Journal of Food Technology (2022 Volume 20)

Effect of Kitchen Leftovers on Body Measurements and Pork Carcass Quality

Marcelino Becerril Herrera , Daniel Mota Rojas , Adelfa C. Garcia Contreras and Alfredo Noriega

A Comparison Between Selenium Dioxide and Selenium Methionine Induced Cytotoxicity in Estrogen Receptor Negative and Positive Breast Cancer Cell Lines

U.R. Kuppusamy, Y.P. Wan , Y.P. Wan , M.S. Kanthimathi and M.S. Kanthimathi

Quantitative Determination of Chlorpyrifos and Penconazole Residues in Grapes Using Gas Chromatography/Mass Spectrometry

Yacoub Batta , Nidal Zatar and Safa Sama`neh

Composition of Bulk, Trace and some Rare Earth Elements in the Seeds of Moringa oleifera (Lam) Detarium microcarpum (Guill and Perr)and Bauhinia monandra (Kurz)

B.A. Anhwange , V.O. Ajibola and S.J. Oniye

Sorption Isotherms of Two Varieties of Amaranthus at 25?c: Comparison of Water Sorption Characteristics and Mathematical Models

A. M. Bianco , G. Boente , M. L. Pollio and S. L. Resnik

Yield and Nitrogen Fixation Response by Drought Tolerant Tepary Bean (Phaseolus acutifolius A. Gray var. latifolius) in Sole and Maize Intercrop Systems in Semi-Arid Southeast Kenya

Chris A. Shisanya

Develop an Appropriate Mandarin Sensorial Profile of Wine Made in Burgundy, France

M.H. Chang and C.H. Chen

Determination of Selected Physical Properties and Their Relationship with Moisture Content for Sorghum Crop

V.I.O. Ndirika , S.S. Mohammed and S.S. Mohammed

Application of Stir Bar Sorptive Extraction (SBSE) to Evaluate the Volatile Compounds’ Profile of Primitivo Wine

Bononi Monica , Tateo Fernando and Liuzzi Vitantonio

Processing of Sapota (Sapodilla): Powdering

G.M. Ganjyal , M.A. Hanna and D.S.K. Devadattam

The Possibilities for Enhancing the Commercial Value of Sorghum in Botswana

O.R. Madibela and L.A. Lekgari

Effect of Autoclaving on Solubility and Functional Properties of Chickpea (Cicer areitinum L.) Flour as a Function of Salt Concentration

Nuha M. Osman , Amro. B. Hassan , Mohamed Ahmed I. Ali and Elfadil E. Babiker

Proximate Composition and Multi-enzyme In vitro Protein Digestibility of Maize-tilapia Flour Blends

O. S. Fasasi, I. A. Adeyemi and O. A. Fagbenro

Effect of Sproutung on In vitro Digestibility of Some Locally Consumed Leguminous Seeds

P.A. Egwaikhide, I. O. Eguavoen and E. E. Akporhonor

Studies on the Variation of Macro Nutrient Level Uptake of Maize Plants Stem with Age

P.A. Egwaikhide, C.A. Odilora and E. E. Akporhonor

Effect of Drying Methods on Composition, Sensory Evaluation and Rheological Value of Pupuru (Fermented Cassava Product)

Osundahunsi and Oluwatooyin Faramade

Feeding Kitchen Leftovers to Fattening Pigs Effects on Health and Production Performance

D. Mota-Rojas , M. R. Becerril-Herrera , H. J. Herrera , C. Noriega and M. Alonso-Spilsbury

Effects of Pretreatment on the Drying Rates and Drying Time of Potato

S. E. Agarry , A.O. Durojaiye and T. J. Afolabi

Investigation of the Antioxidant Activity of Alchornea laxiflora (Benth) and its Constituents

A.O. Adeloye , M.A. Aderogba , T.O. Idowu , E.M. Obuotor and A.O. Ogundaini

Effects of Processing on the Functional Properties of Full Fat and Defatted Fluted Pumpkin (Telfairia occidentalis) Seed Flours

