• Annals 2017, vol. 18, ISSUE 1

 

Summary


 SECTION I. FOOD ENGINEERING


FATTY ACID PROFILE, PHYSICO-CHEMICAL AND FUNCTIONAL PROPERTIES OF OIL AND PROTEIN ISOLATE SIMULTANEOUSLY EXTRACTED FROM SESAME (Sesamum indicum) SEED

Gbadamosi Saka Olasunkanmi, Fasuan Temitope Omolayo, Omobuwajo Taiwo Olusegun


Effects of Different Drying Methods on Phenols Contents and Antioxidant Activity of Azaroles (Crataegus azarolus L.)

Soussene Boudraa , Djamel Fahloul, Driss Elothmani, Sara Zidani, Moni Saadoudi


TEMPERATURE IMPACT ON SWELLING POWER AND SOLUBILITY OF OGI POWDER PRODUCED FROM FOUR INDIGENOUS MAIZE VARIETIES

Bolaji Olusola Timothy, Oyewo Oluwatobi Abigail


MODELING THE SENSORY SHELF LIFE OF MANGO JUICE STORED AT UNCERTAIN CONDITION USING pH FACTOR

Tochukwu V. Balogu, Theophilus M. Ikegwu, Fatimah Jubrin, Chidinma Akpadolu, Kenechi Akpadolu


PREPARATION OF SHELF STABLE READY TO SERVE (RTS) BEVERAGE BASED ON TENDER COCONUT (Cocos nucifera L.)

Welivitiye Kankanamge Malithi Omeka, Chandi Yalegama, Katugampalage Don Prasanna Priyantha Gunathilake


EFFECT OF ULTRASOUND ON EXTRACTIONOFPOLYPHENOL FROM THE OLD TEA LEAVES

Phan Van Man, Tran Anh Vu, Tran Chi Hai


DEVELOPMENT AND QUALITY EVALUATION OF BISCUITS FORMULATED FROM FLOUR BLENDS OF WHEAT, BAMBARA NUT AND AERIAL YAM

Chima Judith Uchenna, Fasuan Temitope Omolayo


CHEMICAL, FUNCTIONAL AND SENSORY PROPERTIES OF WATER YAM, PIGEONPEA AND CARROT POMACE FLOUR BLENDS

Abiodun Aderoju Adeola, Michael Ayodele Idowu, Yinka Damola Adepoju, Oladayo Tawakalit


INFLUENCE OF VARIOUS FLOUR USED FOR PRODUCTION OF YEAST WHEAT BUNS AND CUPCAKES

Ingrida Kraujutienė, Dovilė Gailevičienė



SECTION II. BIOTECHNOLOGY AND AGRICULTURAL SCIENCE


MICROBIOLOGICAL AND PROXIMATE COMPOSITIONS OF FIVE CASSAVA FRACTIONS SUBJECTED TO SUBMERGED FERMENTATION PROCESS

Obueh, Henrietta Omokhele, Ikenebomeh, Marcel James, Kolawole, Sunday Ekanah


EFFECTS OF POSTHARVEST DIPS ON QUALITY AND STORABILITY OF TOMATO FRUITS (LYCOPERSICON ESCULENTUM MILL) IN KURA, KANO STATE, NIGERIA

Munir Abba Dandago, Daniel Gungula, Hycenth Nahunnaro


SECTION III. FOOD MICROBIOLOGY AND SAFETY


IMPACT OF EXTRUDED SNACKS FROM AERIAL YAM (D. Bulbifera) AND AFRICAN BREADFRUIT SEED (Treculia Africana) ON BODY WEIGHT AND VITAL ORGANS OF ALBINO RATS

Kazeem Koledoye Olatoye, Gibson Lucky Arueya, Yetunde Grace Ogunremi


EFFECT OF PARTIAL SUBSTITUTION OF COW MILK WITH BAMBARA GROUNDNUT MILK ON THE CHEMICAL COMPOSITION, ACCEPTABILITY AND SHELFLIFE OF YOGHURT

Balogun Mutiat Adebanke, Arise Abimbola Kemisola*, Kolawole Fausat Lola, Ijadinboyo Mayowa


 

