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
Apr 19,2024
Food Science and Engineering Included in Europub database
Oct 30,2023Call for Papers: Volume 5 Issue 1 (2024) of Food Science & Engineering
Jun 16,2022A genuine scholarly academic publisher: Universal Wiser Publisher as a model
Information
Latest Articles
Open Access Article
Heavy Metals Contaminants in Honey and Dry-Cured Meat Sold in Northern Nigeria Markets
by Anjorin Toba Samuel, Fagbohun Adebisi Akinyemi, Sunday Adebayo Kolawole, James Terna Ngor
ABSTRACT: Honey and dry-cured meat are common products for consumption and export in Nigeria but with a paucity of reports on their chemical contamination status. The occurrence of heavy metal residue in...
Open Access Article
Assessment of Acrylamide Levels and Evaluation of Physical Attributes in Bread Made with Sourdough and Prolonged Fermentation
by Cristina Lopez-Moreno, Sara Fernández-Palacios, Pedro Ramírez Márquez, Salvador Jesús Ramírez Márquez, Carlos Ramírez Montosa, Juan Carlos Otero, Juan Teodomiro López Navarrete, Rocío Ponce Ortiz, María Carmen Ruíz Delgado
ABSTRACT: Over the past decades, there has been an increasing awareness regarding acrylamide content in cooked foods. The use of natural, homemade, organic and ecological ingredients has been promoted in...
Open Access Article
Influence of Drying Parameters and Methods of Fractionation in the Chemical Composition of Dehydrated Ginger (Zingiber Officinale Roscoe)
by Cristian Jose Cristofel, Cláudia Moreira Santa Catharina Weis, Giovanna Camile Vaz Goncalves, Helen Treichel, Larissa Canhadas Bertan, Luciano Tormen
ABSTRACT: Ginger is widely commercialized in the food, chemical, and pharmaceutical industries, mainly in dehydrated and powdered form. To do this, the raw material must go through a drying process, which...
Open Access Article
Prospective Health Outcomes of Sugar-Sweetened Beverage Consumption Patterns Associated with Sociodemographic and Ethnic Factors among Chinese Adults
by Abdelhadi Halawa
ABSTRACT: Background: The consumption rate of artificially sweetened beverages, 100% fruit juices, and soft drink products has been proliferating since the 1980s among the Chinese population....
Open Access Article
Rapid Method for the Assessment of Hydroxymethylfurfural (HMF) Levels in Honey by Absorption Spectroscopy
by Emmanouil Orfanakis, Maria Vlasiadi, Aggelos Philippidis, Aikaterini Zoumi, Michalis Velegrakis
ABSTRACT: Honey is a complex mixture of compounds and a high added value food with diverse health benefits. The study focuses on Hydroxymethylfurfural (HMF), a compound that can form in honey over time due...
Open Access Article
Cold Pressed vs. Centrifugal Juice: Comparison in Terms of the Juice Yield, Physicochemical and Phytochemical Properties
by Gokcen Baykus, Sevcan Unluturk
ABSTRACT: In this study, a juice beverage was prepared from pineapple, green apple, and kiwifruit using cold press and centrifugal juice extraction methods. In the first stage, the most preferred beverage...
Open Access Article
Influence of Fermentation Time on the Nutritional and Antioxidant Properties of Black Garlic
by Muhammad 'Akif Bin Shahrum, Shyang-Pei Hong, Masmunira Rambli, Eng-Tong Phuah
ABSTRACT: Black garlic (BG) is a nutritive food produced by subjecting fresh garlic (FG) to controlled thermal processing and humidity conditions for at least 4 weeks. To date, the effect of the...
Open Access Article
Application of Two Ocimum Species Powders in the Control of Red Flour Beetles, Tribolium castaneum Herbst (Coleoptera: Tenebronidae), during Wheat Grain Storage
by Kayode David Ileke, Abiola Elizabeth Olaposi
ABSTRACT: Pest insects on stored goods are a problem everywhere in the world because they lower grain yields and quality. This has the impact of creating a significant danger to global food security, which...
