Journal of Food Technology Research

2014 - 2025

From Conscientia Beam
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Volume 12, issue 2, 2025

Utilization of flying fish eggs as a protein and fat source in making breast milk substitute food pp. 37-46

Muhammad Alif Nur Syahid, A Talita Zahra Aqilah, A Gadiza Khairani, Nurul Aqilah Sa’adah Adrias and Dedi Rimantho

Phenolic compounds from piper plants: A review on AI integration for extraction, quantification, antioxidant, antimicrobial properties, and food applications pp. 47-67

Ida Madiha Yusoff, Siti Alyani Mat, Rosnani Hasham, Ismail Ware and Lashreena Ganesh

Effects of roasting temperature and time on the quality of cold-pressed Sacha Inchi oil from industrial practices in Thailand pp. 68-83

Chotimarkorn Chatchawan, Punvichai Teerasak, Permpoonpattana Patima and Pastsart Umaporn

Mathematical modeling and experimental study of heat and mass transfer in cupcake baking using an air fryer pp. 84-101

Boussaha Soumia, Haddad Djamel, Djaraoui Afaf and Baississe Salima

Development and nutritional value of instant anchovy (Stolephorus indicus) soup as vitamin D-rich meal for pregnant women pp. 102-113

Retno Windya Kusumaningtyas, Trini Sudiarti and Noer Laily

Antioxidant, phytochemical, and proximate test in cookies fortified with Polyscias scutellaria leaves on development snack for breastfeeding mother pp. 114-121

Budiono Budiono, Sumirah Budi Pertami, Kasiati Kasiati and Tutik Herawati

Volume 12, issue 1, 2025

Knowledge, attitudes, and practices of farmers on production and consumption of the biofortified NUA 45 sugar beans in Makoni District, Zimbabwe pp. 1-10

Ropafadzo Chirimubwe, Rudo Natasha Mugadza, Victor Tatenda Nyanhete, Phyllis Nyamande, Amiel Mugari and Ruth Nyoka

Assessment of knowledge, attitudes, and practices of populations regarding the consumption of camel meat in the Sahel of Niger pp. 11-24

Achirou Souley Ousmane, Halima Oumarou Diadie, Issoufou Amadou and Abdourahamane Balla

Nanotechnologies for increasing the productivity and quality of potatoes in a changing climate pp. 25-36

Natalya Nikolaevna Glushchenko, Olga Aleksandrovna Bogoslovskaya, Antonina Aleksandrovna Novikova and Grigorij Leonidovich Belov

Volume 11, issue 4, 2024

Assessment of residue levels and health risk of carbofuran, chlorpyriphos, abamectin, imidacloprid, and pretilachlor in locally available fruits in Dhaka, Bangladesh pp. 109-117

Md Mayin Uddin Hasan, Shakib Ahmed and Md Zakir Sultan

Physicochemical, microbial, and textural properties of an imitation cheese based on rice milk, chia seed and hazelnut oil pp. 118-130

Negar Golchin, Sara Jafarian, Seyyed Hossein Hosseini Ghaboos and Leila Rozbeh Nasiraei

Volume 11, issue 3, 2024

Indigenous knowledge and marketing of edible wild fruits in Zimbabwe: A case study of Shurugwi, Gokwe south, Chirumhanzu, and Chivi districts pp. 62-81

Patience Nemapare, Desmond Tichaona Mugadza, Tendekayi Henry Gadaga and Talknice Zvamaziva Jombo

Utilization of Indian gooseberry (Phyllanthus emblica L.) as foods pp. 82-95

Phuriwat Cheekham, Jiraphat Kaewsritong and Khongsak Srikaeo

The impact of soaking and drying soybeans on soyflour and the gluten-free cookies made from it pp. 96-108

Chantheareak Vann, Nantawan Therdthai, Pitiporn Ritthiruangdej and Chim Chay

Volume 11, issue 2, 2024

Nutritional evaluation and GC–MS analysis of bioactive compounds present in methanol extracts of dried fruit pericarp of garcinia pedunculata Roxb pp. 27-37

Jonali Brahma, Anuck Islary and Subhajit Ray

Thermal, mechanical and electrical properties of selected tropical roots and tubers crops pp. 38-48

Ngozi U Arisa, Taiwo O Olurin and Oluwasegun Oluwagbenga Ajibode

Moringa oleifera pods: Bibliometric analysis, properties, and food technology applications pp. 49-61

Alonso Cauto, Maria Luisa Castello and Maria Dolores Ortola

Volume 11, issue 1, 2024

Effect of inulin and xanthan gum on the properties of 3D printed Tartary buckwheat paste pp. 1-16

