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
May 08,2024
Call for Papers: Volume 5 Issue 2 (2024) of Food Science and Engineering
Apr 19,2024Food Science and Engineering Included in Europub database
Jun 16,2022A genuine scholarly academic publisher: Universal Wiser Publisher as a model
Information
Latest Articles
Open Access Article
Deployment of Industry 4.0 into the Agricultural Food Industry: A Focus on Facet, Insight, Knowledge, and Resilience (FIKR) Personality Traits and AI-Powered Inventory Management
by Chee Kong Yap, Chee Seng Leow, Wing Sum Vincent Leong
ABSTRACT: Integrating Artificial Intelligence (AI) in precision agriculture within the framework of Industry 4.0 (I4) is revolutionizing crop disease management and inventory management, offering innovative...
Open Access Article
Microplastic Contamination in Food Processing: Role of Packaging Materials
by Prabhakar Sharma
ABSTRACT: The role of packaging materials in food processing concerning microplastic contamination is a critical concern in today's food industry. Microplastics, deriving from various packaging sources,...
Open Access Article
Food Safety Practices among Vendors in State Secondary Schools in Ibadan Metropolis, Oyo State
by Kayode Arimi, Olubunmi Christiana Adebayo
ABSTRACT: Unsafe food consumption may hinder Nigeria's efforts to achieve Sustainable Development Goal 3 (SDG 3). As a result, efforts have been made to increase food safety; yet, despite the intended...
Open Access Article
The Hygroscopic Properties and Sorption Isosteric Heat of Coix Seeds
by Xiao-hong Luo, Chang Liu, Meng-ya Wang, Xing-jun Li, Yu-shan Jiang
ABSTRACT: Coix seeds are one of the most difficult-to-store cereal foods, and in order to maintain their quality during storage, the present study was conducted to determine the moisture adsorption and...
Open Access Article
Immunomodulatory Potential of Coridius nepalensis on Cyclophosphamide Induced Mice: Most Desired Edible Insect among Ethnic People of Arunachal Pradesh, India
by Jharna Chakravorty, Sonam Drema Tukshipa, Pompi Bhadra, Nending Muni
ABSTRACT: The traditional practice of consuming insects and exploring their medicinal usage around the world has aroused interest in the search for novel pharmaceuticals derived from natural biological...
Open Access Article
Inhibitory Activity of Red and Yellow Araçá Genotypes Towards Carbohydrate-Hydrolyzing Enzymes: Putative Role of Ellagitannins
by Juliana Vinholes, Graciele Lemos, Juliana Hofstätter Azambuja, Sofia Filipa Reis, Alisa Rudnitskaya, Elizandra Braganhol, Victor de Freitas, Rodrigo Cezar Franzon, Ana Reis, Márcia Vizzotto
ABSTRACT: Psidium cattleianum Sabine (araçá) is a species native to Southeast Brazil that grows under abiotic stress conditions conferring high content of bioactive compounds to its fruits. The presence...
Open Access Article
Mapping the Incidence of Radiation from the Microwave Oven by the Texture of Cheese Breads (Pães de Queijo)
by Giulia Silva Bianchini, Luan Alberto Andrade, Joelma Pereira
ABSTRACT: Food heating in microwave ovens is fast but not uniform. To understand the temperature distribution in these ovens, it is necessary to know the operation of the oven and the interaction of...
Open Access Article
Development of Iron and Zinc Biofortified Rice Variety for Nutrition Improvement in Bangladesh
by Md. Ariful Islam, Md. Moniruzzaman Hasan, Tanbin Akter, Shahed Md. Saiful Islam
ABSTRACT: Depleting micronutrients such as iron and zinc poses a serious risk to a population’s health in regions where nutrient-rich meals are unavailable, such as Bangladesh. We can engross the essential...