DOI: https://doi.org/10.30721/fsab2023.v6.i2

Published: 2023-10-11

Food Science and Technology

Quality evaluation of beef patties formulated with wheat and sweet potato flour blends

Oladeinde O Ogundipe, Beatrice Mofoluwaso Fasogbon, Ajibola O Ayeke, Prisca N Nwosu, Abiodun O Adebayo-Oyetoro, Opeyemi R Faloye

187-199

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Application of vacuum impregnation in muscle foods

Elnaz Sharefiabadi, Meltem Serdaroglu

200-214

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A review of fermentation and the nutritional requirements for effective growth media for lactic acid bacteria

Philip Junior Yeboah, Salam A Ibrahim, Albert Krastonov

215-240

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Emmer starch isolation by alkaline protease digestion of wet-milled seeds

Mina Minkova Dzhivoderova-Zarcheva, Georgi Dobrev, Vesela Shopska, Pavel Merdzhanov, Georgi Kostov, Albena Stoyanova, Rositsa Denkova-Kostova

241-249

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Effect of baking temperature on quality and safety of school meal biscuits

Walid S. Abd El-Baset, Rania I.M. Almoselhy

250-262

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Nutritional and functional potentials of germinated rice: A systematic review

Laky Khatun, Rangina Brahma, Miss, Subhajit Ray, Dr.

263-281

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Effect of cowpea and coconut pomace flour blend on the proximate composition, antioxidant and pasting properties of maize flour

Florence Abolaji Bello, Unyime D. Esin

282-294

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Preparation and study of fermentation kinetics, antioxidant, antimicrobial, α-amylase inhibitory activity and quality analysis of Bergenia ciliata added metheglin

Sanjog Kharel, Babita Adhikari

295-307

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Comparative study on five commercial strains of Saccharomyces cerevisiae for wheat ethanol production

Nadezhda Borisova Blagoeva, Hristo Spasov, Polina Zapryanova

308-319

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Assessment of the bioactivity, preservation potential and sensory acceptance of a propolis extract applied in a functional fruit-herbal beverage

Yulian Dimitrov Tumbarski, Nelina Petrova, Ivan Ivanov, Nadezhda Petkova, Petya Ivanova, Velichka Yanakieva, Kiril Vasilev, Kiril Mihalev

320-330

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Food Quality and Safety

Phosphorus-containing compounds of alkaline-earth metals as prospective antimicrobial composites for packaging materials

Iryna Diichuk, Volodymyr Diichuk, Diana Rotar, Ihor Kobasa

331-338

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Applied Biotechnology

Conjugation and encapsulation of L-asparaginase: an effective strategy for augmenting enzyme potential for anticancer activity

Ahana Bhaduri, Adrija Bose, Mukesh Singh, Suvroma Gupta

339-356

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Food, Nutrition and Dietetics

Formulation and evaluation of novel nutraceuticals rich in protein, vitamins, minerals, natural flavors, and steviol glycosides for improving quality of life

Rania I.M. Almoselhy

357-371

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Food Chemistry and Biochemistry

Phytochemical screening, nutritional value, antioxidant and antimicrobial activities and acute toxicity of Scolymus hispanicus: A wild edible plant in Morocco

Abdelghani Aboukhalaf, Msc, Sara Moujabbir, Msc, Belkassem El Amraoui, Dr., Kaoutar Naciri, Dr., Adil Kalili, Dr., Seloua Essaih, Msc, Joao Rocha, Dr, Rekia Belahsen

372-382

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Antioxidant potential and fatty acid profile of different canihua (Chenopodium pallidicaule) cultivars, raised in Bolivian Altiplano

Jimena Limachi, Susana Huanca, Grover Castañeta, Daniela Miranda-Flores, Valeria Palma, Jorge Yañiquez, Leslie Tejeda, Patricia Mollinedo, Krasimir Dimov, Teodora Popova, Mauricio Peñarrieta

383-394

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The ACE-inhibitory activity of alcalase, papain and pepsin lupin protein hydrolysates

Aleksandra Stefanova Garmidolova, Ivelina Desseva

395-404

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