Annals. Food Science and Technology (2020)

PROBIOTIC BEVERAGE FROM FLUTED PUMPKIN LEAF JUICE FERMENTED WITH
Pediococcus pentosaceus IO1
Isaac Ayodeji Adesina, Yinka Doris Oluwafemi, Victoria Temitope Adebote

SECTION III. FOOD QUALITY AND SAFETY

SHELF STABILITY OF MULTIGRAIN INCORPORATED BISCUITS ON STORAGE: ITS PHYSICO-CHEMICAL, TEXTURAL AND SENSORIAL STUDIES
Kathalsar Ashwath Kumar and Sharma Gopal Kumar

EFFECT OF VANILLA, BAOBAB (Adanosonia digitata) AND PAPAYA (Carica papaya) FRUITS ON THE MICROBIOLOGICAL AND SENSORY PROPERTIS OF CAMEL MILK ICE CREAM
Hassan Jama Ali and Ibtisam El Yas Mohammed El Zubeir

COMPARATIVE STUDIES ON THE MICROBIOLOGICAL AND SENSORY PROPERTY OF BURUKUTU PRODUCED FROM RED AND WHITE VARIETY OF SORGHUM WITH OR WITHOUT PASTEURIZATION AND PRESERVATIVES
Malomo Adekunbi Adetola, Popoola Olayemi

SECTION IV. FOOD ANALYSIS

INCORPORATION OF SPENT GRAINS IN BREAD: SENSORY AND ORGANOLEPTIC PROPERTIES
Otemuyiwa I.O., Ogunwale S.L, Adewusi S.R.A. and Ilori M.O.

EVALUATING THE NUTRITIVE AND EFFECT OF VARYING TEMPERATURES ON QUALITY ATTRIBUTES OF MONKEY COLA (COLA MILLENII) SEEDS
Olabinjo Oyebola Odunayo

PHYSIOCHEMICAL AND FUNCTIONAL PROPERTIES OF RICE BRAN PROTEIN CONCENTRATE
Rathnayake Kankanamge Rashmika Dilhani and Gunathilake Katugampalage Don Prasanna Priyantha

SECTION V. AGRICULTURAL SCIENCES

EFFECT OF PLANTING DENSITY AND VARYING RATES OF ORGANOMINERAL FERTILIZER ON GROWTH, YIELD AND NUTRITIONAL QUALITY OF TOMATO (Solanum lycopersicum L.)
Adekola Olabisi Fatimo, Abdulrahaman Abdullateef, Azeez, Ganiyat Aderonke and Animasaun David
Adedayo

SECTION VII. RELATED SUBJECTS

LAST FINDINGS IN MOLECULAR BASED PLANTS AUTHENTICITY – MINI-REVUE
Dumitru Oana Mihaela, Iorga Corneliu Sorin, Stoica Alexandru, Nicolescu Cristina Mihaela, Adascălului Marian, Marin Doru Ioan

ASPECTS REGARDING THE CONVERSION OF FEED TO PIGS RAISED IN INDUSTRIAL COMPLEX
Alexandrescu Daniela Cristiana

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Annals 2020, vol. 21, ISSUE 3 Top

Summary

SECTION I. FOOD ENGINEERING

IMPACT OF DEGUMMING ON THE PHYSICOCHEMICAL AND NUTRITIONAL PROPERTIES OF CITRULLUS LANATUS (WATERMELON) SEED OIL

Victor O. Apeh, Obi U. Njoku, Okwesili F.C. Nwodo

EFFECT OF MICROWAVE HEAT AND SODIUM BENZOATE ON THE QUALITY OF CARROT PICKLES DURING STORAGE AT AMBIENT TEMPERATURE

Sajad Mir, Amir Gull, Gazala Akhtar, Raja Jeelani, Tariq Ahmad Ganaie, Rayees Ahmad Bakshi, Sajad Mohd Wani, F.A. Masoodi

