African Journal of
Food Science

  • Abbreviation: Afr. J. Food Sci.
  • Language: English
  • ISSN: 1996-0794
  • DOI: 10.5897/AJFS
  • Start Year: 2007
  • Published Articles: 836

Table of Content: February 2018; 12(2)

February 2018

Validation of the use of spectrophotometer (WYD iodine checker) for the determination of iodine in food salt

The iodine content in food salt is generally determined qualitatively using rapid test kits or quantitatively by iodometric titration (reference method). Spectrophotometric analysis is one of the recent developed quantitative methods, which has the advantage of being simple, robust and more convenient for the laboratory technician. However, there are few comparative studies between this method and the reference method....

Author(s): Carmelle Mizehoun-Adissoda,, Victoire Agueh, Achille Yemoa, Boris Segla, Florence Alihonou, Roger Gérard Jossè, Dismand Houinato, Jean-Claude Desport, and André Bigot

February 2018

Shelf life and quality of tomato (Lycopersicon esculentum Mill.) fruits as affected by different Packaging Materials

Tomato (Lycopersicon esculentum Mill.) is one of the most widely cultivated and extensively consumed horticultural crops in Ethiopia. Tomato has a limited shelf life at ambient conditions, is highly perishable fruit and it changes continuously after harvesting. There are many postharvest technologies that extend the marketable life of fruits and vegetables. The study was to evaluate the effect of packing materials on...

Author(s): Ashenafi Haile,