Food Characterization


International Journal of Food Science Vol 6 No 1(2023)

International Journal of Food Science (IJFS) is a peer reviewed published by IPRJB. It aims at improving knowledge in human nutrition. IJFS provides research and review articles in all areas of food science discussing all aspects of food science, including but not limited to enhancing shell life, food deterioration, food engineering, food handling, food processing, food quality, food safety, microbiology and nutrition research.


  • Impact of Hydrolyzed Camel´S Whey Protein Concentrate on Soft Cheese Quality
  • Evaluation of the Antifungal Activity of Hydrolyzed Camel Whey Protein Against Some Fungi in Soft Cheese
  • Probiotic Properties of Lactic Acid Bacteria Isolated From “Tchoukou” Traditional Milk Cheeses Produced in Selected Region of Niger
  • Identification of the Common Type of Pesticides Used by Bee Farmers from Selected Honey-Producing Areas in Tanzania: A Case of Kijiji Cha Nyuki Co. Ltd, Singida Region
  • Microbiological and Chemical Evaluation of Traditional Fermented Skimmed Milk (Nono) in Kano State
  • Characterization and Antibiotic Profiles of Lactic Acid Bacteria Isolated From “Tchoukou” Traditional Milk Cheeses Produced in the Zinder Region of Niger Republic, West Africa
Category Book Chapters
Publisher: IPRJB peer reviewed journals and books publishers
ISBN: 978-9914-728-84-2
Authors: Eman Abd El Samei Bakri Nafei, Ibrahima Doumbouya, Col Jumanne Lucas Kachinde, Sanusi Shamsudeen Nassarawa, Mahamadou Rabiou Moudi Aboubacar
Pages: 128