Journal of Food Technology (2022 Volume 20)

Nutrient Composition of Palm Oil from Different Varieties of Oil Palm and Health

Ekwenye U.N.

Effects of Microbial Antagonists on the Haematological Response of Albino Rats

Agarry, O.O.

Nutritional Composition, Sensory and Biological Evaluation of A Potential Weaning Diet from Low Cost Food Materials (Sorghum bicolor and Cajanus cajan)

O. Steve Ijarotimi and Ayantokun O. Ayobami

Effect of Selected Hydrocolloids on Bread Staling as Evaluated by DSC and XRD

Hassan Ahmadi Gavilighi , Mohammad Hossein Azizi , Mohsen Barzegar and Majid Arab Ameri

Improving the Dehydration of Dried Peach By Osmotic Method

Md. Ali sahari , Mahmoud Souti and Zahra Emam-Jomeh

Assessment of Survival and Production of Shiga Toxins by Enterohemorrhagic E. coli in Stored Hamburgers

M.A. Jure , O. Aulet de Saab , A. Suarez and M.C. de Castillo

Kinetics of Osmotic Concentration of Carrot Preserve

U.S. Shivhare , M. Gupta , S. Basu and G.S.V. Raghavan

Manufacture of Fresh Soft White Cheese (Domiati-Type) from Dromedary Camels� Milk Using Ultrafiltration Process

Mohamed A. Mehaia

Spoilage Effects of Insects Infestation on Some Shrimp Species During Storage in Ondo State of Nigeria

F. Ajani , M. Omosekeji and O.A. Bello-Olusoji

Nutritional Value of Biodegraded Cassava Root Sieviate (CRS) and its Utilization by Layers

F.A. Aderemi, T.E. Lawal and E.A. Iyayi

Condition Indices of Mediterranean Mussels (Mytilus galloprovincialis L. 1819) Growing on Suspended Ropes in Dardanelles

Harun Yildiz , Mustafa Palaz and Musa Bulut

Determination Ofcyanide, Nitrate and Nitrite, Contents of Poultry Feeds of Four Top Animal Feed Companies in Nigeria

P.N. Okafor and C.N. Okorie