African Journal of
Food Science

  • Abbreviation: Afr. J. Food Sci.
  • Language: English
  • ISSN: 1996-0794
  • DOI: 10.5897/AJFS
  • Start Year: 2007
  • Published Articles: 918

Table of Content: December Special Review 2011; 5(16)

December 2011

Synergy of dairy with non-dairy Ingredients or product: A review

Milk is considered to be a wholesome food. Any food product made out of milk will obviously be highly nutritious. However, milk per se has certain limitations like allerginicity, lactose intolerance, cholesterol, saturated fat content, etc. With advancement in technology, several dairy derived ingredients are being produced that when used in conjunction with other food ingredients in food manufacture can yield...

Author(s): Hirpara Krupa, Jana Atanu H. and Patel H. G.

December 2011

A review of baobab (Adansonia digitata) products: Effect of processing techniques, medicinal properties and uses

A general literature review including the effect of processing techniques, medicinal value and uses of baobab tree is reported in this manuscript. Baobab tree has multi-purpose uses, as it produces food and non-food products such as medicines, fuel, timber, fodder. Every part of the baobab tree is reported to be useful. The seeds, leaves, roots, flowers, fruit pulp and bark of baobab are edible. Baobab leaves are used...

Author(s): Donatien Kaboré,, Hagrétou Sawadogo-Lingani, Bréhima Diawara, Clarisse S. Compaoré, Mamoudou H. Dicko and Mogens Jakobsen

December 2011

The relation between the in vitro bioaccessibility of β-carotene and structural characteristics of carrot pieces during thermal processing (sterilization and pasteurization) in a retort

It has been shown that thermal processing, which is intended to extend the shelf life of food products, may affect the quality of fruit and vegetable based products negatively (e.g. vitamin destruction, texture degradation). However, it has also been highlighted that the nutrient bioaccessibility is increased during thermal processing, possibly by the structural changes occurring during thermal...

Author(s): Abadi Gebre Mezgebe

December 2011

Status of wine production from guava (Psidium guajava L.): A traditional fruit of India

The potential of wine production from guava is presented in this review. Guava is easy to culture, posseses high nutritive value and its products like juices, beverages, nectars etc. are largely appreciated by the consumers. Guava juice requires ‘chaptalization’ so as to adjust its Brix and prepare a perfect wine out of it. The chaptalized juice (“must”) is treated with pectinase or a combination...

Author(s): Gurvinder Singh Kocher and Pooja

December 2011

Biochemistry and metabolism of mycotoxins: A review

The aim of this paper is to review the biochemistry and metabolism of aflatoxins, fumonisins and trichothecenes. Mycotoxins are secondary metabolites produced by toxigenic species of fungi, which can cause toxic effects in humans and animals. Food contamination by mycotoxins has been reported worldwide, mostly in foods that are susceptible to fungal growth, such as grains and cereals. Mycotoxins can lead to damage to...

Author(s): R. Heidtmann-Bemvenuti, G. L. Mendes, P. T. Scaglioni, E. Badiale-Furlong and L. A. Souza-Soares