Annals 2018, vol. 19, ISSUE 1
SECTION I. FOOD ENGINEERING
PRODUCTION AND QUALITY EVALUATION OF ENRICHED COOKIES FROM WHEAT, AFRICAN YAM BEAN AND CARROT COMPOSITE FLOURS
Okoye Ebele Christiana, Onyekwelu Chinyere Nkemakonam
EFFECT OF EXTRACTION VARIABLES ON THE MINERAL COMPOSITION OF COCONUT MILK
Aniekpeno Isaac Elijah, Oto-Obong Emmanuel Udoh, Victor Ephraim Edem
EFFECTS OF FREEZING AND DRYING ON PHYSICOCHEMICAL PROPERTIES OF DIOSPYROS KAKI FRUITS
Ancuța Elena Prisacaru, Laura Carmen Apostol, Florin Ursache
KINETIC STUDY OF XANTHENE FOOD DYE SORPTION ON AGRICULTURAL BYPRODUCT
Laura Carmen Apostol, Maria Gavrilescu
PHYSICOCHEMICAL AND FUNCTIONAL PROPERTIES OF THE GUM ARABIC FROM ACACIA SENEGAL
Kauther Sir Elkhatim Ali, Hussien M. Daffalla
PROXIMATE ANALYSIS OF LEUCAENA LEUCOCEPHALA (LAM.) DE WIT, PARKIA BIGLOBOSA (JACQ.) BENTH AND PROSOPIS AFRICANA (GUILL & PERR.) TAUB.
Madandola Hammed Alabi, Oguntoye Mariam Olamide, Apeh Lovelyn Ekojonwa, Olorunmaiye Kehinde Stephen
EFFECT OF PROTEIN ENRICHMENT ON PROXIMATE COMPOSITION, FUNCTIONAL AND PASTING CHARACTERISTICS OF CASSAVA “LAFUN”
Uche Capulet Anyaiwe, Matthew Olusola Oluwamukomi, Tayo Nathaniel Fagbemi
PROXIMATE, PHYTOCHEMICAL AND MINERAL COMPOSITIONS OF ROASTED SEEDS OF COFFEE SENNA (Senna occidentalis Linn)
Olapade Abiodun Adekunle, Ajayi Oreofeoluwatomi Adedamola, Olaniyi Musbau Bayonle
PHYSICOCHEMICAL AND SENSORY PROPERTIES OF PANCAKE ENRICHED WITH FREEZE DRIED DATE POMACE POWDER
Amal Messaoudi, Djamel Fahloul
EFFECTS OF SOME PROCESSING METHODS ON ANTINUTRITIONAL, FUNCTIONAL AND PASTING CHARACTERISTICS OF Detarium microcarpum SEED FLOURS
Peters Daberechi Peace, Olapade Abiodun Adekunle
A COMPREHENSIVE REVIEW ON SCOPE, CHARACTERISTICS AND APPLICATIONS OF INSTANT STARCHES IN FOOD PRODUCTS
Natasha Abbas Butt, Tahira Mohsin Ali, Abid Hasnain
SECTION II. BIOTECHNOLOGY AND AGRICULTURAL SCIENCE
THE EFFECT OF MATURITY ON THE PROXIMATE COMPOSITION OF ORANGE FLESHED SWEET POTATO
Onyemachi Victor Chinomso, Onyemachi Samuel Ejikeme, Kalu Chibike Egbuta, Nnam Raphael Eze, Chigbo Daniel Chidozie
NUTRITIONALLY AND MEDICINALLY IMPORTANT COMPOUNDS IN THE FLOWER OF XANTHOSOMASAGITTIFOLIUM, (L) SCHOTT (YELLOW FLESH CULTIVAR)
Wilson Imaobong Sunday, Udoh Anthony Paul, Udousoro Imaobong Inyang
