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
Impact factor: 0.4516


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 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 | 810 | 810
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 | 704 | 704
Protein Digestibility and Mineral Bioavaliability of Some Selected Shellfish
Protein Digestibility and Mineral Bioavaliability of Some Selected Shellfish

Kiin-Kabari, D.B., Chibor, B.S., Umoh, E. P.

Volume: 4, Issue: 1
Published :  15th January 2021
Abstract | PDF | 662 | 662
Physicochemical Characteristics of a Greek Yogurt Sweetened with Sucralose and Containing Araticum or Mangaba Fruit Pulp as Additives
Physicochemical Characteristics of a Greek Yogurt Sweetened with Sucralose and Containing Araticum or Mangaba Fruit Pulp as Additives

Claudia Regina Schuch Amaral., Priscila Becker Siqueira., Luciane Yuri Yoshiara., Edgar Nascimento., Rozilaine Aparecida Pelegrine Gomes de Faria. and Nágela Farias Magave Picanço

Volume: 3, Issue: 3
Published :  1st October 2020
Abstract | PDF | 673 | 673
Factors influencing the frequency of malnutrition among children aged between 6 to 59 months in the Ouaddaï Province of Chad
Factors influencing the frequency of malnutrition among children aged between 6 to 59 months in the Ouaddaï Province of Chad

Roumane Moukhtar., Oumarou Diadie Halima., Tidjani Abdelsalam., Papin Miantom. and Balla Abdourahamane

Volume: 3, Issue: 3
Published :  1st October 2020
Abstract | PDF | 675 | 675
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