https://ojs.wiserpub.com/index.php/FSE <p>Incorporating <em><a href="http://ojs.wiserpub.com/index.php/JBA/">Journal of Bio-agriculture.</a></em></p> <p><em>Food Science and Engineering</em> (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.</p> <p>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, <a href="http://ojs.wiserpub.com/index.php/FSE/about">click to see more...</a></p> Universal Wiser Publiser en-US Food Science and Engineering 2717-5820 https://ojs.wiserpub.com/index.php/FSE/article/view/5396 <p>The attention given to food has increased in recent decades due to consumers' interest in the possible therapeutic and nutritional properties of foods. Eating habits are associated with the composition of the individual's gastrointestinal microbiota, so changes in the intake of macronutrients and fiber can induce changes in bacterial diversity. A healthy microbiota pattern tends to be observed when an individual includes fermented foods. However, most fermented foods are dairy products. They cannot be consumed by specific population groups, such as people who are lactose intolerant, allergic to milk protein, or for lifestyle and diet reasons, such as vegans and vegetarians. From this fact, there is a need to offer consumers an alternative non-dairy fermented product, exploring new substances to supply dietary probiotics. In this context, water kefir, a symbiotic culture of lactic acid bacteria, acetic acid, and yeast, stands out as a viable and affordable option, providing benefits similar to dairy versions without allergenic components that are undesirable for specific groups. Given the above, the objective of this work is to conduct a literature review on vegan fermented drinks, providing an overview of the fermentation process and matrices used, as well as presenting the factors that impact their adequate development, in addition to encouraging a discussion about the vegan fermented drinks market, including the issue of promoting research and development of new products from non-traditional sources, such as water-soluble vegetable extracts made from quinoa, cashew nuts, pistachios, among others.</p> Giovanna Camile Vaz Gonçalves Cláudia Moreira Santa Catharina Weis Élide Rebechi Wolff Vanessa Alves Flavia Letícia Sanches Luciano Tormen Helen Treichel Larissa Canhadas Bertan Copyright (c) 2024 Giovanna Camile Vaz Gonçalves, Cláudia Moreira Santa Catharina Weis, Élide Rebechi Wolff, Vanessa Alves, Flavia Letícia Sanches, Luciano Tormen, Helen Treichel, Larissa Canhadas Bertan https://creativecommons.org/licenses/by/4.0 2024-11-07 2024-11-07 1 26 10.37256/fse.6120255396 https://ojs.wiserpub.com/index.php/FSE/article/view/5598 <p>Litchi is rich in nutrients, which is quite beneficial for improving the physical quality of people, but litchi browns in a few days at room temperature, and the shelf life is very short. To study the influence of hypobaric storage on the storage quality of litchi after harvest, a hypobaric storage device combined with fumigation technology was used to fumigate litchi, and the change in pressure and temperature distribution in the hypobaric chamber was simulated. Secondly, during the hypobaric fumigation, litchi was divided into four groups with uniform quality, and humidified at 0%, 2%, 3%, and 5%, respectively. The temperature of the surface and center of the litchi was measured using a thermocouple. The research results show that in the simulation verification, the changes in pressure and temperature in the vacuum chamber during the experiment are basically consistent with the simulated values, and under different humidification specific gravity, when the humidification specific gravity is 3%, the center temperature and surface temperature drop the fastest, in which the surface temperature drops to 277.15 K, and the center temperature drops to 283.15 K, and the hypobaric fumigation and pre-cooling reaching the same temperature. The time required is also minimal.</p> Ankang Kan Longfei Zhang Lijing Lin Ning Wang Meiyu Wang Copyright (c) 2024 Ankang Kan, Longfei Zhang, Lijing Lin, Ning Wang, Meiyu Wang https://creativecommons.org/licenses/by/4.0 2024-11-19 2024-11-19 27 37 10.37256/fse.6120255598