Advances in Food Science


The book Advances in Food Science covers scientific advancements in all major disciplines of food science with a focus on fundamental and applied research findings that have the potential applications in enhancing product quality, extend shelf life of food products and improve process efficiency.


ISBN: 978-93-90014-25-5

Editor: Phan Phuoc Hien

Categories: ,

Possible Treatment of Mycobacterium Lepramatous with Bovine Milk
Jesus’ Christus and Michael Arden Madson

Influence of Sulphite on the Drying Kinetics of Pumpkin Fruit Slices
Comfort Mkpentseen Bunde-Tsegba, Charles Chukwuma Ariahu, Bibiana Dooshima Igbabul and Joseph Onne Abu

Effectiveness of Gamma and Electron Beam Irradiation Techniques in Extending the Shelf-Life of Pasteurized Sausage in Natural Conditions
Phan Phuoc Hien, Doan Thi The and Huynh Thi Phuong Thanh

Alterations in the Fatty Acid Composition in Infant Formulas and ω3-PUFA Enriched UHT Milk during Storage
Luis Miguel Rodríguez-Alcalá, María V Calvo, Javier Fontecha and Leocadio Alonso

Potato Tuber Chemical Properties in Storage as Affected by Cultivar and Nitrogen Rate: Implications for Acrylamide Formation
Na Sun, Yi Wang, Sanjay K Gupta and Carl J Rosen

Stevia vs. Sucrose: Influence on the Phytochemical Content of a Citrus-Maqui Beverage-A Shelf Life Study
Francisco J Salar, Vicente Agulló, Cristina García-Viguera and Raúl Domínguez-Perles

Fresh Pasta Manufactured with Fermented Whole Wheat Semolina: Physicochemical, Sensorial, and Nutritional Properties
Simonetta Fois, Marco Campus, Piero Pasqualino Piu, Silvia Siliani, Manuela Sanna, Tonina Roggio and Pasquale Catzeddu

Use of IHF-QD Microscopic Analysis for the Detection of Food Allergenic Components: Peanuts and Wheat Protein
Kalčáková Ludmila, Tremlová Bohuslava, Pospiech Matej, Hostovský Martin, Dordević Dani, Javůrková Zdeňka, Běhalová Hana and Bartlová Marie

The Role of Diet in Maintaining Strong Brain Health by Taking the Advantage of the Gut-brain Axis
Sahithi Madireddy and Samskruthi Madireddy

Nutritive and Anti-Nutritive Evaluation of Cocoyam (Colocasia Esculenta L. Schott) Inflorescence
Kalu Emmanuel Okechukwu, Princewill-Ogbonna Ijeoma Lawretta, Azuka Chinenye Eberechukwu, Okocha Kalu Stanley, Kalu Chibuike Egbuta and Nweke Chijioke Joel

Effect of Pasteurization on Chemical and Sensory Properties of Fruit Pulps-based Smoothie with Added Coconut Milk
Uzodinma EO and Ochulor CE

Dairy by-Products Concentrated by Ultrafiltration Used as Ingredients in the Production of Reduced Fat Washed Curd Cheese
Ana Raquel Borges, Arona Figueiroa Pires, Natalí Garcia Marnotes, David Gama Gomes, Marta Fernandes Henriques and Carlos Dias Pereira

Novel Applications, Sensory and Sensor Techniques in Beverage and Food Fragrance Biotechnology
Alice Vilela, Eunice Bacelar, Teresa Pinto, Rosário Anjos, Elisete Correia, Berta Gonçalves and Fernanda Cosme

An Artificial Intelligence Characterised Functional Ingredient, Derived from Rice, Inhibits TNF-α and Significantly Improves Physical Strength in an Inflammaging Population
Kathy Kennedy, Brian Keogh, Cyril Lopez, Alessandro Adelfio, Brendan Molloy, Alish Kerr, Audrey M Wall, Gaël Jalowicki, Thérèse A Holton and Nora Khaldi

Developments in Encapsulation Techniques Based on Supercritical Fluids for Food Grade Bioactives
Stefan Klettenhammer, Giovanna Ferrentino, Ksenia Morozova and Matteo Scampicchio

