Food Science and Processing
Editor-in-Chief: Dr. José Manuel Lorenzo, Centro Tecnolóxico da Carne, Spain.
Food Science and Processing (FSP) is an international, interdisciplinary journal focusing on the latest research and advancements in Food Science and Technology, the journal emphasizes innovative research addressing modern food analysis techniques, food processing, sensorial studies, food preservation, novel foods, and food packaging. More
- Open AccessArticle
Optimization of Drying Temperature and Time for Enhancing Phytochemical Composition, Antioxidant Activity, and Sensory Properties of Selected Indigenous Spices in Nigeria
Sunday Ukwo, Blessing Etuk, Ekemini Ituen, Enobong Umoh, Jaciane Ienczak
2026, 2(2): 10. doi: 10.53941/fsp.2026.100010
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Preliminary Investigation of Upcycling Polylactic Acid 3-D Printing Waste to Candidate Single-Cell Protein Feedstock
Laura Danier, Joshua M. Pearce
2026, 2(2): 9. doi: 10.53941/fsp.2026.100009
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Heterogeneous Australian Pigeonpea [Cajanus cajan (L.) Millsp.] Genotypes with Homogeneous in-vitro Proteolysis
Danica Malau, Peter A. Sopade
2026, 2(2): 8. doi: 10.53941/fsp.2026.100008
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The Effect of Fermentation, Malting, and Cooking on Protein Content and Fractions of Sorghum Cultivars
Wedad H. Abdelhaleem, ALmujtaba H. M. Abdallh, Abdullahi H. El Tinay, Elfadil E. Babiker
2026, 2(2): 7. doi: 10.53941/fsp.2026.100007
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Challenges and Prospects for Nitrite Substitution in Processed Meats
Bruna Fernandes Andrade, Lorrany Ramos do Carmo, Robledo de Almeida Torres Filho, Paulo Rogério Fontes, Alcineia de Lemos Souza Ramos, Eduardo Mendes Ramos
2026, 2(2): 6. doi: 10.53941/fsp.2026.100006
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Effect of Autoclaving on Nutrients, Phenolics, Antioxidants, and Enzyme Inhibitory Properties of Dioclea reflexa Seed Flours
Adedamola Iyioluwa Akinyede, Temitope Yemisi Akinyemi, Adenike Idayat Ibrahim, Mercy Chinonso Chibueze
2026, 2(1): 5. doi: 10.53941/fsp.2026.100005
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Plant Food-Based Natural Products Are Relevant to the Management of Bacterial Resistance to Antimicrobial Drugs
Marcus Vinícius Dias-Souza
2026, 2(1): 4. doi: 10.53941/fsp.2026.100004
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The Evaluation Methods of Menus in University Restaurants: A Scoping Review
Júlia Naves Peixoto, Marcela Gomes Reis, Juliana Costa Liboredo, Rita de Cássia Ribeiro, Bruna Vieira de Costa Lima, Simone Cardoso Lisboa Pereira, Nathalia Sernizon Guimarães
2026, 2(1): 3. doi: 10.53941/fsp.2026.100003
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Lipid Oxidation, pH and Colour in Beef as Affected by Gamma Irradiation—A Meta-Analysis
Krasimir Dimov, Teodora Popova
2026, 2(1): 2. doi: 10.53941/fsp.2026.100002
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Edible Innovation: Exploring Advances in Active Packaging, Natural Additives, and Consumer Perception
Pradeep Kumar, Monika Singh, Madhu Kamle, Anurag Singh, Akansha Gupta, Dipendra Kumar Mahato, Surabhi Pandey
2026, 2(1): 1. doi: 10.53941/fsp.2026.100001
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