EFFECT OF CARBOXYL METHYL CELLULOSE AND GUM ARABIC BASED EDIBLE COATING ON THE QUALITY OF SUGAR APPLE DURING STORAGE
Man Phan Van, Natthaporn Chatchavanthatri, Hai Tran Chi, Duy Tran Duc
SECTION III. FOOD MICROBIOLOGY AND SAFETY
COMPARATIVE STUDY ON CHEMICAL AND MICROBIOLOGICAL PROPERTIES OF WHITE CHEESE PRODUCED BY TRADITIONAL AND MODERN FACTORIES
Osama Ahmed Elfaki Mohamed, Ibtisam El Yas Mohamed El Zubeir
CONSIDERATIONS REGARDING MONITORING THE QUALITY OF DRINKING WATER
Daniela Cîrțînă, Camelia Căpăţînă
EFFECTS OF pH ON THE GROWTH, LIPID AND FATTY ACID PRODUCTION OF Candida utilis AND Candida tropicalis GROWN IN CANE MOLASSES
Ogbonnaya Nwokoro
SECTION V. RELATED SUBJECTS
FOOD CONSUMPTION AND DIGESTIVE CANCERS IN THE PROVINCE OF BATNA
Aldjia Mihoubi, Ourida Alloui-Lombarkia, Bariza Zitouni
CORRELATION OF THYROID HORMONES, CHEVON CHARACTERISTICS AND ELECTROLYTES DYNAMICS IN THERAPEUTIC WELFARE OF XYLAZINE AND ASCORBIC ACID IN BUCKS
Khalid Talha Biobaku, Bello Mohammed Agaie, Muawiya Jibir
EFFECT OF IN-VITRO GASTRO-INTESTINAL DIGESTION OF SELECTED LEAFY VEGETABLES ON ANTI-INFLAMMATORY PROPERTIES
Katugampalage Don Prasanna Priyantha Gunathilake, Kamburawala Kankanamge Don Somathilaka Ranaweera, Handunkutti Pathirannehalage Vasantha Rupasinghe
GROWTH PERFORMANCE AND CARCASS CHARACTERISTICS OF BROILER CHICKENS FED WITH DIFFERENTLY COOKED BAMBARA NUTS
Egbewande Olufemi Olubunmi, Oluwabiyi Temitope Victor
Annals 2018, vol. 19, ISSUE 2
SECTION I. FOOD ENGINEERING
PHYSICOCHEMICAL AND RHEOLOGICAL CHARACTERIZATION OF PECTIN FROM PUMPKIN (CUCURBITA MAXIMA) PULP SOLUBILIZED WITH AMMONIUM OXALATE
Baississe Salima, Fahloul Djamel, Zitouni Bariza
PHYSICOCHEMICAL PROPERTIES AND AMINO ACID PROFILE OF EXTRUDED PRODUCTS FROM PEARL MILLET AND GERMINATED PIGEON PEA
Sodipo Mopelola Ajoke, Lawal Oluranti Mopelola, Alabi Opeyemi Esther, Solomon Olamitola Oyinkansola, Oluwamukomi Matthew Olusola, Oluwalana Isaac Babatunde
THE COMPARISON OF PROXIMATE COMPOSITION, FATTY ACIDS AND FAT-SOLUBLE VITAMINS CONTENT OF THE BLACK SEA SPRAT (SPRATTUS SPRATTUS L.) DURING CATCHING SEASONS
Albena Merdzhanova, Diana Atanasova Dobreva, Veselina Panayotova
IMPACT OF PROCESSING ON NUTRITIONAL AND ANTINUTRITIONAL FACTORS OF LEGUMES: A REVIEW
Yasir Abbas, Asif Ahmad
QUALITY CHARACTERISTICS OF BISCUITS PRODUCED FROM COMPOSITE FLOURS OF WHEAT, CORN, ALMOND AND COCONUT
