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

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 | 372 | 372

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 | 356 | 356

Formulation and production of Spiced Pepper (Capsicum chinenses Linn.) Cube
Formulation and production of Spiced Pepper (Capsicum chinenses Linn.) Cube

Kensah Marianne Mugob Bonyesih, Mezajoug Kenfack Laurette Blandine, Ngangoum Eric Serge, Djiazet Steve, Tchiegang Clerge

Volume: 2, Issue: 1
Published :  27th June 2019
Abstract | PDF | 411 | 411

Microbiological Characteristics and Resistance Profile of Isolated Bacteria in Market Garden Products in N'Djamena, Chad
Microbiological Characteristics and Resistance Profile of Isolated Bacteria in Market Garden Products in N'Djamena, Chad

Nazal Alhadj Markhous, Abdelsalam Tidjani, Abdelsalam Adoum Doutoum, Bessimbaye Nadlaou, Djamalladine Mahamat Doungous, Balla Abdourahamane

Volume: 2, Issue: 1
Published :  27th June 2019
Abstract | PDF | 375 | 375

Main Reasons for Seizure Encounters in Abéchés’ Slaughterhouses-Chad
Main Reasons for Seizure Encounters in Abéchés’ Slaughterhouses-Chad

Abdelsalam Adoum Doutoum, Abdelsalam Tidjani, Zakaria Abakar, Djamalladine Mahamat Doungous, Hamadou Abba

Volume: 2, Issue: 1
Published :  27th June 2019
Abstract | PDF | 392 | 392