Annals 2017, vol. 18, ISSUE 1
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
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
NUTRITIONAL EVALUATION OF MAIZE-MILLET BASED COMPLEMENTARY FOODS FORTIFIED WITH SOYBEAN
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
Annals 2017, vol. 18, ISSUE 3
Summary
SECTION I. FOOD ENGINEERING
RESPONSE SURFACE OPTIMIZATION OF PHENOLICS AND CAROTENOIDS EXTRACTION FROM LEAVES OF Olax zeylanica
Katugampalage Don Prasanna Priyantha Gunathilake, Kamburawala Kankanamge Don Somathilaka Ranaweera,Handunkutti Pathirannehalage Vasantha Rupasinghe
RESPONSE SURFACE OPTIMIZATION OF PHENOLICS AND CAROTENOIDS EXTRACTION FROM LEAVES OF Olax zeylanica
Katugampalage Don Prasanna Priyantha Gunathilake, Kamburawala Kankanamge Don Somathilaka Ranaweera,Handunkutti Pathirannehalage Vasantha Rupasinghe
PHYSICOCHEMICAL CHARACTERISTICS OF SOY-CHEESE WHEY USING AVERRHOA BILIMBI JUICE AS COAGULANT
Pingki Candra Sari, Ahmad Nimatullah Al-Baarri, Anang Mohamad Legowo
EFFECT OF FERMENTATION ON THE CHEMICAL QUALITY OF BURUKUTU A TRADITIONAL BEER IN GHANA
Amy Atter, Kwesi Obiri-Danso, George Anabila Anyebuno,Wisdom Kofi Amoa-Awua
EFFECTS OF DRYING METHODS ON NUTRITIONAL QUALITY OF PRO-VITAMIN A CASSAVA (MANIHOT ESCULENTA CRANTZ) FLOURS
Ajibola Ghaniyah Odunola, Olapade Abiodun Adekunle
A REVIEW ON THE FUNCTIONALITY AND POTENTIAL APPLICATIONS OF BITTER YAM STARCH
Samson Adeoye Oyeyinka, Adewumi Toyin Oyeyinka, Rowland Monday Kayode,
Omotola Folake Olagunju,Olayinka,RamotaKarim,JohnKolade Joseph
RESPONSE SURFACE METHODOLOGY TO OPTIMIZE THE PRECOOKING TIME AND DRYING TEMPERATURE IN PRECOOKED FONIO PROCESSING
Christian Affokpe, Vénérande Y. Ballogou, John T. Manful, Mohamed M. Soumanou
INFLUENCE OF SOAKING AND HYDROTHERMAL TECHNIQUES ON ANTINUTRITIONAL COMPONENTS AND IN VITROMULTIENZYMES PROTEIN DIGESTIBILITY OF VIGNA RACEMOSA – AN UNDERUTILISED HARD-TO-COOK LEGUME
Moses Ayodele Ojo, Beatrice I Ade-Omowaye, Patrick Obi Ngoddy
NUTRITIONAL COMPOSITION, PHYSICAL PROPERTIES AND SENSORY EVALUATION OF BISCUIT PRODUCED FROM JUJUBES (Fruits of Zizyphus lotus L.)
Mouni Saadoudi, Leila Hambaba, Mohamed Abdeddaim, Adel Lekbir, Ali Bacha, Soussene Boudraa Sara Zidani
EVALUATION OF THE PROXIMATE, MINERAL AND VITAMIN CONTENT OF JUICES PRODUCED FROM IMPORTED AND LOCAL LESSERKNOWN FRUITS IN NIGERIA
Sarah Onyenibe Nwozo, Omolabake Oluwaseun Aladesuru, Wasiu Adeleke Hammed
EFFECT OF MUSHROOM FLOUR ON PROXIMATE COMPOSITION AND DOUGH RHEOLOGICAL PROPERTIES OF WHOLE WHEATFLOUR BREAD
Genenu Alemu, Adamu Zegeye, Neela Satheesh
EFFECT OF DEHYDRATION BY MICROWAVE ON THE FUNCTIONAL PROPERTIES OF THE CULTIVATED APPLE IN ALGERIA
Sara Zidani, Ourida Alloui Lombarkia, Soussene Boudraa, Moni Saadoudi
SECTION II. BIOTECHNOLOGY AND AGRICULTURAL SCIENCE
EVALUATION OF PREDACITY AND BIO-EFFICACY OF Dactylaria brochopaga FOR ECO-FRIENDLY MANAGEMENT OF ROOT KNOT DISEASE OF RICE (Oryza sativa L.)
