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Journal of Food Technology (2018 Volume 16)

Number of issues per year: 6
ISSN : 1684-8462 (Print)
ISSN : 1993-6036 (Online)
ARCHIVE>> Volume 3 Issue 3, 2005
Effect of Kitchen Leftovers on Body Measurements and Pork Carcass Quality
Marcelino Becerril Herrera , Daniel Mota Rojas , Adelfa C. Garcia Contreras and Alfredo Noriega
A Comparison Between Selenium Dioxide and Selenium Methionine Induced Cytotoxicity in Estrogen Receptor Negative and Positive Breast Cancer Cell Lines
U.R. Kuppusamy, Y.P. Wan , Y.P. Wan , M.S. Kanthimathi and M.S. Kanthimathi
Quantitative Determination of Chlorpyrifos and Penconazole Residues in Grapes Using Gas Chromatography/Mass Spectrometry
Yacoub Batta , Nidal Zatar and Safa Sama`neh
Composition of Bulk, Trace and some Rare Earth Elements in the Seeds of Moringa oleifera (Lam) Detarium microcarpum (Guill and Perr)and Bauhinia monandra (Kurz)
B.A. Anhwange , V.O. Ajibola and S.J. Oniye
Sorption Isotherms of Two Varieties of Amaranthus at 25?c: Comparison of Water Sorption Characteristics and Mathematical Models
A. M. Bianco , G. Boente , M. L. Pollio and S. L. Resnik
Yield and Nitrogen Fixation Response by Drought Tolerant Tepary Bean (Phaseolus acutifolius A. Gray var. latifolius) in Sole and Maize Intercrop Systems in Semi-Arid Southeast Kenya
Chris A. Shisanya
Develop an Appropriate Mandarin Sensorial Profile of Wine Made in Burgundy, France
M.H. Chang and C.H. Chen
Determination of Selected Physical Properties and Their Relationship with Moisture Content for Sorghum Crop
V.I.O. Ndirika , S.S. Mohammed and S.S. Mohammed
Application of Stir Bar Sorptive Extraction (SBSE) to Evaluate the Volatile Compounds’ Profile of Primitivo Wine
Bononi Monica , Tateo Fernando and Liuzzi Vitantonio
Processing of Sapota (Sapodilla): Powdering
G.M. Ganjyal , M.A. Hanna and D.S.K. Devadattam
The Possibilities for Enhancing the Commercial Value of Sorghum in Botswana
O.R. Madibela and L.A. Lekgari
Effect of Autoclaving on Solubility and Functional Properties of Chickpea (Cicer areitinum L.) Flour as a Function of Salt Concentration
Nuha M. Osman , Amro. B. Hassan , Mohamed Ahmed I. Ali and Elfadil E. Babiker
Proximate Composition and Multi-enzyme In vitro Protein Digestibility of Maize-tilapia Flour Blends
O. S. Fasasi, I. A. Adeyemi and O. A. Fagbenro
Effect of Sproutung on In vitro Digestibility of Some Locally Consumed Leguminous Seeds
P.A. Egwaikhide, I. O. Eguavoen and E. E. Akporhonor
Studies on the Variation of Macro Nutrient Level Uptake of Maize Plants Stem with Age
P.A. Egwaikhide, C.A. Odilora and E. E. Akporhonor
Effect of Drying Methods on Composition, Sensory Evaluation and Rheological Value of Pupuru (Fermented Cassava Product)
Osundahunsi and Oluwatooyin Faramade
Feeding Kitchen Leftovers to Fattening Pigs Effects on Health and Production Performance
D. Mota-Rojas , M. R. Becerril-Herrera , H. J. Herrera , C. Noriega and M. Alonso-Spilsbury
Effects of Pretreatment on the Drying Rates and Drying Time of Potato
S. E. Agarry , A.O. Durojaiye and T. J. Afolabi
Investigation of the Antioxidant Activity of Alchornea laxiflora (Benth) and its Constituents
A.O. Adeloye , M.A. Aderogba , T.O. Idowu , E.M. Obuotor and A.O. Ogundaini
