Volume 6, Issue 4, July 2017
Optimization of Sesame Roasting Parameters and Level of Ingredients for Sesame Fat Spread Production
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
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
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
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
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
Pages: 181-186     Published Online: Jul. 13, 2017
DOI: 10.11648/j.ijnfs.20170604.16
Abstract | Full-Text PDF (226KB)
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