Search in Medwell
 
 

Journal of Food Technology (2018 Volume 16)

Number of issues per year: 6
ISSN : 1684-8462 (Print)
ISSN : 1993-6036 (Online)
 
 
CURRENT ISSUE  |  ARCHIVE |  EDITORS  |  GUIDE TO AUTHORS  |  SUBMIT A MANUSCRIPT
 
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