Yaojia Li, Mantihal Sylvester, Ai Ling Ho and Jau-Shya Lee

Riceberry bran as a potential source of anti-diabetic agents and its Riceberry bran powder pp. 17-26

Khakhanang Ratananikom, Panorjit Nitisuk, Panida Wongpreedee, Kantapon Premprayoon and Jittawan Kubola

Volume 10, issue 4, 2023

Oil extraction through hydraulic pressing from Cambodian soybean seeds and analysis of its physicochemical quality pp. 93-102

Monyneath Bunthan, Manit Say, Sela Kong, Yukleav Nat, Chin Ping Tan and Reasmey Tan

Impact of germination versus non-germination on nutritional and functional potentials of two rice varieties (Ranjit and Ahu Kalogoria) available in three different districts of Assam, India pp. 103-121

Laky Khatun, Subhajit Ray and Dulal Chandra Baruah

Enhancement structure probiotic yoghurt made from whole milk powder by psyllium husk pp. 120-130

Alzahraa Mohamed Darwish

Volume 10, issue 3, 2023

The effect of using quality rice seed varieties on rice cultivation activities pp. 62-74

Rosmiza Mohd Zainol, Noor Anis Ashri, Mohd Nor Mohd Rosmi and Mohamad Syahrul Nizam Ibrahim

Unravelling the potential of rice congee: A review of its physicochemical properties, processing methods, functional food opportunities, and current hurdles pp. 75-92

Noor Farisya Mohd Shaharom, Lay-Jing Seow, Anida Yusoff and Eng-Keng Seow

Volume 10, issue 2, 2023

Effect of simultaneous intake of rare sugars allitol and D-allulose on intra-abdominal fat accumulation in rats pp. 37-46

Tatsuhiro Matsuo, Shunsuke Higaki, Reiko Inai, Susumu Mochizuki, Akihide Yoshihara and Kazuya Akimitsu

Effectiveness of some aflatoxin interventions in reducing the aflatoxin contamination of maize in Ghana pp. 47-61

Sandra Ama Kaburi, Francis Padi Lamptey, Gifty Serwaa Otoo and Francis Appiah

Volume 10, issue 1, 2023

Optimization of solvent extraction conditions of Cambodian soybean oil using response surface methodology pp. 1-10

Monika Mich, Sela Kong, Manit Say, Yukleav Nat, Chin Ping Tan and Reasmey Tan

The effects of different starches and gums on instant pureed rice porridge for patients with dysphagia pp. 11-24

Hui-Yin Yong, Syahariza Zainul Abidin, Norrazatul Hanim Mohd Rozalli and Norsila Abdul Wahab

Pureed banana inflorescences and their potential uses in dysphagia diets pp. 25-36

Chunkamol Panyayong and Khongsak Srikaeo

Volume 9, issue 4, 2022

Effects of Three Different Rates of Application of Cattle Dung on the Growth and Quality of Two Traditional Leafy Vegetables (Amaranthus Cruentus and Corchorus Olitorius) pp. 176-193

Sandra Ama Kaburi, Francis Padi Lamptey, Gifty Serwaa Otoo, Bertina Nyame, Francis Appiah and Theophilus Frimpong Adu

Volume 9, issue 3, 2022

Production and Characterization of Wine from Golden Delicious Apples using Saccharomyces Cerevisiae Isolated from Selected Nigerian Indigenous Alcoholic Beverages pp. 150-159

Isaac Ayanniran Adesokan

The Impact of COVID-19 on Food Security: Ghana in Review pp. 160-175

Maurice Tibiru Apaliya, Emmanuel Kwaw, Richard Osae, Rapheal Nammahime Alolga, Augustina Sackle Sackey Aikins, Gifty Serwaa Otoo, Sandra Ama Kaburi, Francis Padi Lamptey and Celestina Amo-Broni

Volume 9, issue 2, 2022

A Comprehensive Review on the Recent Advances in the Valorization of Jackfruit Waste for the Development of Value-Added Products pp. 120-134

Rangina Brahma and Subhajit Ray

Enzyme-Assisted Water Extraction Optimization, Antioxidant Capacity and Phenolic Profiling of Extracts from Garcinia Mangostana Linn pp. 135-149

Poh-Lee Tan, Kelvin Quai-Siang Soo, Yih-Phing Khor, Faridah Abas and Chin-Ping Tan

