Journal of Food Technology (2022 Volume 20)

Halal Traceability and Halal Tracking Systems in Strengthening Halal Food Supply Chain for Food Industry in Malaysia (A Review)

Suhaiza Zailani, Zainal Arrifin, Nabsiah Abd Wahid, Rosly Othman and Yudi Fernando

Cocoa Powder Supplementation in Yoghurt Production

C.O. Jayeola, L.E. Yahaya and R.O. Igbinadolor

The Effect of Onion and Garlic Extracts on the Rancidity of Soyabean and Corn Oils

M.N. Ogbuagu and C. Nedolisa

Moisture Content and Compression Axis Effects on Mechanical Properties of Shea Kernel

S.I. Manuwa and H.A. Muhammad

Evaluation of the New Fusant Improving Bread Textural Characteristics

Lin Cheng-Chang, Hsieh Pao-Chuan, Teng Der-Feng and Won Shang-Jung

Influence of Hydrothermal Treatments on Proximate Compositions of Fermented Locust Bean (Dawadawa)

Ogbonnaya Chukwu, B.A. Orhevba and Babatunde Ibrahim Mahmood

Eichhornia crassipes a Suitable Economic Feed: The World’s Worst Aquatic Weed

N. Lata and Veenapani Dubey

Effect of 1-Methylcyclopropene Released from 3-Chloro-2-Methylpropene and Lithium Diisopropylamide on Quality of Harvested Mango Fruit

Ting Liu, Haiyan Zhang, Guoxiang Jiang, Fuwang Wu, Zhengjiang Qian, Hongxia Qu and Yueming Jiang

Studies on Physico-Chemical Properties and Bioactive Compounds of Six Pomegranate Cultivars Grown in Iran

M. Zarei, M. Azizi and Z. Bashiri-Sadr

Proximate Composition, Phenolic Content and Antioxidant Activities of Three Black Plum (Vitex sp.) Fruits: Preliminary Results

Charles O. Ochieng and Brian O. Nandwa

Effect of Edible Bird’s Nest on Caco-2 Cell Proliferation

Aswir Abd Rashed and W.M. Wan Nazaimoon

Total Phenolic Contents of Some Plant Foods as a Antioxidant Compound

Ali Aberoumand and S.S. Deokule

Addition of Some Natural Plant Extracts and their Effects on Lamb Patties Quality

Hayam M. Ibrahim, Azza A. Abou-Arab and Ferial M. Abu Salem

In vitro Susceptibility of Enterobacter sakazakii to Natural Products

Natasha Sethi and Alka Prakash