Vol. 6 No. 1 (2018): January - April

Food Processing and Engineering

• Consolidated Bioprocessing of Ethanol from Corn Straw by Saccharomyces Diastaticus and Wikerhamomyces Chambardii

  Blessing Adelabu, Sarafadeen Kareem, Flora Oluwafemi, Abideen Adeogun

  1-17

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• Freeze-Thaw Stability of Food Emulsions

  Suwimon Ariyaprakai

  18-27

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• Effect of Grape Seed and Green Tea Extracts on Lipid Oxidation and Quality of Ground Buffalo Meat during Storage

  Phongchai Klinhom

  28-38

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• Biosynthesis of Ascorbic Acid by Aspergillus Flavus and Aspergillus Tamarii Immobilized in Afzelia Africana Matrix

  Temitope Temitayo Banjo, Sarafadeen Olateju Kareem, Temitope Olukayode Popoola, Oluseyi Akinloye

  39-52

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• Seasonal Variation and Regression Prediction of Fatty Acid Compositions in Tuna Oil from Three Tuna Species (Katsuwonus pelamis, Thunnus tonggol and Euthynnus affinis)

  Rungsang Srichan, Wanchai Worawattanameteekul, Pramvadee Tepwong

  53-64

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