•  Annals 2020, vol. 21, ISSUE 1                                          Top

Summary


SECTION I. FOOD ENGINEERING


RECENT TRENDS IN COLD PASTEURIZATION OF FRUIT JUICES USING PULSED ELECTRIC FIELDS: A REVIEW

Henock Woldemichael Woldemariam, Shimelis Admassu Emire


 

SHRINKAGE PHENOMENON IN CHERRIES DURING OSMOTIC DEHYDRATION

Mariela Maldonado, Juan González Pacheco


 

MATHEMATICAL MODELLING OF DRYING KINETICS OF CORIANDER LEAVES (CORIANDRUM SATIVUM L.) USING A CONVECTIVE DRYER

Olabinjo Oyebola Odunayo, Asamu Augustine Ifeoluwaposimi, Filani Iyanuoluwa Olasunkanmi


 

UNIT RATIO PROFILE AND ENZYME KINETICS STUDY FOR MAXIMUM YIELD OF MALTODEXTRIN FROM BROKEN PARBOILED RICE

Saikat Mazumder, Animesh Naskar, Shailesh Rai, Debkumar Paul, Sudipta Das


 

NUTRITIONAL VALUE OF PRODUCT AND ITS ENRICHMENT USING SUPER SEEDS (PUMPKIN SEEDS, CHIA SEEDS, SUNFLOWER SEEDS AND ALMOND) IN APPLICATION OF READY TO EAT UPMA

Mansi Mandal, Sunita Mishra


SENSORIAL ASSESSMENT OF DOUGH FROM COMPOSITE FLOURS BLENDED WITH CASSAVA AND AFRICAN OIL PALM HEART AT DIFFERENT LEVELS OF HYDRATION

Nestor Aboa, Gbocho Serge Elvis Ekissi, Nadège Sophie Gnangui, Jean Tia Gonnety, Patrice Lucien Kouamé


EFFECT OF USING SOME EXTRACTION COADJUVANTS ON EXTRACTION YIELD AND QUALITY OF OLIVE OIL EXTRACTED FROM SOME EGYPTIAN OLIVE CULTIVARS

Muhammad Elsayed Elsorady


EFFECT OF STORAGE PERIOD AND PACKAGING MATERIALS ON TEXTURAL, PHENOLIC, ANTIOXIDANT PROPERTIES OF COOKIES MADE FROM RAW AND GERMINATED MINOR MILLET BLENDS FLOUR

Seema Sharma, Charanjit S Riar


SECTION II. BIOTECHNOLOGY AND AGRICULTURAL SCIENCE


DIVERSITY OF SACCHAROMYCES CEREVISIAE YEASTS ASSOCIATED TO SORGHUM BEER AND PALM WINES REVEALED BY INTERDELTA SEQUENCE TYPING

Clémentine A. Kouakou-Kouamé, Charles Y. Tra Bi, Florent K. N’guessan, Jacques Noémie, Serge Casaregola, Marcellin K. Djè, Didier Montet


SECTION III. FOOD QUALITY AND SAFETY


COMBINING LACTIC ACID AND SODIUM LAURYL SULFATE AS A POST-LETHALITY DIPPING SOLUTION AGAINST LISTERIA MONOCYTOGENES ON FRANKFURTERS FORMULATED WITH OR WITHOUT SODIUM LACTATE AND STORED VACUUM-PACKAGED AT 4 ºC

Aubrey Mendonca, Aura Daraba, Oleksandr Byelashov, Joseph Sebranek, Joseph Cordray


ANALYSIS OF POTASSIUM BROMATE IN BREAD SAMPLES OF JAIPUR CITY, INDIA

Rana Rashmi Singh, Mehtani Payal, Sharma Charu, Bhatnagar Pradeep


COMPARISON OF THE NUTRITIVE VALUE OF EVA F1 HYBRID TOMATO FRUIT WITH COMMERCIAL TOMATO PASTES

Oluwatoyin A. Adeyemo-Salami, Gbemisola T. Oyedele, Boluwatife O. Oyekan, Yusuf O. Kareem


