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13 results for by-product.

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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: 13590Downloads: 15878
dietary fiber functional properties by-product extrusion-cooking blends cookies
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Processing of Salmon (Salmo salar L.) and Conger eel (Conger myriaster) Snacks and Their Quality Characteristics
by Woo Young JUNG, Jin Gi MIN, Hong Hee LEE, Myoung Kyo PARK and Won Kyung LEE
Journal of Food and Nutrition Research. 2018, 6(5), 306-312. DOI: 10.12691/jfnr-6-5-5
Pub. Date: May 12, 2018Views: 16051Downloads: 17172
fish by-product snack salmon conger eel
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Bioactive Compounds and Antioxidant Potential of Food Industry By-products in Egypt
by Yousif Elhassaneen, Safaa El-Waseef, Naglaa Fathy and Sarah Sayed Ahmed
American Journal of Food and Nutrition. 2016, 4(1), 1-7. DOI: 10.12691/ajfn-4-1-1
Pub. Date: January 31, 2016Views: 30743Downloads: 30584Citations: 2
potato peel cauliflower leaves onion skin mango peel phenolics carotenoids dietary fiber
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Determination of Aflatoxins in Wheat and Wheat by-products Intended for Human Consumption, Marketed in Rio de Janeiro, Brazil
by Felipe Machado Trombete, Douglas de Ávila Moraes, Yuri Duarte Porto, Thaís Barbosa Santos, Glória Maria Direito, Marcelo Elias Fraga and Tatiana Saldanha
Journal of Food and Nutrition Research. 2014, 2(10), 671-674. DOI: 10.12691/jfnr-2-10-3
Pub. Date: September 26, 2014Views: 27002Downloads: 23522Citations: 4
mycotoxins AFB1 wheat bran whole-wheat products HPLC
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Physicochemical and Fatty Acid Characterization of Mango Kernel Fat from Lippens and Brooks Varieties: Valorization of Mango by-products
by Wendkouni Marguerite Bamogo, Hyacinthe Kanté-Traoré, Henri Sidabéwindin Ouédraogo, Issouf Zida, Remy K. Bationo, Abel Tankoano, Charles Parkouda and Aly Savadogo
American Journal of Food Science and Technology. 2026, 14(3), 99-105. DOI: 10.12691/ajfst-14-3-4
Pub. Date: July 10, 2026Views: 188Downloads: 567
Mango kernels Mango butter Biochemical parameters Fatty acid profile By-product valorization
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Cocoa By-products As An Alternative to Expensive Cryoprotectants for Freeze-drying of Lactobacillus plantarum
by Jean-Marie AHOUSSI, Hadja OUATTARA, Lamine SAMAGACI, Néhémie MONHON, Victoria KADET, Honoré OUATTARA, Théodore DJENI and Sébastien NIAMKE
American Journal of Microbiological Research. 2024, 12(6), 131-137. DOI: 10.12691/ajmr-12-6-3
Pub. Date: November 26, 2024Views: 2985Downloads: 5972
Lactobacillus plantarum Cocoa bean liquor Cocoa pods Freeze-drying Cryoprotectants
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Antioxidant and Antibacterial Activities of Extracts from Cashew Apple, Mango Peel and Kernel, Agricultural by-products Collected in Northern Côte d'Ivoire
by Touré Abdoulaye, Guehi Monnou Sophie, Bolou Gbouhoury Eric-Kévin, Touré Naka, Kablan Ahmont Landry Claude and Coulibaly Adama
American Journal of Pharmacological Sciences. 2024, 12(3), 29-33. DOI: 10.12691/ajps-12-3-1
Pub. Date: July 17, 2024Views: 3743Downloads: 5402
Cashew apple mango peel kernel antioxidant antibacterial Côte d’Ivoire
Abstract Full Text PDF (193 KB) Full Text HTML Full Text ePUB (471 KB)
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Identification of Molds Strains Associated with Some Cereals and Oils Seeds and Their By-products in Selected Municipalities of Côte d’Ivoire
by Kedjebo Kra Brou Didier, Boli Zamblé Bi Irié Abel, Dosso Fatoumata, Horro Opri Tatiana, Sika André Emmanuelle, Ouattara Lacinan and Guehi Tagro Simplice
American Journal of Food Science and Technology. 2022, 10(4), 170-182. DOI: 10.12691/ajfst-10-4-4
Pub. Date: October 28, 2022Views: 7987Downloads: 10507
identification molds genera cereals oilseeds by-products
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Functional Food-drunk Crab with High GABA Production Obtained by Inoculating Fermentation Broth of Lactobacillus brevisZ-215 and Crab by-products into Drunk Crab
by Wei Li, Wenqing Li, Yulian Wan, Longfeng Wang and Tao Zhou
Journal of Food and Nutrition Research. 2022, 10(9), 619-629. DOI: 10.12691/jfnr-10-9-5
Pub. Date: September 27, 2022Views: 5543Downloads: 6708
biogenic amines drunk crab GABA Lactobacillus brevis shelf-life
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Coffee Pulp Waste as a Functional Ingredient: Effect on Salty Cookies Quality
by Josefina Moreno, Sonia Cozzano, Ana Mercedes Pérez, Patricia Arcia and Ana Curutchet
Journal of Food and Nutrition Research. 2019, 7(9), 632-638. DOI: 10.12691/jfnr-7-9-2
Pub. Date: October 14, 2019Views: 13369Downloads: 12954
coffee by-products dietary fibre antioxidant capacity sensory acceptance cookies
Abstract Full Text PDF (336 KB) Full Text HTML Full Text ePUB (932 KB)
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