- Annals 2020, vol. 21, ISSUE 1 Top
SECTION I. FOOD ENGINEERING
RECENT TRENDS IN COLD PASTEURIZATION OF FRUIT JUICES USING PULSED ELECTRIC FIELDS: A REVIEW
Henock Woldemichael Woldemariam, Shimelis Admassu Emire
SHRINKAGE PHENOMENON IN CHERRIES DURING OSMOTIC DEHYDRATION
Mariela Maldonado, Juan González Pacheco
Olabinjo Oyebola Odunayo, Asamu Augustine Ifeoluwaposimi, Filani Iyanuoluwa Olasunkanmi
Saikat Mazumder, Animesh Naskar, Shailesh Rai, Debkumar Paul, Sudipta Das
Mansi Mandal, Sunita Mishra
Nestor Aboa, Gbocho Serge Elvis Ekissi, Nadège Sophie Gnangui, Jean Tia Gonnety, Patrice Lucien Kouamé
Muhammad Elsayed Elsorady
Seema Sharma, Charanjit S Riar
SECTION II. BIOTECHNOLOGY AND AGRICULTURAL SCIENCE
Clémentine A. Kouakou-Kouamé, Charles Y. Tra Bi, Florent K. N’guessan, Jacques Noémie, Serge Casaregola, Marcellin K. Djè, Didier Montet
SECTION III. FOOD QUALITY AND SAFETY
Aubrey Mendonca, Aura Daraba, Oleksandr Byelashov, Joseph Sebranek, Joseph Cordray
ANALYSIS OF POTASSIUM BROMATE IN BREAD SAMPLES OF JAIPUR CITY, INDIA
Rana Rashmi Singh, Mehtani Payal, Sharma Charu, Bhatnagar Pradeep
COMPARISON OF THE NUTRITIVE VALUE OF EVA F1 HYBRID TOMATO FRUIT WITH COMMERCIAL TOMATO PASTES
Oluwatoyin A. Adeyemo-Salami, Gbemisola T. Oyedele, Boluwatife O. Oyekan, Yusuf O. Kareem
Sunday Peter Ukwo, Ofonmbuk Ime Obot
Gangue Tiburce, Tata Tatiana Munghang, Muluh Ndzingu, Ndifon Ammell Ghawel, Nain Caroline Waingeh , Njoya M. Amadou, Lendzemo Venasius
Mohammed Sani Sambo Datsugwai, Aliyu Saddiya Gaga
Rabehi Sabrina, Mamache Bakir, Bouras Insaf, Guebli Houria
Ungureanu Elena, Mustățea Gabriel
SECTION IV. FOOD ANALYSIS
Habtamu Fekadu Gemede
Rebecca Olugbemi Olaifa, Olajide Mark Sogunle, Olushola Joshua Odutayo
CHEMICAL COMPOSITION, BIOACTIVE COMPOUNDS AND FATTY ACID PROFILE OF JUÇARA (EUTERPE EDULIS) PULP
Roberto de Souza Gomes da Silva, Carla Eliete Iochims dos Santos, Adriana Flach, Johnny Ferraz Dias, Neusa Fernandes de Moura
Olufunke Oluseyi Ezekiel, Olajide Emmanuel Adedeji
SECTION V. AGRICULTURAL SCIENCES
EXTENDING THE SHELF OF TOMATO THROUGH HURDLE TECHNOLOGY – A MINI REVIEW
Sanusi Shamsudeen Nassarawa, Munir Abba Dandago, Gambo Ahmad
Debasis Mitra, A. N. Ganeshamurthy, Komal Sharma, T. K. Radha , T. R. Rupa
ENHANCEMENT OF GROWTH OF POTTED MAIZE PLANTS USING ASPERGILLUS NIGER AND LYSINIBACILLUS SPHAERICUS
Sule Ismaila Olawale, Okonye Tochi Okonye, Hassan Mariam
SECTION VII. Related subjects
Sara Hemati, Abdolmajid Fadaei
- Annals 2020, vol. 21, ISSUE 2 Top
SECTION I. FOOD ENGINEERING
INFLUENCE OF EXTRUSION CONDITIONS ON THE PRODUCT QUALITY CHARACTERISTICS OF CORN-PEANUT FLAKES
Aynadis Molla, Adamu Zegeye
EXTRACTION AND CHARACTERIZATION OF ARABINOXYLANS FROM BRANS OF BG352, BW367 AND BG300 RICE VARIETIES AND EVALUATE ITS PROPRIETY FOR GLUTEN-FREE BREAD