Volume 9, issue 1, 2022

Fusion of Tea Infusion and Bakhar (Starter of Ethnic Liquor Haria) to Develop “Tea Haria”: A Novel Approach to Ferment Tea with Insight into in Vitro Biochemical Attributes and Metabolomics pp. 1-17

Soumya Majumder, Sumedha Saha, Arindam Ghosh, Sourav Chakraborty, Sukanya Acharyya, Sahadeb Sarkar and Malay Bhattacharya

Whey Fortified Ready-to-Reconstitute Elephant Apple (Dillenia Indica) Juice Powder: Methodical Optimization, Micro-Structural and in Vitro Digestion Analyses pp. 18-45

Udangshree Borah, Rimki Boruah, Sahijul Islam, Abhijit Borah, Ananta Saikia, Robin Boro, Hemanta Saikia, Srikanth Mutnuri, Anasuya Ganguly, Rinku Baishya, Lakshi Saikia and Manashi Das Purkayastha

Characterization and Storage Stability Study of Guava and Mango Wood Smoked Induced Spiced Cultured Milk (Raita) pp. 46-54

Arghya Chaudhuri, Aditya, Himanshu Mishra, Sachin Patidar, Hameedur Rehman, Lokesh Choudhary and Kumar Ctm

Effect of Kinema Flour on Qualitative Properties of Biscuit pp. 55-63

Subhajit Ray

Effects of Processing Methods on the Chemical Properties of Sprouting Leaf (Bryophyllum Pinnatum) pp. 64-79

Omah Ec, Ugwu Ce, Nweze Bc, Akah Np and Ofoegbu Dc

Effects of Wrapping Materials on the Microbial Population of Steam Bean Pudding (Moimoi) pp. 80-93

Omorodion Nnenna Jp and Wisdom John

Effect of Temperature on the Rheological Properties of African Yam Bean (Sphenostylis Stenocarpa) Seed Flour pp. 94-99

Jeremiah Friday Igwe and John Ikechukwu Eze

Nutritional and Antinutritional Properties of Novel Milk Beverages Produced from African Breadfruit, Tigernut, Coconut and Date Fruit pp. 100-110

Ogbuele Chinedu O, Nwabueze Titus U, Enyi Chukwunwike U, Okorie Chinasa, Emecheta Wisdom N and Iwuamadi Adaobi C

Comparative Analyses of Impact of Varying Germination Periods on Malt Quality and Wort Characteristics of Sorghum Bicolor (L) Moench and Sorghum Vulgare Varieties pp. 111-119

Owuama Ci, Apanpa Ot, Mbahi Ma and Owuama Pm

Volume 8, issue 2, 2021

A Mathematical Model for Dehydration by Successive Pressure Drops: Simulation of Discarded Potatoes Dehydration pp. 26-39

Sebastian Gutierrez-Pacheco, Joahnn H Palacios, Alfonso Parra-Coronado and Stéphane Godbout

Enriching Tiger Nut Milk with Sodium Caseinate and Xanthan Gum Improves the Physical Stability and Consumer Acceptability pp. 40-49

Nazir Kizzie-Hayford, Jerry Ampofo-Asiama, Susann Zahn, Doris Jaros and Harald Rohm

Preparation and Quality Evaluation of Thekua Incorporated with Germinated Finger Millet (Ragi) Flour pp. 50-57

Anish Dangal, Anish Dhakal, Rajesh Shah, Diksha Timsina and Sangam Dahal

Improving the Storage Quality of Eggplants (Solanum Aethiopicum L.) Fruit using Aloe Vera Gel Coating pp. 58-66

Rosemond Godbless Dadzie, Robert Sarpong Amoah, Jerry Ampofo-Asiama, Bright Quaye, Nazir Kizzie-Hayford and Ernest Ekow Abano

Volume 8, issue 1, 2021

Quality Evaluation of Instant Mosa (A Fried Maize Based Snack) Produced from Fermented Maize and Sorghum Flour pp. 1-8

Abdus-Salaam R.b, Arohunmolase A.c and Kareem K.o

Reduction of Aflatoxins and Microorganisms in the Koura-Koura Produced in Burkina Faso with Spices and Aromatic Leaves pp. 9-17

Yamkaye Aicha Sawadogo, Hama Cisse, Zongo Oumarou, Filbert Nikiema, Yves Traore and Aly Savadogo

Effect of Blanching Time and Drying Method on Quality of Black Pepper (Piper nigrum) pp. 18-25

Suchana Paul, Rumman Ara, Munshi Rashid Ahmad, Pradip Hajong, Gourango Paul, Md Shahriar Kobir and Md Hafizur Rahman