The International Journal of Food Studies (IJFS), a journal of the ISEKI_Food Association, is an international peer-reviewed open-access journal featuring scientific articles on the world of Food in Education, Research and Industry. This journal is a forum created specifically to improve the international dissemination of Food Science and Technology knowledge between Education, Research and Industry stakeholders.
Original contributions relevant to the following topics will be considered for publication:
- Education methods, including Life Long Learning and e-learning;
- Research and application in academia, research, industry;
- Critical reviews of scientific literature by researchers, students, invited authors;
- Exchange of views and opinions of a scientific nature including testimonies on career experiences in Food Industry/Research/Education (required skills, challenges and successes).
Manuscripts focusing on Food related Education topics are particularly welcome.
The IJFS also accepts original research works dealing with food processing, design, storage and distribution, including effects on product’s safety and quality, and food chain sustainability. The journal is also open to other food-related topics such as food security and food policy.
We support the scientific moral and ethics of the scientific community, in particular, the code of ethics for Food Science and Technology professionals (https://www.iseki-food.net/general/code_of_ethics).
TYPES OF PAPERS
Original research, reviews, opinions, testimonies and best practices coming from professionals either from the sectors of Education, Research or Industry are welcome to be published in this journal.
Authors must ensure that the submission has not been previously published, nor is submitted to another journal for consideration.
Papers accepted for publication become the copyright of the Journal.
AUDIENCE
The International Journal of Food Studies is mainly directed to scientists, technologists, researchers, teachers and students working in the food sector.
INTERESTED IN SUBMITTING AN ARTICLE TO THIS JOURNAL?
We recommend that you review the About the Journal page for the journal's section policies, as well as the Author Guidelines. Authors need to register with the journal prior to submitting, or if already registered can simply log in and begin the 5 step process. Please see the Submission Circuit for more details.
You can download the template (compatible with Mac and Windows Word 97/98/2000/2003/2007) for your article at Manuscript template.
ARTICLE PROCESSING CHARGES
The International Journal of Food Studies is an open access journal, offering authors the possibility to have their paper freely available to everyone, including those who do not subscribe. To cover part of the costs of this service, authors are required to pay an article publication charge (APC) of 400 Euros. A special APC price of 350 euros is available to ISEKI_Food Association members.
Every attempt is made to secure publication of an approved paper within 12 months – Annual reports of IJFS are available here.
Vol 13, No 1 (2024): International Journal of Food Studies
Dear Readers,
It is a privilege to introduce our first 2024 issue (Vol 13) of the International Journal of Food Studies.
The journal mission was again well addressed, with a diverse research authorship and a stimulating discussion in the area of food education, food research and innovation.
The consumer was one of the main themes through this issue:
- Guo presented an analysis of the power of media to shape consumer attitude towards meat alternatives and the opportunities that policy makers have in this area.
- Un Nisa et al studied the quality assessment of a strawberry juice with prebiotic fibre processed with ultrasound, showing how ultrasound processed samples obtain higher scores in sensory acceptability.
- Acella and colleagues aimed to enhance the knowledge on the perception of quality by consumers of short food supply chain products, with 20 case studies of SFSCs across Europe. Social characteristics of the products such as genuineness were seen as major criteria.
A second main topic in this issue was shelf life:
- Andriani et al studied a traditional Indonesian fish shelf life demonstrating that vacuum packing and salt may contribute to extend the short shelf life of this product.
- Susantia and Kristamtini assessed in vivo the ability of black garlic extracts to maintain blood sugar homeostasis as well as reducing low density lipoprotein levels and increasing the high density lipoproteins.
- Haddad and Bani-Hani assessed the ability of protective cultures to extend the shelf life of Labaneh, a traditional dairy product from Jordan.
- Duc Vu and colleagues presented an analysis of the efficiency of the commercial production of dried Segestid shrimp studying losses and bringing a better understanding of the production of this traditional Vietnamese product.
Finally, food and health was the third underlying theme, where:
- Najat and colleagues discussed the issue of brucellosis in dairy farms in Morocco, identifying a number of knowledge gaps in farmers and potential risks associated.
- Hernandez et al. presented a study highlighting the need to characterise liquids for dysphagia patients and the importance of rheology in these preparations.
- Hasain et al. findings included that energy drinks available in Kosovo may exhibit higher concentrations of caffeine than those levels declared in the label, highlighting the need to potentially secure the food safety and integrity of these products.
I would like to thank all the authors for their contributions, all the Editorial Board who continue to offer their voluntary work to this publication, the journal office that makes possible this issue and (last but not least) the Iseki Association support of the International Journal of Food Studies.
I wish you all a good reading.
Best regards,
Jesus Maria Frias Celayeta
Editor-in-Chief International Journal of Food Studies
Table of Contents
- Research and application
|
Ana Maria Hernandez, Maria Izabel Berto, Esther Bianchini
|
|
|
|
Wenxuan Guo
|
|
|
|
Eka Andriani, Hendrik Septiana, Al Mukhlas Fikri
|
|
|
|
R. Susanti, K. Kristamtini
|
|
|
|
Mehr Un Nisa, Valente B. Alvarez, Muhammad K. I. Khan
|
|
|
|
Ngoc Duc Vu, Nguyen Hong Khoi Nguyen, Thanh Truc Tran, Tran Bach Long, Lam Van Tan, Tran Thi Yen Nhi
|
|
|
|
Moawiya Haddad, Nabeel Bani-Hani
|
|
|
|
Najat Ariri, Mannani Nysrine, Aboukhassib Hamid, Bitar Abdelali
|
|
|
|
Arbenita Hasani, Manjola Kuliçi, Ardit Kryeziu, Ereleta Kryeziu, Endrit Hasani
|
|
- Exchange of views and opinions of a scientific nature
|
Marina Acella, Alice Petrini, Roberta Bulgari, Andrea Ertani, András Sebők, Marco Devecchi, Silvana Nicola
|
|
