International Journal of Food Engineering and Technology


Volume 8, Issue 1, June 2024

  • Research Article

    Effect of Belending Semolina with Red Teff on Nutritional Quality of Short Cut Pasta

    Yohannes Belayneh Zewdu*, Solomon Abera

    Issue: Volume 8, Issue 1, June 2024
    Pages: 1-7
    Received: Oct. 04, 2023
    Accepted: Jan. 02, 2024
    Published: Feb. 01, 2024
    Abstract: The use of red teff as a food ingredient in foods like short cut pasta helps to reduce cardiovascular disease and improves glycemic control. Teff has more fiber and minerals than wheat. Although there is study towards improving the nutrients and functional food character of macaroni products around the world, there isn't much going on in Ethiopia. ... Show More
  • Review Article

    The Slaughter House and the Re-emerging Foodborne Illness with Special Reference to Bovine Tuberculosis

    Fahim Shaltout*

    Issue: Volume 8, Issue 1, June 2024
    Pages: 8-15
    Received: Dec. 20, 2023
    Accepted: Jan. 06, 2024
    Published: Feb. 20, 2024
    DOI: 10.11648/j.ijfet.20240801.12
    Abstract: The Slaughter house is the place in which the animals are slaughtered for human consumption. The Slaughter house plays important role in prevention of zoonotic diseases between animals and humans like Mycobacterium tuberculosis as reemerging foodborne illness and also prevent infectious diseases between animals. Bovine Mycobacterium tuberculosis is... Show More