Journal of Food Research

2021 - 2025

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Volume 9, issue 6, 2021

Impacts of Protease Treatment on the Contents of Tocopherols and B Vitamins in Peanuts pp. 1

Rabiatu Bonku, Nona Mikiashvili and Jianmei Yu

Changes in the Physicochemical Properties of Kashkaval of Pindos Cheese Produced with Different Salting Methods during Ripening pp. 13

Eleni C. Pappa, Efthymia Kondyli, Loulouda Bosnea and Marios Mataragas

Nutrient and Anti-Nutrient Composition of Extruded Cereal Flours Fortified with Grain Amaranth, Baobab and Orange-fleshed Sweet Potato Powder pp. 21

Sanya Emmaculate, Okoth M. Wandayi, Abong G. Ooko and Mugalavai V. Kadenyeka

Greener Analytical Method for Determination of Iodine Number of Edible Oils pp. 36

Thidarat Kruatian and Kritsana Jitmanee

Attitude towards Food Associated with Food Preferences in Japanese Elementary and Junior High School Students pp. 42

Tomoko Osera, Mitsuyo Awai and Nobutaka Kurihara

A Novel Dairy Fermented Frozen Dessert with Honey and Pomegranate Juice: Physicochemical, Rheological and Sensory Properties pp. 52

Alexandros Petridis, Dimitris Petridis and Georgia Dimitreli

Biochemical Characterization and Nutritional Profile of Jam and Syrup from Saba senegalensis fruit in Cote d'Ivoire pp. 67

Hadja M. F. Diabagate, Souleymane Traore, Doudjo Soro, Mohamed Cisse and Kouakou Brou

Volume 9, issue 5, 2021

Comparative Study of the Protective Effect of Cola anomala and Coffea arabica Against Induced Toxicity in Rats pp. 1

M-A. Angie Mbong, F. L. Ebouel Edoun, L. C. Manga Ngandi, J. A. Fotso Youvop, R. Orang Orang, H. M. Fotso Tienoue, F. Ngalla Nwang, J. L. Ngondi and J. Oben

Efficacy of the Aqueous Extracts of Justicia Galeopsis Leaves on the Improvement of Hematological Parameters in Anemic Rats pp. 14

Ahou L. Loukou, Moussa Gbogbo, Raissa S. Assi, Louise Atchibri-Anin and Kouakou Brou

Rapid Detection and Identification Systems for the Microbiological Assessment of Processed Soy Foods: A Review pp. 22

Mitsuru Katase and Kazunobu Tsumura

Drivers and Solutions for Food Waste in the Restoration Sector: A Case Study pp. 32

Xira Ruiz-Campillo and Elena Bulmer

Impact of Industrial Revolutions on Food Machinery - An Overview pp. 42

Afam I. O. Jideani, Awelani P. Mutshinyani, Ntsako P. Maluleke, Zwivhuya P. Mafukata, Mkateko V. Sithole, Mashudu U. Lidovho, Edwin K. Ramatsetse and Monica M. Matshisevhe

Microencapsulation of Hibiscus sabdariffa (Roselle) Extracts by Spray Drying Using Maltodextrin and Gum Arabic as Carriers pp. 53

Sandro Cid-Ortega and Jose Angel Guerrero-Beltran

Characterization of Pectin from Pulp and Peel of Ugandan Cooking Bananas at Different Stages of Ripening pp. 67

Diriisa Mugampoza, Samuel Gafuma, Peacekind Kyosaba and Richard Namakajjo

Bioactive Compounds, Antioxidant Activities, and Health Beneficial Effects of Selected Commercial Berry Fruits: A Review pp. 78

Boris V. Nemzer, Diganta Kalita, Alexander Y. Yashin and Yakov I. Yashin

The Potential Effect of Aqueous Extract of Detarium microcarpum Bark on Certain Metabolic Disorders Associated with an Atherogenic Diet in Rats pp. 102

