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

Effect of Stephania abyssinica Leaves Powder Supplementation on some Biochemical Parameters and Immune-Nutritional Status of Malnourish early-Weaned Rats
Effect of Stephania abyssinica Leaves Powder Supplementation on some Biochemical Parameters and Immune-Nutritional Status of Malnourish early-Weaned Rats

Yolande Ndemanou Feudjio., Raymond Simplice Mouokeu., Monique Odette Kamtchueng., Jules-Roger Kuiate., Christopher Tume

Volume: 3, Issue: 1
Published :  7th January 2020
Abstract | PDF | 32 | 32
Quality Significance and Assessment of Bread Spiced with Chili Pepper (Capsicum annuum)
Quality Significance and Assessment of Bread Spiced with Chili Pepper (Capsicum annuum)

Peluola-Adeyemi, Oluwaranti Abiodun.,Bolaji, Olusola Timothy., Adepoju, Philip Adeleke., Adeyeye, Samuel Ayofemi Olalekan., Bello, Ifedayo Emmanuel

Volume: 3, Issue: 1
Published :  7th January 2020
Abstract | PDF | 35 | 35
Use of Aqueous Two-Phase System for Partial Purification and Characterization of Amylase from Burnatia enneandra Micheli
Use of Aqueous Two-Phase System for Partial Purification and Characterization of Amylase from Burnatia enneandra Micheli

Taira Aurelien, Desobgo Zangue Steve Carly, Nso Jong Emmanuel

Volume: 2, Issue: 2
Published :  10th October 2019
Abstract | PDF | 64 | 64
Physicochemical, Rheological and Sensory Attributes of Honey Sweetened Jam Produced from Blends of Carrot and Cucumber
Physicochemical, Rheological and Sensory Attributes of Honey Sweetened Jam Produced from Blends of Carrot and Cucumber

Bolaji Olusola Timothy, Adeyeye Samuel Ayofemi Olalekan, Ayodeji Feyishara Rasheedat, Fashakin Juliette Fatmata

Volume: 2, Issue: 2
Published :  4th October 2019
Abstract | PDF | 66 | 66
Antioxidant activity, lipid quality, proximate composition and mineral content of Rambutan seeds (Nephelium lappaceum) from Cameroon
Antioxidant activity, lipid quality, proximate composition and mineral content of Rambutan seeds (Nephelium lappaceum) from Cameroon

Ornella Elisabeth Aseyi Kedem Onana, Fabrice Tonfack Djikeng, Serge Eric Ngangoum, Hermine Doungue Tsafack, Hilaire Macaire Womeni

Volume: 2, Issue: 2
Published :  5th October 2019
Abstract | PDF | 56 | 56
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