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Volume 29 (2025): Issue 1 (June 2025) Cover

Volume 29 (2025): Issue 1 (Jun 2025)

Acta Universitatis Cibiniensis. Series E: Food Technology
Open Access
Journal detailsArticles & issues
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Issue 1 (June 2025)

11 articles
Open Access
|Sep 2025
Probiotic Fortified Foods - Current Problems and Threats
Iwona Drożdż and  Małgorzata Makarewicz  
Open Access
|Sep 2025
Nutritional Quality of Complementary Food Made from Malted-Fermented Sorghum and Soybean Flour Blends
Abiodun Victor Ikujenlola and  Esther Foluso Iwayemi  
Open Access
|Sep 2025
Comparison of the Sensory Quality, Image Textures and Color Parameters of Black Chokeberries Dried in a Frozen State by Simultaneous Osmo-Microwave-Vacuum Drying Using Different Osmotic Solutions
Ewa Ropelewska,  Dorota Konopacka and  Jan Piecko  
Open Access
|Sep 2025
Effect of LED Light Source on Steviol Glycosides, Pigments, and Ascorbic Acid Concentration in Leaves of Stevia rebaudiana (Bertoni)
Grzegorz Fiutak,  Magdalena Michalczyk,  Ireneusz Maciejaszek,  Magda Filipczak-Fiutak,  Xanyar Mohammadi,  Maciej Jarzębski and  Anubhav Pratapsingh  
Open Access
|Sep 2025
Characterization of Some Quality Attributes of Cassava Starch-Mushroom Blends and its Cooked Paste
Emmanuel Kehinde Oke,  Abiodun Aderoju Adeola,  Oluwakemi Abosede Ojo,  Mosunmola Ebunoluwa Akinpelumi,  Saheed Adewale Omoniyi and  Femi Fidelis Akinwande  
Open Access
|Sep 2025
Kefir Direct-Vat-Set Starter Producing Peptides with Angiotensin-Converting Enzyme Inhibitory and Antioxidant Activities: Formulation Optimization and Stability Evaluation
Lihao Xu,  Guowei Shu,  Jianhao Nan,  Zhenquan Huo,  Xiaoyu Shi and  Meng Zhang  
Open Access
|Sep 2025
Application of Imaging Technology and Machine Learning to Assess the Behavior of Parthenocarpic and Non-Parthenocarpic Cucumber Cultivars Under Lacto-Fermentation
Ewa Ropelewska,  Anna Wrzodak,  Justyna Szwejda-Grzybowska,  Monika Mieszczakowska-Frąc and  Urszula Kłosińska  
Open Access
|Sep 2025
Powdered African Baobab (Adansonia digitata L.) Fruit as a Functional Component of Gluten-Free Bread
Lesław Juszczak,  Mariusz Witczak,  Rafał Ziobro and  Jarosław Korus  
Open Access
|Sep 2025
Use of Green Powders as Ingredients in Functional Beverages
Anna Korus,  Jarosław Korus and  Magdalena Surma  
Open Access
|Sep 2025
Effect of Curculigo pilosa on Groundnut-Based Snack (Kulikuli): Antioxidant, Antihyperglycemic, Nutritional and Elemental Properties
Aanuoluwapo Patricia Fapetu,  Tope Samuel Omogunwa,  Kayode Olayele Karigidi,  Emmanuel Sina Akintimehin,  Faith Esther Ogunbameru and  Foluso Olutope Adetuyi  
eISSN: 2344-150X|ISSN: 2344-1496|Language: English|Publication frequency: 2 times per year
Published by: Lucian Blaga University of Sibiu
In partnership with: Paradigm Publishing Services
Related subjects:
Industrial chemistry,
Industrial chemistry, other,
Food science and technology
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