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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

  • 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

  • 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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