DOI: https://doi.org/10.30721/fsab2022.v5.i1

Published: 2022-03-18

Editorial

The International Journal "Food Science and Applied Biotechnology" at the Academic Publishing House of the University of Food Technologies - Plovdiv was awarded with the SCOPUS prestigious international recognition

Prof. Eng. Stefan Georgiev Dragoev, DSc

i-v

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Food Science and Technology

Оleogels – types, properties and their food, and other applications

Stepan Garo Akterian, Eliza Akterian

1-11

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Effect of turmeric on the quality of canned African catfish in tomato sauceduring storage at 25°C and 45°C

Adekunbi Adetola Malomo, Oreoluwa Faith Odubanjo, Babatunde Olawoye, Omowumi Ibipeju Olaniyi, Moyinoluwa Adenike Lawal, Beatrice Mofoluwaso Fasogbon

12-21

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Exopolysaccharides and their Applications in Food Processing Industries

Nisha Suryawanshi, Sweta Naik, Satya Eswari Jujjawarapu

22-44

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Development of Plant based meat analogue

Siddhesh Mishal, Shraddhar Kanchan, Pravin Bhushette, Sachin Kalidas Sonawane

45-53

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Food Quality and Safety

Characterization of Iraqi Domestic Wheat Flour and the Correlation between Chemical and Rheological properties

Abeer S. Alhendi, Rana T. Alsallami, Hamsa A. Alkhalil, Marwa Q. Ibrahim, Shyamaa B. Abdullah, Asraa A. Kadhim

54-63

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Natural antioxidants – an alternative for reduction of nitrites in cooked meat products

Nikolay Delchev Kolev

64-76

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The prevalence of bacterial contaminants in artisanal cheese sold in informal markets. The case of Kosovo

Artan Studenica, Erwin Märtlbauer, Gjyle Mulliqi-Osmani

77-86

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Food, Nutrition and Dietetics

Enhanced Antioxidant Potential of Supplemented Yogurt with Sea Buckthorn

Faiza Khalid, Muhammad Saeed, Muhammad Rizwan Majeed, Fahid Nazir, Sundas Khalid Khalid, Muhammad Amin, Muhammad Nasir, Aman Fatima

87-98

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Food Chemistry and Biochemistry

Optimization of the extraction conditions for Chlorophyll a from fresh Spirulina

Nguyen Thi Thao, Ta Thac Binh, Pham Thi Khanh Linh, Vu Hong Son

99-105

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