  • Annals 2017, vol. 18, ISSUE 2

Summary


SECTION I. FOOD ENGINEERING


QUALITATIVE ASSESSMENTS OF LITCHI FRUITS BY USING PACKAGING MATERIALS, GLUTATHIONE AND CITRIC ACID AT DIFFERENT STORAGE CONDITIONS

Vijaykumar Tejram Kore, Ivi Chakraborty, Jahangir Kabir


BIODIESEL PRODUCTION FROM CASTOR BEAN SEED: AN OPTIMIZATION PROCESS USING RESPONSE SURFACE METHODOLOGY

Busari, Rasheed Amao, Olaoye, Joshua Olanrewaju


STUDIES ON THE NUTRITIONAL PROPERTIES OF KUNUNZAKI DRINK ENRICHED WITH COCOA POWDER

Abidoye Olawumi Abidemi, Taiwo Kehinde Adekunbi, Adeniran Hezekiah Adekanmi


APPLICATION OF HACCP PRINCIPLES FOR QUALITY AND SAFETY IN THE DEVELOPMENT OF GRAIN PRODUCTS OF WELNESS PURPOSE

Mardar, Maryna Romikovna, Ustenko, Inna Andreevna, Macari, Artur Vladimir, Znachek, Rafaela Rafaelovna


EFFECT OF DRYING TEMPERATURE AND DURATION ON NUTRITIONAL QUALITY OF COCHORO VARIETY TOMATO (lycopersicon esculentum L.)

Mawardii Yusufe, Ali Mohammed, Neela Satheesh


EFFECT OF PROCESSING METHODS ON THE CHEMICAL COMPOSITION AND STORAGE STABILITY OF MAIZE-MILLET-SOYBEAN COMPLEMENTARY FOOD

Akinsola, Akinjide Olubunmi, Idowu, Michael Ayodele,  Shittu, Taofeek Akinyemi, Ade-Omowaye, Beatrice Iyabo Olayemi,  Oke, Emmanuel Kehinde, Laniran, Abigail Mojirade


PINEAPPLE FLAVOURED ROSELLE DRINK CONCENTRATES: NUTRITIONAL, PHYSICOCHEMICAL AND SENSORY PROPERTIES

Gbadegesin, Adewumi Ronke, Gbadamosi, Saka Olasunkanmi


EFFECT OF PROCESSING METHODS ON THE CHEMICAL COMPOSITION AND STORAGE STABILITY OF MAIZE-MILLET-SOYBEAN COMPLEMENTARY FOOD

Akinsola, Akinjide Olubunmi, Idowu, Michael Ayodele, Oke, Emmanuel Kehinde, Idowu, Oyeyemi Abraham,  Laniran, Abigail Mojirade


QUALITY EVALUATION OF COCOYAM-COWPEA FLOUR BLENDS AND SENSORY ATTRIBUTES OF THEIR COOKED PASTE (AMALA)

Michael Ayodele Idowu, Abiodun Aderoju Adeola, Dorcas Juwon Olaniyan, Emmanuel Kehinde Oke, Saheed Adewale Omoniyi


PHYSICOCHEMICAL CHARACTERISTICS OF SOY-CHEESE WHEY USING AVERRHOA BILIMBI JUICE AS COAGULANT

Pingki Candra Sari, Ahmad Ni’matullah Al-Baarri, Anang Mohamad Legowo


THE EVALUATION OF THE AROMATIC POLYCYCLIC HYDROCARBONS CONTENT OF MEAT PRODUCTS OBTAINED BY DIFFERENT METHODS

Iuliana Manea, Turid Rustad, Laur Manea, Valentina Coatu


RESEARCH ON THE QUALITY OF ORGANIC BAKERY PRODUCTS COMPARED TO CONVENTIONAL ONES

Claudia E. Stoican, Adrian  Ovidiu Romedea,  Maria M. Şandric, Claudia E. Moşoiu


RESEARCH ON TECHNOLOGIES FOR OBTAINING  NATURAL AND SAFETY  MEAT PRODUCTS

Iuliana Manea


SECTION II. BIOTECHNOLOGY AND AGRICULTURAL SCIENCE


REMOVAL OF LEAD BY BACILLUS SUBTILIS AND STAPHYLOCOCCUS AUREUS ISOLATED FROM E-WASTE DUMPSITE

Abioye Olabisi Peter, Oyewole Oluwafemi Adebayo, Aransiola Sesan Abiodun,Usman Aishat Umi


