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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 3, 2007
Fermentation Studies and Nutritional Analysis of Drinks Made from Water Extract of Hibiscus sabdariffa Calyx (Sobo), Juices of Citrus sinensis (Orange) and Ananas comosus (Pineapple)
E.O. Odebunmi and O.O. Dosumu
Solubility and Functional Properties of Boiled and Fried Locust (Anacridium melanorhodon) as Influenced by pH Levels
Khalid A. Hassan , Amro B. Hassan , Mohamed M. Eltayeb , Mashier A. Sulieman , Gamaa A. Mohamed and Elfadil E. Babike
Solubility and Functional Properties of Boiled and Fried Sudanese Tree Locust Flour as a Function of NaCl Concentration
Khalid A. Hassan , Amro B. Hassan , Mohamed M. Eltayeb Gammaa , A. Osman , Nafisa M. ElHassan and Elfadil E. Babiker
Effect of Storage of Millet Flour on the Quality and Acceptability of Millet Flour Porridge (Enyiokwolla)
O.B. Ocheme
Simultaneous Determination of Seven Synthetic Water-Soluble Food Colorants by Ion-Pair Reversed-Phase High-Performance Liquid Chromatography
Nidal A. Zatar
Effects of Some Preservation Techniques on the Quality and Storage Stability of Zobo Drink (A Nigerian, Non Alcoholic Beverage from Hibiscus sabdariffa)
O.J. Egbere , J.C. Anuonye , P.F. Chollom and P.V. Okpara
Investigation into the Chemical Composition of the Dry Fruit of Tetrapleura tetraptera (Ubukirihu)
T.A. Abii and Elegalam Amarachi
Identification of Volatile Compounds in Hellenic Alcoholic Beverages from Native White Grape Varieties (Vitis vinifera L.)
M. Christopoulou-Gerogiannaki , I. Gerogiannaki , E. Anagnostartas , D.E. Stavrakas and M. Polissiou
Stability and Acceptability of Spiced Palm Oil
Evelyn N. Bede and Chinenye U. Chigbu
Capsaicin Content and Quality Characteristics in Different Local Pepper Varieties (Capsicum Annum) and Acid-Brine Pasteurized Puree
Hesham A. Eissa , B.E. Mostafa and A.S. Hussein
Physicochemical and Sensory Properties of Cookies Produced from Cassava/Soyabean/Mango Composite Flours
C.E. Chinma and D.I. Gernah
Effect of Fermentation on the Quality and Physicochemical Properties of Cassava Based Fufu Products Made from Two Cassava Varieties NR8212 and Nwangbisi
G.I. Onwuka and N.J. Ogbogu
Identification of Products of Thermal Decomposition in Sweetener Using Dynamic TG and Pyrolyzer Coupled to GC/MS
M.M. Conceicao , J.C.O. Santos , P.A. Filgueiras , R.O. Macedo , V.J. Fernandes and A.G. Souza
Physicochemical Properties of ‘Gari’ Semolina Fortified with Full Fat Soy-Melon Blends
M.O. Oluwamukomi , I.A. Adeyemi and O.O. Odeyemi