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Content
2024, Volume 7, Issue 2
- 1-10 Assessment of Food Processing Technologies on Allergen Reduction in United States
by Evelyn Williams - 11-21 Effects of Food Bioactive Compounds on Human Health and Disease Prevention in Botswana
by Mercy Larona - 22-32 Potential Risks and Benefits Associated With the Genetic Modification of Crops for Improved Nutritional Content in South Africa
by Julius Lungelo - 33-43 Microbial Ecology and Fermentation Dynamics of Traditional and Novel Fermented Yogurt in Brazil
by Bruno Francisco
2024, Volume 7, Issue 1
- 1-17 Effect of Prebiotic, Probiotic Bacteria and Symbiotic Diets Containing Bacillus Coagulans and Gum Arabic on Lipid Profile in Hypercholesterolemic Rats
by Hanan Saad Altawari - 18-28 Evaluation of Novel Food Additives on Product Acceptability in France
by Sophie Petit - 29-41 Effects of Packaging Materials on Food Quality and Shelf Life in Australia
by Ethan Martin - 43-54 Influence of Agricultural Practices on Food Safety in Nigeria
by Aliyu Usman - 55-65 Impact of Food Processing Techniques on Nutritional Content in Brazil
by Luiz Fernando
2023, Volume 6, Issue 3
- 1-20 Determination of the Chemical Properties of Honey from Suba Region, Homa Bay County-Kenya
by Linet Kwamboka Ondogo & Dr. Eng. Daniel Okanga Oyoo & Dr. Robert Motari Bichanga
2023, Volume 6, Issue 2
- 1-14 Evaluation of Food Safety Training Programs in the Food Service Industry in Tanzania
by Akida Adil - 14-26 Influence of Packaging Materials on Food Shelf-Life in Democratic Republic of the Congo
by Joseph Ngolo - 26-38 Effect of Food Processing Methods on Nutrient Retention in India
by Aditi Parvati - 39-52 Analysis of Food Allergen Labeling Regulations on Consumer Safety in Zimbabwe
by Harare Bulawayo - 53-66 Effect of Food Storage Conditions on Shelf-Life in Uganda
by Akello Namono
2023, Volume 6, Issue 1
- 1-14 Identification of the Common Type of Pesticides Used by Bee Farmers from Selected Honey-Producing Areas in Tanzania: A Case of Kijiji Cha Nyuki Co. Ltd, Singida Region
by Kachinde Jumanne Lucas - 15-25 Chili Pepper as a Functional Food: Relevance to Lesotho
by Mamakase Grace Sello & Teboho Lekatsa - 26-38 Relationship Between Dietary Patterns and Cognitive Function in Older Adults in USA
by James Oliver - 39-49 Analysis of Food Additives and Their Effects on Flavor Perception in Brazil
by Maria Augusto - 50-64 A Comparative Study of the Use of Cow's Milk and Plant-Based Alternatives Such as Almond Milk and Oat Milk on Diabetic Rats
by Rasha Haji Hasan Ashkanani
2022, Volume 5, Issue 1
- 1-15 Probiotic Properties Of Lactic Acid Bacteria Isolated From "Tchoukou" Traditional Milk Cheeses Produced In Selected Region Of Niger
by Ibrahima Doumbouya & Dr. Kevin Mbogo Omolo & Prof. Owino O. Willis - 16-32 Impact Of Hydrolyzed Camel´S Whey Protein Concentrate On Soft Cheese Quality
by Eman Abd El Samei Bakri Nafei & Prof. Dr. Ekbal Mohammed Adel & Prof.Dr. Hend Ahmed Elbarbary & Prof.Dr. Hamdi Abd El Samei Mohammed - 33-43 Evaluation Of The Antifungal Activity Of Hydrolyzed Camel Whey Protein Against Some Fungi In Soft Cheese
by Eman Abd El Samei Bakri Nafei & Prof. Dr. Ekbal Mohammed Adel Ibrahim & Prof.Dr. Hend Ahmed Elbarbary & Prof.Dr. Hamdi Abd El Samei Mohammed
2021, Volume 4, Issue 1
- 1-15 Evaluation Of Proximate Composition And Selected Physico-Chemical Properties Of Butternut Squash (Cucubita Moschata)
by Mary Konadu & Enoch Assilidjoe & Dr. Mary-Magdalene Pedavoah & Daniel K. Quansah - 15-29 Microbiological and Chemical Evaluation of Traditional Fermented Skimmed Milk (nono) in Kano State Nigeria
by Sanusi Shamsudeen Nassarawa & Salamatu Ahmad Sulaiman - 30-41 Characterization And Antibiotic Profiles Of Lactic Acid Bacteria Isolated From "Tchoukou" Traditional Milk Cheeses Produced In The Zinder Region Of Niger Republic, West Africa
by Mahamadou Rabiou Moudi Aboubacar & Prof. Willis Owino & Dr. Kevin Mbogo
2020, Volume 3, Issue 1
- 1-32 Health Benefits of Micronutrients (Vitamins and Minerals) and their Associated Deficiency Diseases: A Systematic Review
by Awuchi Godswill Godswill & Igwe Victory Somtochukwu & Amagwula O Ikechukwu & Echeta Chinelo Kate
2019, Volume 2, Issue 1
- 1-16 IMPLEMENTING THE HACCP CONCEPT IN NIGERIAN TONGUE SOLE FISH (Cynoglossus browni) FILLETS AND MINCE PRODUCTION IN A FISH PROCESSING PLANT FOR EXPORT
by Oluwafemi Paul Fajana & Gabriel Mekuleyi - 17-24 Evaluation of Breakfast Cereals Produced from Finger Millet, Wheat, Soybean, and Peanut Blends
by Kaida Zubairu Idris & Abba Mansir & Tijjani Ahmad - 25-42 Comparative analyses on the chemical compostion, phytochemcimal and antioxidant properties of selected milled varieties (finger and pearl millet)
by Sanusi Shamsudeen Nassarawa & Salamatu Ahmad Sulaiman - 43-64 Proximate composition and functional properties of different grain flour composites for industrial applications
by Awuchi Chinaza Godswill - 65-75 EFFECTS OF LONG-TERM ADMINISTRATION OF COOKED BEANS (Vigna unguiculata) DIET ON LEARNING AND MEMORY IN MICE
by W. Aduema