•  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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  •  Annals 2019, vol. 20, ISSUE 2                                          Top

Summary


SECTION I. FOOD ENGINEERING


EFFECTS OF SMOKING PROCESS AND CONDITIONS ON THE PROXIMATE COMPOSITION OF CATFISH (CLARIAS GARIEPINUS)

Ayuba L.O., Jackson B.A, Onah O. R, Adamade C.A., Ozumba I.C.


DEVELOPMENT OF MICROENCAPSULATED BIOACTIVE PRODUCT FROM M. stenopetala LEAVES EXTRACT BY OPTIMIZING SPRAY DRYING PROCESS PARAMETERS

Debebe Worku Dadi, Shimelis Admassu Emire, Asfaw Debella Hagos, Jong-Bang Eun


EFFECT OF DIFFERENT PRE-TREATMENTS AND DRYING TECHNIQUES ON QUALITY OF CAULIFLOWER

Rukhsana Rahman, Murtaza Gani


MATHEMATICAL MODELLING OF ANONNA MURICATA L. (SOURSOP) LEAVES DRYING UNDER DIFFERENT DRYING CONDITIONS

Olalusi Ayoola Patrick, Omosebi Mary Omolola, Olasore Adeyemi Joshua


OSMOTIC DEHYDRATION FACILITATES SUBSEQUENT DRYING OF SLICED GARLIC

Bechaa Besma, Zitouni Bariza, Briki Samia, Raghavan Vijaia G. S, Amiali Malek


SENSORY ACCEPTANCE, QUALITY CHARACTERISTICS AND ANTIOXIDANT ACTIVITY OF YOGHURT FORTIFIED WITH HONEY AND POMEGRANATE PEEL

Abderrezak Kennas, Hayat Amellal-Chibane


CHEMICAL COMPOSITION AND AMINO ACIDS PROFILES OF COMPLEMENTARY BLENDS DEVELOPED FROM MALTED AND FERMENTED QUALITY PROTEIN MAIZE ENRICHED WITH SOYBEAN FLOURS

Abiodun Victor Ikujenlola, Sumbo Henrietta Abiose


PROSPECTIVE UTILIZATION OF VALUABLE DAIRY BY- PRODUCT: WHEY

Nihir P. Shah, Ami R. Patel


MODELLING OF THE DRYING OF MILLED CARROT USING MICROWAVE AND LABORATORY OVEN

Isa John, Oyerinde Ajiboye Solomon


SECTION II. BIOTECHNOLOGY AND AGRICULTURAL SCIENCE


ASSESSMENT OF INGENIOUS FERMENTATION PRACTICE OF KOCHO IN DIFFERENT AREA OF ETHIOPIA

Helen Weldemichel, Shimelis Admassu, Melaku Alemu, Tesfemariam Berhe


SECTION III. FOOD QUALITY AND SAFETY


EFFECTS OF SODIUM CITRATE AND SEASON ON AMBIENT CHEMICAL PROPERTIES OF “DENDERU” A NIGERIAN TRADITIONAL MEAT PRODUCT

Gambo Ahmad, Negbenebor Atiemokhae Charles, Sanusi Shamsudeen Nasarawa, Agbara Gervase Ikechukwu


OCCURRENCE, ANTIBIOTICS SUSCEPTIBILITY PATTERN, BIOFILM FORMATION AND PHYSIOLOGICAL PROPERTIES OF ESCHERICHIA COLI ISOLATED FROM RAW MEAT SAMPLES WITHIN IBADAN NORTH LOCAL GOVERNMENT OF OYO STATE, NIGERIA

Fadahunsi Ilesanmi Festus, Olajide Adefunmi


PRESERVATION OF POULTRY MEAT WITH THE APPLICATION OF LINALOOL

Natasha C. D’souza, Sachin K. Sonawane, Tanika Nair, Ashish Dabade


NUTRITIONAL QUALITY, PHYSICOHEMICAL PROPERTIES AND SENSORY EVALUATION OF AMARANTH-KUNU PRODUCED FROM FERMENTED GRAIN AMARANTH (AMARANTHUS HYBRIDUS)