Youovop Fotso Janvier, Mbaississem Walendom Dieudonne, Ngondi Judith Laure and Julius Enyong Oben

Nutritional Value of Raphia hookeri Fruit, Hematological Properties of Its Powder and Aqueous Extract in A Model of Aluminum Chloride Inducing Neurotoxicity by Using Rats pp. 113

Hermine Tsafack Doungue, Anne Pascale Nouemsi Kengne, Fabrice Tonfack Djikeng, Gires Boungo Teboukeu and Hilaire Marcaire Womeni

Volume 9, issue 4, 2021

Effects of Maturity on the Development of Oleic Acid and Linoleic Acid in the Four Peanut Market Types pp. 1

Lisa L. Dean, Claire M. Eickholt, Lisa J. LaFountain and Keith W. Hendrix

Developing a Software Tool to Estimate Food Transportation Carbon Emissions pp. 10

Breuklyn Opp and Kurt A. Rosentrater

Identification of Aroma Compounds in Freeze-dried Strawberries and Raspberries by HS-SPME-GC-MS pp. 30

Fadwa Al-Taher and Boris Nemzer

Antioxidant Activities in Sweet Potatoes Leaves Steamed with Spices pp. 41

Edith A. Agbo, Konan Kouassi, Desiree A. Gouekou, Souleymane Meite, Albarin G. Gbogouri and Kouakou Brou

Physicochemical Properties and Antioxidant Activity of Mixed Oil of Safou (Dacryodes edulis (G. Don) H.J. Lam) from Several Trees pp. 50

Alain Serges Ondo-Azi, Crepin Ella Missang and Thomas Silou

Effect of Autranella congolensis on Lipid Profile of Rats' Brain with Experimentally Induced Alzheimer's Disease pp. 60

Ngoumen Ngassa Dany Joel, Ngondi Judith Laure and Oben Julius Enyong

Traditional Fermented Butter Smen/Dhan: Current Knowledge, Production and Consumption in Algeria pp. 71

Rania Boussekine, Ryma Merabti, Malika Barkat, Fatima-Zohra Becila, Nora Belhoula, Jerome Mounier and Farida Bekhouche

Volume 9, issue 3, 2021

Dietary Intake Patterns and Nutritional Status of Food Secure and Insecure Women Garment Factory Workers in Bangladesh pp. 1

Sadika Sharmin, Noor Aman Hamid and Wan Abdul Manan Bin Wan Muda

Use of Collective Expertise as a Tool to Reinforce Food Safety Management in Africa pp. 9

Didier Montet, Jamal Eddine Hazm, Abdelouahab Ouadia, Abdellah Chichi, Mame Samba Mbaye, Michel Bakar Diop, Paul Mobinzo Kapay, Apollinaire Biloso, Isaac M. Diansambu, Corinne Teyssier, Joel Scher, Marie Louise Scippo and Maria Teresa Barreto Crespo

Exploring Home-use Test to Assess Urban Consumers' Acceptance and Likelihood to Purchase Naturally Fortified Instant Whole Meal Sorghum-maize Flour Blends in Eldoret, Kenya pp. 19

Violet K. Mugalavai

Characterizing the Distribution of Ppm Gluten in Gluten Free Oatmeal Servings Contaminated with a Barley Kernel pp. 30

Ronald D. Fritz and Yumin Chen

Styrene Monomer Migration from Expanded Polystyrene Into Food Acids and Ethanol pp. 39

Paul Dawson, Atif Can Seydim and Douglas Hirt

Proximate Composition and Mineral Contents of Farmed and Wild Fish in Kenya pp. 53

Jennifer K. Raymond, Arnold N. Onyango and Christine A. Onyango

Volume 9, issue 2, 2021

Evaluation of a Real Time PCR Assay Method for the Detection of Genetically Modified Organisms in Food Products pp. 1

