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

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

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...