FORTIFICATION OF DAIRY PRODUCT SHRIKHAND WITH NATURAL ANTIOXIDANT FROM THE EXTRACT OF TAMARIND SEED

Atreyi Sarkar, Uma Ghosh

PRODUCTION AND EVALUATION OF JAM PRODUCED FROM COCOA PULP

Abodunrin Tolulope Oyinboola, Osunbade Oluwaseun Adebowale, Olagoke Halimat Bukola, Sanusi Saheed Mayowa

SCREENING THE EFFECT OF EXTRACTION CONDITIONS ON ANTIOXIDANT POTENTIAL OF POTATO PEEL EXTRACTS: A COMPARATIVE EVALUATION

Zoha Ansari, Sangeeta Goomer

NUTRIENT COMPOSITION, COLOR, REHYDRATION RATIO AND MICROSTRUCTURE OF MORINGA OLEIFERA LEAVES: THE EFFECT OF VARIOUS DRYING METHODS

Nuria Chinonyeren Amaechi, Loveline Adaku Ihechere, Pius Uluocha Isaac

APPLICATION OF RESPONSE SURFACE METHODOLOGY (RSM) FOR THE PRODUCTION AND OPTIMIZATION OF EXTRUSION PARAMETERS ON EXTRUDED SNACKS FROM THE BLENDS OF AFRICAN YAM BEAN, SORGHUM AND MORINGA LEAF POWDER

Nwakalor Chizoba Nkiru

DEVELOPMENT OF NOVEL FOODS USING BETEL LEAVES

M. Sindhuja, Rajkala A.

FORMULATION, SENSORY EVALUATION AND NUTRIENT ANALYSIS OF PUMPKIN INCORPORATED COMPLEMENTARY FOOD

Manisha Dutta, Dr. Pranati Das

ENRICHMENT OF MILK WITH FOOD SPICES ENHANCES ANTIOXIDANT, NUTRITIONAL AND PHYSICO-CHEMICAL CHARACTERISTICS OF YOGHURT

Oludare M. Ogunyemi, Gideon A. Gyebi, Onize R. Shaibu, Charles O. Olaiya

IMPACTS OF DRYING METHODS ON PROXIMATE AND MINERAL COMPOSITIONS OF SOME VEGETABLES: Telfairia occidentalis, Allanblackia floribunda, Moringa oleifera and Ocimum gratissimum

Abdulbaki Abdulbaki Shehu, Olayinka Bolaji Umar, Abdulkareem Khadijat Abdulhamid

INFLUENCE OF DRYING ON THE ANTIOXIDANT PROPERTIES AND SENSORY EVALUATION OF TWO UNDERUTILIZED VEGETABLES

Taiwo Omobuwajo, Taiwo Babalola, Charles Akanbi

SECTION II. BIOTECHNOLOGY AND AGRICULTURAL SCIENCES

PHYSICO-CHEMICAL PROPERTIES OF STARCH FROM SELECTED TEN SPECIES OF CURCUMA L. (ZINGIBERACEAE) SEEKING ATTENTION

Anu Subhadramma, Mathew Dan, Shanavas Salim

ANALYZING THE EFFECT OF OPTIMIZATION CONDITIONS OF GERMINATION ON THE PASTING PROPERTIES, RHEOLOGICAL PROPERTIES, MORPHOLOGICAL PROPERTIES AND THEIR IMPACT ON IN VITRO ANTIOXIDANT CHARACTERISTICS

Seema Sharma, Charanjit S. Riar

BIOINSPIRED SYNTHESIS OF TIO2 NANOPARTICLES AND ITS EFFECT ON SORGHUM BICOLOR

Futane Abhishek, Bulla Ashwini, Ladkat Apoorva, Waghmode Meghmala, Satpute Surekha, Patil Neha