Makinde Folasade Maria, Adeyemi Anuoluwapo Taibat
NUTRITIONAL COMPOSITION OF PACKAGED MORINGA OLEIFERA LEAVES POWDER IN STORAGE
Adejumo Bolanle Adenike, Dan Emmanuel James
EFFECTS OF MOISTURE CONTENT ON THE YIELD AND QUALITY OF OIL FROM TIGER NUT (CYPERUS ESCULENTUS)
Adejumo Bolanle Adenike, Salihu Muhammd Enewo
PHYSICOCHEMICAL EVALUATION IN THE DEVELOPMENT OF PALMYRAH AND PINEAPPLE MIXED FRUIT TOFFEE
Shanmuganathan Thanusan, Glanista Tharmaratnam, Katugampalage Don Prasanna Priyantha Gunathilake
NUTRITIONAL COMPOSITION AND ANTINUTRIENTS CONTENT OF RAW AND PROCESSED LIMA BEAN (PHASEOLUS LUNATUS)
Elizabeth Oluremi Farinde, Oyeyoyin Taiwo Olanipekun, Rebecca Bunmi Olasupo
NUTRITIONAL QUALITY AND SENSORY ACCEPTABILITY OF FERMENTED BREADFRUIT – PIGEON PEA BASED CUSTARD
Ajani Alice Olapade, Adegoke Gabriel Olaniran
PROXIMATE, ANTI-NUTRIENT COMPOSITION AND SENSORY PROPERTIES OF GERMINATED CEREAL GRAIN WITH ADDED SOURING FRUIT EXTRACT
Khadijat Onozare Salami, Rahman Akinoso, Samson Adeoye Oyeyinka, Rowland-Monday-Ojo Kayode
QUALITY EVALUATION OF MAIZE SNACKS FORTIFIED WITH BAMBARA GROUNDNUT FLOUR
Abimbola Kemisola Arise, Samson Adeoye Oyeyinka, Adegbola Oladele Dauda, Sunday A. Malomo, Barakat Olabanke Allen
SECTION II. BIOTECHNOLOGY AND AGRICULTURAL SCIENCE
EFFECT OF PACKAGING MATERIALS AND POSTHARVEST TREATMENTS ON POSTHARVEST QUALITY AND SHELF LIFE OF BANANA FRUITS (Musa Spp)
Esa Abiso, Adamtew Alemnew, Seid Eshetu, Mastewa Awoke
IDENTIFICATION OF DIFFERENT PHYSIOLOGICAL PROPERTIES OF SAGOR BANANAS RIPENED BY USING CHEMICALS, HEAT, AND NATURAL PROCESS
Luthfunnesa Bari, Beauty Akter, Nasim Talukder, Dilruba Akter
COMPREHENSIVE INVESTIGATION ON BANANA RIPENING BY USING NATURAL AGENTS AND CHEMICALS
Pulakesh Basak, Beauty Akte
ASSESSMENT OF VARIABILITY IN GRASS PEA GERMPLASM USING β-ODAP CONTENT AND SEED PROTEIN ELECTROPHORESIS
Eleni Shiferaw, Enrico Porceddu
SECTION III. FOOD MICROBIOLOGY AND SAFETY
EFFECTIVENESS OF CHEMICAL WASH INTERVENTIONS FOR KILLING SALMONELLA ENTERICA AND ESCHERICHIA COLI O157:H7 ON PARSLEY AND GREEN ONIONS
Aubrey Mendonça, Aura Daraba, James Drummer, Fei Wang
MICROBIAL AND CHEMICAL QUALITY ANALYSIS OF INDUSTRIALLY PROCESSED MANGO JUICE AVAILABLE IN TANGAIL SADAR UAZILA, BANGLADESH
Natasha Khanam, Md. Younus Mia, Abu Zubair, Md. Khalid Hassan Real
