Society of African Journal Editors

African Journal of Food Science

African Journal of Food Science

Influence of temperature and time on microbial, physicochemical and functional quality of goat milk

Effects of processing methods on fatty acid profiles and biochemical compounds of Arabica coffee cultivars

Sensory evaluation of four pepper soup dishes prepared with four varieties of protein sources using Itsekiri pepper soup spices

Effect of different processing conditions on the quality of canned sweet corn kernels produced and processed in Senegal

Fruit juices in polysaccharides edible films

Variability of nutrients in Parkia biglobosa kernels from three geographical regions in Burkina Faso

Effect of the incorporation of graded levels of turmeric (Curcuma longa) on different qualities of stirred yoghurt

Isolation of Escherichia coli 0157:H7 from selected food samples sold in local markets in Nigeria

Production technique, safety and quality of soumbala, a local food condiment sold and consumed in Burkina Faso

Micronutrients, antinutrients composition and sensory properties of extruded snacks made from sorghum and charamenya flour blends

Physicochemical characterization of epicuticular coating of apples sold in Abuja Nigeria

Effects of diet substitution with defatted kernels of mango (Mangifera indica) and wild mango varieties (Irvingia gabonensis and Irvingia wombolu) on weight and plasma lipid profile of Wistar rats

Influence of different traditional production processes on the antioxidant capacity and vitamin C content of baobab (Adansonia digitata) juice

Effect of coagulants on the physicochemical properties of fresh tofu

Assessments of good hygienic practice in food markets of Maputo, Mozambique and development of Food Safety Index

Risk factors associated with retail meat vendors in Lubumbashi, Democratic Republic of Congo

Effect of process treatments on the proximate composition of tigernut-soy milk blends

The nutritional values of two species of sea cucumbers (Holothuria scabra and Holothuria lessoni) from Madagascar

The tomato paste quality attributes along the industrial processing chain

Phytochemical components of beverages from African star apple (Chrysophyllum albidum) tissue fractions under ambient storage

Development and characterization of biodegradable films from fermented yam (Dioscorea trifida L. f.)

Estimation of folate content of cultivated and uncultivated traditional green leafy vegetables in Nigeria

Enhancement of nutritional quality of rice flour with mucuna beans (Mucuna pruriens)

Utilization and haematological changes of fish fed African star apple (Chrysophyllum albidum) seed meal

Chemical compositions of the essential oils of Plukenetia conophora leaves

Moisture-dependent physical properties of Opeaburoo and Abontem maize varieties during drying

Physicochemical, functional and sensory properties of tapioca with almond seed (Terminalia catappa) flour blends

Effect of tree age on nutritional, anti-nutritional and proximate composition of Moringa stenopetala leaves in South west Ethiopia

Physicochemical study of kernel oils from ten varieties of Mangifera indica (Anacardiaceae) cultivated in Cote dIvoire

Evaluation of the consumption and nutritional quality of Basella alba L. in Brazzaville

Welfare effects of transportation cost and food price volatility in the context of globalization in Nigeria

Evaluation of the chemical composition and sensory quality of parboiled local and imported milled rice varieties marketed in south-east zone of Nigeria

Assessment of health risks associated with organochlorine pesticides levels in processed fish products from Lake Victoria

Evaluation of antioxidant, nutritional and sensorial properties of novel functional beverage from milk-cocoa powder blends

Nutritional quality of meals served under the Ghana school feeding programme at the Upper West and Central Region of Ghana

Effect of traditional and hermetic bag storage structures on fungus contamination of stored maize Grain (Zea mays L.) in Bako, Western Shoa, Ethiopia

Status of commercial maize milling industry and flour fortification in Kenya

Effect of storage temperature on the physicochemical, nutritional and microbiological quality of pasteurised soursop (Annona muricata L.) Juice

Biochemical composition of Ethiopian coffees (Coffea arabica L.) as influenced by variety and postharvest processing methods

Effect of particle size of selected composite spices on storability of fried meat

Assessment of exposure to staphylococcal enterotoxins genes by consumption of ready to consume milk products in milk shop outlets in Mbeya, Tanzania

Effect of drying on the nutrient and anti- nutrient composition of Bombax buonopozense sepals

Evaluation of nutritional composition, bioactive compounds and antimicrobial activity of Elaeocarpus serratus fruit extract

Stability of concentrated extracts of Hibiscus sabdarifa L. calyx during storage at different temperatures

Effect of pretreatments on the microbial and sensory quality of weaning food produced from blends of sorghum and soybean

Production and functional property of maize-millet based complementary food blended with soybean

Freeze and spray drying of Scaptotrigona bipunctata (Lepeletier, 1836) pollen - development and physicochemical characterization

Enhancement of eritadenine production using three carbon sources, immobilization and surfactants in submerged culture with shiitake mushroom (Lentinula edodes) (Berk.) Singer)

Sensory evaluation and consumer acceptability of orange-fleshed sweet potato by lactating women and their children (<2 years old) in Kaffrine, Central Groundnut Basin, Senegal

Sensory evaluation of improved and local recipes for children aged 6 to 23 months in Bukoba, Tanzania

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