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Characterization and Potential Application of Blend of Passion Fruit Peel with Rice Flour in an Extruded Product for Fiber Enhancement
by Valeria França de Souza, Jose Luis Ramirez Ascheri and Diego Palmiro Ramirez Ascheri
Journal of Food and Nutrition Research. 2019, 7(7), 522-529. DOI: 10.12691/jfnr-7-7-6
Pub. Date: July 18, 2019Views: 13291Downloads: 14990
dietary fiber functional properties by-product extrusion-cooking blends cookies
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Optical Properties of Nanocomposite Films: Size-tuned vs. Shape-tuned Silver Nanoparticles
by Maryuri Roca, Hannah Emily Skipper and Jessica Ranesizafiniaina Ndrianasy
American Journal of Nanomaterials. 2019, 7(1), 22-29. DOI: 10.12691/ajn-7-1-3
Pub. Date: June 07, 2019Views: 22358Downloads: 26362
color PVA plasmonic nanocomposite blended polymer
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The Characterization of Poly n-Vinyl Pyrrolidone-Polyvinyl Acetate (PVP-PVAc) Copolymers and Blends by Nuclear Magnetic Resonance Spectroscopy, Fourier Transform Infrared Spectroscopy, and Elemental Analysis
by Ronald P. D’Amelia, Joseph Mancuso and William Nirode
Journal of Polymer and Biopolymer Physics Chemistry. 2019, 7(1), 1-9. DOI: 10.12691/jpbpc-7-1-1
Pub. Date: June 01, 2019Views: 38783Downloads: 38911
quantitative analysis Nuclear Magnetic Resonance elemental analysis Fourier Transform Infrared Spectroscopy n-vinyl pyrrolidone - vinyl acetate copolymer and blends
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In vitroAntioxidant Properties of Mango Powder Produced from Blends of Brokin and Julie Cultivars Fortified with Yellow Pea protein hydrolysate
by Israel Okpunyi Acham, Moses Terkula Ukeyima, Samuel Ahemen, Abraham Tartenger Girgih and Rotimi E. Aluko
American Journal of Food and Nutrition. 2018, 6(3), 60-66. DOI: 10.12691/ajfn-6-3-1
Pub. Date: June 14, 2018Views: 18377Downloads: 19311
Brokin mango powder Julie mango powder Yellow Pea protein hydrolysate in vitro antioxidant properties oxidative stress
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Effect of Chemical Interesterification on the Physicochemical Characteristics and Fatty Acid Profile of Bakery Shortening Produced from Shea Butter and Fluted Pumpkin Seed Oil Blend
by Chibor Bariwere Samuel, Eke-Ejiofor Joy and Kiin-Kabari David Barine
American Journal of Food Science and Technology. 2018, 6(4), 187-194. DOI: 10.12691/ajfst-6-4-8
Pub. Date: June 13, 2018Views: 22979Downloads: 26342
Shea butter fluted pumpkin interesterification physicochemical fatty acid profile bakery shortening
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Determining the Appropriate Blend of Blended Learning: A Formative Research in the Context of Spada-Indonesia
by Uwes Anis Chaeruman, Basuki Wibawa and Zulfiati Syahrial
American Journal of Educational Research. 2018, 6(3), 188-195. DOI: 10.12691/education-6-3-5
Pub. Date: March 13, 2018Views: 22560Downloads: 21208
asynchronous learning blended learning e-learning instructional design model synchronous learning
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Nutritional and Functional Properties of Mushroom (Agaricus bisporus & Pleurotus ostreatus) and Their Blends with Maize Flour
by Jackson R.M. Ishara, Daniel N. Sila, Glaston M. Kenji and Ariel K. Buzera
American Journal of Food Science and Technology. 2018, 6(1), 33-41. DOI: 10.12691/ajfst-6-1-6
Pub. Date: January 11, 2018Views: 22163Downloads: 21713
food fortification mushroom maize flour nutritional and functional properties
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Quantitative Analysis of Copolymers and Blends of Polyvinyl Acetate (PVAc) Using Fourier Transform Infrared Spectroscopy (FTIR) and Elemental Analysis (EA)
by Ronald P. D’Amelia, Samantha Gentile, William F. Nirode and Ling Huang
World Journal of Chemical Education. 2016, 4(2), 25-31. DOI: 10.12691/wjce-4-2-1
Pub. Date: May 17, 2016Views: 72127Downloads: 67447Citations: 1
quantitative analysis elemental analysis Fourier Transform Infrared Spectroscopy undergraduate laboratory experiment hand-on learning Ethylene-vinyl acetate copolymer n-vinyl pyrrolidone - vinyl acetate copolymer and blends
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Effective Online Discussion Forums as a Legal Learning Space
by Suriyakumari Lane
American Journal of Educational Research. 2016, 4(5), 392-396. DOI: 10.12691/education-4-5-5
Pub. Date: April 12, 2016Views: 16179Downloads: 14962
online discussion forums effective learning collaborative learning blended learning
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Quality Characteristics of Orange/Pineapple Fruit Juice Blends
by Ohwesiri Monday Akusu, David Barine Kiin-Kabari and Caroline Onyedikachi Ebere
American Journal of Food Science and Technology. 2016, 4(2), 43-47. DOI: 10.12691/ajfst-4-2-3
Pub. Date: February 27, 2016Views: 52611Downloads: 36286Citations: 1
orange pineapple fruit juice blends quality characteristics
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