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:
Indexed by International Scientific Indexing
Publison
Google Scholar
Academic Resource Index
Academic Resource Index
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

Quality Assessment of Formulated Ready-to-eat Breakfast Cereals from Blends of Sorghum (Sorghum bicolor L.), African yam bean (Sphenostylis stenocarpa) and Unripe Plantain (Musa paradisiaca)
Production and Evaluation of Noodles from Rice, African yam-bean and Orange-Fleshed Sweet Potato Flour Blends
Production and Evaluation of Noodles from Rice, African yam-bean and Orange-Fleshed Sweet Potato Flour Blends

Okoronkwo, N.C., Mbaeyi-Nwaoha, I.E., Eze, C.R . and Nwakama, C.G .

Volume: 3, Issue: 3
Published :  1st October 2020
Abstract | PDF | 200 | 200
Effects of Processing Methods on Physicochemical, Functional and Sensory Properties of Two Varieties of Melon Seed Cucumis mannii and Citrullus vulgaris
Effects of Processing Methods on Physicochemical, Functional and Sensory Properties of Two Varieties of Melon Seed Cucumis mannii and Citrullus vulgaris

Akusu, O.M ., Kiin-Kabari, D.B. and Chibor, B.S.

Volume: 3, Issue: 3
Published :  1st October 2020
Abstract | PDF | 180 | 180
Effect of Gum Producing Lactic Acid Bacteria from Palm Sap on the Quality Attributes of Yoghurt
Effect of Gum Producing Lactic Acid Bacteria from Palm Sap on the Quality Attributes of Yoghurt

Oniovosa Leonard Adamu-Governor., Nwabueze Peter Okolie., Maimunat Remie Brai., Emmanuel Mmaduabuchi Ikegwu. and Esther Oremosu

Volume: 3, Issue: 3
Published :  1st October 2020
Abstract | PDF | 131 | 131
Effect of Local Stabilizers on the Physicochemical, Sensory and Microbial Qualities of Thermized Set Yoghurt
Effect of Local Stabilizers on the Physicochemical, Sensory and Microbial Qualities of Thermized Set Yoghurt

Mbaeyi-Nwaoha, Ifeoma Elizabeth., Egwuonwu, Kosisochukwu Vivian. and Okoronkwo, Ngozi Chioma

Volume: 3, Issue: 3
Published :  1st October 2020
Abstract | PDF | 117 | 117
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