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13 results for Ready-to-eat.

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Microbiological Quality Assessment of Sashimi and Sushi Sold in the Federal District, Brazil
by Karolina Oliveira Gomes, Flávia Bianca Amaral Alves, Ana Carolina Almeida de Oliveira Ferreira, Calliandra Maria de Souza Silva, Izabel Cristina Rodrigues da Silva and Daniela Castilho Orsi
Journal of Food and Nutrition Research. 2020, 8(11), 687-692. DOI: 10.12691/jfnr-8-11-10
Pub. Date: November 27, 2020Views: 7250Downloads: 13981
foodborne pathogens food hygiene Salmonella S. aureus ready-to-eat foods sashimi sushi
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Evaluation of the Hypoglycemic Potentials and Glycemic Index of Ready-to-eat Breakfast Products Using Animal Bioassay
by Onuh F. A., Mbaeyi-Nwaoha I. E. and Ani J.C.
American Journal of Food Science and Technology. 2019, 7(5), 161-168. DOI: 10.12691/ajfst-7-5-5
Pub. Date: July 01, 2019Views: 15661Downloads: 17551
African yam bean Bioassay Hypoglycemic Hypolipidemic potentials Ready-to-eat breakfast Sorghum Unripe plantain
Abstract Full Text PDF (349 KB) Full Text HTML Full Text ePUB (306 KB)
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Microbiological Quality of Ready-to-eat Salads from Processing Plant to the Consumers
by Carmela Calonico, Vania Delfino, Giovanna Pesavento, Maria Mundo and Antonella Lo Nostro
Journal of Food and Nutrition Research. 2019, 7(6), 427-434. DOI: 10.12691/jfnr-7-6-3
Pub. Date: June 08, 2019Views: 19530Downloads: 22802
ready-to-eat salads food safety microbiological quality temperature abuse foodborne pathogens
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Detection and Quantification of Listeriamonocytogenesin Ready-to-eat Vegetables, Frozen Vegetables and Sprouts Examined by Culture Methods and Real-time PCR
by Monika Moravkova, Veronika Verbikova, Veronika Michna, Vladimir Babak, Hana Cahlikova, Renata Karpiskova and Petr Kralik
Journal of Food and Nutrition Research. 2017, 5(11), 832-837. DOI: 10.12691/jfnr-5-11-6
Pub. Date: November 03, 2017Views: 16097Downloads: 16585
Listeria monocytogenes Foodborne pathogens Molecular methods qPCR Ready-to-eat
Abstract Full Text PDF (328 KB) Full Text HTML Full Text ePUB (157 KB)
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Consumer Preference for the Ready-to-eat Fish and Shrimp Balachao: A Potential Value-added Fishery Product for Bangladesh
by Saifuddin Rana, Antar Sarker, Md. Nazmul Hasan, Shahida Arfine Shimul, S. M. Nurun Nabi, Manjurul Karim and Sk. Ahmad Al Nahid
Journal of Food and Nutrition Research. 2023, 11(2), 115-124. DOI: 10.12691/jfnr-11-2-2
Pub. Date: February 05, 2023Views: 5621Downloads: 6405
Balachao fishery product value addition dry fish sensory evaluation panel test
Abstract Full Text PDF (278 KB) Full Text HTML Full Text ePUB (847 KB)
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Characterization of Psychrophilic Pathogens in Ready-to-eat Salads Sold in Supermarkets in the City of Abidjan (Côte d’Ivoire)
by N’Goran Parfait N’Zi, Hadja Djénéba Ouattara, Yao Paul Attien, Valérie Carole Gbonon, Nathalie Kouadio Guessennd and Djédoux Maxime Angaman
Journal of Food Security. 2022, 10(3), 89-96. DOI: 10.12691/jfs-10-3-1
Pub. Date: October 13, 2022Views: 6317Downloads: 8722
ready-to-eat salads psychrophilic pathogens Abidjan (Côte d’Ivoire)
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Profile and Antibiotic Resistance Genes of Escherichia coli Strains Isolated from Ready-to-Eat Raw Mixed Vegetables Salads in Collective Catering in Abidjan, Côte D’Ivoire
by Toé E., Dadié A., Dako E., Blé Y.C., Toty A., Loukou G. and Djè K.M.
American Journal of Microbiological Research. 2017, 5(6), 124-130. DOI: 10.12691/ajmr-5-6-2
Pub. Date: December 02, 2017Views: 23379Downloads: 23280
vegetable salads Escherichia coli antibiotic resistance collective catering Abidjan
Abstract Full Text PDF (354 KB) Full Text HTML Full Text ePUB (2987 KB)
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What Happens to the Microflora of Retail Sushi in the Warm Season?
by E. Tirloni, C. Bernardi, G. Gandolfi, P. Cattaneo and S. Stella
Journal of Food and Nutrition Research. 2017, 5(2), 95-100. DOI: 10.12691/jfnr-5-2-4
Pub. Date: February 15, 2017Views: 18580Downloads: 17661
sushi thermal abuse spoilage microorganisms ready-to-eat fish products
Abstract Full Text PDF (492 KB) Full Text HTML Full Text ePUB (871 KB)
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Effects of Sterilization on the Physicochemical Properties of Ready-to-eat Fried Rice with Traditional Golek Sauce in Retort Bowl
by Arisara Khunprama, Aree Rittiboon and Marisa Jatupornpipat
Journal of Food and Nutrition Research. 2022, 10(3), 200-208. DOI: 10.12691/jfnr-10-3-4
Pub. Date: March 11, 2022Views: 6921Downloads: 7408
Golek sauce ready-to-eat retort processing food physicochemical properties
Abstract Full Text PDF (477 KB) Full Text HTML Full Text ePUB (575 KB)
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Bacteriological Quality of Some Ready-to-Eat Foods Served in some Food Centres in Zaria, Kaduna State, Nigeria
by Binta Sambo Abdullahi, Sakina Bello Maiha and Fatimah Dauda Kida
American Journal of Food Science and Technology. 2020, 8(6), 242-249. DOI: 10.12691/ajfst-8-6-3
Pub. Date: November 13, 2020Views: 6515Downloads: 8186
Jollof rice pounded yam melon seed soup Bacillus cereus Escherichia coli Staphylococcus aureus
Abstract Full Text PDF (166 KB) Full Text HTML Full Text ePUB (150 KB)
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