2025, Vol. 8., Iss. 1 | Food Science and Applied Biotechnology

Vladimir Anatolievich Chistyakov, Michael Leonidas Chikindas, Svetoslav Dimitrov Todorov, Anzhelika Borisovna Bren, Ekaterina Vladislavovna Allilueva, Dimitri Vladimirovich Rudoy

123-135

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The study of the physicochemical properties of nata de soya with the addition of bilimbi fruit (Averrhoa bilimbi L.) juice

Nita Yessirita, Rera Aga Salihat, Dian Indriani, Sunadi Sunadi, Nika Rahma Yanti

136-146

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Adsorption and removal of Acid orange 7 using industrial essential oil solid by-products of melissa (Melissa officinalis) and yarrow (Achillea millefolium)

Ivanka Hambarliyska, Dimitrios Manousakis, Gergana Marovska, Adelina Bylianova, Anton Slavov

147-155

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Food Science and Applied Biotechnology

Food Science and Technology

Effect of pasteurization and fermentation time on physicochemical properties, antioxidant capacity, and total phenolic content of tempeh-based soy sauce

New beer type produced by using bioactive compound - rich materials as an alternatives of hops

Evaluating the synergistic effect of emulsifiers as antistaling agents in the improvement of quality characteristics of ready-to-eat chapati (Indian flatbread)

Eco-friendly valorization of fruit peels: Physicochemical and functional characterization for feed industry applications

Royal jelly: chemical composition, health benefits and food applications: A review

Utilizing python for potentiometric redox titrations: A study on ferrous ion detection with potassium permanganate

Sustainable valorization of endemic Garcinia species namely Garcinia pedunculata, Garcinia morella and Garcinia xanthochymus of Bodoland Territorial Regions of Assam, India: physicochemical and biofunctional characterization

From extraction to the synergistic effects of spent red and white grape pomaces on the oil's oxidative stability

Food Process Engineering

Optimization of bioactive compound mixtures: Polyphenol content, antioxidant activity, and synergistic effect

Application of artificial intelligence in the food industry

Food, Nutrition and Dietetics

Aquaculture as source of sustainable proteins

Food Chemistry and Biochemistry

The study of the physicochemical properties of nata de soya with the addition of bilimbi fruit (Averrhoa bilimbi L.) juice

Adsorption and removal of Acid orange 7 using industrial essential oil solid by-products of melissa (Melissa officinalis) and yarrow (Achillea millefolium)