DETERMINATION OF FORMALDEHYDE IN COMMERCIAL NOODLES COLLECTED FROM DHAKA CITY, BANGLADESH, BY HIGH PERFORMANCE LIQUID CHROMATOGRAPHY
Beauty Akter, Luthfunnesa Bari
MICROBIOLOGICAL CHANGES DURING THE PRODUCTION OF MAIZE-ACHA MASA FORTIFIED WITH SOYBEAN
Malomo Adekunbi Adetola, Abiose Sumbo Henrietta, Adeniran Hezekiah Adekanmi
SECTION IV. ENGINEERING AND ENVIRONMENTAL PROTECTION
APPLICATIONS OF BACTERIA IN CONSTRUCTION INDUSTRY- A REVIEW
Salahudeen Adam Olajide, Oyewole Oluwafemi Adebayo, Oyeleke Solomon Bankole, Salahudeen Naheemat Abolaji, Olukunle Funke Oluwatoyin
SECTION V. RELATED SUBJECTS
EFFECT OF ADMINISTRATION OF SACCHAROMYCES CEREVISIAE AND TRICHODERMA VIRIDE FERMENTED YAM AND PINEAPPLE PEELS ON ESSENTIAL ORGANS OF WISTAR RATS
Tawakalitu E. Aruna, Ogugua C. Aworh, Olufunke O. Ezekiel
ANALYSIS OF HOUSEHOLD FOOD SECURITY AMONG RICE FARMING COMMUNITIES IN SOKOTO STATE: A GUIDE FOR FOOD SECURITY POLICY IN NIGERIA
Balarabe Ibrahim Yusuf, Muhammad Bashir Mustapha, Ahmed LadanAla
EFFECTS OF MAIZE EXTRACT AND LOCUST BEANS EXTRACT (PROBIOTICS) ON THE GROWTH PERFORMANCE OF BROILER CHICKENS
Ibrahim Hadiza, Shehu Yahaya
EFFECTS OF RICE HUSK EXTRACT ON THE QUALITY OF SMOKED FISH STORED AT AMBIENT TEMPERATURE
Gambo, Ahmad,Negbenebor, A.Charles, Dauda, Y.Mustapha
FUNCTIONAL AND ANTIOXIDANT PROPERTIES OF RAW AND POPPED AMARANTH (Amaranthus cruentus) SEEDS FLOUR
Esan, Yetunde Oyebola, Omoba, Olufunmilayo ̓Sade, Enujiugha, Victor N., Okoh, Omobola Oluranti
Annals 2018, vol. 19, ISSUE 3
SECTION I. FOOD ENGINEERING
PROXIMATE COMPOSITION AND SENSORY QUALITIES OF AMARANTH-OGI FROM GRAIN AMARANTH (AMARANTHUS HYBRIDUS)
Folayemi J. Isaac-Bamgboye, Mojisola O. Edema, Oluwatooyin F. Oshundahunsi
PROXIMATE, FUNCTIONAL AND PASTING PROPERTIES OF WHEAT – YAM FLOUR AS A FUNCTION OF PERCENTAGE LEVEL OF YAM (D. alata AND D. cayenensis) FLOUR SUBSTITUTION
Oluseye O. Abiona, Lateef O. Sanni, Abdul – Rasaq A. Adebowale
EFFECT OF ACTIVE CARBON FILTRATION ON PHYSICO-CHEMICAL AND SENSORY PROPERTIES OF LIME JUICE
Kalugampitiya Arachchilage Dona Lakmini Bhagya, Sarath Alahakoon, Katugampalage Don Prasanna Priyantha Gunathilake
NOVEL TECHNOLOGICAL INTERVENTIONS IN MEAT PACKAGING: A REVIEW
Aamir Hussain Dar, Murtaza Gani, Zakir S Khan
COMPARATIVE IN VITRO ANTIOXIDANT ACTIVITIES OF SIX ACCESSIONS OF AFRICAN YAM BEANS (Sphenostylis stenocarpa L.)
