Call for Papers for the Special Issue: Probe - Food Science Research
2019-06-12
Editor-in-Chief
Dr. Sreedath Tulamandi
Food Packaging India PVT Ltd., India
ISSN
2661-3956 (Online)
Publication Frequency
Annual
About the Publisher
Universe Scientific Publishing (USP) was established with the aim of providing a publishing platform for all scholars and researchers around the world. With this aim in mind, USP began building up its base of journals in various fields since its establishment.
Volume Arrangement
2025
2024
2023
2022
2021
2020
2019
Featured Articles
In recent years, there has been an increasing interest in using food additives from natural sources to improve taste, texture and extend the shelf-life of foodstuffs. The aim of this study was to examine the quality changes in trout treated with lemon juice for 21 days. Fish were divided into T0, T1, T2 and T3 and treated with 0, 1%, 2% and 3% lemon juice respectively. The lowest pH was found in T3 followed by T2, T1 and T0. A significant difference in total volatile base nitrogen (TVBN), peroxide value (PV) and free fatty acid (FFA) was observed between the control and treatments, with the lowest increase in T3 followed by T2. Total plate count (TPC) crossed the limit in T2 and T3 on the 21st day, whereas in control and T1, the permissible limit crossed on the 12th and 18th days respectively. The sensory panel rejected the control on the 12th day and T1 and T3 on the 18th day; however, T2 remained acceptable till the 21st day, thus showing the promising effect of lemon juice on the quality of trout fillet and thereby increasing the shelf-life of the product by nine days.
Patulin (PAT) is a prevalent mycotoxin frequently found in fruit and its derivatives, such as apple, pear, and juices. Despite worldwide attempts to diminish the levels of PAT at every stage of the fruit production process, its contamination rate remains high. This mycotoxin is worrisome due to its potential adverse impacts on human health. Eating PAT-contaminated fruit can lead to acute and chronic health issues. It is established, by the Joint FAO/WHO, a maximum tolerable daily intake for PAT at 0.4 µg/kg/day. Therefore, monitoring for PAT contamination is essential for the safe consumption of fruits and fruit-related products such as juices, purees, ciders, jams, marmalades, vinegar, and dried fruits. PAT has physiochemical properties that enable its survival in cold, hypoxic, acidic, or high-temperature conditions. Ideally, detoxification procedures should aim to reduce the level of toxins to safe levels whilst preserving the nutritional and palatable values of the treated commodity. There are several physical, chemical, and biological techniques available for PAT detoxification. However, while physical and chemical methods can remove PAT, they may also lower the nutrient quality and organoleptic properties of the food. Biological detoxification is an effective, environmentally friendly, easy, and cost-effective method, as established by existing research. It has proven efficacy in food safety research and regulatory compliance programs. Probiotics have been studied for their potential to reduce PAT in foods via different mechanisms (such as adsorption, degradation, and transformation), as well as all their health-beneficial effects. In this review, the reduction of PAT in fruit-based products using probiotics or potential probiotics is widely discussed.
Description
Probe - Food Science Research (ISSN:2661-3956) is an international open access journal dedicated to the advancement of knowledge in all aspects of food science, technology, and nutrition.
Our journal provides a platform for high-quality research that explores the complex relationship between food production, processing, safety, quality, and health. By bringing together experts from various disciplines, we aim to contribute to the development of innovative solutions to global food-related challenges, such as sustainability, food security, and public health.
We welcome original research articles, reviews, short communications, and so on. Through this journal, we strive to promote these key areas and encourage interdisciplinary research that bridges the gap between food science, technology, and human health.
The journal encompasses a wide range of topics in food science and related disciplines, including but not limited to:
Food Quality and Safety
Food Technology
Food Processing and Engineering
Food Preservation
Food Chemistry, Microbiology and Biochemistry
Food Packaging
GMO Food
Food and Material Engineering
Nutrition & Health
Food Sustainability & Security
Consumer Behavior & Food Trends
Food Innovation & Entrepreneurship
Waste / By-product Management in Food Processing
Food Laws and Regulations
Food Economics and Marketing
Biophysical Analysis of Food or Processing Operations
Applied Research Related to Food Nanotechnology
Articles
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Open AccessArticle
Article ID: 2294
Effect of ginger extract on the quality of pangasius fish steaks during chilled storageby R. D. Palve, N. D. Chogale, D. I. Pathan, A. S. Mohite, B. M. Yadav
Probe - Food Science Research, Vol.7, No.1, 2025;31 Views, 0 PDF Downloads
The effect of ginger extract on the quality of pangasius ( P. hypophthalmus ) fish steaks during chilled temperature was studied. Pangasius fish steaks were treated with different ginger extract dilutions (2.5%, 5%, 10% and 20%), then packed in polyethylene bags and stored at a chilled temperature. Overall, the cumulative observations of biochemical, microbiological and sensory parameters, and the shelf life of pangasius fish were evaluated. Organoleptic, biochemical (pH 6.12 to 6.70, PV 1.02 to 10.24 m.eq./kg and TVB-N 3.33 to 24.58 mg/100 g) and microbial analysis (TPC 3.56 to 5.63 log cfu/g) showed that chilled stored air packed pangasius steaks treated with 20% ginger extract dilution had longer shelf life of 22 days, while untreated air packed pangasius steaks had a shelf life of 12 days. The findings of the present experiment, clearly suggest that a combination of ginger extract and chilled temperature could be used to prolong the shelf life of pangasius fish steaks.
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Announcements
Call for Papers for the Special Issue: Probe-Food Science Research
2019-04-24
The Probe-Food Science Research should be multidisciplinary type Journal must be comprised of food chemistry, food processing, food biotech, food irradiation, value addition, food toxicology ( Mycotoxins) , food microbiology, natural potent etc. Short communications , letters and the review articles should be the regular feature of each issue. The historical / archives may also make valuable for the readers as well as contributors.
The Lead Guest Editor
Ijaz Ahmad Bhatti
Call for Papers for the Special Issue: Probe - Food Science Research
2019-04-24
The Probe-Food Science Research should be multidisciplinary type Journal must be comprised of food chemistry, food processing, food biotech, food irradiation, value addition, food toxicology ( Mycotoxins) , food microbiology, natural potent etc. Short communications , letters and the review articles should be the regular feature of each issue. The historical / archives may also make valuable for the readers as well as contributors.
The Lead Guest Editor
Ijaz Ahmad Bhatti
