Journal of Food Technology (2022 Volume 20)

Fermentation Studies and Nutritional Analysis of Drinks Made from Water Extract of Hibiscus sabdariffa Calyx (Sobo), Juices of Citrus sinensis (Orange) and Ananas comosus (Pineapple)

E.O. Odebunmi and O.O. Dosumu

Solubility and Functional Properties of Boiled and Fried Locust (Anacridium melanorhodon) as Influenced by pH Levels

Khalid A. Hassan , Amro B. Hassan , Mohamed M. Eltayeb , Mashier A. Sulieman , Gamaa A. Mohamed and Elfadil E. Babike

Solubility and Functional Properties of Boiled and Fried Sudanese Tree Locust Flour as a Function of NaCl Concentration

Khalid A. Hassan , Amro B. Hassan , Mohamed M. Eltayeb Gammaa , A. Osman , Nafisa M. ElHassan and Elfadil E. Babiker

Effect of Storage of Millet Flour on the Quality and Acceptability of Millet Flour Porridge (Enyiokwolla)

O.B. Ocheme

Simultaneous Determination of Seven Synthetic Water-Soluble Food Colorants by Ion-Pair Reversed-Phase High-Performance Liquid Chromatography

Nidal A. Zatar

Effects of Some Preservation Techniques on the Quality and Storage Stability of Zobo Drink (A Nigerian, Non Alcoholic Beverage from Hibiscus sabdariffa)

O.J. Egbere , J.C. Anuonye , P.F. Chollom and P.V. Okpara

Investigation into the Chemical Composition of the Dry Fruit of Tetrapleura tetraptera (Ubukirihu)

T.A. Abii and Elegalam Amarachi

Identification of Volatile Compounds in Hellenic Alcoholic Beverages from Native White Grape Varieties (Vitis vinifera L.)

M. Christopoulou-Gerogiannaki , I. Gerogiannaki , E. Anagnostartas , D.E. Stavrakas and M. Polissiou

Stability and Acceptability of Spiced Palm Oil

Evelyn N. Bede and Chinenye U. Chigbu

Capsaicin Content and Quality Characteristics in Different Local Pepper Varieties (Capsicum Annum) and Acid-Brine Pasteurized Puree

Hesham A. Eissa , B.E. Mostafa and A.S. Hussein

Physicochemical and Sensory Properties of Cookies Produced from Cassava/Soyabean/Mango Composite Flours

C.E. Chinma and D.I. Gernah

Effect of Fermentation on the Quality and Physicochemical Properties of Cassava Based Fufu Products Made from Two Cassava Varieties NR8212 and Nwangbisi

G.I. Onwuka and N.J. Ogbogu

Identification of Products of Thermal Decomposition in Sweetener Using Dynamic TG and Pyrolyzer Coupled to GC/MS

M.M. Conceicao , J.C.O. Santos , P.A. Filgueiras , R.O. Macedo , V.J. Fernandes and A.G. Souza

Physicochemical Properties of �Gari� Semolina Fortified with Full Fat Soy-Melon Blends

M.O. Oluwamukomi , I.A. Adeyemi and O.O. Odeyemi