Soetan Kehinde Olugboyega, Olaiya Charles Ojo, Karigidi Kayode Olayele
EFFECTS OF SOME SELECTED STARTERS ON THE NUTRITIONAL COMPOSITION OF A NIGERIAN FERMENTED BEVERAGE, ‘’AGADAGIDI’’
Oriola Olasunkanmi, Boboye Bolanle
POTENTIAL COMPLEMENTARY FOOD FROM QUALITY PROTEIN MAIZE (ZEA MAY L.) SUPPLEMENTED WITH SESAME (SESANUM INDICUM) AND MUSHROOM (OUDEMANSIELLA RADICATA)
Ikujenola Abiodun Victor, Ogunba Beatrice Olubukola
NUTRITIONAL AND SENSORY EVALUATION OF DUMPLING (AMALA) PRODUCED FROM PLANTAIN – SOY FLOUR BLENDS
Folorunso Adekunle, Ayodele Mayowa
FRYING OIL QUALITY ASSESESSMENT IN BATNA CITY (ALGERIA) AT FAST FOOD RESTAURANTS
Mihoubi Aldjia, Alloui-Lombarkia Ourida, Bertella Anis, Zitouni Bariza
COMPARATIVE PHYTOCHEMICALS AND IN VITRO ANTIOXIDATIVE EFFECTS OF JACK BEANS (Canavalia ensiformis) AND SWORD BEANS (Canavalia gladiata)
Soetan Kehinde Olugboyega, Antia Richard Edem
EFFECT OF MICROENCAPSULATED Lactobacillus plantarum ON THE RHEOLOGICAL AND SENSORIAL PROPERTIES OF SYNBIOTIC ICE CREAM
Siti Radhiah Omar, Siti Nazirah Omar
IMPACT OF ROASTING CONDITIONS ON THE QUALITY CHARACTERISTICS OF SOYA BEAN
Bolaji Olusola Timothy, Apotiola Zacchaeus Olasupo, Ejagbomo Olasunkami Adedayo
EFFECT OF BLENDING OF CRUDE PALM OIL WITH SUNFLOWER AND GROUNDNUT OIL ON PROXIMATE COMPOSITION, β-CAROTENE AND TOTAL CAROTENOIDS CONTENTS OF SAMOSA AND CUTLET
Rajni Goyal, Neelam Khetarpaul, Sudesh Jood
INFLUENCE OF STARTER CULTURES ON THE ACIDITY AND SENSORY CHARACTERISTICS IN PROBIOTIC YOGHURT
Goce Talevski
INFLUENCE OF DRYING METHODS ON PHYSICO-CHEMICAL, CHEMICAL AND PASTING PROPERTIES OF CHIPS OF DIFFERENT CASSAVA VARIETIES
Ogunlakin G. O., Tunde-Akintunde T. Y., Oke M. O.
SECTION II. BIOTECHNOLOGY AND AGRICULTURAL SCIENCE
ISOLATION AND MOLECULAR IDENTIFICATION OF LYSINIBACILLUS XYLANILYTICUS SCREENED FOR AMYLASE PRODUCTION
Anaegbu Chinonso Joel, Orukotan Abimbola Ayodeji, Mohammed Sani Sambo Datsugwa
EFFECT OF NITROGEN AND PHOSPHORUS ON THE PERFORMANCE OF EGUSI MELON (CITRULLUS LANATUS THUMB.) IN MINNA, NIGERIA
Yakubu Zubairu, Abubakar Sadiq Ibrahim Gudugi
PROFILE IN AMINO AND FATTY ACIDS OF BUNAEOPSIS AURANTIACA CATERPILLARS EATEN IN SOUTH KIVU PROVINCE, EASTERN OF THE DEMOCRATIC REPUBLIC OF CONGO
Ombeni B. Justin, Munyuli Theodore, Mwangi Tresor, Nabintu Fideline, Izuba Espoir, Betu Marcellin
SECTION III. FOOD MICROBIOLOGY AND SAFETY
PROBIOTIC EFFECTS OF FERMENTED FOOD MADE WITH IRISH POTATO (SOLANUM TUBEROSUM), RED KIDNEY BEAN (PHASEOLUS VULGARIS), MUNGBEAN (VIGNA RADIATE), PAPAYA (CARICA PAPAYA) AND INOCULATED WITH LACTOCOCCUS LACTIS SP. STRAIN IN WEANED RATS
Bossi Donald Sévérin Dangang, Ngoufack François Zambou, Renu Agrawal, Marc Bertrand Saah Dandji, Anyangwe Florence Fonteh
GROWTH AND SURVIVAL OF Vibrio parahaemolyticus RECOVERED FROM CRAB MEAT HOMOGENATE AND INCUBATED AT VARIOUS TEMPERATURES
Nwokoro Ogbonnaya, Nzekwe Charles
ANTIBIOTIC RESISTANT PATTERNS OF BACTERIAL ISOLATES OBTAINED FROM CATFISH AND TILAPIA FISH TYPES CONSUMED IN IBADAN
Folake T. Afolabi, Kehinde F. Fabunmi
SURVIVAL OF SELECTED PATHOGENS DURING THE PRODUCTION AND STORAGE OF IRU – A FERMENTED VEGETABLE CONDIMENT
