Food Science Today

Current Issue

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
- PDF (Português (Brasil))
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
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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
- PDF
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
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DOI: https://doi.org/10.58951/fstoday.2025.003

Impact of different cooking methods on the proximate chemical and fatty acid composition of blackspot seabream (Pagellus bogaraveo) and blackbelly rosefish (Helicolenus dactylopterus) from the North Atlantic Azores (Portugal) Archipelago

Joana Filipa Furtado Goulart, Alexandre Correia Pereira, Ana Sofia Ribeiro de Oliveira, António Manuel Barros Marques , Inês do Carmo Alves Martins

82-90
- PDF
DOI: https://doi.org/10.58951/fstoday.2025.010
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
- PDF (Português (Brasil))
DOI: https://doi.org/10.58951/fstoday.2025.008
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
- PDF (Português (Brasil))
DOI: https://doi.org/10.58951/fstoday.2025.006
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
- PDF (Português (Brasil))
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
- PDF (Português (Brasil))
DOI: https://doi.org/10.58951/fstoday.2025.001

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