Open Access Article
Fermented Beverage Based on Lupines (Lupinus Luteus) Using Water Kefir
by Claudia Moreira Santa Catharina Weis, Luan Gabriel Techi Diniz, Gessica Suiany Andrade, Luciane Mendes Monteiro, Jane Manfron, Aline Frumi Camargo, Simone Kubeneck, Gabriel Henrique Klein, Larissa Capeletti Romani, Vitoria Dassoler Longo, Julia Pieper Nerling, Luciano Tormen, Catia Tavares Dos Passos Francisco, Helen Treichel, Larissa Canhadas Bertan
ABSTRACT: This research aimed to elaborate and characterize a fermented lupine vegan drink from water kefir grains. Firstly, the standard protocols were carried out to extract and identify alkaloids in...
Open Access Article
Optimization of Fruit Juice Preservation Utilizing Chitosan and Chitosan Nanoparticle: A Central Composite Design
by Gurupriyadarsini Annadurai, Lakshana Sri Ravichandran Mangayarkarasi, Minnalkodi Sivakavinesan, Jenson Samraj Jeyaprakash, Mala Madasamy, Selvam Jayapandi, Annadurai Gurusamy
ABSTRACT: In this study, the shelf life of sweet lime juice was tested using chitosan and chitosan nanoparticles produced through the Ionic-gelation process. The results showed that the chitosan...
Open Access Article
Different Techniques to Obtain Demucilated Flour from Taro Rhizome, Yield, Qualitative and Instrumental Analyzes
by Luan Alberto Andrade, Cleiton Antonio Nunes, Joelma Pereira
ABSTRACT: The mucilage extracted from the taro rhizome has interesting characteristics that allow it to be used in the food industry as a thickener, stabilizer, emulsifier, and substitute for lipids in...
Open Access Article
Changes in Moisture Desorption Rate of Shelled Corn Layers in a Low-Temperature Deep-Bed Drying Column
by Xingjun Li, Huan Zhang, Zidan Wu, Wenfu Wu
ABSTRACT: To optimize grain drying processes, high-moisture shelled corn was dried in a device using a combination of three temperatures (45, 55 and 65 °C) and hot-air velocities (0.7, 1.1 and 1.3 m·s -1 )....
Open Access Article
Quality Attributes of Wheat and Aerial Yam Composite Flours and Evaluation of Biscuits from the Flours
by Rowland Monday-Ojo Kayode, Adesewa Priscilla Olowoseye, Cynthia Nguevese Chia, Adefisola Bola Adepeju, Victoria Auhoiza Joshua
ABSTRACT: Wheat flour is the basic flour for flour confectionaries; however, its strict agronomic requirements limit its cultivation in many regions of the world. Hence, it has to be imported, raising the...
Open Access Article
Effect of Temperature on Drying Kinetics and Quality of Partially Deoiled Chia Flour Wheat Pasta
by Aranibar C, Aguirre A, Borneo R
ABSTRACT: After chia oil extraction, a by-product, partially-deoiled chia flour (PDCF) with a high nutritional value (high content of fiber, protein, and antioxidant properties) remains. The effect of...
Open Access Article
Enzymatic Synthesis of Arachidonic Acid-Rich Phosphatidylcholine from Arachidonic Acid Ethyl Esters
by Jingnan Lei, Jiajia Gong, Yuan He, Shuang Zhu, Chin-Ping Tan, Yuanfa Liu, Yong-Jiang Xu
ABSTRACT: Arachidonic acid (ARA) is an essential fatty acid with numerous biological activities that benefits human health. However, ARA-rich phosphatidylcholine (PtdCho), which has a higher bioavailability...
Open Access Article
Growth and Instability Analysis of Minor Pulses in Bangladesh
by J. K. Prioty, K. S. Rahman, M. A. M. Miah
ABSTRACT: Providing a balanced diet to ensure food and nutritional security is the primary worldwide challenge. Food production efficiency and sustainability must be enhanced to address hunger and...