Niranjan Kumar, Kalika Prasad Singh
CHEMOTAXONOMIC ANALYSES AND CHEMICAL CONTENT OF SOME VARIETIES OF ONIONS (ALLIUM CEPA L.)
Elisha Karu, Daniel Andrawus Zhigila, Mohammed Umar Farouk
CHEMICALS USED FOR GROWTH, RIPENING AND STORAGE OF LYCHEE IN BANGLADESH
Luthfunnesa Bari, Beauty Akter, SajibTalukder, GowtomKumerShaha, Munira Khandakar Sadia
EXTRACELLULAR ALKALINE PROTEASE PRODUCTION BY Bacillus licheniformis IN SUBMERGED FERMENTATION
Ogbonnaya Nwokoro, Ogechi H. Ekwem, Uchenna Oyeagu
ASSESSMENT OF INTERACTION BETWEEN pH AND DIFFERENT FORMS OF CO2 FROM NATURALLY UNDERGROUNDWATER USED FOR DRINKING IN GORGOTA
Ivona David, Gabriela Busuioc
SECTION III. FOOD MICROBIOLOGY AND SAFETY
POSTHARVEST AND FOOD SAFETY: CONTEMPORARY ISSUES AND A FUTURE DIRECTION FOR THE NIGERIAN FOOD SUPPLY CHAIN
Mohammed, Sirajo Funtua, Ismail, Balarabe Bilya, Gimba, Kutigi Isah
MELLISOPALYNOLOGICAL ANALYSIS OF SOME COMMERCIAL HONEYS
Abdullahi Alanamu Abdulrahaman, Saheed Opeyemi Kolawole, Sheriff Babatunde Adeyemi, Hanifah Lola Misbahudeen
INVESTIGATION ON THE MICROBIOLOGICAL QUALITY OF RAW MEATS SOLD IN SOME PARTS OF IBADAN METROPOLIS, NIGERIA
Folake T. Afolabi, Adetutu R. Arowosebe, Stella M. Adeyemo
IMPROVEMENT OF THE PRODUCTION PROCESS AND NUTRITIONAL QUALITY OF NIGERIAN TOFU (BESKE) THROUGH FERMENTATION
Folake T. Afolabi, Abiodun A. Onilude, Funke M. Babade
SECTION V. RELATED SUBJECTS
LIFE QUALITY IN RURAL AREA: A CASE STUDY ON OCCUPATIONAL DEPRIVATION IN GIURGIU COUNTY
Corneliu Sorin Iorga, Claudia Elena Mosoiu, Nastasia Belc, Livia Apostol, Oana Mihaela Niculae, Claudia Elena Stoican, Roxana Petricica, Adrian Ovidiu Romedea
NEW LEGAL REQUIREMENTS REGARDING THE PLACING OF NOVEL FOODS ON THE EUROPEAN UNION MARKET
Daniela Nuţă
ATTITUDE TOWARDS LIFE QUALITY IMPROVEMENT THROUGH BETTER OCCUPATION IN RURAL AREA
Corneliu Sorin Iorga, Claudia Elena Mosoiu, Nastasia Belc, Livia Apostol, Oana Mihaela Niculae, Claudia Elena Stoican, Roxana Petricica, Adrian Ovidiu Romedea
Annals 2017, vol. 18, ISSUE 3
SECTION I. FOOD ENGINEERING
RESPONSE SURFACE OPTIMIZATION OF PHENOLICS AND CAROTENOIDS EXTRACTION FROM LEAVES OF Olax zeylanica
Katugampalage Don Prasanna Priyantha Gunathilake, Kamburawala Kankanamge Don Somathilaka Ranaweera,Handunkutti Pathirannehalage Vasantha Rupasinghe
