Food Science and Applied Biotechnology, Vol.7, Iss.1

Food Science and Applied Biotechnology, Vol.7, Iss.1

DOI: https://doi.org/10.30721/fsab2024.v7.i1

Published: 2024-03-19

Food Science and Technology

Functional dairy products enriched with omega-3 fatty acids

Milena Savatinova, Mihaela Ivanova

1-13

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Nutritional and sensory properties of plant-based milk produced from Sacha inchi seeds (Plukenetia volubilis L.)

Woravith Chansuvarn, Sirirat Panich

14-23

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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

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NERICA-8 brown rice: its pasting properties, nutrients and bioactive compounds as affected by milling, germination temperature and germination time

Ekpeno S. Ukpong, Emeka F. Okpalanma, Uloma E. Onyeka

36-48

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Effect of substitution of whole wheat flour with sweet potato (Ipomoea batatas) and Mucuna utilis flours on the nutritional, physical and sensory qualities of cookies

Roseline Nwabugo Attaugwu, Ekpeno Sunday Ukpong, Josephat Ikechukwu Anyadioha, Mary Isi Agbi

49-57

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Microbiological characteristics, proximate composition and sensory properties of plant-based set yoghurt analogue produced from blends of maize-soybean

Adekunbi Adetola Malomo, Motunrayo Ogunjemilusi, Oluwatosin Faith Ibukun, Ezembu Joanne Ogechukwu

58-66

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The free amino acid profiling of milk- and cereal-based Kyrgyz ethnic fermented beverages and their contribution to taste formation

Syrga Zhumakadyrova, Aichurok Mazhitova

67-78

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Influence of oak wood on the chemical and organoleptic profile of white wines

Tatyana Yoncheva

79-91

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Rheological behaviour, fatty acid composition and pigment content of Moroccan Picholine virgin olive oil during three harvest periods

Otmane Bayousfi, Aimen El orche, Mohamed Mbarki, Amine Moubarik

92-102

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Food Process Engineering

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

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Food, Nutrition and Dietetics

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

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Food Chemistry and Biochemistry

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

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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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