Olanbiwoninu Afolake, Mbom Catherine, Banwo Kolawole, Odunfa Sunday
INFLUENCE OF LACTOBACILLI STARTER CULTURES ON THE NUTRITIONAL CONTENT AND ANTI-NUTRITIONAL FACTORS OF FERMENTED CASSAVA FOR USI (EDIBLE STARCH) PRODUCTION IN NIGERIA
Oyinlola Kubrat Abiola, Onilude Anthony Abiodun
SECTION V. RELATED SUBJECTS
EFFECT OF REPLACING MAIZE WITH DIFFERENT FIBRE SOURCES IN THE DIET OF BROILER CHICKENS
Egbewande Olufemi Olubunmi, Zulihat Ahmed
STUDY ON TECHNOLOGICAL ASPECTS RELATED TO THE GROWTH OF THE ABERDEEN ANGUS BREED IN ROMANIA
Alexandrescu Daniela, Cărătuș Stanciu Mirela
ECOLOGIC BREEDING OF PIGS IN ROMANIA – MANGALITSA BREED
Alexandrescu Daniela, Cărătuș Stanciu Mirela
QUALITY SIGNS FOR CHESTNUT IN ALBANIA – METHODOLOGICAL APPROACH
Remzi Keco, Shpresim Domi, Ilir Kapaj
Annals 2018, vol. 19, ISSUE 4
SECTION I. FOOD ENGINEERING
NUTRITIONAL, ANTIOXIDANT AND SENSORY PROPERTIES OF RICE-BASED MASA ENRICHED WITH GRAIN AMARANTH AND CARROT POWDER
Olamide Abigeal Akande, Olusola Samuel Jolayemi, Ayo Familusi, Blessing Idowu
FUNCTIONAL AND SENSORY QUALITIES OF COOKIES AND CHINCHIN PRODUCED FROM WHEAT-DATE FRUIT FLOUR BLENDS
Adekunle Ayodeji Folorunso, Alimot Olajumoke Sabitu , Saheed Adewale Omoniyi
EFFECT OF FERMENTATION AND GERMINATION TREATMENTS ON PHYSICOCHEMICAL AND SENSORY PROPERTIES OF ENRICHED BISCUITS WITH ACORN FLOUR
Amina Menasra, Djamel Fahloul
THE IMPACTS OF LEMON JUICE ON THE PHYSICOCHEMICAL AND ANTIOXIDANT PROPERTIES OF SMOOTHIES
Taiwo Ayodele Aderinola
FORMULATION OF INSTANT HERBAL PORRIDGE MIXTURES FROM RANAWARA (Cassia auriculata Linn) LEAVES
Nagahawala Wickramage Dumindu Tilanka Jayasekara, Katugampalage Don Prasanna Priyantha Gunathilake
QUALITY CHARACTERISTICS OF COOKIES PRODUCED FROM WHEAT, ACHA AND PIGEON PEA FLOUR BLENDS
James Abiodun Adeyanju, Grace Oluwakemi Babarinde, Akinfemiwa Ayobami Adekunle, Ajekigbe Sola Olajire, Adeola Abimbola Adegboye
DISTANCE BASED RESPONSE SURFACE METHODOLOGY AND EXTRUSION PROCESS OPTIMIZATION FOR DEVELOPMENT OF GLUTEN FREE SNACK
Sonal Prakash Patil, Rahul Rathod, Shalini S. Arya
DEVELOPMENT OF CITRUS FRUIT-BASED BEVERAGE UTILIZING EXTRACT OF A NATURAL HERB Asteracantha longifolia (KULIKHARA)
Hazra Nabanita, Dutta Ranita, Dey Anamika, Roy Nabamita (Chattopadhyay) Pal Jayati
STUDIES ON SUITABILITY OF INCORPORATING PROBIOTICS IN MANGO – BASED KULFI – A POPULAR INDIAN FROZEN DESSERT
Sambhaji D. Nalkar, Ami R. Patel, Chandraprakash V. Bhambure, Shrikant D. Kalyankar
POTENTIAL DOMESTIC AND INDUSTRIAL UTILIZATIONS OF OKRA SEED: A REVIEW
Saheed Adewale Omoniyi, Michael Ayodele Idowu, Abiodun Aderoju Adeola
GAS CHROMATOGRAPHY MASS SPECTROMETRY ANALYSIS OF BIOACTIVE COMPOUNDS IN MONDIA WHITEI (HOOK. F.) SKEELS FRUIT
Nuria Chinonyerem Amaechi, Nkeiru Maryjane Egesi
CHEMICAL COMPOSITION AND SENSORY EVALUATION OF CANDIES FROM TIGER NUT AND COCONUT MILK BLENDS
Onyekwelu Chinyere Nkemakonam
PLANT SEEDS AS THE UNDERUTILISED WEALTH AND NUTRITIONAL SOURCE OF BOOSTER PROMOTER
Sachin K Sonawane, Anjana Anandhan, Tanika Nair, Sonal Patil, Arya S. S.
