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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 2 Issue 2, 2004
An In vitro Study of a Natural Product (chayotte): An Analysis on the Labeling of Blood Components with Technetium-99m and on the Morphology of DNA
E. A. C. Lima , M. L. Gomes , S. Moreno , M. T. Q. Marques , R. L. Jales and M. Bernardo-Filho
In vivo Evaluation of the Effect of a Chayotte (Sechium edule) Extracts (decoct and macerated) on the Radiolabeing of Blood Constituents and on the Histological Modifications on the Morphology of Red Blood Cells
E. Lima , M. Gomes and M. Bernardo-Filho
Production of Instant Cassava Noodles
O. Sanni Lateef , A. Bamgbose Christiana and A. Sanni Silifat
Study of the Optimal Conditions for the Production of Oil from Canarium schweinfurthii Engl. Fruits Pulp by Pressing
Aboubakar Dandjouma AK , C. Kapseu and M.Parmentier
PCR Primers Designed from the UidA Gene Sequence for the Detection of Escherichia coli O157:H7
S. H. Lim , I. Salmah , W. L. Ooi , K. Sushil , A. M. Sahilah and R. Son
Chemical Composition of some Pepper Varieties Commonly Grown in the Northern Guinea Savannah of Nigeria
F.A. Showemimo and J.D. Olarewaju
Varietal Changes in Proximate Composition and the Effect of Processing on the Ascorbic Acid Content of Some Nigerian Vegetables
Olumuyiwa S. Falade , A. F. Dare , Muibat O. Bello , Bolanle O. Osuntogun and Steve R. A. Adewusi
Chemical Composition and Quality Characteristics of Emulsion Type Turkey Rolls Formulated with Dairy Ingredients
Meltem Serdaro lu and Eylem Ezgi Deniz