Food Science and Engineering, Volume 1 Issue 1 (2020), 1-57



Open Access Article

Relationship Among Volatile Organic Compounds and Sensory Properties in Craft Beer

by Cosimo Taiti, Simona Violino, Federico Pallottino, Corrado Costa, Elisa Masi, Stefano Mancuso

ABSTRACT: Hops flowers are used to impart highly desirable hoppy aromas in beer. The emergence of craft brewing caused an increase in the popularity of intense hoppy beer determining a breeding trend for...

Open Access Article

Discrimination and Quantification of Aflatoxins in Pistachia vera Seeds Using FTIR-DRIFT Spectroscopy after their Treatment by Greek Medicinal and Aromatic Plants Extracts

by Efstathia Skotti, Christos Pappas, Maria Kaiafa, Iliada K. Lappa, Dimitrios Ι. Tsitsigiannis, Charilaos Giotis, Pavlos Bouchagier, Petros A. Tarantilis

ABSTRACT: A method for detection and quantitative determination of aflatoxins (AFs) produced by Aspergillus flavus in Pistachia vera  seeds (pistachio) using Fourier transform infrared spectroscopy,...

Open Access Article

Enteric and Central Nervous System Mediated Control of Digestive Processes in the Small Intestine: a Coprocessor-Processor Paradigm

by Ravi Kant Avvari

ABSTRACT: The small intestine is part of the gastrointestinal tract that facilitates further breakdown of the meal, extracts the nutrients, absorbs them efficiently and expels the left over remains of the...

Open Access Article

On-Package Color Indicator for Ripeness Monitoring of tape ketan Packaging

by Kuswandi, B., Mahawan A. G., Nuriman

ABSTRACT: A color indicator for tape ketan (TK) (Indonesian fermented steamed glutinous rice product) packaging was developed to monitor the fermentation stage of TK during storage and distribution....

Open Access Article

Phytochemicals and Antioxidant Properties of Solvent Extracts from Purslane (Portulaca oleracea L.): A Preliminary Study

by Mahmood Habibian, Ghorbanali Sadeghi, Ahmad Karimi

ABSTRACT: A systematic study was conducted about the solvent effect on the purslane total phenolic, flavonoid, alkaloid, carotenoid, saponin, vitamin E, and vitamin C contents as well as to evaluate their...