Food Science and Applied Biotechnology, Vol.7, Iss.2

Food Science and Applied Biotechnology, Vol.7, Iss.2

DOI: https://doi.org/10.30721/fsab2024.v7.i2

Published: 2024-10-10

Food Science and Technology

Enhancing meat quality through marination: principle, ingredients and effects

Meltem Serdaroglu, Özlem Yüncü-Boyacı, Merih Karaman

162-181

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Histological structure and physicochemical indicators of frozen crocodile meat

Deyan Stratev, Mariyana Strateva, Rumyana Fasulkova

182-194

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Fermented and dairy beverages of Bangladesh: a rich source of probiotic lactic acid bacteria

Tanim Jabid Hossain, Md Sajib Khan, Jannatul Ferdouse

195-212

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Sensory characteristics and driver of liking of bottled drinking water in Indonesia

Ervina Ervina, Kheren Kristanael

213-223

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Effect of additives on the fermentative ability of commercial dry yeast in the production of mead

Ubukata Shuichiro, Seki Hiroko

224-230

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Sensory and antioxidant properties of mead with added beehive products

Petar Nedyalkov, Anastasiq Qnkova-Nikolova, Nikolay Kolev, Desislava Vlahova-Vangelova

231-238

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Research on the development of new alcoholic beverage like whisky from Vietnamese sticky rice

Ho Tuan Anh, Pham Quang Tu, Dang Thi Thanh Quyen

239-246

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Food Process Engineering

Effect of number of colors and order of priority components on quality evaluation of white cheese in brine using images segmentation with SegPC algorithm

Hristina Andreeva, Atanaska Bosakova-Ardenska, Biser Semerdzhiev

247-261

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Applied Biotechnology

Characterization of wild indigenous yeasts that can withstand different stresses from traditional fermented beverages in the Amhara region, Ethiopia

Mulugeta Fentahun, Berhanu Andualem

262-277

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Food, Nutrition and Dietetics

Bread designed for impaired glucose metabolism, recipe composition and protein enrichers for it

Nadya Ruseva, Tzvetana Gogova, Stefka Vladeva, Bozhidar Hristov

278-288

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Current progress in the valorization of food industrial by-products for the development of functional food products

Bhuyashi Boruah, Subhajit Ray

289-317

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Recent insights on bioactive nutrients to prevent cardiovascular disease

Param Hemani, Sachin Kalidas Sonawane

318-332

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Food Chemistry and Biochemistry

Comparative evaluation antimicrobial and antitumor activities of natural colostrum peptide and its synthesized analogue

Sergey Tikhonov, Irina Chernukha, Nina Dunchenko

333-343

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Effect of cold and frozen storage duration on technological properties and chemical composition of Mediterranean mussel (Mytilus galloprovincialis) meat

Georgi Zhelyazkov, Deyan Stratev, Mariyana Strateva, Miroslav Stefanov

344-352

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Prunus spp. fruits as practical natural colouring agents in foods

Dasha Mihaylova, Aneta Popova, Sashka Savchovska, Anna Lante, Maria Dimitrova-Dimova

353-359

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Isolation of saponins from the leaves of Psidium guajava and Garcinia quaesita and antioxidative capacities

Shanthirasekaram Kokilananthan, Vajira P. Bulugahapitiya, Harshi Manawadu, Chinthaka Sanath Gangabadage

360-367

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A systematic review on processing and health benefits of wood apple

Jyotirmoy Goyary, Chetan Balram Khobragade, Mehul Chudasama, Sandeep B Kalse

368-379

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