The Journal of Food Stability Home Banner
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Editor-In-Chief:  Dr. Fabrice Tonfack Djikeng
ISSN (online): 2663-1741
ISSN (print): 2664-5513
Started: 2018
Abbreviation: J.Food.Stab
DOI Prefix: 10.36400


Indexed by:
The Journal of Food Stability is Open Access

Journal Description


The Journal of Food Stability publishes high quality original research articles and short research cutting-edge scientific advances as well as review articles in the field of Food Science, Nutrition, Feed Formulation and Crop Production. All papers should focus on the novelty of the research carried out.

Topics include

  • Effects of processing on the chemical composition, quality and safety of foods
  • Active constituents of foods, including antioxidants and phytochemicals
  • Effects of additives on the stability of foods
  • Chemical composition related to major and minor components of foods, their nutritional value, sensory properties, physiological and microbiological aspects
  • Health and nutritional implications of food, functional foods, nutraceuticals, and supplements
  • Advances in food technology and food formulation
  • Crop production: grains; legumes, fruits; roots; vegetables; seeds
  • Feed formulation
  • Agricultural product health and safety

The journal's mission is to rapidly publish high quality research article, new and novel techniques and developing trends in Food Science, Nutrition, Feed Formulation and Crop Production.

NEW

Mise au point d’un Procédé de Conservation de la Pulpe de Fruit de Safou (Dacryodes edulis) par la Méthode de Déshydratation-Imprégnation par immersion (DII)
Mise au point d’un Procédé de Conservation de la Pulpe de Fruit de Safou (Dacryodes edulis) par la Méthode de Déshydratation-Imprégnation par immersion (DII)

Philippe Diakabana, Michel Gadet Dzondo, Lyv-Gon Stéven Mvili, Reyes Herdenn Gampoula, Arnaud Wenceslas Geoffroy Tamba Sompila

Volume: 4, Issue: 4
Published :  28th June 2021
Abstract | PDF | 71 | 71

Physico-Chemical and Sensory Properties of Cookies Produced from Composite Flours of Wheat and Banana Peel Flours
Physico-Chemical and Sensory Properties of Cookies Produced from Composite Flours of Wheat and Banana Peel Flours

Oladotun Olakanmi Oguntoyinbo*, John Alaba Victor Olumurewa, Olufunmilayo Sade Omoba

Volume: 4, Issue: 3 (Special)
Published :  28th May 2021
Abstract | PDF | 260 | 260

Effect of Hot-Water Blanching on Colocasia esculenta and Corchorus olitorius Leaves
Effect of Hot-Water Blanching on Colocasia esculenta and Corchorus olitorius Leaves

Jerry Ampofo-Asiama, Francis Amoako-Andoh, Bernard Abakah, Angela Abla Zebede, Bright Quaye, Rosemond G. Dadzie

Volume: 4, Issue: 2
Published :  13th April 2021
Abstract | PDF | 338 | 338

Quality Evaluation of Bread Produced from Wheat Flour using Avocado (Persea americana) Paste as Substitute
Quality Evaluation of Bread Produced from Wheat Flour using Avocado (Persea americana) Paste as Substitute

Peluola-Adeyemi, Oluwaranti Abiodun., Abdus-Salaam, Rofiat Bolanle., Obi, Theodora Ego., Toyiemedo, Nuhesekan Christopher

Volume: 4, Issue: 1
Published :  15th January 2021
Abstract | PDF | 581 | 581

Sale conditions, Use and Consumption of Provitamin A Rich-Foods in Douala-Cameroon: Case of Crude Palm Oil
Sale conditions, Use and Consumption of Provitamin A Rich-Foods in Douala-Cameroon: Case of Crude Palm Oil

Dongho Dongmo Fabrice Fabien., Demasse Mawamba Adélaïde., Djeukeu Asongni William., Schweigertc J. Florian., Ngono Ngane Rosalie Annie., Gouado Inocent

Volume: 4, Issue: 1
Published :  15th January 2021
Abstract | PDF | 482 | 482