SECTION III. FOOD QUALITY AND SAFETY

FUNGI IN OVINE CARCASSES ENVIRONMENT IN TWO SLAUGHTERHOUSES IN NORTH OF ALGERIA

Dahmani Asma, Aissi Miriem, Harhoura Khaled, Zenia Safia

STUDY OF PHYSIOCHEMICAL PROPERTIES AND HEAVY METALS CONTENT IN EDIBLE OIL CONSUMED IN MUMBAI

Gavali Laxman Vithoba, Kadam Dhanraj Dashrath, Shivankar Vitthal Subrao

NUTRITIONAL, PHYSICAL AND SENSORY EVALUATION OF COOKIES BASED ON BLENDS OF SOY AND PEARL MILLETS (BAJRA) FLOUR

Sneha V. Krishna, Shubhra Saraswat

SECTION IV. FOOD ANALYSIS

NUTRITIONAL AND SENSORY QUALITY OF ORANGE-FLESHED SWEET POTATO VARIETIES

Badi M. Bao, Leonard W.T. Fweja

ANTIOXIDANT, ANTICHOLINESTERASE, AND ANTIBACTERIAL ACTIVITIES OF ESSENTIAL OILS AND METHANOL EXTRACT OF CARDUNCELLUS PINNATUS (DESF.)DC.GROWING IN ALGERIA

Abdelouahab Belkassam, Tahar Smaili, Ahmed Boukeloua, Khellaf Rebbas, Guido Flamini, Roberta Ascrizzi, Abdulselam Ertaş, Mehmet Boğa

PHYSICO-CHEMICAL PROPERTIES OF STARCH FROM SELECTED TEN SPECIES OF CURCUMA L. (ZINGIBERACEAE) SEEKING ATTENTION

Anu Subhadramma, Mathew Dan, Shanavas Safiya

AROMATIC CHARACTERIZATION OF DISTILLATES WITH ADDED EXTRACTS OF HAWTHORN FLOWERS (CRATAEGUS MONOGYNA – ROSACEAE) AND HAWTHORN BERRIES (CRATAEGUS MONOGYNA – FRUCTUS)

Dimitrov Dimitar, Parjanova Albena, Ivanova Snezhana, Haygarov Vanyo

PHYSICO-CHEMICAL PARAMETERS AND CHEMICAL COMPOSITION OF ESSENTIAL OIL EXTRACTED FROM TETRAPLEURA TETRAPTERA (SCHUM. & THONN.) TAUB. FRUIT PULP

N’zebo Jean-Michel, Kabran Aka Faustin, Ahi Amédée Pascal, Don Ohouo Regina Antoinette, Kouame Lucien Patrice

NUTRITIONAL EVALUATION OF AN UNDEREXPLOITED LEGUME, INDIGOFERA: A COMPARATIVE STUDY

Patil Mayur, Shinde Suraj, Auti Sanjay

NUTRIENT CONTENT OF TRADITIONAL AND HIGH-YIELDING VARIETIES OF RICE GROWN IN BANGLADESH

Siddiquee Muhammad Ali, Roberto A. Buffo, Nurul H. Chowdhury, Kabir Yearul

NUTRITIONAL COMPOSITION AND QUALITY EVALUATION OF CHERRY JUICE CONCENTRATE

Rahman Rukhsana, Yaqoob Assaya, Gani Murtaza

FTIR AND ULTRASONIC STUDIES ON THE STABILIZATION OF Α-LACTALBUMIN

Kathiroli Kavitha, Lakshmanan Palaniappan

SECTION V. AGRICULTURAL SCIENCES

NON-CHEMICAL AND INTEGRATED APPROCHES TO CONTROL POSTHRAVEST DISEASES AND EXTEND SHELF LIFE OF TOMATO FRUIT: A REVIEW

Godana Esa Abiso, Gurmu Alemu Habebe

EFFECTS OF FERTILIZER TYPES ON THE GROWTH AND YIELD OF CUCUMIS SATIVUS VAR. NAGANO F1

Adediwura Wuraola Hibbatul, Akinwamide Eunice Anuoluwapo, Opadokun Wasiu Olanrewaju, Olorunmaiye Kehinde Stephen

PATHOGENICITY OF CURVULARIA SP. CAUSING LEAF BLIGHT DISEASE OF SORGHUM (SORGHUM BIOCOLOR (L.)) MOENCH AND ITS MANAGEMENT USING EXTRACTS OF TEN DIFFERENT WILD PLANTS

