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.
|
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 Visitors: Downloads: |
|
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 Visitors: Downloads: |
|
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 Visitors: Downloads: |
|
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 Visitors: Downloads: |
|
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 Visitors: Downloads: |