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
Oct 31,2024
Call for Papers: Volume 6 Issue 1 (2025) of Food Science and Engineering
Apr 19,2024Food Science and Engineering Included in Europub database
Jan 09,2021Outstanding Reviewer Award
Information
Latest Articles
Open Access Article
Ensuring Beverage Excellence: A Quality Control Guide
by Swetha Vasudevan, Jeevitha Gada Chengaiyan
ABSTRACT: In the food industry, beverage is one of the important sectors that includes various alcoholic and non-alcoholic beverages. The quality of raw materials, equipment, and satisfaction of consumers...
Open Access Article
Vegan Fermented Drinks as an Alternative to Milk: Trend or Challenge?
by Giovanna Camile Vaz Gonçalves, Cláudia Moreira Santa Catharina Weis, Élide Rebechi Wolff, Vanessa Alves, Flavia Letícia Sanches, Luciano Tormen, Helen Treichel, Larissa Canhadas Bertan
ABSTRACT: The attention given to food has increased in recent decades due to consumers' interest in the possible therapeutic and nutritional properties of foods. Eating habits are associated with the...
Open Access Article
A Comprehensive Review: Exploring Bioactive Compounds of Citrus Fruit Peels for Therapeutic and Industrial Applications
by Soumi Chakraborty, Komal Goel, Vaibhavi Rasal, Kaninika Paul, Dibyakanti Mandal
ABSTRACT: Citrus fruit peel has recently been highlighted as one of the major wastes and by-products of the citrus industry, which offers a plethora of health benefits and industrial uses. In addition to...
Open Access Article
Impact of Hypobaric Technology Combined with Fumigation on Freshness Preservation of Post-harvest Litchi
by Ankang Kan, Longfei Zhang, Lijing Lin, Ning Wang, Meiyu Wang
ABSTRACT: Litchi is rich in nutrients, which is quite beneficial for improving the physical quality of people, but litchi browns in a few days at room temperature, and the shelf life is very short. To study...
Open Access Article
Impact of Stevia and Alyssum homolocarpum Seed Gum on Some Physicochemical, and Sensory Characteristics of Ice Cream
by Sona Shoaei, Masoud Najaf Najafi, Esmaeil Ataye Salehi, Rasul Mozaffarpour
ABSTRACT: Hydrocolloids and sweeteners play a crucial role in ice cream production. This study aimed to assess the substitution effects of five levels of stevia (0%, 25%, 50%, 75%, 100%) and five levels of...
Open Access Article
Pectin Isolation from Interdonato Lemon (Citrus-limon) Using Various Solvents and Its Application in Pineapple Jelly
by Kiran Phayel, Ganga Sangroula, Adit Sangroula, Prabina Niraula
ABSTRACT: Interdonato lemon ( Citrus limon ) is a rich source of pectin. However, commercial extraction and application in jam and jelly have not been performed yet. The study's objective was to use ethanol...
Open Access Article
Evaluation of the Antioxidant and Antimicrobial Properties of Pumpkin Pulp During Storage Through the Ultrasonication Process
by Zunaira Arshad, Nabeel Ashraf, Ahsan Ali, Ali Iqbal, Madiha Rafique, Maryam Gulzar, Adan Ahmad, Syed Ali Hassan
ABSTRACT: Pumpkin ( Cucurbita maxima ) is a seasonal fruit and it contains large amounts of bioactive compounds, including phenolic compounds, carotenoids, and anthocyanins, which lower the risk of cancers...
Open Access Article
Biodegradable Cassava Starch-Based Films Formulated with Coconut Oil for Sustainable Food Packaging
by Paula França Nascimento Lopes, Ana Terra de Medeiros Felipe, Fábio Gonçalves Macêdo de Medeiros, Maria do Socorro Rocha Bastos, Adriano Lincoln Albuquerque Mattos, Kátia Nicolau Matsui, Roberta Targino Hoskin
ABSTRACT: A large volume of plastic waste is disposed of in the environment and in landfills worldwide. To remediate this serious environmental issue, sustainable alternatives to substitute traditional...
Open Access Article
Soy Protein Isolate Edible Coating Incorporated with Pomegranate (Punica granatum L.) Peel Extract: Effect on Quality of Fresh-Cut Pineapples
by Han Lyn Foong, Mohamad Soufi Ikhwan Nazeri, Jun Xian Wong, Nur Hanani Zainal Abedin
ABSTRACT: This study investigated the development of an edible coating using soy protein isolate (SPI) and pomegranate peel extract (PPE) to extend the shelf life of fresh-cut pineapple (FCP). Different...
Open Access Article
Identification and Characterisation of New Vardenafil Analogue Illegally Added to Pressed Candies
by Pei-Zhi Dong, Li-Hong Zhao, Xiao-Pu Liu, Lu Zhang, Guo-Hua Shen
ABSTRACT: The illegal addition of a vardenafil analogue to pressed candies was identified using high-performance liquid chromatography (HPLC). Subsequently, the compound was extracted with acetonitrile...