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...
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Jun 16,2022
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Latest Articles
Open Access Article
A Comparison Between Wheat and Sorghum Flour in Biscuits Application: A Review
by Rawan Al Majzoub, Sandra Abou hamdan, Sanaa Khaled, Sami El Khatib, Maha Krayem
ABSTRACT: Production of biscuits from composite flour (wheat/sorghum) was investigated. The use of this composite flour is increasing due to its nutritional properties that make the product highly desirable...
Open Access Article
Glycemic Index and Glycemic Load of Selected Omani Rice Dishes
by Amanat Ali, Mostafa I. Waly, Marwa Al-Mahrazi, Juhaina Al-Maskari, Sunaida AlWaheibi
ABSTRACT: Rice (Oryza sativa) is one of the most important cereal grains that is popularly consumed globally as a staple food. A number of rice dishes are prepared and consumed in Oman. Representative...
Open Access Article
Citrus Aurantifolia Essential Oil Composition, Bioactivity, and Antibacterial Mode of Action on Salmonella Enterica, a Foodborne Pathogen
by Swati Ojha, Abhay K. Pandey, Pooja Singh
ABSTRACT: Salmonella enterica is a well-known pathogenic bacterium that can cause intracellular illness and food poisoning in humans, especially salmonellosis. In the present study, 20 essential oils of...
Open Access Article
Variations in Antioxidant Activity, Physical, Chemical and Selected Antinutritional Factors of Two Pigeon Pea (Cajanus cajan (L)) Varieties as Affected by Processing Methods
by Anthony Ukom, Emmanuella Odoabuchi, Patrick Udofia, Uju Ejinkeonye
ABSTRACT: This study evaluated the variations in antioxidant activity, physical, chemical and antinutritional properties of two pigeon pea varieties (white and brown) as affected by processing methods...
Open Access Article
Proximate, Amino Acid Compositions and Functional Properties of Maize-Beans Composite Flours
by Taiwo Aderinola, Dorcas Adeoye
ABSTRACT: The aim of the study was to determine the nutritional and functional properties of beans-maize flour samples. Flour blends were produced using 90:10, 80:20, 70:30, 50:50 (maize: beans, w/w) while...
Open Access Article
Production and Characterization of Dehydrated Acerola Pulp: A Comparative Study of Freeze and Refractance Window Drying
by Vitor Augusto dos Santos Garcia, Josiane Gonçalves Borges, Eduardo Galvão Leite das Chagas, Cristiana Maria Pedroso Yoshida, Fernanda Maria Vanin, João Borges Laurindo, Rosemary Aparecida de Carvalho
ABSTRACT: Acerola is a perishable fruit with high vitamin C levels and an attractive nutrition property. The goal of the present work was to produce dehydrated acerola pulp with preserved vitamin C,...
Open Access Article
Effect of Mature Stages on Phenolic Contents, Antioxidant Activities and Mineral Distribution in Different Parts of Kei Apple Fruit
by Mohamed A. Taher, Louis K. Tadros
ABSTRACT: This study aimed to evaluate the concentrations of the heavy metals, macro and micro-elements as well as the distribution of phenolic constituents in different parts of half-ripe and full-ripe kei...
Open Access Article
Preparation of Low Glycemic Rice and Comparison of Its Physicochemical Properties, Cooking Characteristics, Starch Digestibility and Microstructure with Raw Rice (Swarna Cv)
by Gorenand Prasad Yadav, Chandrakant Genu Dalbhagat, Hari Niwas Mishra
ABSTRACT: Rice broken and low glycemic ingredients such as millet and pseudocereal were used to formulate the multigrain flour using Linear Programming (LP) in MATLAB to prepare Low Glycemic Rice (LGR). The...