Vol. 7, No. 5 (2018), Journal of Food Research

• • Pulses as Culturally Important Foods among University Students in Canada
  • •  Kristie Masuda   
    • p1
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• • Modified Atmosphere Packaging Enhances the Effectiveness of Coolbot™ Cold Storage to Preserve Postharvest Quality of Mango Fruits
  • •  Jane Ambuko   
    •  Esther Karithi   
    •  Margaret Hutchinson   
    •  Willis Owino   
    • p7
    •  PDF 
      
• • The Lebanese Kishk: A Traditional Dairy Product in a Changing Local Food System
  • •  Mabelle Chedid   
    •  Salwa Tawk   
    •  Ali Chalak   
    •  Sarah Karam   
    •  Shadi Hamadeh   
    • p16
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• • Pre-Shopping Habits and Consumer Vulnerability in Food Retailing
  • •  Sylvain Charlebois   
    •  Sarah Chamberlain   
    •  Ayesha Herian   
    • p24
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• • Nutritive Profile and Provitamin A Value of Sweet Potatoes Flours (Ipomoea batatas Lam) Consumed in Côte d’Ivoire
  • •  Gisele Koua   
    •  Thierry Zoue   
    •  Rose-Monde Megnanou   
    •  Sebastien Niamke   
    • p36
    •  PDF 
      
• • Fermentation of Corn Starch Powder for the Production of “Ogi”
  • •  D. B. Kiin-Kabari   
    •  O. M. Akusu   
    •  N. J. T. Emelike   
    • p49
    •  PDF 
      
• • Techno-economic Analysis (TEA) of Extruded Aquafeeds
  • •  Rashid Suleiman   
    •  Kurt Rosentrater   
    • p57
    •  PDF 
      
• • Evaluation of Protein Nutritional Quality of Four Soybean Varieties Grown in Western Kenya
  • •  Fredrick Agengo   
    •  Charlotte Serrem   
    •  Florence Wamunga   
    • p69
    •  PDF 
      
• • Determination of Ochratoxin A in Selected Cereal Grains Retailed in Nairobi County, Kenya
  • •  Peter K. Karoki   
    •  Wilson M. Njue   
    •  Sauda Swaleh   
    •  Ezekiel K. Njoroge   
    •  Cecilia W. Kathurima   
    • p79
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• • Influence of Free Fatty Acids as Additives on the Crystallization Kinetics of Cocoa Butter
  • •  Miriam Müller   
    •  Enrico Careglio   
    • p86
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• • Textural Hardness of Selected Ugandan Banana Cultivars under Different Processing Treatments
  • •  Samuel Gafuma   
    •  G. W. Byarugaba-Bazirake   
    •  Ediriisa Mugampoza   
    • p98
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• • Production and Evaluation of Biscuits Made From Wheat Flour and Toasted Watermelon Seed Meal as Fat Substitute
  • •  A. I. Peter-Ikechukwu   
    •  G. C. Omeire   
    •  N. O. Kabuo   
    •  C. N. Eluchie   
    •  C. Amandikwa   
    •  G. I. Odoemenam   
    • p112
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• • Reviewer Acknowledgements for Journal of Food Research, Vol. 7 No. 5
  • •  Bella Dong   
    • p124
    •  PDF 
      

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