Liviu Giurgiulescu / EDITORIAL INTRODUCTION SPECIAL ISSUE “TRENDS IN FOOD SCIENCE AND TECHNOLOGY”
Ashish Kumar Singh, Amrish Chandra, J.B. Kandpal/ OCTACOSANOL EXTRACTION, SYNTHESIS METHOD AND SOURCES: A REVIEW
Abdul Ademola Olaleye/ AMINO ACID PROFILES OF FIVE COMMONLY CONSUMED INSECTS IN SOUTHWESTERN NIGERIA
Emmanuel Kehinde Oke, Michael Ayodele Idowu, Olajide Philip Sobukola and H. Adegoke Bakare/ NUTRIENT COMPOSITION, FUNCTIONAL, PHYSICAL AND PASTING PROPERTIES OF YELLOW YAM (Dioscorea cayenensis) AND JACK BEAN (Canavalia ensiformis) FLOUR BLENDS
Yassine Bellebna, Said Nemmich, Kamel Nassour, Amar Tilmatine/EXPERIMENTAL COMPARATIVE STUDY OF DIFFERENT TREATMENT CHAMBERS FOR FOOD PROCESSING USING PULSED ELECTRIC FIELD
Temitope Kudirat Bello and Olorunjuwon Omolaja Bello/ BACTERIOLOGICAL SAFETY OF SUYA, A READY-TO-EAT BEEF PRODUCT, AND ITS ASSOCIATION WITH ANTIBIOTIC-RESISTANT PATHOGENS IN NIGERIA
Chih-Cheng Lin, Hung-Kai Yen, Shun-Hsiang Weng/ THE APPLICATION OF MICRONIZATION TECHNOLOGY ON A FRUITING BODY EXTRACT OF ANTRODIA CINNAMOMEA
Fadahunsi Ilesanmi Festus, Akoja Abiodun David, Ozabor Temilade Praise/ CHARACTERIZATION OF INDIGENOUS YEASTS SPECIES ISOLATED FROM FRUITS FOR PINEAPPLE WINE PRODUCTION
Ojimelukwe P.C., Okpanku U.U and Ugwuona F. U./ EFFECT OF SOIL NUTRIENT MANAGEMENT AND COOKING METHODS ON NUTRIENT AND PHYTOCHEMICAL COMPOSITION OF IPOMEABATATAS (UMUSPO 3 VARIETY)
Ena Gupta, Neha Mishra, Pragya Mishra Abeer Shiekh, Karishma Gupta, Priyanka singh/ FRUIT PEELS: A STRONG NATURAL SOURCE OF ANTIOXIDANT AND PREBIOTICS
Adegoke Aanuoluwa Eunice, Bello Muibatu O, Arotayo Rafat Aduke, Adegbola Peter Ifeoluwa/ EVALUATION OF TOXIC POTENTIALS OF Cola millenii K. Schum SEED AND PULP FLOUR IN FOOD FORMULATIONS
Olayinka Ramota Karim, Sarafa Adeyemi Akeem, Temitope Isaac Arowolo/EFFECT OF PRETREATMENTS AND DRYING METHODS ON PHYSICOCHEMICAL PROPERTIES OF UNRIPE PLANTAIN FLOUR AND SENSORY ACCEPTABILITY OF ITS COOKED DOUGH (AMALA)
Hossein Soheylinia, Ali Husseinzadeh Kashan, Saeid Soheyliniya/ A COMBINED QFD-GAHP TECHNIQUE TO TRANSLATE CUSTOMER
REQUIREMENTS INTO THE PRODUCTION PROCESS OF MEAT PRODUCTS
Samaneh Allahyari, Shaghayegh Pishkhan Dibazar, Babak Pakbin, Razzagh Mahmoudi, Alireza Farasat, Amir Peymani, Peyman Ghajarbeygi and Nematollah Gheibi/ ANTICANCER EFFECT OF PROBIOTIC SACCHAROMYCES BOULARDII SUPERNATANT ON HUMAN CACO-2 CELLS; AN IN VITRO STUDY
Jariya Sukjuntra and Khoirunisa Malumu/
CHEMICAL AND MICROBIOLOGICAL QUALITY DURING STORAGE:HALF-DRIED SALTED ROUND SCAD (DECAPTERUS MARUADSI)
Prashant Sahni, Hanuman Bobade, Savita Sharma and Baljit Singh/ EFFECT OF DIFFERENT TYPES AND CONCENTRATIONS OF HYDROCOLLOIDS ON PASTING, HYDRATION AND SURFACE ACTIVE PROPERTIES OF PIGEON PEA FLOUR