Advances in Food Processing, Preservation, Storage, Biotechnology and Safety
View Published Articles →01About This Special Issue
IntroductionThis special PG issue is targeted towards addressing critical inter-related food issues that are significant in enhancing processing, preservation, storage, safety, nutrition and biotechnology of agricultural produce, animal and fish products. It is intended that this special PG publication will meet the Sustainable Development Goals of the United Nations established in year 2015 in the area of Zero hunger, Food insecurity and poverty. This edition will therefore be a useful guide for establishing practicable and effective policies by various governments in different countries all over the world.
Aims
The aim of this issue is to bring up a compendium of relevant articles in the areas of Food Science and Technology, Nutrition, Food Safety, Nutritional Biochemistry, Agriculture and extension of innovations, Economists for the purpose minimizing food and nutrition insecurity, hunger, poverty and unemployment globally as well as possible applications of some of the published information in this issue for immediate recommendations for use by policy makers in government positions and other stakeholders worldwide.
Scope
1. Food Processing, Preservation and storage for sustainable food and nutrition security
2. Biotechnology as a vital tool for food security
3. Effective value addition to agricultural crops, animal and fish products for job creation
4. Enhancing nutritional health from dietary point of view
5. Enhancing proliferation of cottage and small industries via food chain
6. Enhancing food safety along the value chains
02Meet the Guest Editors
Our distinguished editors bring deep subject-matter expertise to curate high-quality research and ensure a rigorous peer-review process.
Lead Guest Editor
Oluwatoyin Oluwole
Department of Food Technology, Federal Institute of Industrial Research, Oshodi, Lagos, Nigeria
Guest Editor
Professor Carola Fortelius
Biotechnology and Chemical Engineering Department, Helsinki Metropolia University, Helsinki, Finland
Guest Editor
Professor Gabriel Shirima
Nelson Mandela African Institution of Science and Technology-NM-AIST; School of Life Sciences and Bioengineering &KCMC/KCRI-MOSHI; Allen School for Global Animal Health, Washington State University, Washington, United States
Guest Editor
Dr. Dele Raheem
Department of Food Science, University of Helsinki, Helsinki, Finland
Guest Editor
Professor Vijay Jayasena
School of Science and Health, Western Sydney University, Sydney, Australia
Guest Editor
Professor Per-Erik Saris
Department of Food and Environmental Sciences, University of Helsinki,, Helsinki, Finland
Guest Editor
Professor Rafael Zambelli
Food Engineering Department, Federal University of Ceará (UFC), Fortaleza, Brazil
Guest Editor
Dr. Tosin Ijabaadeniyi
Department of Biotechnology and Food Science, Durban University of Technology, Durban, South Africa
Guest Editor
Professor Osaretin Ebuehi
Department of Biochemistry, University of Lagos, Lagos, Nigeria
Guest Editor
Dr. Abiodun Olapade
Department of Food Technology, University of Ibadan, Ibadan, Nigeria
Guest Editor
Dr. Arueya Gibson
Department of Food Technology, University of Ibadan, Ibadan, Nigeria
Guest Editor
Professor Kolawole Falade
Department of Food Technology, University of Ibadan, Ibadan, Nigeria
Guest Editor
Dr. Audain Keiron
School of Agricultural Sciences, Department of Food Science& Nutrition, University of Zambia, Lusaka, Zimbabwe
Guest Editor
Dr. Aminat Adelagan
Department of Food Science and Biotechnology, Bells University of Technology, Ota, Nigeria
Guest Editor
Dr. Angela Parry Hanson Kunadu
Department of Nutrition and Food Science, University of Ghana, Accra, Ghana
Guest Editor
Dr. Kebede Kassa
Research and Knowledge Management St Mary's University (SMU), San Antonio, Ethiopia
Guest Editor
Professor Misganaw Solomon Mengistu
Department of Basic Courses, St Mary's University (SMU), San Antonio, Ethiopia
03Published Articles
The following articles have been published in this special issue.
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Nutritional Survey of Pre-school Children in Oredo Local Government Area, Edo State Nigeria
Issue: Volume 6, Issue 6-1, November 2017Pages: 26-33Received: 31 July 2017Accepted: 1 August 2017Published: 12 December 2017DOI: 10.11648/j.ijnfs.s.2017060601.15Downloads:Views:Abstract: This is a cross-sectional study of the nutritional status of pre-school children (between the age of 3-5years old) in Oredo Local Government of Edo State. 209 children randomly selected, comprising of 103 female and 106 male were examined using anthropometric parameters. The physical examination and anthropometric data were used to classify the chi... Show More -
Issue: Volume 6, Issue 6-1, November 2017Pages: 22-25Received: 31 July 2017Accepted: 1 August 2017Published: 10 October 2017DOI: 10.11648/j.ijnfs.s.2017060601.14Downloads:Views:Abstract: Chrysophyllum albidum has been reported to be a medicinal plant due to its high Vitamin C content and the presence of phytonutrient such as phenols and flavonoids. Freshly harvested African star apple fruits were processed and separated into pulp, seeds and peel and were dried between 60°C to 65°C using different forms of drying technology, specifi... Show More
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Development of Molasses Syrup from Rapadura with Added Cashew and Mango Industrial Co-products
Issue: Volume 6, Issue 6-1, November 2017Pages: 16-21Received: 1 June 2017Accepted: 2 June 2017Published: 17 July 2017DOI: 10.11648/j.ijnfs.s.2017060601.13Downloads:Views:Abstract: The state of Ceará is one of the largest producers of cashew and mango, and the processing industries generate a high volume of residues of these fruits which are sources of nutrients and can be used in food formulations. This work proposes developing molasses from rapadura added cashew and mango waste in the proportions 10%, 15% and 20% and evalua... Show More -
Effect of Vegetable Powders on the Bread Quality Made from Frozen Dough
Issue: Volume 6, Issue 6-1, November 2017Pages: 1-8Received: 1 June 2017Accepted: 2 June 2017Published: 11 July 2017DOI: 10.11648/j.ijnfs.s.2017060601.11Downloads:Views:Abstract: Brazil is a major producer and consumer of bread and in 2015, the market turnover was 1.9 billion dollars, with 0.86 million tons of bread. In this way, it is an excellent food matrix for the incorporation of functional ingredients. Thus, the aim of this study is the inclusion of vegetable powder in bread formulations obtained from frozen dough and... Show More -
Broccoli and Carrot Industrial Solid Waste Characterization and Application in the Bread Food Matrix
Issue: Volume 6, Issue 6-1, November 2017Pages: 9-15Received: 1 June 2017Accepted: 2 June 2017Published: 11 July 2017DOI: 10.11648/j.ijnfs.s.2017060601.12Downloads:Views:Abstract: Aiming at the necessity and possibility of reuse of the residues coming from agroindustry that still have nutritional benefits, this work aims to characterize the constituents present in beet, broccoli and carrot residue, and to evaluate the possibility of addition in bread products. the residue was dried in a vacuum oven and crushed. Chromatograph... Show More
