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SFP > Volume 4

Sustainable Food Production

Volume 4

Online since: December 2018

Description:

The fourth volume of the journal Sustainable Food Production starts from the investigation concerned with assessment of the traditional and sustainable harvesting methods on the collection of two leading non-timber forest products Griffonia simplicifolia Baill. and Xylopia aethiopica A.Rich. in Liberia. The further studies dealt with the preliminary evaluation of the microbiological quality of the peanuts produced in Nigeria for pathogens such as Salmonella spp., Listeria spp., Escherichia coli and coliform bacteria, as well as mold, yeast and total aerobic mesophilic microflora; estimation of the antifunginal activity of volatile compounds from essential oil of ginger (Zingiber officinale Roscoe) for the control of Botryodiplodia theobromae causing rot of white yam; comparison the fermentation characteristics of kombucha from black tea or green tea as nitrogen sources and white sugar or brown sugar as carbon sources in a 30-day fermentation time. Finally, it can be found a review on the available information on the quality of palm oil obtained locally in Imo state, Nigeria.

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P. 1

Assessing Traditional and Sustainable Harvesting Methods on the Collection of Two Leading Non-Timber Forest Products - Griffonia simplicifolia and Xylopia aethiopica - In Liberia

Authors: Larry C. Hwang, H. Rodolfo Juliani, James E. Simon

Citation: L. C. Hwang et al., "Assessing Traditional and Sustainable Harvesting Methods on the Collection of Two Leading Non-Timber Forest Products - Griffonia simplicifolia and Xylopia aethiopica - In Liberia", Sustainable Food Production, Vol. 4, pp. 1-10, 2018

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P. 11

Characteristics of Kombucha Fermentation from Different Substrates and Cytotoxicity of Tea Broth

Authors: Maria Elma Quiao-Won, Franco G. Teves

Citation: M. E. Quiao-Won and F. G. Teves, "Characteristics of Kombucha Fermentation from Different Substrates and Cytotoxicity of Tea Broth", Sustainable Food Production, Vol. 4, pp. 11-19, 2018

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P. 20

Antifungal Potency of Essential Oil Components of African Ginger - Zingiber officinale (Roscoe)

Authors: Aniedi Abasi Akpan Markson, Ndukwe Nwaogburu Kalu, Patrick Ishoro Akwaji

Citation: A. A. A. Markson et al., "Antifungal Potency of Essential Oil Components of African Ginger - Zingiber officinale (Roscoe)", Sustainable Food Production, Vol. 4, pp. 20-30, 2018

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P. 31

Microbiological Quality of Peanuts: From Field to Consumption

Authors: Okşan Uçkun, Işıl Var

Citation: O. Uçkun and I. Var, "Microbiological Quality of Peanuts: From Field to Consumption", Sustainable Food Production, Vol. 4, pp. 31-39, 2018

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P. 40

A Review on the Quality of Palm Oil (Elaeis guineensis) Produced Locally in Imo State, Nigeria

Authors: Enyoh Christian Ebere, Verla Andrew Wirnkor, Enyoh Emmanuel Chinedu, Verla Evelyn Ngozi

Citation: E. C. Ebere et al., "A Review on the Quality of Palm Oil (Elaeis guineensis) Produced Locally in Imo State, Nigeria", Sustainable Food Production, Vol. 4, pp. 40-50, 2018

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