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Online ISSN: 2182-1054

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Vol 3, Issue 5, 2099

Vol 123, Issue 23, 2023

Vol 2, Issue 4, 2023

Vol 11, Issue 2, 2022

Vol 10, No 2 (2021) Articles
Issue information file (PDF)

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.

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One of the main requirements for modern technologies is to expand the range of meat products by creating combined products with a balanced composition of food and biologically active substances. The purpose of the study was to develop a technology for the production of such combined meat products. The research used secondary meat raw materials of t...

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

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Lactobacillus spp. are lactic acid bacteria which have important implications for the food industry due to their fermentation capacities. The aims of this research were to produce fermented goat milks with Lactobacillus plantarum B7 and Lactobacillus rhamnosus D1, isolated from Brazilian artisanal cheeses, and to evaluate their physico-chemical, mi...

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