Dania Victor Ohileobo, Adedoyin Anjolaoluwa Charis

SECTION VII. RELATED SUBJECTS

EVALUATION OF THE ANTIMICROBIAL ACTIVITY OF AGNO3 ON BRAN EXTRACT

Roxana Margarit

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Annals 2020, vol. 21, ISSUE 4 Top

Summary

SECTION I. FOOD ENGINEERING

OXIDATIVE AND THERMAL STABILITY OF LINSEED OIL BLEND AND ITS APPLICATION AS A FRYING OIL
Preeti Khanna, Rajni Chopra

COMPARATIVE STUDY OF THE NUTRIENT AND ANTI-NUTRIENT COMPOSITION OF RAW AND FERMENTED MELON SEEDS OF THE CUCURBITACEAE FAMILY
Fasanya Temitope Abigail, Adegbesan B.O, Aderinola A.A, Soyinka O.O

EFFECT OF PRE-TREATMENT METHODS ON BETA-CAROTENE RETENTION, PHYSICO-CHEMICAL AND FUNCTIONAL PROPERTIES OF FLOUR FROM YELLOW-FLESHED CASSAVA ROOT
Iyanuoluwa S. Oni, Badiu A. Akinbode, Mustapha O. Alebiosu

INFLUENCE OF OSMOTIC DEHYDRATION ON MASS TRANSFER KINETICS OF COCOYAM SLICES (Colocasia esculenta and Xanthosoma spp) IN SUGAR SOLUTION
Olawale P. Olatidoye, Kolawole O. Falade

CHANGES IN THE ANTIOXIDANT PROPERTIES OF THE SEED OF MONODORA MYRISTICA (GAERTN.) DUNAL DURING COOKING

Babatunde Joseph Oso, Ige Francis Olaoye

NUTRITIONAL AND RHEOLOGICAL PROPERTIES OF COMPOSITE FLOURS OF WHEAT AND TWO YAMS Colocasia esculenta AND Plectranthus rotundifolius AND EVALUATION AS SUBSTITUTES TO WHEAT BREAD
Attanayake Mudiyanselage Vindana Chathuranga Attanayake, Katugampalage Don Prasanna Priyantha Gunathilake, Nirmala Prasadi Vithana Pathirannehelage, Adikari Mudiyanselage Muthumali Uthpala Adikari

OPTIMIZATION OF MILLING PROCESS OF HAMMER MILL USING RESPONSE SURFACE METHODOLOGY (RSM)
Jimoh Kabiru Ayobami, Isa John, Olabiyi Julius Akinwumi, Olukunle John Olawale

FUNCTIONAL AND PASTING PROPERTIES OF A COMPLEMENTARY FOOD MADE FROM AFRICAN WALNUT AND FERMENTED MAIZE FLOUR
Osunbade Oluwaseun Adebowale, Mapamile Akinyemi Daniel, Oyewo I.O, Ani Chinenye Promise

THE CONDITIONING OF WHEAT ON THE FLOUR EXTRACTION RATE AND THE AMOUNT OF WET GLUTEN
Roxana Margarit

SECTION III. FOOD QUALITY AND SAFETY

COST EFFECTIVE PROCESS DEVELOPMENT FOR REDUCTION OF CHEESE ALLERGEN HISTAMINE BY OZONISATION FOR FOOD SAFETY
Aishwarya Patkar, Sachin Sonawane, Ashish Dabade

MICROBIOLOGICAL EVALUATION OF RAW AND PASTEURIZED MILK FROM MALWA REGION OF PUNJAB, INDIA
Sarita Vamshi Krishna Manikonda, Pooja Gupta, Somesh Baranwal

SECTION IV. FOOD ANALYSIS

MINERAL NUTRIENT COMPOSITION AND PROXIMATE ANALYSIS OF SELECTED EDIBLE GREENS OF MEDICINAL IMPORTANCE
Esther Meda John, Madhu Priya Maran, Kathirvelu Revathy, Sadagopan Ravi Shankar

ANTIOXIDANT PROPERTIES OF SELECTED CULINARY FLOWERS
Kuruppu Appuhamillage Upeka Darshani Weerasinghe, Katugampalage Don Prasanna Priyantha Gunathilake

