Journal of Food Technology and Food Chemistry (JFTFC)
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Production of Probiotic Cabbage Juice by Lactic Acid Bacteria Isolated from Spoilt Cabbage
Probiotic cabbage juice was produced using Lactic acid bacteria (LAB) isolated from cabbage undergoing microbial spoilage. Seven (7) selected LAB isolate were identified on the bases of their colonial, biochemical, physiological characteristics
PDFPhysiochemical and Functional properties of (Balanites aeqyptiaca. del) hydrolysates by pepsin and pancreatin proteases.
Enzymatic hydrolysates from underutilized desert date could produce functional ingredient for desert region and population of the world. The current study investigated the physiochemical and functional properties of hydrolysates
PDFPhenolic Content, Antioxidant Activity and Nutrient Composition of Two Formulated Medicinal Teas from Moringa, Pawpaw, Tea, Soursop and Lemon grass Leaves
This study was conducted in order to evaluate the phenolic content, antioxidant activity and nutrient composition of two medicinal teas formulated from pawpaw
PDFInfluence of Physico-functional Characteristics and Germination Effect on Gelation Property of Flour/Isolates from Two Varieties (DAS & BS) of Nigerian Cultivated Solojo Cowpea (Vigna Unguiculata L. Walp)
Influence of Physico-functional Characteristics and Germination Effect on Gelation Property of the floor and isolates from the two varieties (DAS & BS) of Nigeria cultivated solojo cowpeas were investigated
PDFUnraveling the Function of Recombinant Lipase and the Relationship to Pork Flavor
In order to improve pork flavor and explain the mechanism of endogenous lipase, the LPL gene was cloned and expressed in E.coli.
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Editorial Board
Rosa Caiazza
Professor of Managemet Parthenope University of Naples
Prem Anandh Jagadeesan
National Facility for Marine Cyanobacteria, Bharathidasan
Vladimir Zaichick
Professor Biophysics Medical Radiological Research
BELLO, Olorunjuwon Omolaja
Assistant professor Biological sciences
Journal of Food Technology and Food Chemistry (JFTFC)
Journal of Food Technology and Food Chemistry (JFTFC) is an international, open access journal which deals with the modern studies of food production, chemistry, processing, analysis, preservation, and adulterations, etc. It also publishes research works related to enhancement of the nutritional value of foods.
The journal endeavors to provide a platform to worldwide food scientists and technologists to share their knowledge by publishing peer reviewed significant research works. JFTFC accepts all types of articles including research, review, case reports, and editorials in all aspects of chemistry, microbiology, and physiology, etc.
Recent Articles
Production of Probiotic Cabbage Juice by Lactic Acid Bacteria Isolated from Spoilt Cabbage
Probiotic cabbage juice was produced using Lactic acid bacteria (LAB) isolated from cabbage undergoing microbial spoilage.
Abdulkabiru Bidemi OlamidePhysiochemical and Functional properties of (Balanites aeqyptiaca. del) hydrolysates by pepsin and pancreatin proteases.
Enzymatic hydrolysates from underutilized desert date could produce functional ingredient for desert region and population of the world.
Ogori AFPhenolic Content, Antioxidant Activity and Nutrient Composition of Two Formulated Medicinal Teas from Moringa, Pawpaw, Tea, Soursop and Lemon grass Leaves
This study was conducted in order to evaluate the phenolic content, antioxidant activity and nutrient composition of two medicinal teas formulated from pawpaw, moringa, green tea, soursop and lemon grass leaves.
Fabrice Tonfack DjikengInfluence of Physico-functional Characteristics and Germination Effect on Gelation Property of Flour/Isolates from Two Varieties (DAS & BS) of Nigerian Cultivated Solojo Cowpea (Vigna Unguiculata L. Walp)
Influence of Physico-functional Characteristics and Germination Effect on Gelation Property of the floor and isolates from the two varieties (DAS & BS) of Nigeria cultivated solojo cowpeas were investigated.
Henry O Chibudike