Food Science and Engineering

ISSN: 2717-5820 (Print) 2717-5839 (Online) Description

Incorporating Journal of Bio-agriculture.

Food Science and Engineering (FSE) is a peer-reviewed and open accessed journal publishing original articles, reviews, perspectives, letters, and short communications that reports novel research in food nutrition, security, technology, engineering and interdisciplinary studies. It aims to provide researchers, academicians and industry a forum for communicating advances and development of food science.

FSE identifies and discusses trends that will drive the discipline over time. The scope of topics addressed is broad, encompassing the science of food engineering, food nanotechnology, physical properties of foods, food quality and safety, food autenticity and tracebility, food packaging, nutrition research, shelf life, sensory science, storage and distribution of foods, click to see more...

Latest Articles

Open Access Article

Comparison of Health-Relevant Polyphenolic Component Content and Bioavailability of Bilberry (Vaccinium Myrtillus L.), Blueberry (Vaccinium Sect. Cyanococcus Rydb.) and Chokeberry (Aronia Melanocarpa (Michx.) Elliott)

by Xiao Chen, Yan-Chao Wu, Liu-Hong Qian, Yu-He Zhang, Pi-Xian Gong, Hui-Jing Li

ABSTRACT: The fruit-based dietary supplement business is flourishing, and many plant bioactive compounds exhibit beneficial effects on health. Polyphenols, including anthocyanins, proanthocyanidins,...

Open Access Article

Effect of High-Pressure with Temperature on Mango Pulp: Rheology Evaluation in Comparison with Thermal Process

by Luma Rossi Ribeiro, Thiago Soares Leite, Marcelo Cristianini

ABSTRACT: Effect of High-Pressure with Temperature (HPP+T) and Thermal Processing (TP) were evaluated on the rheological characteristics of mango pulp. Samples were subjected to an equivalent condition of a...

Open Access Article

Evaluation of Proximate Composition, Antioxidant and Pasting Properties of Optimized Flour Blends from Pearl Millet, Green Gram and Tigernut Pomace

by Florence A. Bello, Babatunde S. Oladeji, Rose I. Tom

ABSTRACT: Flour blends produced from pearl millet, green gram, and tigernut pomace were evaluated for their chemical composition and pasting characteristics. Sixteen runs (flour blends) were generated using...

Open Access Article

Physicochemical Properties and Hydration Kinetics of Kenaf (Hibiscus cannabinus) Seed

by Shafa'atu Giwa Ibrahim, Nor Aini Mat Noh, Nur Syamimi Zaini, Wan Zunairah Wan Ibadullah, Nazamid Saari, Roselina Karim

ABSTRACT: Hydration of kenaf seed was studied at 25, 35 45, 55 and 65 °C by the method of weight gain until equilibrium was achieved along with the physicochemical properties of the seed. The results showed...