RECENT TRENDS IN COLD PASTEURIZATION OF FRUIT JUICES USING PULSED ELECTRIC FIELDS: A REVIEW

Henock Woldemichael Woldemariam, Shimelis Admassu Emire

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SHRINKAGE PHENOMENON IN CHERRIES DURING OSMOTIC DEHYDRATION

Mariela Maldonado, Juan González Pacheco

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

Olabinjo Oyebola Odunayo, Asamu Augustine Ifeoluwaposimi, Filani Iyanuoluwa Olasunkanmi

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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

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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

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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

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

Muhammad Elsayed Elsorady

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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

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SECTION II. BIOTECHNOLOGY AND AGRICULTURAL SCIENCE

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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

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SECTION III. FOOD QUALITY AND SAFETY

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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

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ANALYSIS OF POTASSIUM BROMATE IN BREAD SAMPLES OF JAIPUR CITY, INDIA

Rana Rashmi Singh, Mehtani Payal, Sharma Charu, Bhatnagar Pradeep

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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

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

Sunday Peter Ukwo, Ofonmbuk Ime Obot

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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

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

Mohammed Sani Sambo Datsugwai, Aliyu Saddiya Gaga

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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

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

Ungureanu Elena, Mustățea Gabriel

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SECTION IV. FOOD ANALYSIS

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

Habtamu Fekadu Gemede

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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

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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

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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

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SECTION V. AGRICULTURAL SCIENCES

EXTENDING THE SHELF OF TOMATO THROUGH HURDLE TECHNOLOGY – A MINI REVIEW

Sanusi Shamsudeen Nassarawa, Munir Abba Dandago, Gambo Ahmad

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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

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ENHANCEMENT OF GROWTH OF POTTED MAIZE PLANTS USING ASPERGILLUS NIGER AND LYSINIBACILLUS SPHAERICUS

Sule Ismaila Olawale, Okonye Tochi Okonye, Hassan Mariam

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SECTION VII. Related subjects

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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