Food Science and Engineering
ISSN: 2717-5820 (Print) 2717-5839 (Online) DescriptionIncorporating 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 authenticity and traceability, food packaging, nutrition research, shelf life, sensory science, storage and distribution of foods, click to see more...
Announcement
Jun 03,2023
Call for Papers: Volume 4 Issue 2 (2023) of Food Science & Engineering
Jun 16,2022A genuine scholarly academic publisher: Universal Wiser Publisher as a model
Information
Latest Articles
Open Access Article
Starch Retrogradation: Role of Food Ingredients and Extrinsic Factors
by Chiravi K., Khan M. A., Wadikar D. D., Mahesh C., Semwal A. D.
ABSTRACT: Starch retrogradation is one of the significant properties of starch wherein the reassociation or recrystallization of the polysaccharides in gelatinized starch (amylose and amylopectin) occurs....
Open Access Article
A Focused Insight into Sumac: Biological, Chemical, Health Benefits and Its Applications in Food Industry
by Fatima El Ghizzawi, Sanaa Khaled, Sami El Khatib, Maha Krayem
ABSTRACT: Sumac Spice is a tangy red-purple powder produced by drying and grinding the hairy clusters of sumac fruit. It is often used in several regions to add a lemony and astringent taste to many dishes....
Open Access Article
Fruit-Based Leathers: A Comprehensive Review of Terminologies, Composition, and Quality Attributes
by Giovana de Menezes Rodrigues, Vitor Augusto dos Santos Garcia, Cristiana Maria Pedroso Yoshida, Fernanda Maria Vanin, Rosemary Aparecida de Carvalho
ABSTRACT: Fruit-based leathers were obtained from drying fruit purees, offering a high nutritional value and convenience in consumption, storage, and transportation. Challenges in advancing leather studies...
Open Access Article
Analysis of Volatile Flavor Compounds and Physicochemical Properties in Conventional and Organic Pork Meats Using SPME-GC-MS
by Cristina Lopez-Moreno, Sara Fernandez-Palacios Campos, Sergio Ledesma Baena, Juan Teodomiro Lopez Navarrete, Juan Carlos Otero Fernandez de Molina
ABSTRACT: Volatiles responsible for aroma and flavor were investigated in the main types of pork consumed in Spain: duroc and white pigs, the latter reared according to organic and conventional procedures....
Open Access Article
Quality Evaluation of Breakfast Cereal Meal Produced from Finger Millet (Eleusine coracana) and Roasted African Yam Beans (Sphenostylis stenocarpa) Flour Blends
by Joseph Oghenewogaga Owheruo, Great Iruoghene Edo, Zubair Adeiza Bashir, Patrick Othuke Akpoghelie, Joy Johnson Agbo
ABSTRACT: This study was carried out to evaluate the qualities of breakfast cereal meals produced from blends of finger millet and toasted African yam beans flour. Flour samples of processed finger millet...
Open Access Article
Varietal Differences in the Physical and Engineering Attributes of Underutilized Pigmented and Non-pigmented Paddy and Rice Landraces
by Kuppathil Unnikrishnan Anjali, Annamalai Rajalechumi Kamatchi, Sundaramoorthy Haripriya, Arun Kumar, Chagam Koteswara Reddy
ABSTRACT: Traditional rice landraces cannot be processed using standard machinery or unit operations. Traditional rice, on the other hand, is becoming more popular as its purported health benefits spread....
Open Access Article
Effect of Microwave Boiling and Ultrasound-Assisted Extraction on Curcumin from the Turmeric Rhizomes
by Sai Krishna G., Sravanya K., Pranuthi P., Thirumdas R.
ABSTRACT: The present work is proposed to study the effect of microwave boiling on the curcumin content of turmeric. Fresh rhizomes are subjected to different boiling methods i.e., pressure cooking, water...