Food Science and Engineering

ISSN: 2717-5820 (Print) 2717-5839 (Online) Description

Incorporating 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...

Latest Articles

Open Access Article

Bioactive Potential of Probiotic Bacteria-A Comprehensive Review

by Aliya Lathief, Manjusha William Alphonsa

ABSTRACT: Probiotics are living microorganisms that, when consumed in adequate amounts, confer health benefits to the host. Probiotic microorganisms have been used as "food additives" in the functional food...

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

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

Applications and Impacts of Edible Coatings on Food Quality

by Stéfane Smith Freire Le, Elba Santos da Boa Morte, Márcia Filgueiras Rebelo de Matos, Lílian Lessa Andrade, Kyan James Allahdadi, Maria da Conceição Pereira da Fonseca, Laise Cedraz Pinto Matos

ABSTRACT: Edible coatings are emerging as a significant trend in the food industry, driven by growing consumer interest in environmental issues, mainly due to concerns about the excessive use of plastics....

Open Access Article

Phytochemical, Nutritional and Medicinal Profile of Cucumis sativus L. (Cucumber)

by Hina Javid, Urooj Fatima, Aqsa Rukhsar, Shabbir Hussain, Shagufta Bibi, Muhammad Adnan Bodlah, Hafiza Hadiya Shahzad, Muhammad Dilshad, Muhammad Waqas, Ayesha Sharif

ABSTRACT: Current studies were performed to review the phytochemistry, nutritional benefits, medicinal/therapeutic value, and cosmetic importance of cucumber ( Cucumis sativus L.). Cucumber fruits are an...

Open Access Article

Determination of Neophobia Levels of Students Studying in Gastronomy Departments of Higher Education Institutions in Northern Cyprus

by İhsan Erol Özçil

ABSTRACT: The food and beverage industry ranks among the sectors that are constantly open to innovation. Food neophobia refers to individuals' reluctance to consume foods they are not accustomed to or have...

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

Effect of Fermentation and/or Cooking on Some Nutritional Quality of Sorghum Meals Formulated with Different Ratios of Wheat and Pumpkin Flour

by Mayada A. Mustafa, Almujtaba H. M. Abdallh, Elfadil E. Babiker

ABSTRACT: Sorghum cultivar (Tabat), defatted pumpkin seed pulp (DPSP), and wheat flour were used to prepare four meals to study the effects of component ratio and fermentation and/or cooking on various...

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...

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

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

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

Proximate, Mineral, Amino Acid Composition, and Bioactive Properties of Dough Meals Supplemented with African Walnut Flour

by Peace Tumininu Mayomi, Taiwo Ayodele Aderinola

ABSTRACT: This study investigated the impact of African walnut flour supplementation on the nutritional and bioactive properties of dough meals formulated with varying proportions of plantain flour. The...