Journal of Food Technology (2022 Volume 20)

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