Food Science and Engineering, Volume 3 Issue 1 (2022)



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

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...