PHYSICOCHEMICAL CHARACTERISTICS OF SOY-CHEESE WHEY USING AVERRHOA BILIMBI JUICE AS COAGULANT
Pingki Candra Sari, Ahmad Nimatullah Al-Baarri, Anang Mohamad Legowo
EFFECT OF FERMENTATION ON THE CHEMICAL QUALITY OF BURUKUTU A TRADITIONAL BEER IN GHANA
Amy Atter, Kwesi Obiri-Danso, George Anabila Anyebuno,Wisdom Kofi Amoa-Awua
EFFECTS OF DRYING METHODS ON NUTRITIONAL QUALITY OF PRO-VITAMIN A CASSAVA (MANIHOT ESCULENTA CRANTZ) FLOURS
Ajibola Ghaniyah Odunola, Olapade Abiodun Adekunle
A REVIEW ON THE FUNCTIONALITY AND POTENTIAL APPLICATIONS OF BITTERYAM STARCH
Samson Adeoye Oyeyinka, Adewumi Toyin Oyeyinka, Rowland Monday Kayode,
Omotola Folake Olagunju,Olayinka,RamotaKarim,JohnKolade Joseph
RESPONSE SURFACE METHODOLOGY TO OPTIMIZE THE PRECOOKING TIME AND DRYING TEMPERATURE IN PRECOOKED FONIO PROCESSING
Christian Affokpe, Vénérande Y. Ballogou, John T. Manful, Mohamed M. Soumanou
INFLUENCE OF SOAKING AND HYDROTHERMAL TECHNIQUES ON ANTINUTRITIONAL COMPONENTS AND IN VITROMULTIENZYMES PROTEIN DIGESTIBILITY OF VIGNA RACEMOSA – AN UNDERUTILISED HARD-TO-COOK LEGUME
Moses Ayodele Ojo, Beatrice I Ade-Omowaye, Patrick Obi Ngoddy
NUTRITIONAL COMPOSITION, PHYSICAL PROPERTIES AND SENSORY EVALUATION OF BISCUIT PRODUCED FROM JUJUBES (Fruits of Zizyphus lotus L.)
Mouni Saadoudi, Leila Hambaba, Mohamed Abdeddaim, Adel Lekbir, Ali Bacha, Soussene Boudraa Sara Zidani
EVALUATION OF THE PROXIMATE, MINERAL AND VITAMIN CONTENT OF JUICES PRODUCED FROM IMPORTED AND LOCAL LESSERKNOWN FRUITS IN NIGERIA
Sarah Onyenibe Nwozo, Omolabake Oluwaseun Aladesuru, Wasiu Adeleke Hammed
EFFECT OF MUSHROOM FLOUR ON PROXIMATE COMPOSITION AND DOUGH RHEOLOGICAL PROPERTIES OF WHOLE WHEATFLOUR BREAD
Genenu Alemu, Adamu Zegeye, Neela Satheesh
EFFECT OF DEHYDRATION BY MICROWAVE ON THE FUNCTIONAL PROPERTIES OF THE CULTIVATED APPLE IN ALGERIA
Sara Zidani, Ourida Alloui Lombarkia, Soussene Boudraa, Moni Saadoudi
SECTION II. BIOTECHNOLOGY AND AGRICULTURAL SCIENCE
EVALUATION OF PREDACITY AND BIO-EFFICACY OF Dactylaria brochopaga FOR ECO-FRIENDLY MANAGEMENT OF ROOT KNOT DISEASE OF RICE (Oryza sativa L.)
Niranjan Kumar, Kalika Prasad Singh
CHEMOTAXONOMIC ANALYSES AND CHEMICAL CONTENT OF SOME VARIETIES OF ONIONS (ALLIUM CEPA L.)