REMEDIATION OF LEAD AND ZINC POLLUTED SOIL USING ARACHIS HYPOGAEA AND GLYCINE MAX L

Oyeleke Solomon Bankole, Oyewole Oluwafemi Adebayo, Adelere Isiaka Adedayo, Shaba Shaba A.Mohammed, Abu Saadat Eleojo, Salahudeen Adam Olajide


DEGRADATION KINETICS OF FOOD MACROMOLECULES DURING SORGHUM GERMINATION

Odunlade Tunji Victor, Gbadegesin Adewumi Ronke, Akinwande Bolanle Aishat


DIFFERENTIAL IMPACT OF NITROGEN FORMS ON SELECTED PHYTOCHEMICALS AND OXALATE CONTENTS IN THREE VEGETABLE AMARANTH VARIETIES IN KENYA

Rozy Munene, Evans Changamu, Nicholas Korir, Joseph P Gweyi-Onyango


ANTI-DIABETIC ACTIVITY OF THREE SPECIES OF OYSTER MUSHROOM

Monsurat Bello, Mattew Olushola Oluwamukomi, Victor Ndigwe Enujiugha


FRACTIONALIZATION OF SEED STORAGE PROTEIN IN SOME SELECTED PEA AND BEAN VARIETIES USE AS FOOD IN NIGERIA BY SDS-PAGE

David Adedayo Animasaun, Bashiru Shaibu, Stephen Oyedeji, Musibau A. Azeez


SECTION III. FOOD MICROBIOLOGY AND SAFETY


 

COMPARATIVE STUDY OF THE NUTRITIONAL AND MICROBIAL SAFETY OF FRIED “WARA”(LOCAL CHEESE) WIDELY HAWKED IN ILORIN AND OGBOMOSO TOWNS IN NIGERIA

Dauda Adegbola Oladele


FUNCTIONAL PROPERTIES AND ANTI-MICROBIAL SCREENING OF BLIGHIA SAPIDA AND PICRALIMA NITIDA SEED CAKE AND PROTEIN CONCENTRATES

Ajayi, Ibironke. Adetolu., Ifedi, Emmanuel Nnamdi. and Adedun, A. A.


CHARACTERIZATION AND TECHNOLOGICAL PROPERTIES OF YEASTS ISOLATED FROM RETTING CASSAVA

Sandra I. Aghemwenhio, Kola Banwo, Omotade R. Ogunremi, Abiodun I. Sanni


SECTION V. RELATED SUBJECTS


 

CORROSION RATES OF PIPELINE STEEL IN AGRICULTURAL PRODUCE/ HYDROCHLORIC ACID CORROSION SYSTEM

Makanjuola Oki, Adeolu A Adediran, Chiamaka P Ofili


ETHANOL PULP EXTRACT OF DATE PALM (Phoenix dactylifera) MODULATES HEMATINIC INDICES IN DIABETIC RATS

Agu Chidozie Victor, Apeh Victor Onukwube, Okonkwo Christopher Chukwudi, Njoku,Obioma Uzoma, Iloabuchi, Kenchukwu Victor,  Ogbu Patience Nkemjika


HOW XYLAZINEADMINISTRATION AND ADHERENCE TO ANIMAL WELFARE IMPROVED CHEVON OF BUCKS EXPOSED TO ROAD STRESS

Khalid Talha Biobaku, Mua’awiya Jibir, Bello Muhammed Agaie, Kenneth Idowu Onifade


CONSUMER AWARENESS OF THE USE OF ADDITIVES IN PROCESSED FOODS

Ismail, Balarabe Bilyaminu, Fuchs, Richard, Mohammad, Siraj Funtua


ECONOMIC IMPORTANCE AND ENVIRONMENTAL IMPACT OF PESTICIDES; A REVIEW OF THE LITERATURE

Laur Manea, Ole Martin Eklo, Marianne Stenrod


KNOWLEDGE OF METHEMOGLOBINE BIOMARKER OF NITROGEN SUBSTANCES

Laur Manea, Iuliana Manea, Ole Martin Eklo, Marianne Stenrod