philalithis,Anna Psaroulaki

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

Javiera F. Rubilar,Rui M.S. Cruz,Igor Khmelinskii,Margarida Cortez Vieira

Effect of Biopreservatives on Storage Life of Papaya (Carica papaya L.)

Fatema H. Brishti,Jawadul Misir,Ayesha Sarker

A multi-criteria optimization and decision-making approach for improvement of food engineering processes

Alik Abakarov,Yuri Sushkov,Rodolfo H. Mascheroni

Physical properties of honeys produced in the Northeast of Brazil

Patricia Argemira Costa,Izabel Cristina Freitas Moraes,Ana M？nica Q.B. Bittante,Paulo José do Amaral Sobral

The impact of cold chain temperature abuses on the quality of frozen strawberries (Fragaria ×ananassa)

Rui Cruz,Margarida Vieira,Cristina Silva

Viability of the microencapsulation of a casein hydrolysate in lipid microparticles of cupuacu butter and stearic acid

Samantha Cristina Pinho,Janaina Costa da Silva

Optimization of the Extraction of Antioxidants and Caffeine from Maté (Ilex paraguariensis) Leaves by Response Surface Methodology

Vanessa Graciela Hartwig,Miguel Eduardo Schmalko,Stella Maris Alzamora,Luis Alberto Brumovsky

Antioxidants, their properties, uses in food products and their legal implications

Indrajit D. Thorat,Dipali D. Jagtap,Debabandya Mohapatra,D. C. Joshi

Effect of Egg White Utilization on the Physico-Chemical and Sensory Attributes of Protein-rich Yoghurt

Lilian A Gogo,Kennedy O. Gogo,Peter L. Shalo,Symon Maina Mahungu

Evaluation of test-kits for the detection of Escherichia coli O157 in raw meats and cattle faeces.

Hilda Nyati,Annet Heuvelink,Caroliene Van Heerwaarden,Ans Zwartkruis

The Use of Maltodextrin Matrices to Control the Release of Minerals from Fortified Maté

Miguel E. Schmalko,Myrian G. Acu？a,Griselda P. Scipioni

Determination of Phenolic Compounds in Wines

Charalampos Proestos,Athanasios Bakogiannis,Michael Komaitis

Kinetics of Hydrolyzing Isolated Soy Protein by an Endopeptidase and its Conceptual Application in Process Engineering

Zebin Wang,Jason Lombardi,Jessica Shaffer,Ted Wong

Influence of Organic Material and Biofilms on Disinfectant Efficacy Against Listeria monocytogenes

Hilda Nyati,Rijkelt Beumer,Stijn van der Veen,Wilma Hazeleger

Challenges and Opportunities for the community of Food Sciences to contribute Towards a Society of Healthier Consumers and a Better World

Harris N. Lazarides

Nanotechnology: the word is new but the concept is old. An overview of the science and technology in food and food products at the nanoscale level

Brian C. Bryksa,Rickey Y. Yada

Food Engineering within Sciences of Food

Athanasios Kostaropoulos

Changes and Perspectives in Food Studies

Elisabeth Dumoulin

Chia (Salvia hispanica) can be used to manufacture sugar-snap cookies with an improved nutritional value

V.A. Barrientos,A. Aguirre,Rafael Borneo

Challenges in Food Scientist Training in a global setting

Andreas H？hl,Gerhard Schleining,Charlotte Hochgatterer,Wolfgang Kneifel

High-Quality Learning Environments for Engineering Design: Using Tablet PCs and Guidelines from Research on How People Learn

Enrique Palou,Lourdes Gazca,Juan Antonio Díaz García,José Andrés Rojas Lobato

Treatment of Olive Mill Wastewater and the Use of Polyphenols Obtained After Treatment

Semih Otles,Ilknur Selek

Bridging academic research and agribusiness in the recovery of byproducts from swine farming

Estela de Oliveira Nunes,Simone Perazzoli,Janaina Camile Pasqual

Effects of Pretreatments in Convective Dehydration of Rosehip (Rosa eglanteria)

Alejandra Mabellini,Elizabeth Ohaco,Carlos Alberto Márquez,Antonio De Michelis

Characterization of sponge cake baking in an instrumented pilot oven

Alain Sommier,Elisabeth Dumoulin,Imen Douiri,Christophe Chipeau

Drying kinetics and quality aspects during heat pump drying of onion (Allium cepa L.)

Nihar Ranjan Sahoo,Uma Sankar Pal,Sanjaya Kumar Dash,M.D. K. Khan

Differences in quality parameters between types of commercial tea from Argentina

Ana Eugenia Thea,María Antonia Lloret,Luis Alberto Brumovsky,Miguel Eduardo Schmalko

Moisture Adsorption and Thermodynamic Properties of California Grown Almonds (Varieties: Nonpareil and Monterey)

Li Zuo Taitano,R.P. Singh

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