Folayemi J. Isaac-Bamgboye, Mojisola O. Edema, Oluwatooyin F. Oshundahunsi


ANTIBACTERIAL ACTIVITY OF SYNBIOTIC FERMENTED MILK (Lactobacillus plantarum DAD 13 - FRUCTOOLIGOSACCHARIDE) WITH IRON AND ZINC FORTIFICATION

Siti Helmyati, Lily Arsanti Lestari, Setyo Utami Wisnusanti, Rishnukhatulistiwi Maghribi


QUALITY EVALUATION OF SOME PROCESSED RAW MEAT PRODUCTS: MERGUEZ

Saliha Lakehal, Omar Bennoune, Ammar Ayachi


SECTION IV. FOOD ANALYSIS


ANTIOXIDANT CAPACITY AND SELECTED PROPERTIES OF BEETROOT JAMS PREPARED BY REPLACING REFINED SUGAR BY DIFFERENT NATURAL SWEETENERS

Vaijayanthi Kanabur, Deborah Daisy M.


THE IMPACT OF PROCESSING METHODS, SHOOTING PERIOD AND TEA GRADES ON CAFFEINE LEVELS OF TURKISH BLACK TEA

Ilkay Koca, Mohamed Ghellam


SOME NUTRITIONAL PROPERTIES AND ANTIOXIDANT ACTIVITY OF AFRICAN LOCUST BEAN (Parkia biglobosa) PULP

Arinola Stephen Olanrewaju, Oje Opeyemi James, Omowaye-Taiwo Omolara Adenike


NUTRITIONAL QUALITY EVALUATION OF COMPLEMENTARY FOODS FLOUR BASED ON EDIBLE CATERPILLARS: BUNAEOPSIS AURANTIACA, IMBRASIA OYEMENSIS AND CIRINA FORDA EATEN IN SOUTH KIVU PROVINCE, EASTERN D.R. CONGO

Ombeni B. Justin, Munyuli Theodore


CHEMICAL AND SENSORY EVALUATION OF KUNUN-ZAKI SWEETENED WITH SERENDIPITY BERRY (DIOSCORESPHYLLUM CUMMINSII) AND ENRICHED WITH DEFATTED MORINGA SEED FLOUR

Ojo Ayobami, Enujiugha Victor Ndigwe, Ayo-Omogie Helen Nwakego, Abiodun Olufunmilola Adunni


SECTION V. AGRICULTURAL SCIENCES


PLANT GROWTH PROMOTING RHIZOBACTERIA FROM LOCAL AND HYBRID MAIZE (Zea mays) VARIETIES

Chinakwe Etienne, Mberede Chidimma, Ngumah Chima


MORPHOLOGICAL AND PHYTOCHEMICAL COMPOSITION OF SELECTED POTATO (Solanum tuberosum L.) CULTIVARS GROWN IN RWANDA

Ndungutse Vedaste, Ngoda Peninah Muthoni Njiraine, Vasanthakaalam Hilda, Shakala Eduard Kokan, Faraj Abdul Kipruto


SECTION VI. RELATED SUBJECTS


COMPARATIVE STUDY ON AMINO ACIDS, FATTY ACIDS, FUNCTIONAL PROPERTIES AND BLOOD CHOLESTEROL STATUS OF RATS FED ON RAW, GERMINATED AND FERMENTED WHITE MELON SEED (CUCUMEROPSIS MANNII NAUDIN) FLOUR

Ijarotimi Oluwole Steve, Oyinloye Anuoluwapo Christianah, Adenugba Michael Oluwadamilola, Ikhazobor Solomon Oreghe, Oluwajuyitan Timilehin David


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