QUALITY EVALUATION OF PUMPKIN (CUCURBITA PEPO) POWDER PRODUCED USING THREE DIFFERENT DRYING METHODS
Munir Abba Dandago, Rukayya Abubakar

QUALITY ATTRIBUTES AND IN VITRO STARCH DIGESTIBILITY OF TIGER NUT-ENRICHED MAIZE TUWO
Adeoye, Babatunde Kazeem, Akinbode, Badiu Akinola, Ibraheem, Fatimoh

ISOLATION, CHARACTERIZATION AND FUNCTIONAL PROPERTIES OF STARCH FROM TURMERIC TUBER, TURMERIC POWDER AND TURMERIC SPENT
Sathya Moorthy Ranjitha, Ramasamy Sujatha, Deivasigamani Revathi, Ravichandran Shobanadevi

TEXTURE ANALYSIS OF DIFFERENT INDIAN FRIED SNACKS USING ELECTROMYOGRAPHY
Pant Kirty, Sodhi, Navdeep Singh, Dhillon Bhavnita

VOLATILE COMPOSITION OF DISTILLATES WITH ADDED EXTRACTS OF JUNIPER BERRIES (JUNIPERUS COMMUNIS L. – FRUCTUS)
Dimitar Dimitrov, Albena Parjanova, Snezhana Ivanova, Vanyo Haygarov

DETERMINATION OF CHLOROPHYLLS AND CAROTENES CONTENT IN SOME VEGETABLES OF ETHIOPIA BY USING UV-VIS SPECTROSCOPY
Abrham Feseha, A.V. Gholap

DETERMINATION OF CHLORAMPHENICOL IN DIFFERENT COMMERCIAL SAMPLES OF HONEY
Raja Shekhar Nunavath, Ajaykumar Chittipolu, Prithviraja Gajjela

DEVELOPMENT AND NUTRITIONAL EVALUATION OF BROWNIES INCORPORATED WITH PUMPKIN SEEDS FLOUR
D. Roshini, Dr. Renu Agarwal, K. Suganya

VITAMIN CONTENT OF A WILD EDIBLE MUSHROOM: TERMITOMYCES LETESTUI
Guillaume Arthur Kouassi Loh Yoboue, Suomion Justin Saki, Tehi Bernard Sea, Kouablan Jean Constant Karim

JACKFRUIT SEED FLOUR AS AN ALTERNATIVE DIET DURING FASTING
(IN COMBINATION WITH BUCKWHEAT AND WATER CHESTNUT FLOUR)
Divyanshi Verma, Sunita Mishra

BREAD WASTE AND SAFETY OF REPROCESSED PRODUCTS

Gabriela-Andreea Horneț, Adriana Laura Mihai, Mioara Negoiță

SECTION VI. ENVIRONMENTAL ENGINEERING

TREATMENT OF DAIRY WASTEWATER USING COAGULATION TECHNIQUES AND MICROFILTER MEMBRANES
Nacchiappan Annamalai, Mohana Murali S, Karthikeyan M, Krish Subramanian, Bhadri Narayanan L S Anand Babu C

SECTION VII. RELATED SUBJECTS

STUDIES ON THE RELATION BETWEEN FAST FOOD, SUGAR SWEETENED BEVERAGE CONSUMPTION AND BODYWEIGHT AMONG YOUNG ADULT FEMALES (20-25 YEARS)
Rumpa Begum, Dr Santa Datta (De), Avijna Ray

AFLATOXINS AWARENESS STATUS IN A NIGERIAN UNIVERSITY
Joy N. Barns, Babasola A. Osopale, Stephen O. Fapohunda

STUDY OF RISK FACTORS ASSOCIATED WITH OVERWEIGHT AND OBESE CHILDREN IN BATNA CITY

Aldjia Mihoubi, Nour El Houda Achoura

ORGANOLEPTIC EVALUATION OF PRODUCT (READY TO MIX FORTIFIED DHOKLA) WITH INCORPORATION OF BROCCOLI FLOUR

Jyoti Singh, Sunita Mishra