T. N. Fagbemi, A.A. Oshodi and K.O. Ipinmoroti

Antinutritional Factors Content and Minerals Availability in Faba Bean as Affected by Cultivar and Domestic Processing

Hagir B.E. , Samia M.A. , Wisal H.I. and H. E. Abdullahi

Detection of Enteric Viruses in Freshwater and Ground Water from Four Departments in Tucuman, Argentina

Susana L. de Caillou

Nutritional and Safety Evaluation of Some Tropical Green Leafy Vegetables

Oboh Ganiyu

Effects of Different Salt (NaCl), Nitrate (NO3) and Acid (H2SO4 , Hcl) Concentrations on the Germination of Centaura amonicola Hub.-Mor. (Section: Cyanoroides) Seeds

Sezgin Celik

Antinutritional Factors Content and Minerals Availability of Pearl Millet (Pennisetum glaucum) as Influenced by Domestic Processing Methods and Cultivar

Samia M. Abdelrahman , Hagir B. ELmaki , Wisal H. Idris , Elfadil E. Babiker and Abdullahi H. EL Tinay

Modification of Beef Tallow Fractions by Chemical and Enzymatic Interesterification with Sunflower Oil

Malgorzata Kowalska , Witold Bekas , Eliza Gruczynska and Boleslaw Kowalski

Effect of Germination, Fermentation and Cooking on Phytic Acid and Tannin Contents and Hcl-extractability of Minerals of Sorghum (Sorghum biocolor) Cultivars

Wisal H. Idris , Samia M. AbdelRahman , Hagir B. ELMaki , Elfadil E. Babiker and Abdullahi H. EL Tinay

Interaction of the Product Mulher ativa on the Labeling of Red Blood Cells? and Plasma Proteins with Techenetium -99 M

GM.L. Souza, E.B. Carvalho and M.T.J.A. Catanho

Nutritional Evaluation of Fermented Roselle (Hibiscus sabdariffa) Calyx

O. Ojokoh , F.C. Adetuyi and F.A. Akinyosoye

The Effects of Dietary Conjugated Linoleic Acid (CLA), Sunflower Oil And Soybean Oil On Fatty Acid Composition of Yolk and Egg Quality in Laying Hen

Muhammed Kuddusi Erhan

Biochemical Compositions of Mussels (Mytilus galloprovincialis L. 1819) in the Dardanelles

Harun Y2ld2z , Mustafa Palaz and Seydi Ali Doyuk

Fidentification of Major Volatile Components in Chinese Traditional Smoke-cured Beef

Ai-Nong Yu and Bao-Guo Sun

Evaluation of the Performance of Sweet Potato Infusion as a Medium for Culturing Yeasts

A.O. Ojokoh and F.O. Ekundayo

Nutraceutical Phenolics (Total Polyphenols, Chlorogenic [5-o-affeoylquinic] Acid) in Tubers, Leaves, Stalks and Stems of New Developed Sweetpotato (Ipomea batatas L.): Alterations in Tubers During Short-term Storage

Ozlem Tokusoglu , Zihin Yildirim and Inci Durucasu

Development of Soup Powder from Squid Sepioteuthis lessoniana and Shelf-life Assessment During Storage in Laminated Packaging Material

Ditty Chacko , R. Emilin Renitta and Jamila Patterson

Chemical Composition of Cassia Obtusifolia L. Leaves

Adjoudji Ousman , M. Ngassoum and C. Kamga

Characterization of Antioxidant Activities of Wild Hawthorn Fruits Growing in Lebanon

Saleh C. El-Saleh

Effect of Processing on Some Functional Properties of Millet (Eleusine coracana) Flour

F.O. Abulude , L.O. Lawal and A.O. Kayode

Inactivation of Escherichia coli O157:H7 on Apples by Caprylic Acid

Patrick Marek , Thirunavukkarasu Annamalai and Kumar Venkitanarayanan