Elisha Karu, Daniel Andrawus Zhigila, Mohammed Umar Farouk
CHEMICALS USED FOR GROWTH, RIPENING AND STORAGE OF LYCHEE IN BANGLADESH
Luthfunnesa Bari, Beauty Akter, SajibTalukder, GowtomKumerShaha, Munira Khandakar Sadia
EXTRACELLULAR ALKALINE PROTEASE PRODUCTION BY Bacillus licheniformis IN SUBMERGED FERMENTATION
Ogbonnaya Nwokoro, Ogechi H. Ekwem, Uchenna Oyeagu
ASSESSMENT OF INTERACTION BETWEEN pH AND DIFFERENT FORMS OF CO2 FROM NATURALLY UNDERGROUNDWATER USED FOR DRINKING IN GORGOTA
Ivona David, Gabriela Busuioc
SECTION III. FOOD MICROBIOLOGY AND SAFETY
POSTHARVEST AND FOOD SAFETY: CONTEMPORARY ISSUES AND A FUTURE DIRECTION FOR THE NIGERIAN FOOD SUPPLY CHAIN
Mohammed, Sirajo Funtua, Ismail, Balarabe Bilya, Gimba, Kutigi Isah
MELLISOPALYNOLOGICAL ANALYSIS OF SOME COMMERCIAL HONEYS
Abdullahi Alanamu Abdulrahaman, Saheed Opeyemi Kolawole, Sheriff Babatunde Adeyemi, Hanifah Lola Misbahudeen
INVESTIGATION ON THE MICROBIOLOGICAL QUALITY OF RAW MEATS SOLD INSOME PARTS OF IBADAN METROPOLIS, NIGERIA
Folake T. Afolabi, Adetutu R. Arowosebe, Stella M. Adeyemo
IMPROVEMENT OF THE PRODUCTION PROCESS AND NUTRITIONAL QUALITY OF NIGERIAN TOFU (BESKE) THROUGH FERMENTATION
Folake T. Afolabi, Abiodun A. Onilude, Funke M. Babade
SECTION V. RELATED SUBJECTS
LIFE QUALITY IN RURAL AREA: A CASE STUDY ON OCCUPATIONAL DEPRIVATION IN GIURGIU COUNTY
Corneliu Sorin Iorga, Claudia Elena Mosoiu, Nastasia Belc, Livia Apostol, Oana Mihaela Niculae, Claudia Elena Stoican, Roxana Petricica, Adrian Ovidiu Romedea
NEW LEGAL REQUIREMENTS REGARDING THE PLACING OF NOVEL FOODS ON THE EUROPEAN UNION MARKET
Daniela Nuţă
ATTITUDE TOWARDS LIFE QUALITY IMPROVEMENT THROUGH BETTER OCCUPATION IN RURAL AREA
Corneliu Sorin Iorga, Claudia Elena Mosoiu, Nastasia Belc, Livia Apostol, Oana Mihaela Niculae, Claudia Elena Stoican, Roxana Petricica, Adrian Ovidiu Romedea
Annals 2017, vol. 18, ISSUE 4
SECTION I. FOOD ENGINEERING
SENSORY PROFILING OF OGBONO SOUP MIX AND ITS NUTRITIONAL CHARACTERISATION
Beatrice M. Fasogbon, Kehinde A. Taiwo, Hezekiah A. Adeniran
EFFECT OF FRYING AND STORAGE ON OXIDATIVE STABILITY OF OIL BLENDS AND QUALITY ATTRIBUTES OF BISCUITS PREPARED WITH THE BLENDS
Suha O. Ahmed, Dina O. Mohammed, Fekria A. Mohamed, Oladipupo Q. Adiamo, Elfadil E. Babiker
NUTRITIONAL EVALUATION OF Cucurbita mixta AND Cucurbita maxima PULPS AND SEEDS
Oyeleke Waheed Aleem, Enujiugha Victor Ndigwe
PREDICTION AND VALIDATION OF PHYSICAL QUALITIES OF OFADA RICE AS AFFECTED BY STORAGE DURATION AND PROCESSING CONDITIONS USING RESPONSE SURFACE METHODOLOGY
Adekoyeni Oludare Olumuyiwa, Akinoso Rahman, Adegoke, Adegoke Felix
IDENTIFICATION AND QUANTIFICATION OF CERTAIN VOLATILE AROMATIC COMPONENTS IN GRAPE BRANDIES
Dimitar Dimitrov, Snejana Ivanova
NUTRIENT COMPOSITION AND BIO-NUTRITIONAL CHARACTERISTICS OF POTENTIAL COMPLEMENTARY FOODS PRODUCED FROM POPCORN, SOYBEAN CAKE AND WONDERFUL KOLA FLOUR
