Volume 6, Issue 4, July 2017
Optimization of Sesame Roasting Parameters and Level of Ingredients for Sesame Fat Spread Production
Ruth Bekele Mijena
Pages: 149-157     Published Online: Jun. 7, 2017
DOI: 10.11648/j.ijnfs.20170604.11
Abstract | Full-Text PDF (469KB)
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Physio-biochemical, Quality and Microbial Characteristics: An Analysis of Watermelon Cultivars for the Fresh-Cut Industry
Aminah Myriah Mason, Meijun Yi, Jing Kong, Michael Rickaille, Xingping Yang, Zhifang Yu
Pages: 158-166     Published Online: Jun. 7, 2017
DOI: 10.11648/j.ijnfs.20170604.12
Abstract | Full-Text PDF (239KB)
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Identification and Characterization of a Bacteriocin-Like Substance, Produced by Leuconostoc mesenteroides, as a Bio-Preservative Against Listeria monocytogenes
Hai Chi, Xueying Li, Zhen Kuang, Xianshi Yang
Pages: 167-171     Published Online: Jun. 27, 2017
DOI: 10.11648/j.ijnfs.20170604.13
Abstract | Full-Text PDF (198KB)
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An Evaluation of Nutritional Quality of Traditionally Processed Camel Meat (Nyirinyiri): Value Chain Assessment and Recommendations
Stephen W. Kisembe, Patrick S. Muliro, Joseph W. Matofari, Bockline O. Bebe
Pages: 172-174     Published Online: Jun. 29, 2017
DOI: 10.11648/j.ijnfs.20170604.14
Abstract | Full-Text PDF (159KB)
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Nutrient Composition and Sensory Evaluation of Three Selected Local Dishes Consumed in Ipokia Local Government Area of Ogun State, Nigeria
Quadri J. A., Ojure M. A., Edun B. T.
Pages: 175-180     Published Online: Jul. 12, 2017
DOI: 10.11648/j.ijnfs.20170604.15
Abstract | Full-Text PDF (205KB)
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Antioxidant Potential of Ocimum basilicum (Lamiaceae) Essential Oil as Preservation of the Physicochemical Properties of Palm Oil During One Month
Augustin Goudoum, Ndomche Anne Makambeu, Armand Abdou Bouba, Martin Benoît Ngassoum, Carl Moses Mbofung
Pages: 181-186     Published Online: Jul. 13, 2017
DOI: 10.11648/j.ijnfs.20170604.16
Abstract | Full-Text PDF (223KB)
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