Applied Food Science Journal is an open access scholarly periodical that publishes peer-reviewed scientific manuscripts based on update scientific revelations pertaining to multiple aspects of food science, food biotechnology, food processing and engineering, genetically engineered food, microbial food safety, biochemical and bioprocess engineering.
The broad scope of the Applied Food Science Journal encompass research developments as well as practical constraints in the advent and implementation of novel methods and tools related to food hygiene and toxicology, food safety and Quality, food fortification as well as plant breeding and cultivation.

What Is Food  Science ?

Similar to how humanity has altered over time, our food system has grown into a massive, sophisticated global organisation. Food science and technology experts are committed to deepening our understanding of food, ensuring a secure and ample food supply, and advancing global health. Food scientists and technologists are flexible, interdisciplinary, and collaborative practitioners at the intersection of scientific and technological breakthroughs. Since the food system has significantly changed from one that was centred on family food production on individual farms and food preservation to the modern system of today, the majority of people are not connected to their food and are not familiar with agricultural production and food manufacturing designed for better food.

Journal Highlights :

Coulis-

A coulis is a type of thin sauce created from puréed and strained fruits or vegetables. A vegetable coulis is frequently used on dishes with meat and vegetables and can also serve as the foundation for soups and other sauces. The desserts that employ fruit coulis the most are sweets. For instance, raspberry coulis goes well with Key lime pie or poached apples.

Filo Pastry-

It is unclear from which culture the custom of stretching uncooked dough into paper-thin sheets originated. Some people think it originated with the Greeks Homer references thin loaves that are sweetened with honey and walnuts in his Odyssey, which was published around 800 BC. According to Philoxenos, hosts would prepare and serve cheesecake prepared with milk and honey and baked into a pie for the final drinking course of a meal in the fifth century BC. Others assert that it is Turkish in origin the Dwn Lught al-Turk, written by Mahmud Kashgari in the 11th century, preserves the definition of yurgha, an earlier name for yufka, as "pleated or folded bread." At the Ottoman era, there is documentation of Filo in the Topkap Palace.

Croquette

A croquette, pronounced "krokt," is a deep-fried roll made out of a breaded filling and a thick binder that is commonly eaten as a side dish, snack, or fast food all over the world.

A thick béchamel or brown sauce, mashed potatoes,[3] wheat flour, or wheat bread are frequently used as binders. A filling may be combined with the binder or put inside of it; this combination is known as a salpicon. Finely chopped meat, seafood, cheese, rice, mushrooms, assorted vegetables, and seasonings such herbs and spices are typical fillings. Fruit filling and pastry cream may be used to bind sweet croquettes. The Indian subcontinent gave rise to the potato-filled croquette known as aloo tikki,[13] which is highly well-liked in Northern India and frequently served with a stew. They are frequently consumed as snacks at home and are frequently purchased from roadside vendors. Chop and cutlet croquettes are two highly well-liked varieties in West Bengal. A mixture of mashed vegetables, such as boiled beetroot, carrot, and green peas, kept together by potato, is used to make vegetable chop. The dish is then breaded and deep-fried. A cutlet is similar to a chop but without the potato binder. A mutton cutlet will be created with breaded, deep-fried goat flesh minced with spices.

Food Preservation -

Food preservation techniques include those that increase food's resistance to microbial growth and slow fat oxidation. As a result, the process of rancidification and decay is slowed down. Processes that prevent the aesthetic deterioration of food, such the enzymatic browning reaction that occurs when apples are chopped during food preparation, may also be included in food preservation. Food preservation helps to reduce food waste, which is a crucial step in lowering production costs, boosting the effectiveness of food systems, enhancing food security and nutrition, and promoting environmental sustainability. For instance, it can lessen the effects of food production on the environment. Numerous methods of food preservation are combined in processes intended to keep food safe. To preserve fruit by making jam, for instance, entails boiling the fruit (to lower its moisture content and kill bacteria, etc.), sugaring (to stop their regrowth), and sealing it inside an airtight jar (to prevent recontamination). On the quality of the food and food systems, various food preservation techniques have varying effects. When compared to more contemporary approaches, several traditional methods of food preservation have been found to use less energy and produce less carbon dioxide. Known carcinogens can be produced by some food preservation techniques. Processed meat, which is defined as meat that has been salted, cured, fermented, or smoked, was categorised in 2015 by the World Health Organization's International Agency for Research on Cancer.

Advantages :

• Since Pulsus is an open-access publication, anyone in the world can access its website to download your research materials for free.
• There is no danger that your submission will be rejected due to a space issue because we are an electronic journal with no limitations on the number or size of papers we may publish.
• It can be discouraging for authors when journals take a long time to decide on a piece of writing after it has been submitted. Our Journal team normally completes peer review in six weeks. It is uncommon to have to wait more than 8 weeks for a decision as a result.