•  Annals 2020, vol. 21, ISSUE 1                                          Top

Summary


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


 

MATHEMATICAL MODELLING OF DRYING KINETICS OF CORIANDER LEAVES (CORIANDRUM SATIVUM L.) USING A CONVECTIVE DRYER

Olabinjo Oyebola Odunayo, Asamu Augustine Ifeoluwaposimi, Filani Iyanuoluwa Olasunkanmi


 

UNIT RATIO PROFILE AND ENZYME KINETICS STUDY FOR MAXIMUM YIELD OF MALTODEXTRIN FROM BROKEN PARBOILED RICE

Saikat Mazumder, Animesh Naskar, Shailesh Rai, Debkumar Paul, Sudipta Das


 

NUTRITIONAL VALUE OF PRODUCT AND ITS ENRICHMENT USING SUPER SEEDS (PUMPKIN SEEDS, CHIA SEEDS, SUNFLOWER SEEDS AND ALMOND) IN APPLICATION OF READY TO EAT UPMA

Mansi Mandal, Sunita Mishra


SENSORIAL ASSESSMENT OF DOUGH FROM COMPOSITE FLOURS BLENDED WITH CASSAVA AND AFRICAN OIL PALM HEART AT DIFFERENT LEVELS OF HYDRATION

Nestor Aboa, Gbocho Serge Elvis Ekissi, Nadège Sophie Gnangui, Jean Tia Gonnety, Patrice Lucien Kouamé


EFFECT OF USING SOME EXTRACTION COADJUVANTS ON EXTRACTION YIELD AND QUALITY OF OLIVE OIL EXTRACTED FROM SOME EGYPTIAN OLIVE CULTIVARS

Muhammad Elsayed Elsorady


EFFECT OF STORAGE PERIOD AND PACKAGING MATERIALS ON TEXTURAL, PHENOLIC, ANTIOXIDANT PROPERTIES OF COOKIES MADE FROM RAW AND GERMINATED MINOR MILLET BLENDS FLOUR

Seema Sharma, Charanjit S Riar


SECTION II. BIOTECHNOLOGY AND AGRICULTURAL SCIENCE


DIVERSITY OF SACCHAROMYCES CEREVISIAE YEASTS ASSOCIATED TO SORGHUM BEER AND PALM WINES REVEALED BY INTERDELTA SEQUENCE TYPING

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


COMBINING LACTIC ACID AND SODIUM LAURYL SULFATE AS A POST-LETHALITY DIPPING SOLUTION AGAINST LISTERIA MONOCYTOGENES ON FRANKFURTERS FORMULATED WITH OR WITHOUT SODIUM LACTATE AND STORED VACUUM-PACKAGED AT 4 ºC

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


MICROBIOLOGICAL SAFETY AND TOXIC ELEMENT CONTAMINANTS IN BIVALVE SHELLFISH FROM INTERTIDAL MUDFLATS OF IKO ESTUARY, NIGER DELTA, NIGERIA

Sunday Peter Ukwo, Ofonmbuk Ime Obot


ASSESMENT OF MICROBIOLOGICAL QUALITY OF YOGURT PRODUCED IN BAMENDA FROM DAY OF PRODUCTION TO END OF SHELFLIFE

Gangue Tiburce, Tata Tatiana Munghang, Muluh Ndzingu, Ndifon Ammell Ghawel, Nain Caroline Waingeh , Njoya M. Amadou, Lendzemo Venasius


BACTERIOLOGICAL AND MYCOLOGICAL QUALITY ASSESSMENT OF SELECTED BRANDS OF YOGHURT SOLD WITHIN KADUNA METROPOLIS

Mohammed Sani Sambo Datsugwai, Aliyu Saddiya Gaga


COMPARATIVE STUDY OF THE BACTERIAL FLORA OF MILK OBTAINED BY MANUAL AND MECHANICAL MILKING IN THE REGION OF OUM EL BOUAGHI

Rabehi Sabrina, Mamache Bakir, Bouras Insaf, Guebli Houria


ATOMIC ABSORPTION INVESTIGATION OF HEAVY METALS CONTENT IN PLASTIC, PAPER AND BOARD FOOD CONTACT MATERIALS PRODUCED IN ROMANIA

Ungureanu Elena, Mustățea Gabriel


SECTION IV. FOOD ANALYSIS


FATTY ACID PROFILES OF UNDERUTILIZED EIGHT ETHIOPIAN OKRA (ABELMOSCHUS ESCULENTUS) PODS AND SEEDS ACCESSIONS

Habtamu Fekadu Gemede


PROXIMATE COMPOSITION, PHYTOCHEMICAL ANALYSIS AND HEALTH-PROMOTING BENEFITS OF SOME COMMONLY CONSUMED INDIGENOUS MEAT SPICES IN NIGERIA

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


PROXIMATE COMPOSITION, FUNCTIONAL AND SENSORY PROPERTIES OF FERMENTED MAIZE (ZEA MAYS) AND MORINGA (MORINGA OLEIFERA) SEED PROTEIN CONCENTRATE FLOUR BLENDS

