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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 4 Issue 4, 2006
Physico-Chemical, Biochemical and Sensory Characteristics of Berangan and Mas Banana (Musa sapientum) Cultivars and Their Suitability for Value Added Processing
Muhammad Sohail Yousaf , Salmah Yusof , Mohd Yazid Bin Abdul Manap and Suraini Abd-Aziz
Water Vapour Sorption Isotherms of Sheanut Kernels (Vitellaria paradoxa Gaertn.)
Cesar Kapseu , Gilles Bernard Nkouam , Michel Dirand , Danielle Barth , Laurent Perrin and Clerge Tchiegang
Sorption Isotherms of Some Nigerian Dry Condiment Powders
V.N. Enujiugha , S.O. Iyiola , M.O. Oluwamukomi , S. Gbadamosi , I.B. Oluwalana and L.O. Lalude
Dehydration of Osmosised Red Bell Pepper (Capsicum annum)
J.A.V. Famurewa , M.O. Oluwamukomi and A.L. Adenuga
Physicochemical Changes in Ripening Plantain Stored at Tropical Ambient Conditions
I.B. Oluwalana , M.O. Oluwamukomi and S.T. Olajide
Biological Evaluation of Protein Quality of Extruded Soybean and Plantain Blends
Oluwatooyin Faramade Osundahunsi
Yield and Chemical Characterization of Congolese Mansa (Solanum americanum Miller) Oil Extracted from Plant by Solvents and Enzymes
Michel Dzondo-Gadet , Jocelyne Dellhot , Paulo H.A. Silva and Stephane Desobry
Food Safety in the Domestic Environment: Kitchen Hygiene
Fatima Noronha , Susana Aragao Silva , Cristina Mena , Goncalo Almeida , Tim Hogg , Paul Gibbs and Paula Teixeira
The Influence of Softening Time on Some Textural Characteristics of Canarium schweinfurthii Engl. Fruit Pulp at 45°C
L. Tchatchouang Ngasop , C. Tchiegang , M. Parmentier and C. Kapseu
Effect of Canarium Schweinfurthii and Dacryodes Edulis Oils on Blood Lipids, Lipid Peroxidation and Oxidative Stress in Rats
Bertille Carine Tchankou Leudeu , Clerge Tchiegang , Michel Dzondo Gadet , Francoise Barbe , Benedicte Nicolas , Selestin Sokeng , Paul Moundipa Fewou , Cesar Kapseu , Michel Parmentier and Jean-Louis Gueant
Effects of Drying Methods on the Physico-Chemical Properties of Soyflour
J.A.V. Famurewa , I.B. Oluwalana and O.F. Osundahunsi
Effect of the Resting Time Prior to Slaughter on the Quality of Pork
A. Cordova-Izquierdo , D. Arcovedo-Simmerman , E. Colula-Segundo , L. González-Leon , Cordova-Jimenez , M. Silvia , Córdova-Jimenez , C. Alejandro , Guerra-Liera and J. Eulogio
Nutritive Potential of Sweet Potato Peel Meal and Root Replacement Value for Maize in Diets of African Catfish (Clarias gariepinus) Advanced Fry
Oyin Olukunle
Evaluation of the Effectiveness of Some Processing Methods in the Preservation of Tomatoes
G.I. Onwuka and N.M. Edeh
Horse Bean Extract for the Supplementation of Lactic Acid Bacteria Culture Media
Baida Djeghri-Hocine , Messaouda Boukhemis , Nourredine Zidoune and Abdeltif Amrane
Substitution of Cowpea with Soyflour/Cassava Starch in Moin-Moin Preparation
S.O.Gbadamosi and A.O. Ogunsua
Nvestigation of Some Physicochemical and Microbial Succession Parameters of Palm Wine
I.N. Nwachukwu , V.I. Ibekwe and B.N. Anyanwu
Preliminary Carcass and Meat Characteristics of Guinea Fowl (Numidia meleagris) Raised on Concrete and Earth Floors in Botswana
M.H.D. Mareko , S.J. Nsoso and K. Thibelang
Evaluation of the Antioxidant Activity of Ocimum sp.
B.O.T. Ifesan , O.S. Ijarotimi and O.F. Osundahunsi
Effect of Essential Oils of Some Meliaceous Plants on Aflatoxin Production and Growth of Aspergillus parasiticus
Anthony, K. Onifade
Indigenous Knowledge and Usage of Indigenous Edible and Medicinal Mushrooms Among the Teso People of Eastern Uganda
E.Kateyo M.Opige, J.D.Kabasa and D.Olila
Tomato (Lycopersicon esculentum Mill.) Rehydration Process Modelling
Adjoudji Ousman and A.K. Aboubakar Dandjouma
Evaluation of Nutritional Quality and Sensory Attribute of Home Processed Complementary Diet from Locally Available Food Materials (Sorghum Bicolor and Sphenostylis Stenocarpa)
Ijarotimi O. Steve
Evaluation of Proximate, Mineral and Antinutritional Factor of Home Processed Complementary Diet from Locally Available Food Materials (Sorghum Bicolor and Sphenostylis Stenocarpa)
O. Steve Ijarotimi and S. Sola Bakere
Microbiological and Sensory Evaluations of Fermented Rice Snack (masa) Supplemented with Soybean
Chidi F. Ezeama and Caroline I. Ihezie
Coparative Studies on the Winning Potentials of Black Tamarind, Local Grape Fruit and Exotic Apple
G.I. Onwuka and S.O. Nwokorie
Effect of Natural and Controlled Fermentation Using Saccharomyces cerevisae as Starter Culture to Enhance the Nutritional Qualities of Locust Beans (Parkia biglobosa, Robert bam)
M.K. Oladunmoye
Studies on Air-Dry Processing of Onions (Alium cepa)
Samuel Enahoro Agarry , Rafiu Olasunkanmi Yusuf and Chiedu Ngozi Owabor