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 autenticity and tracebility, food packaging, nutrition research, shelf life, sensory science, storage and distribution of foods, click to see more...

Latest Articles

Open Access Article

Biofilms from Pathogenic Bacteria in Food Processing Environments: Formation and Preventive Disinfection Procedures

by Sarah Hwa In Lee, Marina Resende Pimenta Portinari, Carlos Humberto Corassin, Carlos Augusto Fernandes Oliveira

ABSTRACT: The ability of some pathogenic bacterial species to form biofilms on surfaces of equipment and utensils is of great concern to the food industry since they represent a continuous source of...

Open Access Article

Neuroprotective and Anticarcinogenic Properties of Hericium Mushrooms and the Active Constituents Associated with These Effects: A Review

by Zhixia (Grace) Chen, Karen Suzanne Bishop, Jingying Zhang, Siew Young Quek

ABSTRACT: Hericium mushrooms are well known for their numerous medicinal benefits, of which neuroprotective and anticarcinogenic characteristics are two of the most reported properties. This review...

Open Access Article

Impact of Encapsulation Wall Materials and Drying Method on Physicochemical Properties and Digestibility of Encapsulated Chayote (Sechium edule (Jacq.) Swartz) and Kohlrabi (Brassica oleracea var gongylodes L.) Extracts

by Thongkorn Ploypetchara, Waraporn Sorndech, Chiramet Auranwiwat, Wiriyaporn Sumsakul, Monsicha Pinthong, Antika Kansuwan, Siriporn Butseekhot, Sinee Siricoon

ABSTRACT: Chayote ( Sechium edule (Jacq.) Swartz) and kohlrabi ( Brassica oleracea var gongylodes L.) are medicinal plants widely distributed in Thailand. Several traditional medicines usually contain...

Open Access Article

Quality of Different Papaya Cultivars Grown in the Greenhouse throughout the Year in Subtropical Regions

by Esma GÜNEŞ, Hatice Reyhan ÖZİYCİ, Hamide GÜBBÜK

ABSTRACT: Harvest time is one of the factors affecting postharvest fruit quality. Under the subtropical condition, greenhouse cultivation allows a year-round harvest. However, the crop should meet the...

Open Access Article

Assessment of Agro-Morphological Variability in a Durum Wheat Collection Maintained in the Moroccan Gene Bank

by Youssef Chegdali, Hassan Ouabbou , Abdelkhalid Essamadi

ABSTRACT: Durum wheat is one of the most important cereal crops in Morocco. The development of high-yielding varieties of durum wheat is one of the major goals of breeding programs in Morocco. Crop genetic...

Open Access Article

Evaluation & Development of Cultivation Techniques of Rainfed Maize + Sweet Potato Inter-Cropping under Indian North-Western Himalaya

by Devideen Yadav, D. V. Singh, Raman Jeet Singh, Subhash Babu, N. K. Sharma, Deepak Singh, Anita Kumawat, Pushpendra Kumar, Mudit Mishra

ABSTRACT: Maize ( Zea maize L.) is grown for human food, animal fodder, and chicken feed in India's Northwestern Himalayan Region (NWHR), which covers over 0.33 million hectares of cultivated land. In the...

Open Access Article

Potato Nutritional Quality Loss Due to Bruising: Need Attention During Handling

by Bandana Kaundal, Vineet Sharma, Sukhwinder Singh , Brajesh Singh, Manoj Kumar

ABSTRACT: Bruising of potatoes is the main problem in potato processing industry and is the major cause of consumer dissatisfaction in terms of economic loss. Potato quality is adversely affected by bruise...