World Journal of Food Science and Technology

Volume 3, Issue 2, June 2019

  • Antioxidant Capacity and Total Phenolic Content in Honey Brands from Mexican Market and Some Physicochemical Parameters Related

    Pedro Mondragón Cortez

    Issue: Volume 3, Issue 2, June 2019
    Pages: 20-25
    Received: 2 May 2019
    Accepted: 12 June 2019
    Published: 25 June 2019
    Abstract: During the production of a honey brand, artisanal or fresh honey is usually heated and filtered with the purpose of to improve fluency and this way can to facilitate its packaging process. However, an overheated honey can change the original antioxidant capacity, mainly due to the damage that the phenolic compounds have in the honeys. For this reas... Show More
  • Assessment of Beef Cattle Production, Slaughtering and Marketing Practice in Haramaya University, Ethiopia

    Birmaduma Gadisa, Gemechu Taffa

    Issue: Volume 3, Issue 2, June 2019
    Pages: 26-31
    Received: 11 June 2019
    Accepted: 10 July 2019
    Published: 10 August 2019
    Abstract: Ethiopia is endowed with good livestock production potential; however, the product utilization was underutilized. Meat is one of the most nutritious animal source foods that humans can consume. In Ethiopia, domestic consumption requirements for red meat arise due to rapidly growing population, increasing urbanization, rising income, increase export... Show More