Phenolic Profile and Antioxidant Activity of Crude Extracts from Microalgae and Cyanobacteria Strains
Idaira Jerez-Martel, Sara García-Poza, Gara Rodríguez-Martel, Milagros Rico, Cristina Afonso-Olivares, Juan Luis Gómez-Pinchetti

Combined Use of Conventional Culture-Based Methods, Genetic Profiling, and Propidium Monoazide Quantitative PCR for Listeria monocytogenes Assessment in a Ready-to-Eat Salad Shelf-Life Study
Rita Bernardo, Ana Duarte, Luís Tavares, António Salvador Barreto and Ana Rita Henriques

Rheological Studies on Cocoa Butter with Hydroxypropil Methylcellulose-Based Oleogel as a Substitute
María Dolores Alvarez, Susana Cofrades, María Espert, Ana Salvador and Teresa Sanz

Grape Pomace: A Potential Ingredient for the Human Diet
Paula Pereira, Carla Palma, Cíntia Ferreira-Pêgo, Olga Amaral, Anabela Amaral, Patrícia Rijo, João Gregório, Lídia Palma and Marisa Nicolai

High-Performance Anion Exchange Chromatography with Pulsed Amperometric Detection (HPAEC–PAD) and Chemometrics for Geographical and Floral Authentication of Honeys from Southern Italy (Calabria region)
Sonia Carabetta, Rosa Di Sanzo, Luca Campone, Salvatore Fuda, Luca Rastrelli and Mariateresa Russo

Enhancement of Lipid Extraction from Soya Bean by Addition of Dimethyl Ether as Entrainer into Supercritical Carbon Dioxide
Hideki Kanda, Yuji Fukuta, Wahyudiono and Motonobu Goto

Beneficial Anti-Platelet and Anti-Inflammatory Properties of Irish Apple Juice and Cider Bioactives
Alexandros Tsoupras, Donal Moran, Hayley Pleskach, Maria Durkin, Con Traas and Ioannis Zabetakis

Vegetables and Medicinal-Aromatic Plants: Volatile and Non-Volatile Fingerprints
Teresa Pinto, Alfredo Aires, Fernanda Cosme, Eunice Bacelar, Maria Cristina Morais, Ivo Oliveira, Jorge Ferreira-Cardoso, Rosário Anjos, Alice Vilela and Berta Gonçalves

Lycium Barbarum Polysaccharide-Iron (III) Chelate as Peroxidase Mimics for Total Antioxidant Capacity Assay of Fruit and Vegetable Food
Wentao Zhang, Shuo Shi and Jianlong Wang

Drying Habanero Pepper (Capsicum chinense) by Modified Freeze Drying Process
Cicerón González-Toxqui, Álvaro González-Ángeles, Roberto López-Avitia and David González-Balvaneda

Challenge Test as Special Tool to Estimate the Dynamic of Listeria monocytogenes and Other Foodborne Pathogens
Luigi Lanni, Valeria Morena, Adriana Scattareggia Marchese, Gessica Destro, Marcello Ferioli, Paolo Catellani and Valerio Giaccone

Breba Fruits Characterization from Four Varieties (Ficus carica L.) with Important Commercial Interest in Spain
Dámaris Núñez-Gómez, Pilar Legua, Juan José Martínez-Nicolás and Pablo Melgarejo

Stability of Fucoxanthin in Pasteurized Skim and Whole Goat Milk
Maryuri T Nuñez de González, Rahmat Attaie, Adela Mora-Gutierrez, Selamawit Woldesenbet and Yoonsung Jung

Incorporating Microbial and Commercial Enzymes into Beverage Manufacturing Procedures
Fernanda Cosme, António Inês and Alice Vilela

Wine and Non-Dairy Fermented Drinks: An Innovative Source of Probiotics and Prebiotics
Alice Vilela, Fernanda Cosme and António Inês

Utilization of Bioelectrical Impedance to Predict Intramuscular Fat and Physicochemical Traits of the Beef Longissimus Thoracis et Lumborum Muscle
João Afonso, Cristina Guedes, Virgínia Santos, Raul Morais, José Silva, Alfredo Teixeira and Severiano Silva

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