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

Evaluation of Zootechnical Constraints of Dairy Production in the Western Highlands of Cameroon
Evaluation of Zootechnical Constraints of Dairy Production in the Western Highlands of Cameroon

Nzakou Blandine Flora Hakoueu, Elvis Ndukong Ndzi, Nsadzetsen Gilbert Adzemye, Mbiba Hassanu Fanadzenyuy, Germanus Soh Bah, Isabelle Leinyuy Nyuysemo, Tanyi Kingsley Manchang, Pougueu Henri Dieudonné Bayemi

Volume: 3, Issue: 2
Published :  21st May 2020
Abstract | PDF | 94 | 94
Physico-Chemical Properties of Raphia Fruit (Raphia hookeri) Pulp from Cameroon
Physico-Chemical Properties of Raphia Fruit (Raphia hookeri) Pulp from Cameroon

Vianny Rubenne Ngatchoua Noubangue, Eric Serge Ngangoum, Fabrice Tonfack Djikeng, Hermine Doungue Tsafack, Hilaire Macaire Womeni

Volume: 3, Issue: 2
Published :  21st May 2020
Abstract | PDF | 93 | 93
Comparative Evaluation of the Qualities of some Selected Tomato-Paste Brands Sold in Kano Market
Comparative Evaluation of the Qualities of some Selected Tomato-Paste Brands Sold in Kano Market

Ndife Joel., Onwuzuruike, Uzochukwu Anselm., Osungboun Oluwafunmike

Volume: 3, Issue: 1
Published :  7th January 2020
Abstract | PDF | 310 | 310
The Effect of Different Processing Treatments on the Proximate Composition and Functional Properties of Maize-Mung bean Composite Flours
The Effect of Different Processing Treatments on the Proximate Composition and Functional Properties of Maize-Mung bean Composite Flours

Offia Olua, B. I., Onwuzuruike, U. A., Nwankpa, M. A

Volume: 3, Issue: 1
Published :  7th January 2020
Abstract | PDF | 373 | 373
Quality evaluation of fermented Maize-based Complementary Foods as affected by amylase-rich mungbean malt
Quality evaluation of fermented Maize-based Complementary Foods as affected by amylase-rich mungbean malt

Eucharia Onwurafor., Jane Ani., Nneka Uchegbu., Gregory Ziegler

Volume: 3, Issue: 1
Published :  7th January 2020
Abstract | PDF | 286 | 286
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