Vol 4, No 3 (2023)

IJ-FANRes

International Journal on Food, Agriculture, and Natural Resources (September 2023)

Table of Contents

Article (Food)

Determinants of Tunisian Consumers’ Willingness to Pay for Organic Cereal Products
Mouna Helali, Emna Ouertani, Mohamed Zied Dhraief
PDF
1-6
Food Waste and Loss in the Food Service Industry of Tanzania: Learning from the Value Addition Chain
Felichesmi Selestini Lyakurwa
PDF
7-13
Conversion of Orange and Pineapple Fruit Peel Waste into Single Cell Protein Using Saccharomyces Cerevisiae
Clement Abiodun Abodunde, Bukola Catherine Akin-Osanaiye
PDF
14-20
Quality and Adulteration in Ethnic Spices and Food Ingredients in Local Market
Sayali Harke, Ajit Pawar, Yojana Y Patil
PDF
21-26
Substitution of Tempeh and Adition of Dates in The Manufacture of Snack Bar as High Protein and Iron Snack
Tiara Dela Satifa, Asrul Bahar
PDF
27-31
Acceptability and Antioxidant Activities of Jelly Drink Ginger (Zingiber officinale R.), Curcuma (Curcuma xanthorriza R.) and Turmeric (Curcuma longa L.) Extract as A Healthy Drink Alternative for People with Hypercholesterolemia
Ika Rosita Rahmawati, Asrul Bahar
PDF
32-36

Article(Agriculture)

Assessment of The Technical Efficiency and Cost and Returns on Seed Yam Farms in North-Central
Morolake Bolaji, Raphael Olarenwaju Babatunde, Olubunmi Abayomi Omotesho
PDF
37-42
Integrated Management of Black Pod (Phytophthora palmivora) Disease of Cocoa Through Fungicides and Cultural Practices in Southwestern Ethiopia
Merga Jibat, Shamil Alo
PDF
43-45

Articles

Biosensors Technological Advancement and Their Biomedical, Agricultural, Environmental and Food Industrial Applications: A Review
Tariku Abena
PDF
46-57
Biodegradable Spoon Based on Glycerol and Cassava Starch with The Addition of Sugar Cane Pulp
Andrew Setiawan Rusdianto, Winda Amilia, Ade Liya Pratiwi, Hifdzil Adila
PDF
58-61
Yearly Fluctuations in Honey Production in Hokkaido, Northern Japan, with Special Reference to Weather Conditions and Masting Behavior
Kazuhiko Masaka
PDF
62-68