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Vol. 4 No. 1 (2025)
View Vol. 4 No. 1 (2025)
Published: 2025-01-28

  • Whey as a functional ingredient in the food industry: a bibliometric study on its potential and innovation

    Luis Alberto Mendoza-Flores, Jesús Guadalupe Pérez-Flores, Laura García-Curiel, Alma Elizabeth Cruz-Guerrero, Emmanuel Pérez-Escalante, Elizabeth Contreras-López, Luis Guillermo González-Olivares
    53-70
    DOI: https://doi.org/10.58951/fstoday.2025.007

  • Lactic acid bacteria in wheat fermentation: A bibliometric analysis of antioxidant peptide production

    Zaira Daniela Solís-Macías, Jesús Guadalupe Pérez-Flores , Laura García-Curiel , Luis Guillermo González-Olivares , Gabriela Mariana Rodríguez-Serrano, Elizabeth Contreras-López , Alexis Ayala-Niño , Emmanuel Pérez-Escalante
    32-46
    DOI: https://doi.org/10.58951/fstoday.2025.005

  • Scientific production on enzymatic hydrolysis of bovine whey and its bioactive peptides: A bibliometric approach

    Itzury Reyes-Ramírez, Jesús Guadalupe Pérez-Flores , Laura García-Curiel , Luis Guillermo González-Olivares , Elizabeth Contreras-López , Laura Berenice Olvera-Rosales , Emmanuel Pérez-Escalante
    23-31
    DOI: https://doi.org/10.58951/fstoday.2025.004

  • Application of bacteriocins in food preservation and safety: A bibliometric analysis approach

    Gabriela Hernández-Lozada, Jesús Guadalupe Pérez-Flores , Laura García-Curiel , Luis Guillermo González-Olivares , Elizabeth Contreras-López , Meyli Claudia Escobar-Ramírez , Emmanuel Pérez-Escalante
    12-22
    DOI: https://doi.org/10.58951/fstoday.2025.003

  • Development and nutritional characterization of chips made with tucumã-do-Amazonas flour (Astrocaryum aculeatum): a healthy and sustainable alternative for food consumption

    Vanessa de Souza Marinho, Ludmylla Negreiros do Nascimento, Bruna Ribeiro de Lima, Jaime Paiva Lopes Aguiar, Francisca das Chagas do Amaral Souza
    47-52
    DOI: https://doi.org/10.58951/fstoday.2025.006

  • Development and physicochemical and microbiological evaluation of breads with macaúba pulp flour (Acrocomia intumescens)

    Paula Pietra Guedes Matos, Cícero Luan da Silva Figueiredo, Davi Lobo Lins de Sousa, Alessandra Ramos de Jesus Minas, Maria Karine de Sá Barreto Feitosa, Ronieri Francilino de Lima, Naíza Maria Galdino Cruz, Michelly Pires Queiroz, Regina Célia Gomes Garcia, Erlânio Oliveira de Sousa
    71-76
    DOI: https://doi.org/10.58951/fstoday.2025.008

  • Citrus fruit residues: a sustainable nutrient alternative

    Antônia Iorrane Kétili Sousa Guimarães , Samia Aline Bernardo Pereira, Luisa Kelbia Maia, Mayra Cristina Freitas Barbosa, Séfura Maria Assis Moura
    8-11
    DOI: https://doi.org/10.58951/fstoday.2025.002

  • Food and Nutritional Education: healthy eating and combating childhood iron deficiency anemia in poor communities assisted by Pastoral Care for Children

    Gabriela Dremiski, Amanda da Silva Hoffmann, Vivian Cristina Ito
    1-7
    DOI: https://doi.org/10.58951/fstoday.2025.001
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