•  Annals 2019, vol. 20, ISSUE 1                                          Top

Summary


SECTION I. FOOD ENGINEERING



THE EFFECT OF SELECTED PACKAGING MATERIALS AND STORAGE PERIOD ON THE QUALITY OF “Madidi” - A THICK PORRIDGE
Ajayi Feyisola Fisayo, Adgidzi Eunice, Ogori Friday, Agbedejobi Olufunke Omolade

POLYLACTIC ACID (PLA) FOR FOOD PACKAGING APPLICATIONS – A SHORT OVERVIEW

Gabriel Mustățea, Elena Loredana Ungureanu, Nastasia Belc


EFFECT OF ADDITION OF TIGERNUT AND DEFATTED SESAME FLOURS ON THE NUTRITIONAL COMPOSITION AND SENSORY QUALITY OF THE WHEAT BASED BREAD
Angela Nguyilan Shima, Samuel A. Ahemen, Israel Okpunyi Acham


DEVELOPMENT AND EVALUATION OF RICE COOKIES
Akshata A Kamath, Vaijayanthi Kanabur


TRADITIONAL FOOD PROCESSING TECHNIQUES AND MICRONUTRIENTS BIOAVAILABILITY OF PLANT AND PLANT-BASED FOODS: A REVIEW
Sarafa Adeyemi Akeem, Fausat Lola Kolawole, John Kolade Joseph, Rowland Monday Ojo Kayode, Olaide Akinwunmi Akintayo


FORTIFYING EFFECTS OF SORGHUM OGI WITH COCOA POWDER ON NUTRITIONAL, PASTING AND ORGANOLEPTIC PROPERTIES
Odunlade Tunji Victor, Taiwo Kehinde Adekunbi, Adeniran Hezekiah Adekanmi


CONSUMER ACCEPTABILITY AND QUALITY CHARACTERISTICS OF COOKIES PRODUCED FROM COMPOSITE FLOURS OF WHEAT AND BANANA/AVOCADO PEELS
Olusegun Ayodele Olaoye, Josephine Ifeyinwa Ekeh, Chidiebere John Okakpu, Anaga Chidinma Uka


CHANGES IN SOME NUTRITIONAL AND SENSORY PROPERTIES OF TREATED AND STORED FLUTED PUMPKIN LEAF
Nnamezie Anastasia Amaka, Famuwagun Akinsola Albert, Gbadamosi Saka Olaunkanmi


SECTION II. FOOD BIOTECHNOLOGY



EVALUATION OF THE MICROBIOLOGICAL, CHEMICAL AND SENSORY ACCEPTABILITY OF FERMENTED Parkia biglobosa SEEDS (Daddawa) USING DIFFERENT DENSITIES OF B. subtilis
Bukar Aminu, Balarabe Zainab Suleiman


SECTION III. FOOD QUALITY AND SAFETY



EMMER WHEAT - AN ETHIOPIAN PROSPECTIVE: A SHORT REVIEW
Bethlehem Melese, Neela Satheesh, Solomon Workneh Fanta


ESSENTIAL AND TOXIC METALS CONTENT IN HEN EGGS AT DIFFERENT GEOGRAPHIC AREA IN BOSNIA AND HERZEGOVINA
Vehab Aida, Huremović Jasna, Žero Sabina, Šabanović Elma


PRODUCTION OF DRAGÉES FROM EXTRUDE D CORN: THE PRODUCT’S EFFECT ON GLUCOSE LEVEL IN BLOOD
Kraujutienė Ingrida, Rasa Volskienė, Rasa Petraškienė


SECTION IV. FOOD ANALYSIS



EVALUATION OF ANTIOXIDANT AND ANTICANCER POTENTIAL OF SESBANIA ACULEATA – A MULTIPURPOSE LEGUME CROP
Nikhil Mehta, Priyanka Rao, Raman Saini


INFLUENCE OF GREEN PRUNING OPERATIONS ON THE AROMATIC PROFILE OF RED WINES FROM STORGOZIA GRAPEVINE VARIETY
Yordanka Belberova, Dimitar Dimitrov


COMPARATIVE STUDY OF THE NUTRITIONAL VALUE OF SPIRULINA (SPIRULINA PLATENSIS NORDTSEDT) AT THREE FARMS IN BURKINA FASO: CASE OF MICRONUTRIENTS
Mahaman M. M. Ousseini, Chaibou Mahamadou, Saidou Ousseina, Fredric Zongo, Savadogo Aly


OLIVE OIL AS A POTENTIAL SOURCE OF ANTIOXIDANT AND ANTICANCER AGENTS
Saad Ahmed Saad Halla, Mohamed Mohamed Ahmed El-Nikeety, Samah Said Mahmoud Allam, Asmaa Gamal


CHEMICAL COMPOSITION AND MINERAL CONTENTS OF LEAFLETS, RACHIS AND FRUITS OF CHAMAEROPS HUMILIS L. 
Bouhafsoun Aicha, Boukeloua Ahmed, Yener Ismail, Diare Mohamed Lamine, Diarra Tiguirangué, Errouane Kheira, Mezmaz Riad, Temel Hamdi, Kaid-Harche Meriem


ESTERS AND HIGHER ALCOHOLS PRODUCTION ASSESSED IN LAGER BEER DURING PRIMARY FERMENTATION PERFORMED AT INDUSTRIAL SCALE
Tahar Amrouche, Lydia Belaid, Karim Mesbahi


SECTION V. AGRICULTURAL SCIENCES



EFFECTS OF ORGANIC AND INORGANIC FERTILIZERS ON VEGETATIVE GROWTH AND TUBER YIELD OF CARROT (DAUCUS CAROTA L.)
Kehinde Stephen Olorunmaiye, Titi Josephine Sangotoye, Bidemi Bukunmi Oyedeji, Abdulazeez Jimoh


SECTION VII. RELATED SUBJECTS



GROWTH PERFORMANCE AND NUTRIENT DIGESTIBILITY OF GROWING RABBITS (ORYCTOLAGUS CUNICULUS) FED WITH MIXTURES OF BREWERS DRIED GRAINS AND SORGHUM BREWERS DRIED GRAINS DIETS
Ibrahim Hadiza



NUTRITIONAL COMPOSITION AND BIO-EFFICACY OF ACHA (DIGITARIA EXILIS & DIGITARIA IBURUA) AND SOYBEAN (GLYCINE MAX) BASED COMPLEMENTARY FOODS IN RATS
Samuel David Sudik, Oluwole Steve Ijarotimi, Johnson Oluwasola Agbede, Francis Adegbaye Igbasan



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