Ijarotimi Oluwole Steve
DETERMINATION OF ANTIOXIDANT ACTIVITY AND RESVERATROL CONTENT IN BULGARIAN WINES FROM VARIETIES WITH INCREASED RESISTANCE TO DISEASES AND LOW WINTER TEMPERATURES
Tatyana Yoncheva, Mehmet Gülcü
PHYSICO-CHEMICAL, FUNCTIONAL AND PASTING PROPERTIES OF COMPOSITE FLOUR MADE FROM WHEAT, PLANTAIN AND BAMBARA FOR BISCUIT PRODUCTION
Abimbola Kemisola Arise, Adegbola Oladele Dauda, Gbonjubola Victoria Awolola, Temilade Victoria Akinlolu-ojo
SECTION II. BIOTECHNOLOGY AND AGRICULTURAL SCIENCE
GENETICS OF TOLERANCE TO MAIZE STREAK VIRUS IN QUALITY PROTEIN MAIZE INBREDS INTROGRESSED INTO RESISTANT CULTIVARS
Omolaran Bashir Bello
EFECT OF NITROGEN AND PHOSPHORUS FERTILIZERS APPLICATION TO MOTHER PLANT ON THE QUALITY OF EGUSI MELON (Citrullus lanatus Thumb) SEED
Yakubu Zubairu, Abubakar-Sadiq Ibrahim Gudugi
BIOACCUMULATION OF COPPER AND TISSUE PARTITIONING OF SELECTED MINERAL ELEMENTS IN GERMAN ROUND PEA (Kleine Rheinlanderin) UNDER THE INFLUENCE OF COPPER NANOPARTICLES
Ogunkunle Clement Oluseye, Folarin Olamide, Olorunmaiye Kehinde Stephen, Fatoba Paul Ojo
EXPERIMENTAL STUDIES OF INFILTRATION IN CRACKING CLAY SOILS OF SUDAN – GEZIRA SCHEME
Omran Musa Abass , Hassan Ibrahim Mohamed, Mohammed H. Tabid
RESEARCH ON THE BEHAVIOUR OF MID-LATE POTATO CULTIVARS IN THE ENVIRONMENTAL CONDITIONS OF SOUTH MUNTENIA REGION, ROMANIA
Loredana Beatrice Neagu Frăsin, Răzvan Ionuț Teodorescu
SECTION III. FOOD MICROBIOLOGY AND SAFETY
BIOSYNTHESIS OF SILVER NANOPARTICLES USING AQUEOUS EXTRACT OF BUCHHOLZIA CORIACEA (WONDERFUL KOLA) SEEDS AND THEIR ANTIMICROBIAL ACTIVITIES
Adelere Isiaka Adedayo, Lateef Agbaje, Aboyeji David Oyeyemi, Abdulsalam Ramatu, Adabara Nasiru Usman, Bala Jeremiah David
THE EFFECTS OF FERMENTATION ON THE NUTRITIONAL AND ANTI-NUTRITIONAL CONSTITUENTS OF IRISH POTATO PEELS
Koyum Adebayo Kareem, AnthonyO. Ojokoh, John Baba
EFFECT OF PROCESSING METHOD II: ANTI-NUTRITIONAL, MICROBIAL AND SENSORY QUALITY OF MAIZE-MILLET-SOYBEAN COMPLEMENTARY FOOD
Akinsola Akinjide Olubunmi, Idowu Michael Ayodele, Karim Olayinka. R, Segilola Victoria
ISOLATION AND IDENTIFICATION OF FUNGI ASSOCIATED WITH THE RHIZOSPHERES OF SOME ECONOMIC TREES
Olahan, Ganiyu Shittu, Balogun, Grace Yemisi, Oladokun, Esther Damilola, Musa, Khaasiah Dasola, Ajayi Oluwasegun Augustine
SECTION V. RELATED SUBJECTS
ASSESSMENT OF ACUTE AND SUB-CHRONIC TOXICOLOGICAL EFFECTS OF NEOCARYA MACROPHYLLA SEED CAKE ON WISTAR RATS
Emmanuel N. Ifedi, Ibironke A. Ajayi, Stacy A. Anibuko
INDICES OF TOXIC EXPOSURE TO PESTICIDE IN SELECTED FARM SETTLEMENTS IN SOUTH-WEST NIGERIA
Omolara Jemimah Ojezele, Ayodele Rotimi Ipeaiyeda, Percy Chuks Onianwa
SOCIO-ECONOMIC CHARACTERISTICS OF YOUNG SMALLHOLDER CATFISH FARMERS IN ILORIN METROPOLIS OF KWARA STATE, NIGERIA
Nwosu Caesar, Akalonu Godfrey C., Eze, Edith I.