Journal of Food Stability
- Publisher
- nan
- ISSN
- 2663-1741; 2664-5513
- Country
- Cameroon
About this journal
The 'Journal of Food Stability' is a peer-reviewed scientific journal dedicated to advancing knowledge and understanding of the factors influencing the shelf-life, safety, and quality of food products. It encompasses a wide range of scientific disciplines, including food chemistry, microbiology, engineering, and packaging, to address the multifaceted nature of food stability. The journal publishes original research articles, reviews, short communications, and technical notes covering various aspects of food preservation, storage, and distribution, including but not limited to:
Central themes explored within the journal include the kinetics and mechanisms of food deterioration, the development of novel preservation technologies, the impact of packaging on food stability, the assessment of food quality attributes over time, and the strategies for enhancing the shelf-life of different food products. The journal emphasizes the practical implications of scientific research for the food industry, focusing on innovative solutions to address key challenges related to food spoilage, food safety, and consumer satisfaction.
The 'Journal of Food Stability' caters to a diverse audience of researchers, scientists, engineers, and industry professionals involved in the food sector. This includes academics, food scientists, food technologists, packaging engineers, quality control specialists, and regulatory agencies. The journal's articles provide valuable insights and practical guidance to these stakeholders, contributing to the advancement of food preservation practices, the development of innovative food products, and the assurance of food safety throughout the food supply chain.
The journal's impact is reflected in its high citation rate and its recognition as a leading platform for disseminating cutting-edge research in the field of food stability. The published articles have a significant influence on the development of new food preservation techniques, the optimization of food storage conditions, and the establishment of regulatory guidelines for food safety. By fostering collaboration and knowledge sharing among researchers and industry professionals, the 'Journal of Food Stability' plays a crucial role in advancing food science and ensuring a safe and sustainable food supply for the global population.
Volumes (17 articles)
Volume 3, Issue 1 (2020)
- Effect of Stephania abyssinica Leaves Powder Supplementation on some Biochemical Parameters and Immune-Nutritional Status of Malnourish early-Weaned Rats
- In Vivo Glycemic Index Evaluation and Characterization of Maize and Kidney Bean Composite Flour
- Quality evaluation of fermented Maize-based Complementary Foods as affected by amylase-rich mungbean malt
- Quality Significance and Assessment of Bread Spiced with Chili Pepper (Capsicum annuum)
Volume 3, Issue 2 (2020)
- Assessment of Imitation Milk from Sprouted Soybean (Glycine max) and Boiled African Breadfruit Seeds (Treculia africana) Milk Blends
- Chemical Composition, Dietary fiber and Antioxidant Activity of Fermented Ripe Banana Peel Flour
- Evaluation of Zootechnical Constraints of Dairy Production in the Western Highlands of Cameroon
- Optimisation de l’Extraction de la Dextrinase Limite de la Variété de Sorgho Camerounais Safrari
- Quality Characterization of Complementary Food Produced from Orange Flesh Sweet Potato Supplemented with Cowpea and Groundnut Flour
Volume 2, Issue 1 (2019)
- Effect of Plant Extracts on Sporulation of Aspergillus Niger and Penicillium chrysogenum. from Sunflower (Helianthus annuus L.) Seeds
- Formulation and production of Spiced Pepper (Capsicum chinenses Linn.) Cube
- Main Reasons for Seizure Encounters in Abéchés’ Slaughterhouses-Chad
- Microbiological Characteristics and Resistance Profile of Isolated Bacteria in Market Garden Products in N'Djamena, Chad
Volume 1, Issue 1 (2018)
- Chemical Composition and Antioxidant Activity of Syzygium aromaticum and Monodora myristica Essential Oils from Cameroon
- Effect of Boiling on the Phenolic Content and Antioxidant Activity of Tomato (Lycopersicon esculentum L.) fruits
- Nutrients Composition, Phenolic Content and Antioxidant Activity of Green and Yellow Moringa (Moringa oleifera) leaves
- Thermal stability of natural antioxidants extracted from Annona muricata flowers, Zingiber officinale roots and Camellia sinensis leaves