Food Science and Applied Biotechnology (FSAB) is a peer-reviewed journal which publishes high-quality research articles focused on the fields of Food Science and Technology, Food Process Engineering, Food Quality, Food Safety, Food Engineering, Food Physics, Food Chemistry, Applied Biochemistry, Food Microbiology, Food/Drug Interaction; Pesticide Residue Analysis;  Biochemical Analysis, Molecular Biology and Microbiology, Biotechnology; Applied Biotechnology and Bioprocess Engineering, Enzymology and Enzyme Engineering, Biotechnological Production Systems, Genomics and Proteomics; Metagenomics, Aquaphotomics, Bioenergetics, Bioinformatics, Natural Antioxidants in Food, Industrial Microbiology; Metabolic Engineering; Photochemistry; Applied Ecology, Waste and Biomass Valorization, Food Toxicology, Nutrition and Dietetics, Catering, Tourism, etc.

The journal is an interdisciplinary platform for presentation of research and innovations and will aim to publish two types of manuscripts: new basic research and innovations and studies with more applied orientation.

Manuscripts presenting simple recipes for food production with limited application and marginal or insufficient novelty; manuscripts duplicating any other previously published work; manuscripts that are currently under consideration or peer review or accepted for publication or in press or published elsewhere will be considered out of scope for the journal.

This journal will publish two online issues per year and will include reviews, research articles, short communications and technical reports.

Author Guidelines

Online Submissions

2023, Vol. 6., Iss. 1

Published: 2023-03-17

Effect of thermal preservative methods on legume based protein tikkis (patty)

Dev Kumar, Ashish S Dabade, Snehal Kadam, Geetha Kumari, Dadasaheb Wadikar, Dhananjay Tiwari, Prakash Patki, Anil Dutt Semwal


Study of the influence of the type of higher nervous activity on the secretion of organic components of milk

Valentin T. Golovan, Denis A. Yurin, Anna N. Gneush, Nadezhda L. Machneva, Ekaterina A. Maxim


Comparative study between Kashkaval from raw milk and chilled curd

Mihaela Ivanova, Tzvetelin Dessev, Kolyo Dinkov, Milena Dimitrova-Dicheva, Nikolay Menkov, Ekaterina Bogdanova


Changes in the protein profile of beers with bilberry

Ivan Chenkov Bakardzhiyski, Petar Nedyalkov, Maria Kaneva


Whole wheat flour enriched with nectarine powder - antioxidant activity, microbiological and moisture sorption characteristics

Adelina Lazarova Vasileva, Albena Durakova, Hristo Kalaydzhiev, Milena Dimitrova-Dicheva, Zhivka Goranova, Kliment Georgiev


Physicochemical and sensory characteristics of extrudates from rice enriched with pumpkin

Mariya Dushkova, Anna Koleva, Dobromir Genev, Apostol Simitchiev, Todorka Petrova, Miroslava Kakalova


Influence of particle size and storage period on the moisture of granular synbiotic products

Margarita Nikolaeva Terziyska, Maria Doneva, Petya Metodieva, Iliana Nacheva


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