P.A.D.S. Palihaderu, K.D.P.P. Gunathilake
IRRADIATION OF MUSHROOMS AND ITS IMPACT ON BIOACTIVE COMPONENTS
Kalyani Bandi, Manjula Kola
EFFECT OF GAMMA RADIATION TREATMENT ON PHYSICO-CHEMICAL AND FUNCTIONAL PROPERTIES OF SOYA PROTEINS ISOLATE
Aditya Maurya, Shamita Mhatre, Ravinder Kalha, Ashish Dabade
EFFECT OF SUPPLEMENTATION OF DEFATTED SOY AND MAIZE FLOUR ON NUTRITIONAL PROFILE OF WHEAT FLOUR CHAPATTI
Rajni Goyal, Neelam Khetarpaul
OBTAINING OATMEAL BISCUITS AND THE MANUFACTURING PROCESS
Elena-Claudia Stoican, Adelina Teodorescu, Claudia-Elena Moşoiu
SECTION II. BIOTECHNOLOGY AND AGRICULTURAL SCIENCE
NUTRITIONAL QUALITIES OF GERMINATED SESAME (SESAMUM INDICUM L.) SEEDS GROWN IN CÔTE D’IVOIRE
Kouamé Ikpé Aristide Didier, Disseka William kwithony, Koné Fankroma Martial Thierry, Yao Kouakou Adayé, Faulet Meuwiah Betty
PROBIOTIC BEVERAGE FROM FLUTED PUMPKIN LEAF JUICE FERMENTED WITH
Pediococcus pentosaceus IO1
Isaac Ayodeji Adesina, Yinka Doris Oluwafemi, Victoria Temitope Adebote
SECTION III. FOOD QUALITY AND SAFETY
SHELF STABILITY OF MULTIGRAIN INCORPORATED BISCUITS ON STORAGE: ITS PHYSICO-CHEMICAL, TEXTURAL AND SENSORIAL STUDIES
Kathalsar Ashwath Kumar and Sharma Gopal Kumar
EFFECT OF VANILLA, BAOBAB (Adanosonia digitata) AND PAPAYA (Carica papaya) FRUITS ON THE MICROBIOLOGICAL AND SENSORY PROPERTIS OF CAMEL MILK ICE CREAM
Hassan Jama Ali and Ibtisam El Yas Mohammed El Zubeir
COMPARATIVE STUDIES ON THE MICROBIOLOGICAL AND SENSORY PROPERTY OF BURUKUTU PRODUCED FROM RED AND WHITE VARIETY OF SORGHUM WITH OR WITHOUT PASTEURIZATION AND PRESERVATIVES
Malomo Adekunbi Adetola, Popoola Olayemi
SECTION IV. FOOD ANALYSIS
INCORPORATION OF SPENT GRAINS IN BREAD: SENSORY AND ORGANOLEPTIC PROPERTIES
Otemuyiwa I.O., Ogunwale S.L, Adewusi S.R.A. and Ilori M.O.
EVALUATING THE NUTRITIVE AND EFFECT OF VARYING TEMPERATURES ON QUALITY ATTRIBUTES OF MONKEY COLA (COLA MILLENII) SEEDS
Olabinjo Oyebola Odunayo
PHYSIOCHEMICAL AND FUNCTIONAL PROPERTIES OF RICE BRAN PROTEIN CONCENTRATE
Rathnayake Kankanamge Rashmika Dilhani and Gunathilake Katugampalage Don Prasanna Priyantha
SECTION V. AGRICULTURAL SCIENCES
EFFECT OF PLANTING DENSITY AND VARYING RATES OF ORGANOMINERAL FERTILIZER ON GROWTH, YIELD AND NUTRITIONAL QUALITY OF TOMATO (Solanum lycopersicum L.)
Adekola Olabisi Fatimo, Abdulrahaman Abdullateef, Azeez, Ganiyat Aderonke and Animasaun David
Adedayo
SECTION VII. RELATED SUBJECTS
LAST FINDINGS IN MOLECULAR BASED PLANTS AUTHENTICITY – MINI-REVUE
Dumitru Oana Mihaela, Iorga Corneliu Sorin, Stoica Alexandru, Nicolescu Cristina Mihaela, Adascălului Marian, Marin Doru Ioan
ASPECTS REGARDING THE CONVERSION OF FEED TO PIGS RAISED IN INDUSTRIAL COMPLEX
Alexandrescu Daniela Cristiana
