Journal of Food Technology (2022 Volume 20)
- Number of issues per year: 4
- ISSN: 1684-8462 (Print)
- ISSN: 1993-6036 (Online)
Monitoring Tea Pigments Theaflavins and Thearubigins in Dependence on the Method and Duration of Storage
M. Ostadalova, V. Pazout, I. Straka, A. Tauferova, P. Bartl and J. Pokorna
Physicochemical Properties of Some Traditional Vegetablesin Cote d’Ivoire: Seeds of Beilschmiedia mannii (Lauraceae), Seeds of Irvingia gabonensis (Irvingiaceae) and Mushroom Volvariella volvaceae
Sahore Drogba Alexis, Kouame Marie and Nemlin Gnopo
Fatty Acids, Triacylglycerols, Carotenes, Retinols, Tocopherols and Phytosterols in Oils of Raphia sese and R. Laurentii from Congo-Brazzaville
Seraphin Goteni, David Mampouya and Thomas Silou
Demand Analysis for Rice in Nigeria
P.O.I. Erhabor and O. Ojogho
Optimizing Biotechnological Production of Glucosamine as Food Ingredient from Aspergillus sp. BCRC 31742
Yu Fen Chang, Azis Boing Sitanggang and Ho-Shing Wu
Harvesting and Processing of Balanites aegyptiaca Leaves and Fruits for Local Consumption by Rural Communities in Uganda
Clement Akais Okia, Jacob Godfrey Agea, James Munga Kimondo, Refaat Atalla Ahmed Abohassan, Joseph Obua and Zewge Teklehaimanot