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Vol 10, No 2 (2021)

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We are pleased to welcome you to the 22nd issue (vol 10 | issue 2) of the International Journal of Food Studies, the second issue of the 10th year of publication that is now online.

This issue counts with 9 research papers and an education paper on the development of technology for the production of sausage produce using secondary collagen-containing raw materials.

We take the opportunity to announce and invite you to participate in the e-conference “Food Texture, Quality Safety and Biosecurity in the Global Bioeconomy”, which will take place ONLINE from 10-12 November 2021. The e-conference will be focused on topics regarding the contribution of the food industry to a sustainable bioeconomy. 

We wish you appreciate this 22nd issue of the IJFS, and we look forward to continuing to receive your valuable contributions on Food Science and Technology knowledge bridging 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

Published: 18.10.2021.

Contents

Review article
Deep Learning Based Research on Quality Classification of Shiitake Mushrooms

There is a lack of dietary fiber and some essential amino acids in instant noodles. Enriching this popular food with protein fiber rich sources is important to improve the nutritional quality of noodles. The current study aims to enrich instant noodles by substituting wheat flour with lentil flour (7-35%: L7%, L21%, and L35%), soy-protein isolate (...

By MILAN VUKIC, ADMINISTRATOR STOJANOVIC

16.06.2023. Review article
11_Lorem Ipsum is simply dummy text of the printing and typesetting industry._11

Lorem Ipsum is simply dummy text of the printing and typesetting industry. Lorem Ipsum has been the industry standard dummy text ever since the 1500s, when an unknown printer took a galley of type and scrambled it to make a type specimen book. It has survived not only five centuries, but also the leap into electronic typesetting, remaining essentia...

By

21.10.2021. Review article
322_Lorem Ipsum is simply dummy text of the printing and typesetting industry._322

Lorem Ipsum is simply dummy text of the printing and typesetting industry. Lorem Ipsum has been the industry standard dummy text ever since the 1500s, when an unknown printer took a galley of type and scrambled it to make a type specimen book. It has survived not only five centuries, but also the leap into electronic typesetting, remaining essentia...

By NATALIA GIZATOVA, ALBERT GIZATOV, LILIYA ZUBAIROVA, IRINA MIRONOVA, AZAT NIGMATYANOV, YULIYA CHERNYSHENKO, ALEXEY PLESHKOV

Article image
21.10.2021. Scientific article
42_Lorem Ipsum is simply dummy text of the printing and typesetting industry._42

Lorem Ipsum is simply dummy text of the printing and typesetting industry. Lorem Ipsum has been the industry standard dummy text ever since the 1500s, when an unknown printer took a galley of type and scrambled it to make a type specimen book. It has survived not only five centuries, but also the leap into electronic typesetting, remaining essentia...

By GUSTAVO L. C. VALENTE, LEONARDO B. ACURCIO, RANIER C. FIGUEIREDO, FELIPE M. SANT'ANNA, ROMMEL F. BRITO, LUIGI P. V. FREITAS, ANDRÉIA M. SILVA, MARCELO R. SOUZA, CLÁUDIA F. A. M. PENNA

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