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Antimicrobial, Antioxidant and Anti-inflammatory Characteristics of Combination (Cassia fistulaand Ocimum basilicum) Extract as Natural Preservative to Control & Prevent Food Contamination
by Gamal M. Hamad, Amira M.G. Darwish, Marwa M Abu-Serie and Sobhy A. El Sohaimy
Journal of Food and Nutrition Research. 2017, 5(10), 771-780. DOI: 10.12691/jfnr-5-10-8
Pub. Date: October 11, 2017Views: 26663Downloads: 26981
Cassia fistula and Ocimumbasilicum Antimicrobial activity antioxidant anti-inflammatory cytotoxicity assay foodborne pathogens
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Sensory Evaluation of the Sirloin Tip Side Steak Beef Treated with Plant-Derived and Commercial Food Preservatives
by Tehilah Feye G. Bautista, Dan Daniel B. Neri, Nicole F. Diaz, Imma Avril Lucero, Ian Jay P. Saldo, Mary Jade P. Dandoy and Jhovel Roy D. Calo
American Journal of Food Science and Technology. 2023, 11(2), 57-60. DOI: 10.12691/ajfst-11-2-5
Pub. Date: July 05, 2023Views: 3871Downloads: 5264
basil citrus peels commercial preservatives lemon peppermint plant-derived preservatives preservatives purposive survey sodium nitrite
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Mixed Nectar of Cupuassu (Theobromagrandiflorum) and Green Tea and the Effect of Preservatives and Storage on Nutritional and Sensorial Characteristics
by Gabrielli Nunes Clímaco, Virgínia Kelly Gonçalves Abreu, Tatiana De Oliveira Lemos and Ana Lúcia Fernandes Pereira
Journal of Food and Nutrition Research. 2019, 7(5), 361-369. DOI: 10.12691/jfnr-7-5-5
Pub. Date: April 27, 2019Views: 14149Downloads: 14770
blends exotic fruits phenolics compounds hedonic scale antioxidant activity additives
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Evaluation of New Bacteriocin as a Potential Short-Term Preservative for Goat Skin
by J. Kanagaraj, A. Tamil Selvi, T. Senthilvelan, N.K. Chandra Babu and B. Chandrasekar
American Journal of Microbiological Research. 2014, 2(3), 86-93. DOI: 10.12691/ajmr-2-3-2
Pub. Date: May 06, 2014Views: 38092Downloads: 33514
Lactobacillus plantarum bacteriocin goat skin preservation SEM analysis pollution reduction
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Identification of Microbial Contamination of Popular Fruits of Bangladesh and Assessment the Effects of Alternative Preservatives Instead of Formalin
by Tasnuva Akhtar, M. Rowfur Rahman, Sumita Biswas, Rasheda Perveen, M. Shah Alam, Farida Adib Khanum, M. Amirul Islam, Shahangir Biswas, Chaman Ara Keya and M. Manirujjaman
American Journal of Microbiological Research. 2016, 4(5), 138-142. DOI: 10.12691/ajmr-4-5-2
Pub. Date: September 05, 2016Views: 32603Downloads: 30715
fruits formalin escherichia coli
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Comparative Evaluation of Macro and Micro-Nutrient Element and Heavy Metal Contents of Commerrcial Fruit Juices Available in Bangladesh
by I. J. Salma, M. A. M. Sajib, M. Motalab, B. Mumtaz, S. Jahan, M. M. Hoque and B. K. Saha
American Journal of Food and Nutrition. 2015, 3(2), 56-63. DOI: 10.12691/ajfn-3-2-4
Pub. Date: May 03, 2015Views: 29681Downloads: 27056Citations: 3
nutrition vitamin minerals micronutrients preservatives heavy metals fruit juices Bangladesh
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Preservation of Some Physico-Chemical Properties of Soymilk-Based Juice with Aframomum Danielli Spice Powder
by A.O Dauda and G.O. Adegoke
American Journal of Food Science and Technology. 2014, 2(4), 116-121. DOI: 10.12691/ajfst-2-4-2
Pub. Date: August 11, 2014Views: 32622Downloads: 26576Citations: 2
Aframomum danielli powder soymilk juice shelf life active components preservative
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Effect of Chemical Preservatives and Storage Conditions on the Nutritional Quality of Tomato Pulp
by Shampa Sarkar, Debashis Kumar Dutta Roy, Alomoni, Md. Abu Bakkar Siddik, Kothika Das and Md. Jiaur Rahman
American Journal of Food and Nutrition. 2015, 3(4), 90-100. DOI: 10.12691/ajfn-3-4-1
Pub. Date: November 08, 2015Views: 43223Downloads: 37494Citations: 1
tomato pulp preservatives storage nutritional quality
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Use of Yellow Pigment Extracted from Turmeric (Curcuma Longa) Rhizomes Powder as Natural Food Preservative
by Abdeldaiem M. H.
American Journal of Food Science and Technology. 2014, 2(1), 36-47. DOI: 10.12691/ajfst-2-1-6
Pub. Date: February 15, 2014Views: 52896Downloads: 38763Citations: 2
yellow pigment turmeric colorant food preservative
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Nutritional and Microbiological Evaluation on Jams and Jellies Available in Bangladesh
by B. Mumtaz, M. J. I. Mozakkin, M. Motalab, S. Jahan, T. Ferdous and B. K. Saha
American Journal of Food and Nutrition. 2019, 7(4), 113-119. DOI: 10.12691/ajfn-7-4-1
Pub. Date: November 10, 2019Views: 14198Downloads: 10973
nutritional composition preservative jam jelly
Abstract Full Text PDF (159 KB) Full Text HTML Full Text ePUB (107 KB)
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