Table of Contents

Research ArticleP:1-7

Preliminary phytochemical screening and Antioxidant activity of chaya leaf (Cnidoscolus acontifolus) extracts on refined palm kernel oil
Arawande*, Jacob Olalekan, Araoye Kudirat Titilope, Olatide Modupe, Gbenga-Fabusiwa Funmilayo Joy

• Abstract
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OpinionP:29-30

Technology and public understanding of science in the US: the national bioengineered food disclosure standard of 2016
John Williams*

DOI: 10.37532/pulafsj.2022.6(3).29-30

• Abstract
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PerspectiveP:27-28

Enhancing nutritional values, isoflavone aglycones, and antioxidant capacity of edible mushroom by-products with soybeans
Kevin Joseph*

DOI: 10.37532/pulafsj .2022.6(3).27-28.

• Abstract
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PerspectiveP:25-26

Safety evaluation of gluten-free diet-related foods and beverages
Kevin Joseph*

DOI: 10.37532/pulafsj .2022.6(3).25-26.

• Abstract
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OpinionP:23-24

Viable and dead foodborne pathogens can be found using PCRmediated nucleic acid molecular recognition technology
Jack Griffith*

DOI: :10.37532/pulafsj.2022.6(3).23-24.

• Abstract
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OpinionP:30-31

For the preservation and fortification of meat, use lactic acid bacteria (LAB), an indigenous and probiotic microbe
John Williams*

DOI: 10.37532/PULAFSJ .2022.6(3).31-2

• Abstract
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