Aims: To investigate the antioxidant and antimicrobial properties of garlic peel extract and its possible use as natural food additive in cooked beef Study Design: Multifactorial Design Place and Duration of Study: Department of Food Science and Technology, Federal University of...
Open access
Research Article10.9734/JSRR/2014/5726
Aims: To determine the antimicrobial and antioxidant potentials of some readily available plant leaves in order to source for alternate antioxidants and antibiotics. Study Design: Randomized complete block design. Place and Duration of Study: Department of Food Science and Techno...
Open access
Research Article10.9734/EJMP/2013/3383
Background: The term probiotics have been described as live microorganisms associated with fermented foods that confer health benefit to the host. For a long time, researches into the world of probiotics have extensively and predominantly centred upon species of lactic acid bacte...
Open access
Research Article10.9734/jamb/2020/v20i130204
Aims: To evaluate the nutritional and sensory attributes of wheat-sesame supplemented cookies. Study Design: Multifactorial Design. Place and Duration of Study: Food Science and Technology Department, Federal University Technology, Akure, Ondo State, Nigeria between March 2011 20...
Open access
Research Article10.9734/BJAST/2013/3547