MICROBIOLOGICAL SAFETY AND TOXIC ELEMENT CONTAMINANTS IN BIVALVE SHELLFISH FROM INTERTIDAL MUDFLATS OF IKO ESTUARY, NIGER DELTA, NIGERIA

Sunday Peter Ukwo, Ofonmbuk Ime Obot


ASSESMENT OF MICROBIOLOGICAL QUALITY OF YOGURT PRODUCED IN BAMENDA FROM DAY OF PRODUCTION TO END OF SHELFLIFE

Gangue Tiburce, Tata Tatiana Munghang, Muluh Ndzingu, Ndifon Ammell Ghawel, Nain Caroline Waingeh , Njoya M. Amadou, Lendzemo Venasius


BACTERIOLOGICAL AND MYCOLOGICAL QUALITY ASSESSMENT OF SELECTED BRANDS OF YOGHURT SOLD WITHIN KADUNA METROPOLIS

Mohammed Sani Sambo Datsugwai, Aliyu Saddiya Gaga


COMPARATIVE STUDY OF THE BACTERIAL FLORA OF MILK OBTAINED BY MANUAL AND MECHANICAL MILKING IN THE REGION OF OUM EL BOUAGHI

Rabehi Sabrina, Mamache Bakir, Bouras Insaf, Guebli Houria


ATOMIC ABSORPTION INVESTIGATION OF HEAVY METALS CONTENT IN PLASTIC, PAPER AND BOARD FOOD CONTACT MATERIALS PRODUCED IN ROMANIA

Ungureanu Elena, Mustățea Gabriel


SECTION IV. FOOD ANALYSIS


FATTY ACID PROFILES OF UNDERUTILIZED EIGHT ETHIOPIAN OKRA (ABELMOSCHUS ESCULENTUS) PODS AND SEEDS ACCESSIONS

Habtamu Fekadu Gemede


PROXIMATE COMPOSITION, PHYTOCHEMICAL ANALYSIS AND HEALTH-PROMOTING BENEFITS OF SOME COMMONLY CONSUMED INDIGENOUS MEAT SPICES IN NIGERIA

Rebecca Olugbemi Olaifa, Olajide Mark Sogunle, Olushola Joshua Odutayo


CHEMICAL COMPOSITION, BIOACTIVE COMPOUNDS AND FATTY ACID PROFILE OF JUÇARA (EUTERPE EDULIS) PULP

Roberto de Souza Gomes da Silva, Carla Eliete Iochims dos Santos, Adriana Flach, Johnny Ferraz Dias, Neusa Fernandes de Moura


PROXIMATE COMPOSITION, FUNCTIONAL AND SENSORY PROPERTIES OF FERMENTED MAIZE (ZEA MAYS) AND MORINGA (MORINGA OLEIFERA) SEED PROTEIN CONCENTRATE FLOUR BLENDS

Olufunke Oluseyi Ezekiel, Olajide Emmanuel Adedeji


SECTION V. AGRICULTURAL SCIENCES

EXTENDING THE SHELF OF TOMATO THROUGH HURDLE TECHNOLOGY – A MINI REVIEW

Sanusi Shamsudeen Nassarawa, Munir Abba Dandago, Gambo Ahmad


SOIL PHYSICO-CHEMICAL PROPERTIES AND IN-VITRO ZINC SOLUBILIZATION OF RHIZO-MICROBES FROM THE DIFFERENT RHIZOSPHERIC SOIL SAMPLES OF HARSH ENVIRONMENT

Debasis Mitra, A. N. Ganeshamurthy, Komal Sharma, T. K. Radha , T. R. Rupa


ENHANCEMENT OF GROWTH OF POTTED MAIZE PLANTS USING ASPERGILLUS NIGER AND LYSINIBACILLUS SPHAERICUS

Sule Ismaila Olawale, Okonye Tochi Okonye, Hassan Mariam


SECTION VII. Related subjects


ASSESSMENT OF KNOWLEDGE, PRACTICE, AND ATTITUDE OF FOODWORKERS REGARDING FOOD HYGIENE IN RESTAURANTS OF SHAHREKORD, IRAN, 2018

Sara Hemati, Abdolmajid Fadaei


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  •  Annals 2020, vol. 21, ISSUE 2                                          Top