Articles
Food Science and Processing
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
Nutritional, Physical and Sensory Qualities of Gluten-Free Biscuits Made from Orange-Flesh Sweet Potato and Okara Composite Flour
Okeosisi Grace Chisom, Henshaw Folake Olayinka, Olatunde Ganiyat Olayinka, Olayiwola Ibiyemi Olasunbo
2025, 1(1): 7. doi: 10.53941/fsp.2025.100007
Psyllium (Plantago ovata) in Meat Product Reformulation: Technological, Nutritional, and Functional Perspectives
Leticia Pereira Correa, José Manuel Lorenzo, Paulo Cezar Bastianello Campagnol
2025, 1(1): 6. doi: 10.53941/fsp.2025.100006
Nutritional Quality of Edible Insects Protein
Rodrigo Jiménez-Pichardo, Eva María Santos, José Manuel Lorenzo, Rubén Agregán, Juana Fernández-López, Irais Sánchez-Ortega
2025, 1(1): 5. doi: 10.53941/fsp.2025.100005
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