Food Science and Applied Biotechnology, Vol.9, Iss. 2

Food Science and Applied Biotechnology, Vol.9, Iss. 2

 

DOI: https://doi.org/10.30721/fsab2026.v9.i2

Published: 2026-10-12

Food Science and Technology

Evaluation of the quality of dried fruits imported and consumed in Morocco (Case of apricots and raisins)

Boudboud Abdelhakim, Luca Nalbone, Hajjaj Hassan, Mazouz Hamid

221-241

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Proximate composition, anti-nutrient reduction, and functional properties of extruded cassava–bambara groundnut breakfast blends

Abiodun Adebayo-Oyetoro, Olawale Olatidoye, Ifeoma Akeredolu, Aninoritse Anyafulu, Aishat Atoyebi, Phibian Ibe, Olanrewaju Arije, Tajudeen Adekeye

242-256

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Optimisation of enzymatic treatment of avocado (Persea americana Mill) juice using response surface methodology (RSM)

Hasdarahayu Mohd Hassan, Siti Faridah Mohd Amin, Mohd Azrie Awang, Ahmad Hazim Abdul Aziz, Asep Awaludin Prihanto, Abdul Aziz Jaziri

257-272

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Quality and technological characteristics of cookies enriched with microfluidized hull-less barley flour

Arzu Özer, Berrin Ozkaya

273-282

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Changes in physicochemical, microbiological and molecular properties of beef during tray and microwave drying affected by salting

Emine Olum, Kezban Candoğan

283-298

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Nutritional quality, sensory profile and textural improvement of mycoprotein nuggets derived from Rhizopus oligosporus with incorporation of various binding agents

Hasna Nisrina, Rachma Wikandari, Arima Diah Setiowati

299-313

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Transformation of culinary organic waste into functional food-based flour products in Jayapura city Papua Indonesia

Yane Oktovina Ansanay, Ego Srivajawaty Sinaga, Eva Papilaya, Merti Matuan, Krista Maya Ansanay, Rizky Dayu Saputra

314-324

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Biological activity and nutritional profile of apricot, plum-apricot, and plum fruits

Dasha Mihaylova, Galia Gentscheva, Nadezhda Petkova-Ognyanova, Aneta Popova, Anton Slavov, Svetla Pandova

325-335

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Influence of dry hopping on the characteristics of mead

Anastasiya Yankova, Nevena Nacheva-Dimitrova, Kaloyan Kisov, Petar Nedyalkov

336-344

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Technological innovation in craft brewing: from specialty raw materials to process and sustainability advances

Aleksander Ivanov, Georgi Kostov

345-366

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Development of low-glycemic egg noodles enriched with polyphosphate-modified jackfruit seed starch

Anh Pham Ngoc, Ha Pham Thi Thu, Duc Nguyen Trung, Mai Le Thi, Duy Nguyen Duc, Mien Nguyen Thi, An Hoang Thi Van, Tan Vu Minh, Tung Thanh Nguyen

367-379

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Impact of oak barrel aging on furfural formation in industrially produced grape brandy

Aleksandar Piperevski, Violeta Dimovska

378-389

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Effect of sunflower oil and thyme essential oil on Kashkaval cheese quality during storage

Mihaela Ivanova, Krasimira Dobreva, Ira Taneva, Milen Dimov, Milena Dimitrova-Dicheva, Tsvetan Valev, Ivan Iliev, Albena Stoyanova

390-407

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Application of commercial wine yeast strains in beer production: effects on fermentation performance, volatile metabolites, and sensory profile

Polina Zapryanova, Silviya Tagareva, Vesela Shopska, Georgi Kostov

408-423

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Chemical and fatty acid composition of broilers meat as affected by dietary supplementation of tobacco seed and red pepper seed meals - a pilot study

Teodora Popova, Violeta Nikolova, Evgeni Petkov, Nikolay Nikolov, Krasimir Dimov

424-433

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Economic feasibility and consumer acceptance of Tenebrio molitor larvae as an alternative protein source in poultry production: A circular economy perspective

Georgi Krumov Toskov, Desislava Vlahova-Vangelova, Desislav Balev, Nikolay Kolev, Ana Yaneva, Angelina Topalova

434-444

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Food Chemistry and Biochemistry

By-products from the essential oil industry – hydrothermal and enzymatic hydrolysis for obtaining low-molecular carbohydrates

Anton Slavov, Petya Georgieva, Nenko Nenov

445-452

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Identification of flavonoid glycosides from Moringa oleifera leaves that suppress Saccharomyces cerevisiae metabolic activity

Yuria Kurosu, Takako Koriyama, Takahiro Hosoya

453-461

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Tobacco, tobacco by-products and waste valorization opportunities

Peya Karova, Ivanka Hambarliyska, Tanya Ivanova, Venelina Popova, Galena Angelova, Margarita Docheva, Mariya Brazkova, Maria Karteva, Anton Slavov

462-489

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Applied Biotechnology

Chemical profiling, antioxidant, and antimicrobial potential of Algerian thyme, garlic, and lemon essential oils: In vitro and in silico evaluations

Khoukha Alileche, Mohamed Nadjib Boukhatem, Sarah Balit, Mourad Djeziri, Mohamed Abou-mustapha, Abdelkrim Ouali, Farid Chebrouk

490-509

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