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


SOIL PHYSICO-CHEMICAL PROPERTIES AND IN-VITRO ZINC SOLUBILIZATION OF RHIZO-MICROBES FROM THE DIFFERENT RHIZOSPHERIC SOIL SAMPLES OF HARSH ENVIRONMENT

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


ASSESSMENT OF KNOWLEDGE, PRACTICE, AND ATTITUDE OF FOODWORKERS REGARDING FOOD HYGIENE IN RESTAURANTS OF SHAHREKORD, IRAN, 2018

Sara Hemati, Abdolmajid Fadaei


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  •  Annals 2020, vol. 21, ISSUE 2                                          Top

Summary


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


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Summary


SECTION I. FOOD ENGINEERING


IMPACT OF DEGUMMING ON THE PHYSICOCHEMICAL AND NUTRITIONAL PROPERTIES OF CITRULLUS LANATUS (WATERMELON) SEED OIL

Victor O. Apeh, Obi U. Njoku, Okwesili F.C. Nwodo


EFFECT OF MICROWAVE HEAT AND SODIUM BENZOATE ON THE QUALITY OF CARROT PICKLES DURING STORAGE AT AMBIENT TEMPERATURE

Sajad Mir, Amir Gull, Gazala Akhtar, Raja Jeelani, Tariq Ahmad Ganaie, Rayees Ahmad Bakshi, Sajad Mohd Wani, F.A. Masoodi


FORTIFICATION OF DAIRY PRODUCT SHRIKHAND WITH NATURAL ANTIOXIDANT FROM THE EXTRACT OF TAMARIND SEED

Atreyi Sarkar, Uma Ghosh


PRODUCTION AND EVALUATION OF JAM PRODUCED FROM COCOA PULP

Abodunrin Tolulope Oyinboola, Osunbade Oluwaseun Adebowale, Olagoke Halimat Bukola, Sanusi Saheed Mayowa


SCREENING THE EFFECT OF EXTRACTION CONDITIONS ON ANTIOXIDANT POTENTIAL OF POTATO PEEL EXTRACTS: A COMPARATIVE EVALUATION

Zoha Ansari, Sangeeta Goomer


NUTRIENT COMPOSITION, COLOR, REHYDRATION RATIO AND MICROSTRUCTURE OF MORINGA OLEIFERA LEAVES: THE EFFECT OF VARIOUS DRYING METHODS

Nuria Chinonyeren Amaechi, Loveline Adaku Ihechere, Pius Uluocha Isaac


APPLICATION OF RESPONSE SURFACE METHODOLOGY (RSM) FOR THE PRODUCTION AND OPTIMIZATION OF EXTRUSION PARAMETERS ON EXTRUDED SNACKS FROM THE BLENDS OF AFRICAN YAM BEAN, SORGHUM AND MORINGA LEAF POWDER

Nwakalor Chizoba Nkiru


DEVELOPMENT OF NOVEL FOODS USING BETEL LEAVES

M. Sindhuja, Rajkala A.


FORMULATION, SENSORY EVALUATION AND NUTRIENT ANALYSIS OF PUMPKIN INCORPORATED COMPLEMENTARY FOOD

Manisha Dutta, Dr. Pranati Das


ENRICHMENT OF MILK WITH FOOD SPICES ENHANCES ANTIOXIDANT, NUTRITIONAL AND PHYSICO-CHEMICAL CHARACTERISTICS OF YOGHURT

Oludare M. Ogunyemi, Gideon A. Gyebi, Onize R. Shaibu, Charles O. Olaiya


IMPACTS OF DRYING METHODS ON PROXIMATE AND MINERAL COMPOSITIONS OF SOME VEGETABLES: Telfairia occidentalis, Allanblackia floribunda, Moringa oleifera and Ocimum gratissimum

Abdulbaki Abdulbaki Shehu, Olayinka Bolaji Umar, Abdulkareem Khadijat Abdulhamid


INFLUENCE OF DRYING ON THE ANTIOXIDANT PROPERTIES AND SENSORY EVALUATION OF TWO UNDERUTILIZED VEGETABLES

Taiwo Omobuwajo, Taiwo Babalola, Charles Akanbi


 

SECTION II. BIOTECHNOLOGY AND AGRICULTURAL SCIENCES


 

PHYSICO-CHEMICAL PROPERTIES OF STARCH FROM SELECTED TEN SPECIES OF CURCUMA L. (ZINGIBERACEAE) SEEKING ATTENTION

Anu Subhadramma, Mathew Dan, Shanavas Salim


ANALYZING THE EFFECT OF OPTIMIZATION CONDITIONS OF GERMINATION ON THE PASTING PROPERTIES, RHEOLOGICAL PROPERTIES, MORPHOLOGICAL PROPERTIES AND THEIR IMPACT ON IN VITRO ANTIOXIDANT CHARACTERISTICS

