Journal of Food Technology

Monitoring Tea Pigments Theaflavins and Thearubigins in Dependence on the Method and Duration of Storage

J. Pokorna, P. Bartl, I. Straka, A. Tauferova, V. Pazout, M. Ostadalova
Page: 50-56
Published online: 21 Sep 2022

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Physicochemical Properties of Some Traditional Vegetablesin Cote d’Ivoire: Seeds of Beilschmiedia mannii (Lauraceae), Seeds of Irvingia gabonensis (Irvingiaceae) and Mushroom Volvariella volvaceae

Nemlin Gnopo, Kouame Marie, Sahore Drogba Alexis
Page: 57-60
Published online: 21 Sep 2022

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Fatty Acids, Triacylglycerols, Carotenes, Retinols, Tocopherols and Phytosterols in Oils of Raphia sese and R. Laurentii from Congo-Brazzaville

Thomas Silou, David Mampouya, Seraphin Goteni
Page: 61-65
Published online: 21 Sep 2022

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Demand Analysis for Rice in Nigeria

O. Ojogho, P.O.I. Erhabor
Page: 66-74
Published online: 21 Sep 2022

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Optimizing Biotechnological Production of Glucosamine as Food Ingredient from Aspergillus sp. BCRC 31742

Ho-Shing Wu, Azis Boing Sitanggang, Yu Fen Chang
Page: 75-82
Published online: 21 Sep 2022

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Harvesting and Processing of Balanites aegyptiaca Leaves and Fruits for Local Consumption by Rural Communities in Uganda

Clement Akais Okia, Jacob Godfrey Agea, James Munga Kimondo, Refaat Atalla Ahmed Abohassan, Joseph Obua, Zewge Teklehaimanot
Page: 83-90
Published online: 21 Sep 2022

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Journal of Food Technology

Journal of Food Technology, Volume 9, Issue 2 (2011)

Monitoring Tea Pigments Theaflavins and Thearubigins in Dependence on the Method and Duration of Storage

94
Views

1
Downloads

Physicochemical Properties of Some Traditional Vegetablesin Cote d’Ivoire: Seeds of Beilschmiedia mannii (Lauraceae), Seeds of Irvingia gabonensis (Irvingiaceae) and Mushroom Volvariella volvaceae

107
Views

1
Downloads

Fatty Acids, Triacylglycerols, Carotenes, Retinols, Tocopherols and Phytosterols in Oils of Raphia sese and R. Laurentii from Congo-Brazzaville

95
Views

1
Downloads

Demand Analysis for Rice in Nigeria

88
Views

1
Downloads

Optimizing Biotechnological Production of Glucosamine as Food Ingredient from Aspergillus sp. BCRC 31742

87
Views

1
Downloads

Harvesting and Processing of Balanites aegyptiaca Leaves and Fruits for Local Consumption by Rural Communities in Uganda

109
Views

1
Downloads

Journal of Food Technology

Journal of Food Technology, Volume 9, Issue 2 (2011)

Monitoring Tea Pigments Theaflavins and Thearubigins in Dependence on the Method and Duration of Storage

94Views

1Downloads

Physicochemical Properties of Some Traditional Vegetablesin Cote d’Ivoire: Seeds of Beilschmiedia mannii (Lauraceae), Seeds of Irvingia gabonensis (Irvingiaceae) and Mushroom Volvariella volvaceae

107Views

1Downloads

Fatty Acids, Triacylglycerols, Carotenes, Retinols, Tocopherols and Phytosterols in Oils of Raphia sese and R. Laurentii from Congo-Brazzaville

95Views

1Downloads

Demand Analysis for Rice in Nigeria

88Views

1Downloads

Optimizing Biotechnological Production of Glucosamine as Food Ingredient from Aspergillus sp. BCRC 31742

87Views

1Downloads

Harvesting and Processing of Balanites aegyptiaca Leaves and Fruits for Local Consumption by Rural Communities in Uganda

109Views

1Downloads

94
Views

1
Downloads

107
Views

1
Downloads

95
Views

1
Downloads

88
Views

1
Downloads

87
Views

1
Downloads

109
Views

1
Downloads