COMPARATIVE ANTIOXIDANT STUDY OF RIPE AND UNRIPE PLANTAIN AND THE QUALITATIVE ASSESSMENT OF SOME FOOD OIL EXTRACTS
Peter Adegbola, Olumide Samuel Fadahunsi, Adenike Abimbola Alabi
FORMULATION OF READY TO SERVE DRINK FROM PALMYRAH (Borrasus flabellifer L) FRUIT AND MODIFICATION OF ITS PROCESS TO IMPROVE SOME OF ITS SELECTED PROPERTIES
Kajan Nithiyananthan, Sangheetha Sriskandarajah, Katugampalage Don Prasanna Priyantha Gunathilake, Srithayalan Srivijeindran
DPPH RADICAL SCAVENGING ACTIVITIY AND TOTAL PHENOLIC CONTENT OF RAMBUTAN (Nephelium lappaceum) PEEL AND SEED
Alkasim Kabiru Yunusa, Nura Abdullahi, Abdulrashid Rilwan, Abdulaziz Rabiu Abdulkadir, Munir Abba Dandago
PHYSICO-CHEMICAL AND MICROBIOLOGICAL ANALYSIS OF FRUITS AND VEGETABLES WASTE
Cristina Ghinea, Ancuta Elena Prisacaru, Andrei Lobiuc
QUALITATIVE AND QUANTITATIVE ANALYSIS OF MILK FATTY ACIDS FROM DIFFERENT SUDANESE ARABI CAMELS
Ibrahim Mahmoud Mohammed Adam Dowelmadina, Ibtisam El Yas Mohammed El Zubeir, Omer Hassan Mohammed Hassan Arabi
SECTION II. BIOTECHNOLOGY AND AGRICULTURAL SCIENCE
PHYSICO-CHEMICAL PROPERTIES AND PRODUCT CHARACTERISTICS OF LOCALLY GROWN SOYBEAN VARIETIES OF ETHIOPIA
Fozia Muhsin, Adamu Zegeye
STATISTICAL ANALYSIS ON THE CLIMATE – ORGANOLEPTIC PROFILE – CONTENT OF TRANS-RESVERATROL RELATION IN RED WINES FROM THE REGION OF NORTHERN BULGARIA
Vanyo Haygarov, Tatyana Yoncheva, Dimitar Dimitrov, Emil Tsvetanov
IMPACT OF DECORTICATION METHODS ON TOTAL PHENOLIC CONTENT, ANTIOXIDANT ACTIVITY AND OXIDATIVE STABILITY OF TWO PEARL MILLET CULTIVARS DURING STORAGE
Babiker H. Abdelseed, Hayat A. Hassan, Oladipupo Q. Adiamo, Suha O. Ahmed, Elfadil E. Babiker
SECTION III. FOOD MICROBIOLOGY AND SAFETY
ANTIBACTERIAL ACTIVITY OF ETHANOLIC EXTRACT OF Cassia fistula SEED AGAINST SPOILAGE BACTERIA OF SOYMILK
Ilesanmi Fadahunsi, Stella Olaniyan