•  Annals 2019, vol. 20, ISSUE 3                                          

Summary


SECTION I. FOOD ENGINEERING

PHYSICOCHEMICAL CHARACTERIZATION OF THE MIXED FRUIT JUICE (ORANGE, APRICOT) USING DATE FRUIT EXTRACT AS A SWEETENER

Yassine Noui, Adel Lekbir, Hayet Amellal Chibane, Baya Smail, Imene Ibrir


DEVELOPMENT OF DRINKING YOGURT USING CITRUS FIBER AS A STABILIZER

Samarasingha Vidanelage Hansika Srimali, Weerasingha Vidanelage Viraj Roshan Weerasingha, Wettapperuma Arachchige Deepthi Nayananjalie


PHYSICOCHEMICAL AND SENSORY PROPERTIES OF YOGURT PROCESSED FROM COW MILK AND SOYMILK ALONE AND IN COMBINATION

Tahar Amrouche, Neila Baileche, Samira Assous


OPTIMIZATION OF OSMOTIC DEHYDRATION OF “AMBUL” BANANA FOLLOWED BY HOT AIR DRYING

Nimesh Udayanga Sooriarachchi, Katugampalage Don Prasanna Priyantha Gunathilake


EFFECT OF PALM OIL INCLUSION ON THE QUALITY OF GARRI PRODUCED FROM WHITE AND YELLOW CASSAVA (Manihot esculenta cranz) ROOTS

Ndife Joel, Nwaubani Oluchi, Aniekpeno I. Elijah


STABILIZED EMULSION SYSTEM FORMULATED WITH WHEY PROTEIN ISOLATE, HEXANOIC ACID, CASEIN HYDROLYSATE, CHITOSAN, LECITHIN, AND NaCl

Soma Mukherjee, M.Wes Schilling, Xue Zhang, Zahur Z. Haque


OPTIMIZATION OF ROASTING CONDITIONS OF SOYA BEANS USING RESPONSE SURFACE METHODOLOGY

Apotiola Zacheaus Olasupo, Bolaji Olusola Timothy, Olayeye Bisola Precious


COMPARISON OF MICROWAVE AND OVEN DRYING TECHNIQUES FOR MOISTURE DETERMINATION OF THREE DIFFERENT SIZES OF PADDY (Oryza sativa L.) VARIETIES

Nirmaan Charith A.M.C, Rohitha Prasantha B.D, Peris Lasantha B


SECTION II. BIOTECHNOLOGY AND AGRICULTURAL SCIENCE


EFFECT OF SUGAR SUPPLEMENT ON CITRIC ACID YIELD ABILITY OF AN INDIGENOUS ASPERGILLUS NIGER USING KOLANUT POD AS FEEDSTOCK

Aboyeji Oyebanji Oluseun, Olatunde Simeon


SECTION III. FOOD QUALITY AND SAFETY


EVALUATION OF SOME NUTRITIONAL REQUIREMENTS FOR THE GROWTH OF VIBRIO PARAHAEMOLYTICUS ISOLATED FROM CRAB MEAT HOMOGENATE

Ogbonnaya Nwokoro, Ijeoma J. Uzoigwe, Ogechi H. Ekwem


MICROBIAL QUALITY AND SENSORY CHARACTERISTICS OF INSTANT NIGERIAN EGUSI SOUPS

Mohammed Sani Sambo Datsugwai, Abdulkadir Aisha, Balogu Tochukwu Vincent


EFFECT OF DIFFERENT PROCESSING TECHNIQUES ON THE CHEMICAL COMPOSITION OF FERMENTED MAIZE PRODUCT (IPEKERE)

Daniel Juwon Arotupin, Samuel Adewole, Bartholomew Saanu Adeleke, Similoluwa Adewole, Ayodele O. Arogunjo


Hema Singh, Sangeeta Goomer
 

COMPOSITIONAL CHARACTERISTICS OF PUPURU AS INFLUENCED BY VARIATION IN PROCESSING METHODS

Adejuyitan Johnson Akinwumi, Abiona Oluseye Oladapo, Oyeleye Kemi Stella, Osunbade Adebowale Oluwaseun


QUALITY EVALUATION OF JAM PRODUCED FROM MATURED OVERRIPE PLANTAIN (MUSA PARADISIACA) DURING STORAGE

Babarinde Grace Oluwakemi, Akinwande Bolanle Aishat, Adejuyitan, Johnson Akinwumi Akinola, Olawumi Oluwatoyin


DEVELOPMENT, CHARACTERIZATION AND MICROBIOLOGICAL EVALUATION OF DEFATTED GROUNDNUT COOKIES

Ruhi Jan, Farhana Mehraj, Shaiq Ganaie, Khalid Gul, Z A Azad, Abida Jabeen, Darakshan Majeed