Eleni Spanea, Theofania Tsironi, Efstathia Tsakali, Anthimia Batrinou, Valentina Stefanou, Dionisios Antonopoulos, Stamatios Koussissis, John Tsaknis, Jan Van Impe and Dimitra Houhoula

Quantitative Descriptive Analysis and Acceptance Testing of Yogurt with no Added Sugar pp. 7

Claudia Regina S. Amaral, Priscila Becker Siqueira, Luciane Yuri Yoshiara, Edgar Nascimento, Rozilaine A. P. Gomes de Faria and Nagela Farias M. Picanço

Antioxidant and Glucose Lowering Effects of Hydroethanolic Extract of Baillonella toxisperma Pulp pp. 20

Takuisssu Nguemto Guy Roussel, Ngondi Judith Laure and Oben Julius Enyong

Protease Activity and Gel-forming Ability of Ginger Rhizome Juice pp. 30

Norihiro Yamada, Yasushi Kokean, Kaori Umetani, Jun Shimizu, Osamu Kurita and Kazunobu Tsumura

Evaluation of Five Essential Oils by Gas Chromatography-Mass Spectrometry and their Effect on Fungal Growth Inhibition and Sensory Acceptability of Soymilk pp. 36

Marguerite Niyibituronsa, Arnold Nola Onyango, Svetlana Gaidashova, Samuel Imathiu, Zhang Ming, Yang Ruinan, Zhang Weiqi, Wang XiuPin, Zhang Qi, Zhang Zhaowei and Li Peiwu

Impact of Growing Area and Technological Aspects on Lebanese Olive Oil: Characterization by Unsupervised Methods pp. 48

Omar H. Dib, Ali Bassal, Hussein Dib, Rita Yaacoub, Nathalie Locquet, Luc Eveleigh and Christophe B. Y. Cordella

Volume 9, issue 1, 2021

Incorporation of Multi-Strain Probiotic Preparation in a Traditional Brazilian Cheese: Effects on Microbiological Safety and Bacterial Community pp. 1

Moyses Estevao de S. F. Pehrson, Viviane Livia C. Souza and Ismael M. Mancilha

Reasons Why Vegetable Cultivation Increases or Does not Increase Vegetable Intake among Adult Vegetable Growers Living in a City in Gunma Prefecture, Japan: a Qualitative Study pp. 11

Daisuke Machida and Tohru Yoshida

Effect of Boiling and Wet Frying on Nutritional and Antinutrients Content of Traditional Vegetables Commonly Consumed in Malawi pp. 19

Joseph Y. Issa, Arnold Onyango, Anselimo O. Makokha and Judith Okoth

Some Nutritional and Physical Properties of Different Zambian Market Classes of Bambara Groundnut (Vigna subterranea) pp. 34

Vincent Nyau, Lukonde Mwelwa-Zgambo, Taonga Chirwa-Moonga, Dorothy Nthani, Shiv Prakash, Jerry Rodrigues and Jill Farrant

Corn Flour Formulation and Fortification Tests: Evaluation of Acceptability of Local Derived Product Called "Kabato" Case of Napalakaha, Nibolikaha and Tiangakaha of Region of Korhogo pp. 41

Kouassi Amenan Elodie, Gbogouri Grodji Albarin, Ndri Yao Denis, Niaba Koffi Pierre Valery, Amoakon Leonce, Clemens Korboi Vanessa and Menzan Guy-Roland

A Hospital Based Cross Sectional Study on Dietary Status and Associated Factors among People Living with HIV/AIDS in Kigali, Rwanda pp. 50

Tafadzwa Dzinamarira, Gashema Pierre, Elyse Jeanne Umuhire, Michael Habtu and Rosemary Okova

GC-MS and HPLC-ESI-MS-MS Characterization of Sanchezia oblonga (Acanthaceae) Extracts pp. 57

Juliana Mourao Ravasi, Giuseppina Negri, Antonio Salatino, Maria Luiza Faria Salatino and Marco Aurelio Sivero Mayworm