Journal of Advances in Food Science & Technology
 

Articles in Press

Article ID : 2015/JAFSAT/3096 : QUALITY ASSESSMENT OF STORED FRESH CASSAVA ROOTS AND ‘FUFU’ (FERMENTED CASSAVA MEAL) FLOUR PRODUCED FROM STORED ROOTS
[1]  OMOSULI, S.V., [2]IKUJENLOLA, A.V. and [3]ABISUWA, A.T.
[1]Department of Food Science and Technology, Rufus Giwa Polytechnic, Owo, Ondo State, Nigeria.
[3] Department of Agricultural Engineering Technology, Rufus Giwa Polytechnic, Owo, Ondo State, Nigeria.
[2]Department of Food Science and Technology, Obafemi Awolowo University, Ile-Ife, Nigeria.
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Article ID : 2016/JAFSAT/4275 : EFFECT OF JAMEED FORM ON THE CHEMICAL COMPOSITION, RHEOLOGICAL AND MICROBIAL PROPERTIES
Mohamed N. Hamad1, Magdy M. Ismail2 and Reham El-Menawy2
1Department of Dairying, Faculty of Agriculture, Damietta University, Damietta, Egypt
2Dairy Technology Department, Animal Production Research Institute, Agricultural Research Center, Dokki, Giza, Egypt
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Article ID : 2016/JAFSAT/4582 : HYDRO-FRACTURE RESISTANCE PROPERTIES OF HURA CREPITANS SEED RELEVANT TO HANDLING AND PROCESSING

*Idowu, D.O., Abegunrin, T.P., Buhari, F.A., Ajadi, O.O.
Department of Agricultural Engineering, Ladoke Akintola University of Technology, Ogobmoso, Oyo State, Nigeria.
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Article ID : 2017_JAFSAT_5198 : Mechanism to ensure food safety due to  accession of Kazakhstan to the World Trade Organization
Almaty Technological University
Uazhanova R. U. ,  Tungyshbaeva U., Kazhymurat A., Muhamedieva M,
Ualiullah B., Bortanova J.
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Article ID : 2017_JAFSAT_5906 : EFFECT OF PROCESSING METHODS ON THE NUTRITIONAL COMPOSITION AND FUNCTIONAL PROPERTIES OF FLOURS FROM WHITE AND YELLOW LOCAL MAIZE VARIETIES
F. A. BELLO 1* AND J. A. UDO 1
1Department of Food Science and Technology, University of Uyo, Uyo, Nigeria.

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