Seema Sharma, Charanjit S. Riar


BIOINSPIRED SYNTHESIS OF TIO2 NANOPARTICLES AND ITS EFFECT ON SORGHUM BICOLOR

Futane Abhishek, Bulla Ashwini, Ladkat Apoorva, Waghmode Meghmala, Satpute Surekha, Patil Neha


 

SECTION III. FOOD QUALITY AND SAFETY


FUNGI IN OVINE CARCASSES ENVIRONMENT IN TWO SLAUGHTERHOUSES IN NORTH OF ALGERIA

Dahmani Asma, Aissi Miriem, Harhoura Khaled, Zenia Safia


STUDY OF PHYSIOCHEMICAL PROPERTIES AND HEAVY METALS CONTENT IN EDIBLE OIL CONSUMED IN MUMBAI

Gavali Laxman Vithoba, Kadam Dhanraj Dashrath, Shivankar Vitthal Subrao


NUTRITIONAL, PHYSICAL AND SENSORY EVALUATION OF COOKIES BASED ON BLENDS OF SOY AND PEARL MILLETS (BAJRA) FLOUR

Sneha V. Krishna, Shubhra Saraswat


 

SECTION IV. FOOD ANALYSIS


NUTRITIONAL AND SENSORY QUALITY OF ORANGE-FLESHED SWEET POTATO VARIETIES

Badi M. Bao, Leonard W.T. Fweja


ANTIOXIDANT, ANTICHOLINESTERASE, AND ANTIBACTERIAL ACTIVITIES OF ESSENTIAL OILS AND METHANOL EXTRACT OF CARDUNCELLUS PINNATUS (DESF.)DC.GROWING IN ALGERIA

Abdelouahab Belkassam, Tahar Smaili, Ahmed Boukeloua, Khellaf Rebbas, Guido Flamini, Roberta Ascrizzi, Abdulselam Ertaş, Mehmet Boğa


PHYSICO-CHEMICAL PROPERTIES OF STARCH FROM SELECTED TEN SPECIES OF CURCUMA L. (ZINGIBERACEAE) SEEKING ATTENTION

Anu Subhadramma, Mathew Dan, Shanavas Safiya


AROMATIC CHARACTERIZATION OF DISTILLATES WITH ADDED EXTRACTS OF HAWTHORN FLOWERS (CRATAEGUS MONOGYNA – ROSACEAE) AND HAWTHORN BERRIES (CRATAEGUS MONOGYNA – FRUCTUS)

Dimitrov Dimitar, Parjanova Albena, Ivanova Snezhana, Haygarov Vanyo


PHYSICO-CHEMICAL PARAMETERS AND CHEMICAL COMPOSITION OF ESSENTIAL OIL EXTRACTED FROM TETRAPLEURA TETRAPTERA (SCHUM. & THONN.) TAUB. FRUIT PULP

N’zebo Jean-Michel, Kabran Aka Faustin, Ahi Amédée Pascal, Don Ohouo Regina Antoinette, Kouame Lucien Patrice


NUTRITIONAL EVALUATION OF AN UNDEREXPLOITED LEGUME, INDIGOFERA: A COMPARATIVE STUDY

Patil Mayur, Shinde Suraj, Auti Sanjay


NUTRIENT CONTENT OF TRADITIONAL AND HIGH-YIELDING VARIETIES OF RICE GROWN IN BANGLADESH

Siddiquee Muhammad Ali, Roberto A. Buffo, Nurul H. Chowdhury, Kabir Yearul


NUTRITIONAL COMPOSITION AND QUALITY EVALUATION OF CHERRY JUICE CONCENTRATE

Rahman Rukhsana, Yaqoob Assaya, Gani Murtaza


FTIR AND ULTRASONIC STUDIES ON THE STABILIZATION OF Α-LACTALBUMIN

Kathiroli Kavitha, Lakshmanan Palaniappan


 

SECTION V. AGRICULTURAL SCIENCES


 

NON-CHEMICAL AND INTEGRATED APPROCHES TO CONTROL POSTHRAVEST DISEASES AND EXTEND SHELF LIFE OF TOMATO FRUIT: A REVIEW

Godana Esa Abiso, Gurmu Alemu Habebe


EFFECTS OF FERTILIZER TYPES ON THE GROWTH AND YIELD OF CUCUMIS SATIVUS VAR. NAGANO F1

Adediwura Wuraola Hibbatul, Akinwamide Eunice Anuoluwapo, Opadokun Wasiu Olanrewaju, Olorunmaiye Kehinde Stephen


PATHOGENICITY OF CURVULARIA SP. CAUSING LEAF BLIGHT DISEASE OF SORGHUM (SORGHUM BIOCOLOR (L.)) MOENCH AND ITS MANAGEMENT USING EXTRACTS OF TEN DIFFERENT WILD PLANTS

Dania Victor Ohileobo, Adedoyin Anjolaoluwa Charis


 

SECTION VII. RELATED SUBJECTS


 

EVALUATION OF THE ANTIMICROBIAL ACTIVITY OF AGNO3 ON BRAN EXTRACT

Roxana Margarit


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