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Croatian journal of food science and technology , Vol. 13 No. 1, 2021.

  • Datum izdavanja: 01.06.2021.
  • Objavljen na Hrčku: 08.06.2021.

Sadržaj

Puni tekst

Influence of Substituting Sucrose with Date Palm Fruit Flour (DPFF) on the Nutritional and Organoleptic Properties of Bread (str. 1-6)

Oluwayemisi Foluke Jonathan Awofadeju, Adeola Bosede Awe, Olayinka Janet Adewumi, Elizabeth Adewumi Adeyemo
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engleski pdf 522kb
Optimization of cereal Blend (wheat and yellow maize flours (Zea maize)) enriched with African walnut (Tetracarpidium conophorum) protein isolate for cookie making (str. 7-18)

Abiodun A. Olapade, Oluwayemisi F. J. Awofadeju
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engleski pdf 831kb
Effect of processing methods on the antioxidant potentials of netlespurge (Jatropha tanjorensis) and black nightshade (Solanum nigrium) vegetables in peanut burger (str. 19-25)

Babalola Taiwo, Omobuwajo Taiwo, Akanbi Charles
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engleski pdf 545kb
Elucidating the energy-utilization patterns for five methods of groundnut cake (Kulikuli) production (str. 26-35)

Rahman Akinoso, Kazeem Koledoye Olatoye, Yoyinsola Rukayat Adedokun
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engleski pdf 1160kb
Production and quality evaluation of soy cheese (tofu) using various coagulants (str. 36-42)

Ndife Joel, Imade Itohan, Samaila James
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engleski pdf 501kb
Modeling of thin layer drying characteristics of blanch-assisted water yam (Dioscorea alata) slices (str. 43-50)

Adebimpe Fatimat Okeleye, Charles Taiwo Akanbi, Tunde Afolabi Morakinyo
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engleski pdf 927kb
Proximate composition and sensory evaluation of Guinea corn meal enriched with soybean and groundnut for infant feeding (str. 51-56)

Christiana Teniola Gbadebo, Latifah Taiye Ahmed
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engleski pdf 675kb
Evaluation of Various Properties of Amaranthus (Genus Amaranthus L.) Based Composite Flour Blends for Preparation of Gluten-Free Biscuits (str. 57-68)

Muluken K. Kassa, Shimelis A. Emire
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engleski pdf 678kb
Effect of different processing conditions on quality of cassava (str. 69-77)

Musliu Sunmonu, Mayowa Sanusi, Habeeb Lawal
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engleski pdf 794kb
Evaluation of vegetable milk from milk blends of soybean (Glycine max.) and African breadfruit seeds (Treculia africana) (str. 78-89)

Innocent Okwunodulu, Stella Chikezie, Adindu Linus-Chibuezeh, Solomon Solomon
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engleski pdf 774kb
Effects of freezing periods and polythene packaging with or without turmeric powder paste on proximate composition of Labeo bata fish (str. 90-95)

Nusrat Jahan Shoshi, Md. Harun Or Rashid, M.U.M. Abu Zakaria, Shuvagato Mondal, Shuva Bhowmik
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engleski pdf 740kb
Physico-chemical and Sensory Properties of Cookies Produced by Partial Substitution of Margarine with Avocado Pear (Persia americana) (str. 96-104)

Jelili Babatunde Hussein, Joseph idowu Olaniyi, Esther Anjikwi Msheliza, Seember Bernadette Kave
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engleski pdf 767kb
Estimation of nutritional energy values, mineral ratio and mineral safety index in the Royal spiny lobster, Panulirus regius (De Brito Capello, 1864) (str. 105-110)

Rasheed Olatunji Moruf, Oluwafolakemi Anthonia Afolayan, Mayomi Adenike Taiwo, Mogbonjubola Mutiat Ogunbambo
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engleski pdf 670kb
Effect of processing conditions on some quality attributes of fried cassava-defatted peanut crackers (str. 111-121)

Olajide Sobukola, Feyisola Ajayi, Omowunmi Kayode, Opeyemi Faloye
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engleski pdf 974kb
Evaluation of lactic acid bacteria viability and anti-diarrhoeagenic Escherichia coli activities of non-alcoholic fermented beverage ‘Kunu’ (str. 122-127)

Ayomide F. Sowemimo, Abiola O. Obisesan, Funmilola A. Ayeni
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engleski pdf 602kb
A Mini-Review: Comparison between curcumin and tetrahydrocurcumin based on their activities (str. 128-132)

Sameera A. Rege, Megha A. Varshneya, Shamim A. Momin
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engleski pdf 796kb

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