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

2024, Vol. 7., Iss. 1

Published: 2024-03-19

Evaluation of the physico-chemical properties of cassava, cocoyam, sweet potato starches and glucose syrups produced from the hydrolysis of the starches with sorghum malt enzyme extract

Emeka Felix Okpalanma, PhD, Ekpeno Sunday Ukpong, PhD, Clement Chinedum Ezegbe, Comfort Chinenye Nwagbo, PhD, C. Onuora Charles Chude, PhD

24-35

Radio frequency food processing. Current status and perspectives – a review

Stefan Georgiev Dragoev, Nikolay Delchev Kolev, Desislava Borislavova Vlahova-Vangelova, Desislav Kostadinov Balev

103-121

Exploring the therapeutic potential of cinnamon and clove essential oils for mitigating foodborne diseases: bioactivity and molecular interactions

Rithish Jayakumar Pranav, Sasidharan Satheesh Kumar, Pugalenthi Ragul Rangaraj, Karthikeyan Sangapillai, Ramachandra Ragunathan

122-132

General characteristics of lavender biomass (Lavandula angustifolia Mill.) before and after industrial distillation

Gergana Ilieva Marovska, Ivanka Hambarliyska, Nadezhda Petkova, Ivan Ivanov, Vasil Georgiev, Mariyana Topuzova, Anton Slavov

133-144

Maillard reaction: formation, advantage, disadvantage and control. A review

Omar Y. Al-Abbasy, Sarah A. Younus, Aya I. Rashan, Omar A. Sheej Ahmad

145-161

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