EFFECT OF COOKING METHODS ON POLYPHENOL, ANTIOXIDANT AND INHIBITION OF KEY ENZYMES LINKED TO CARBOHYDRATE METABOLISM OF COCOYAM (COLOCASIA ESCULENTA L. SCHOTT)

Kayode Olayele Karigidi, Foluso Olutope Adetuyi, Emmanuel Sina Akintimehin, Ibrahim Olusola Dada, Aderonke Fayoke Olugotun



SECTION IV. FOOD ANALYSIS


PHYSICOCHEMICAL AND ORGANOLEPTIC CHARACTERISTICS OF KILISHI AS AFFECTED BY MEAT TYPES

Iheagwara Marcquin Chibuzo, Chibuzo Ifenyinwa Happiness, Ibeabuchi Julian Chidi, Nzuruike Ngozi Genevive


ANTI-NUTRITIONAL AND AMINO ACID COMPOSITION OF WATER YAM-YELLOW MAIZE AND AFRICAN YAM BEAN FLOUR MIXTURES

Kalu Chibuike E, Alaka Ignitius Chukwuemeka, Ekwu Francis Chukwuma


BIOCHEMICALS COMPOSITION OF SEA CUCUMBER STICHOPUS OCELLATUS FROM BELITUNG WATERS, INDONESIA

Rasyid Abdullah, Ardiansyah Ardi, Bayu Asep


DESCRIPTIVE PROFILING ON SENSORY QUALITY ATTRIBUTES OF GLUTEN-FREE NOODLES PRODUCED FROM UNRIPE ORGANIC PLANTAIN FLOUR

Obi Theodora, Akpoka Augustine Obhioze, Opara Christiana


GLYCEMIC RESPONSE OF TWO COMPOSITE FLOURS: WHEAT-INNALA (Plectranthus rotundifolius) AND WHEAT-KIRI ALA (Xanthomonas sagitifolium)

Lakmali Hitihami Mudiyanselage Kumuduni, Eashwarage Indumini Sajani, Gunathilake Katugampalage Don Prasanna Priyantha


NUTRITIONAL COMPOSITION OF SELECTED BIVALVE MOLLUSC SHELLFISH CONSUMED IN THE NIGER DELTA, NIGERIA

Ukwo Sunday Peter, Ezeama Chidi F., Onwuka Gregory


BIOCHEMICAL CHARACTERIZATION, NUTRITIONAL AND ANTIOXIDANT POTENTIALS OF COCOA PLACENTA (THEOBROMA CACAO L.)

Goude Kouadio Alfred, Adingra Kouassi Martial-Didier, Gbotognon Oscar Jaures, Kouadio Eugène Jean Parfait


NUTRITIONAL QUALITY OF SELECTED POTATO (SOLANUM TUBEROSUM L.) CULTIVARS GROWN IN RWANDA

Ndungutse Vedaste, Ngoda Peninah Muthoni Njiraine, Vasanthakaalam Hilda, Shakala Eduard Kokan, Faraj Abdul Kipruto


FT-IR SPECTROSCOPY AS METHOD FOR TRANS FATTY ACIDS QUANTIFICATION- A SHORT REVIEW

Vartolaș Elena-Iustina, Manolache Fulvia Ancuța, Ionescu Valentin, Uțoiu Claudiu Daniel, Manasia Teodora Alexandra, Todașcă Maria Cristina


SECTION V. AGRICULTURAL SCIENCES


INFLUENCE OF POULTRY MANURE AND NPK FERTILIZER AS AMENDMENT ON THE PERFORMANCE OF TOMATO (SOLANUM LYCOPERSCUM L. MOENCH) VARIETIES AT LAPAI, SOUTHERN GUINEA SAVANNAH

Abdulmaliq Suleiman Yussuf, Kumar Niranjan, Bello Omolaran Bello, Nduka Beautrice, Kareem Isiaka


SECTION VI. ENVIRONMENTAL ENGINEERING


MONITORING MEASURES OF SOME NATURAL ENGINEERING WORKS ON THE CHIASCIO RIVER, ITALY

Casadei Stefano, Petrescu Nicolae, Dunea Daniel, Marian Mădălina Cristina, Sârbu Nicoleta Daniela


A GLIMPSE OF LIGHT INTERCEPTION PROCESSES IN THE MOUNTAIN GRASSLANDS FROM ȘIRNEA VILLAGE, ROMANIA

Dunea Daniel, Petrescu Nicolae, Sârbu Nicoleta Daniela, Marian Mădălina-Cristina


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