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Articles in Press

Article ID : 2018/AFSJ/44142 : Comparative Studies on the Effect of Boiling and Fermentation on Calabash Gourd Melon (Lagenaria siceraria) Seeds

A. O. Ileola1*, T. R. Omodara2 and O. D. Filua2
1Department of Biochemistry, Crawford University, Faith City, Igbesa, Ogun State, Nigeria.
2Department of Microbiology, Ekiti State University, Ado Ekiti, Ekiti State, Nigeria.

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Article ID : 2018/AFSJ/44654 : Sensory Characteristics and Antioxidant Activities of the Spice from the Fruit Pulp of Coelocaryon oxycarpum
Josi-Noelline Sinh1, Chépo Ghislaine Dan1 and Jean Tia Gonnety1*
1Laboratoire de Biocatalyse et des Bioprocédés, Unité de Formation et de Recherche des Sciences et Technologie des Aliments, Université Nangui Abrogoua, 02 BP 801 Abidjan 02, Côte d’Ivoire.
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Article ID : 2018/AFSJ/43378 : Effect of Processing, Storage Days and Storage Temperatures on Lipid Oxidation and Palatability of Processed Snail Meat Products
I. Iwanegbe1*, J. O. Igene2, G. U. Emelue3 and J. U. Obaroakpo1
1Department of Food Technology, Auchi Polytechnic Auchi, Edo State, Nigeria.
2Department of Animal Science, Faculty of Agriculture, University of Benin, P.M.B. 1154, Benin City, Nigeria.
3Department of Forestry and Wildlife, Faculty of Agriculture, University of Benin, P.M.B. 1154, Benin City, Nigeria.

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Article ID : 2018/AFSJ/42256 : Characterisation of Composition and Sensory Qualities of Pupuru Produced from Breadfruit (Artocarpus altilis) and Tigernuts Flour

Johnson Akinwumi Adejuyitan1*, Sulaiman Adebisi Olaniyan1, Kikelomo Oyeladun Ibirinde1 and Elisabeth Abimbola Ojo1

1Department of Food Science and Engineering, Ladoke Akintola University of Technology, P.M.B 4000, Ogbomoso, Nigeria.

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Article ID : 2018/AFSJ/44093 : Proximate Composition, Functional Properties and Sensory Evaluation of Stiff Dough (Amala) Prepared from Okara Fortified Plantain-Sorghum Flours

N. O. Ilelaboye1* and T. I. Ogunsina1

1Department of Science Laboratory Technology, Federal Polytechnic, Ilaro, Ogun State, Nigeria.

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Article ID : 2018/AFSJ/43880 : Nutrititional Quality of Suya Prepared from Mutton Using Diffrent Types of Muscles

 

Sule Bamidele Akinleye1*, Andrew Babatunde Omojola1 and Kassim Olayemi Rashidat2
1Department of Animal Science, University of Ibadan, Nigeria.
2Department of Animal Science, University of Ibadan, Nigeria.

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Article ID : 2018/AFSJ/43365 : Proximate, Photochemical Composition and Sensory Quality of Acha –Turmeric Flour Blend and Biscuits

J. A. Ayo1*, M. O. Ojo2, C. A. Omelagu2 and M. K. Najime2
1Department of Food Science and Technology, Federal University, Wukari, Taraba State, Nigeria.
2Department of Food Science and Technology, University of Mkar, Mkar, Benue State, Nigeria.

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Article ID : 2018/AFSJ/40705 : Reproductive Toxicity & Biomarker Response of Male Albino Rats (Rattus norvegicus) to a Daily Dose of Beer

Obemeata E. Oriakpono, 1* and Lebura K. Sam-Bariepie 1
1Department of Animal and Environmental Biology, Faculty of Science, University of Port Harcourt, P.M.B. 5323, Port Harcourt, Rivers State, Nigeria.
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Article ID : 2018/AFSJ/41678 : Different Drying Methods for Preservation of Dates: A Review

K. Ch. S. Saikiran1*, N. Sreedhar Reddy1, Lavanya Mn1 and N. Venkatachalapathy2
1IIFPT, Thanjavur, India.
2Department of Food Engineering, IIFPT, Thanjavur, India.

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Article ID : 2018/AFSJ/42367 : Development of Ohmic Heating Model for Parboiling of Oryza sativa L.

Aaradhana Patel1* and Mohan Singh2
1Department of Post Harvest Process and Food Engineering, Jawaharlal Nehru Krishi Vishwa Vidyalaya, Jabalpur, Madhya Pradesh 482004, India.

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Article ID : 2018/AFSJ/40889 : Proximate Analysis of some Selected Infant Formula Sold in Makurdi Metropolis

Ogochukwu Augustina Onuorah1, Rufus Sha'ato1, Lami Nnamonu1, Obinna Ofoegbu1, Julius Tasviv1 and Oludayo Michael Akinsola2*
1Department of Microbiology, Federal University of Agriculture Makurdi, Nigeria.
2Department of Animal Science, Ahmadu Bello University, Zaria, Nigeria.

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