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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 5 Issue 2, 2007
Processed Sorrel/Roselle (Hibiscus sabdariffa L.) Leather from Pectolase-Treated alyces. Effects of Xanthan Gum on Physicochemical Quality and Sensory Acceptance
Martha Jueanville and Neela Badrie
Nutritive Value and Mineral Content of Different Varieties of Citrus Fruits
D.E. Okwu and I.N. Emenike
Functional Properties of Some Nigerian Varieties of Legume Seed Flours and Flour Concentration Effect on Foaming and Gelation Properties
M.O. Aremu , O. Olaofe and E.T. Akintayo
Studies of Bacillus cereus Resistance to Fermentation and Drying of Four Milk Based Cereals Dough
L.N. Tatsadjieu , F.X. Etoa and Carl M.F. Mbofung
Nutritional and Anti-Nutritional Composition of Some Nigerian Fruits
V.O. Onibon , F.O. Abulude and L.O. Lawal
An Influence of Levan on the Fermentation of Milk by a Probiotic ABT-Type Starter
Pavels Semjonovs and Peteris Zikmanis
Determination of Peptides Caused Bitterness in Turkish White Cheese and Kasar Cheese
Ali Topcu and Ilbilge Saldamli
Evaluation of Thermal Behavior of Sweetener Through DSC Coupled to a Photovisual System
M.M. Conceicao , V.J. Fernandes , T.G. Nascimento , C.F.S. Aragao , R.O. Macedo and A.G. Souza
Mathematical Modelling of the Garification of Fermented Cassava Mash
E.C. Osoka and B.I. Oruh
Survey of Patulin Contamination in Italian Apple Juices from Organic and Conventional Agriculture
Andrea Versari , Giuseppina Paola Parpinello and Alessia Umberta Mattioli
A Study of the Extractability of Thevetia Glycosides with Alcohol Mixture
Omolara O. Oluwaniyi and Samuel A. Ibiyemi
Comparative Evaluation of the Nutritive and Physico-Chemical Characteristics of the Leaves and Leaf Protein Concentrates from Two Edible Vegetables
O. Aletor , A.A. Oshodi and K.O. Ipinmoroti
Eefect of Extrusion Variables on Torque, Specific Mechanical Energy,Volumetric Flow Rate and Residence Time of Blends of mAcha/Soybean- A Response Surface Analysis
J.C. Anuonye , G.I.O. Badifu , C.U. Inyang , M.A. Akpapunam and M. Mazza
Functional Potential of a Product from Traditional Biotechnology:Antioxidant and Probiotic Potential of Mbuja, Produced by Fermentation of Hibiscus sabdariffa Seeds in Cameroon
B.A. Mohamadou , C.M.F. Mbofung and D. Thouvenot
Effect of Lactic Acid on Quality of Buffalo Offals
P. Selvan , S.K. Mendiratta , K. Porteen and K.N. Bhilegaonkar
Survey of Nitrate and Nitrite Levels of Fresh Vegetables in Turkey
Aylin Ayaz , Ali Topcu and Mine Yurttagul
Chemical and Physical Properties of Raw and Cooked Spent Hen, Broiler and Thai Indigenous Chicken Muscles in Mixed Herbs Acidified Soup (Tom Yum)
Khwunsiri Chuaynukool , Saowakon Wattanachant and Sunisa Siripongvutikorn
Microbiology and Nutritional Quality of Stored Soya Oil
R.M. Ilori , A.K. Onifade and F.C. Adetuyi
Phenylalanine Removal from Whey Hydrolysates
D.C.F. Lopes , F.M. Delvivo , J.N. Januario , M.J.B. Aguiar , A.L.P. Starling and M.P.C. Silvestre