Effects of Processing on the Functional Properties of Full Fat and Defatted Fluted Pumpkin (Telfairia occidentalis) Seed Flours
T. N. Fagbemi, A.A. Oshodi and K.O. Ipinmoroti
Antinutritional Factors Content and Minerals Availability in Faba Bean as Affected by Cultivar and Domestic Processing
Hagir B.E. , Samia M.A. , Wisal H.I. and H. E. Abdullahi
Detection of Enteric Viruses in Freshwater and Ground Water from Four Departments in Tucuman, Argentina
Susana L. de Caillou
Nutritional and Safety Evaluation of Some Tropical Green Leafy Vegetables
Oboh Ganiyu
Effects of Different Salt (NaCl), Nitrate (NO3) and Acid (H2SO4 , Hcl) Concentrations on the Germination of Centaura amonicola Hub.-Mor. (Section: Cyanoroides) Seeds
Sezgin Celik
Antinutritional Factors Content and Minerals Availability of Pearl Millet (Pennisetum glaucum) as Influenced by Domestic Processing Methods and Cultivar
Samia M. Abdelrahman , Hagir B. ELmaki , Wisal H. Idris , Elfadil E. Babiker and Abdullahi H. EL Tinay
Modification of Beef Tallow Fractions by Chemical and Enzymatic Interesterification with Sunflower Oil
Malgorzata Kowalska , Witold Bekas , Eliza Gruczynska and Boleslaw Kowalski
Effect of Germination, Fermentation and Cooking on Phytic Acid and Tannin Contents and Hcl-extractability of Minerals of Sorghum (Sorghum biocolor) Cultivars
Wisal H. Idris , Samia M. AbdelRahman , Hagir B. ELMaki , Elfadil E. Babiker and Abdullahi H. EL Tinay
Interaction of the Product Mulher ativa on the Labeling of Red Blood Cells? and Plasma Proteins with Techenetium -99 M
GM.L. Souza, E.B. Carvalho and M.T.J.A. Catanho
Nutritional Evaluation of Fermented Roselle (Hibiscus sabdariffa) Calyx
O. Ojokoh , F.C. Adetuyi and F.A. Akinyosoye
The Effects of Dietary Conjugated Linoleic Acid (CLA), Sunflower Oil And Soybean Oil On Fatty Acid Composition of Yolk and Egg Quality in Laying Hen
Muhammed Kuddusi Erhan
Biochemical Compositions of Mussels (Mytilus galloprovincialis L. 1819) in the Dardanelles
Harun Y2ld2z , Mustafa Palaz and Seydi Ali Doyuk
Fidentification of Major Volatile Components in Chinese Traditional Smoke-cured Beef
Ai-Nong Yu and Bao-Guo Sun
Evaluation of the Performance of Sweet Potato Infusion as a Medium for Culturing Yeasts
A.O. Ojokoh and F.O. Ekundayo
Nutraceutical Phenolics (Total Polyphenols, Chlorogenic [5-o-affeoylquinic] Acid) in Tubers, Leaves, Stalks and Stems of New Developed Sweetpotato (Ipomea batatas L.): Alterations in Tubers During Short-term Storage
Ozlem Tokusoglu , Zihin Yildirim and Inci Durucasu
Development of Soup Powder from Squid Sepioteuthis lessoniana and Shelf-life Assessment During Storage in Laminated Packaging Material
Ditty Chacko , R. Emilin Renitta and Jamila Patterson
Chemical Composition of Cassia Obtusifolia L. Leaves
Adjoudji Ousman , M. Ngassoum and C. Kamga
Characterization of Antioxidant Activities of Wild Hawthorn Fruits Growing in Lebanon
Saleh C. El-Saleh
Effect of Processing on Some Functional Properties of Millet (Eleusine coracana) Flour
F.O. Abulude , L.O. Lawal and A.O. Kayode
Inactivation of Escherichia coli O157:H7 on Apples by Caprylic Acid
Patrick Marek , Thirunavukkarasu Annamalai and Kumar Venkitanarayanan