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Vol. 3 No. 1 (2024)
View Vol. 3 No. 1 (2024)

We proudly present the Special Edition "Food Science Today: Brazilian Foods."

As we mark our first anniversary, we reaffirm our commitment to providing a platform for high-quality research and scientific advancements in the dynamic field of food science.

In this edition, we showcase a collection of studies contributed by researchers, academics, and industry professionals, exploring topics such as:

- Benefits of Food Processing

- Chemistry and Biochemistry of Foods

- Plant-Based Foods

- Shelf Life, Preservation, and Deterioration of Foods

- Food Poisoning, Pathogens, and Contaminants

- Food Safety and Security

- Foods in Diet and Nutrition

This special edition not only adds a distinctive flavor to our comprehensive collection but also underscores the remarkable progress of Brazilian food science. It is a testament to the valuable contributions of these professionals, serving as a rich source of information on the diversity and quality of foods produced in Brazil.

Published: 2024-01-07

  • Environmental sustainability and the food system from the nutritionist’s perspective

    Luisa Martins Simmer
    89-92
    DOI: https://doi.org/10.58951/fstoday.2024.015

  • Functional potential of agro-industrial residue flours in yogurt and dairy beverage formulations: a literature review

    Rodrigo Zunta Raia
    82-88
    DOI: https://doi.org/10.58951/fstoday.2024.014

  • The contribution of public policies to the promotion of food from the Amazon's socio-biodiversity: evaluation of the Startup Pará Program and foodtechs

    Maria Caroline Rodrigues Ferreira, Lia Mara Rabelo Vasconcelos, Maria Maricélia Félix da Silva, Renata Novaes da Silva, Maria José de Sousa Trindade
    41-48
    DOI: https://doi.org/10.58951/fstoday.2024.007

  • A narrative review on trypanosomiasis and its effect on food production

    Isaac Onyam, Manasseh Adorm Otabil, Ekow Sekyi Etwire, Kenneth Kwansa-Aidoo, Samuel Mawuli Adadey, William Ekloh
    30-40
    DOI: https://doi.org/10.58951/fstoday.2024.006

  • Hops in Brazil: A promising and emerging crop

    Aline da Rosa Almeida, Leilane Costa de Conto
    1-6
    DOI: https://doi.org/10.58951/fstoday.2024.001

  • Nutritional composition of gluten-free rice flour cookies enriched with eggshell powder as an alternative for celiacs

    Anelisa Doretto Freitas Furlan, Marta Cristina Uga Ferreira, Caline Nogueira Inácio dos Santos
    78-81
    DOI: https://doi.org/10.58951/fstoday.2024.013

  • Macroscopic and microscopic evaluation of bulk annatto (Bixa orellana) sold in the city of Teresina, PI

    Rosimery Rodrigues de Oliveira, Thalita de Oliveira dos Santos, Iscarllety Richelly de Aguiar da Silva
    74-77
    DOI: https://doi.org/10.58951/fstoday.2024.012

  • Microbiological analysis of salmon sashimi commercialized in the southeast region of Brazil

    Anelisa Doretto Freitas Furlan, Caline Nogueira Inácio dos Santos
    69-73
    DOI: https://doi.org/10.58951/fstoday.2024.011

  • Development and physicochemical analysis of vegetarian burger enriched with quinoa, chia and beetroot

    Anelisa Doretto Freitas Furlan, Alicia da Costa Duarte Torres, Julia Cáceres Dias, Caline Nogueira Inácio dos Santos
    64-68
    DOI: https://doi.org/10.58951/fstoday.2024.010

  • Development of a farofa with natto (fermented soy) rich in vitamin K2 as a potential aid in the prevention and treatment of osteoporosis in postmenopausal women

    Anelisa Doretto Freitas Furlan, Amanda Soares Amaral, Fernanda Aparecida Tadin Nagashima, Giovana de Souza Santana, Caline Nogueira Inácio dos Santos
    58-63
    DOI: https://doi.org/10.58951/fstoday.2024.009

  • Low-cost solar dryer dehydrates silver banana with a prediction of diffusion approximation model

    Rafael Fernandes Almeida, Patrícia de Magalhães Prado, Camila Filgueira de Souza, Vanessa Regina Kunz, Bruna Peregrino de Souza, Claudia Elizabeth da Silva Moraes, Elizangela Gonçalves de Oliveira
    49-57
    DOI: https://doi.org/10.58951/fstoday.2024.008

  • Equilibrium isotherms for tomato pomace analysis

    Brenda Velasco Borges, Ellen Carvalho Silva, Gilberto Alessandre Soares Goulart
    26-29
    DOI: https://doi.org/10.58951/fstoday.2024.005

  • Production of bacterial cellulose (BC) in different media from kumbucha cultures

    Aline da Rosa Almeida, Cristiane Stegemann, Matheus Vinicius Oliveira Brisola Maciel, Ayme de Braga da Costa, Thaís Regina Coelho Schadeck, Henrique de Souza Medeiros, Morgana Stegemann, Rafael Dutra de Armas
    20-25
    DOI: https://doi.org/10.58951/fstoday.2024.004

  • Application of edible coatings containing essential oils in 'Pera' orange (Citrus sinensis L. Osbeck)

    Vinicius Nelson Barboza de Souza, Nathaly Calister Moretto, Igor Gabriel Silva Oliveira, Caroline Pereira Moura Aranha, Silvia Maria Martelli
    11-19
    DOI: https://doi.org/10.58951/fstoday.2024.003

  • Using kiwi (Actinidia deliciosa), quinoa (Chenopodium quinoa), and watermelon rind (Citrullus lanatus) in a plant-based drink

    Luis Eduardo Zúñiga-Moreno, María José Briones Ramos, Doris Guilcamaigua-Anchatuña, Edgar Fernando Landines
    7-10
    DOI: https://doi.org/10.58951/fstoday.2024.002
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