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Combined Effect of Modified Atmosphere Package and Short-Wave Ultraviolet Does Not Affect Proteus mirabilisGrowth on Rainbow Trout Fillets (Oncorhynchus mykiss)
by Bruna Rodrigues, Thiago Alvares, Marion Costa, Guilherme Sampaio, César Aquiles Lázaro De La Torre, Pedro Panzenhagen, Eliane Mársico, Sérgio Mano and Carlos Conte-Junior
Journal of Food and Nutrition Research. 2019, 7(5), 342-346. DOI: 10.12691/jfnr-7-5-2
Pub. Date: April 26, 2019Views: 11875Downloads: 13685
freshwater fish UV-C radiation modified atmosphere package Proteus mirabilis shelf life
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Effect of Corn Bran Addition on Technological Properties of Tagliarini Pasta
by Gislane Oliveira Ribeiro, Emília Carolina da Cruz Lisboa Brito, Geany Peruch Camilloto and Renato Souza Cruz
Journal of Food and Nutrition Research. 2018, 6(2), 130-136. DOI: 10.12691/jfnr-6-2-10
Pub. Date: March 07, 2018Views: 16285Downloads: 16497
corn bran shelf-life rheological analysis tagliarini pasta dough quality
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Initial Freshness of Pacific Oyster (Crassostea gigas) Affects Its Quality and Self-life during Freezing Storage
by Hong Hee LEE, Woo Young JUNG, Won Kyung LEE and Jin Gi MIN
Journal of Food and Nutrition Research. 2017, 5(9), 629-635. DOI: 10.12691/jfnr-5-9-1
Pub. Date: August 09, 2017Views: 20569Downloads: 20880
oyster shelf-life quality assessment initial freshness
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Antioxidative Effect of Dietary Tea Catechins on the Quality of Enulsified Pork Meatballs under Refrigeration
by C.K. Yeung and S.C. Huang
Journal of Food and Nutrition Research. 2016, 4(12), 789-794. DOI: 10.12691/jfnr-4-12-4
Pub. Date: December 10, 2016Views: 25993Downloads: 26909
meat product Kung-Yuan green tea extract antioxidant shelf life
Abstract Full Text PDF (242 KB) Full Text HTML Full Text ePUB (223 KB)
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Effects of High-pressure Processing Technique on the Quality and Shelf Life of Chinese Style Sausages
by C.K. Yeung and S.C. Huang
Journal of Food and Nutrition Research. 2016, 4(7), 442-447. DOI: 10.12691/jfnr-4-7-5
Pub. Date: July 22, 2016Views: 25749Downloads: 25716
meat products non-thermal preservation process refrigeration storage microbial status
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Natural Antioxidants against Lipid–Protein Oxidative Deterioration in Beef Meatballs
by Yousif A. Elhassaneen, Lamiaa A. Diab and Esraa S. ElFaramawy
American Journal of Food Science and Technology. 2026, 14(3), 74-91. DOI: 10.12691/ajfst-14-3-2
Pub. Date: July 05, 2026Views: 1195Downloads: 2165
Onion skin tomato pomace coriander seeds rosemary leaves carnation flower cumin seed pomegranate skin peach kernels shelf life total volatile base-nitrogen microbial growth
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Assessment of Shelf-Life Stability and Bioactive Potency of HCA-Rich Garcinia Atroviridis Powder to Address Obesity and Metabolic Health
by Hussain Zaki U. K., Nasuha H. H., Jack A., Hashim H., Zakaria N. E., Saari S. B., Sa’dom N B. and Khalid K. H.
Journal of Food and Nutrition Research. 2024, 12(11), 495-501. DOI: 10.12691/jfnr-12-11-4
Pub. Date: November 22, 2024Views: 5258Downloads: 7990
nutrient composition physicochemical microbiology hydroxycitric acid (HCA) HPLC
Abstract Full Text PDF (358 KB) Full Text HTML Full Text ePUB (260 KB)
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Accelerated Shelf-Life Study of Ultra-High Temperature (UHT) Cream Cheese
by Özge Aslan, Tuğçe Ulutaşdemir, Ilker Yildiz and Arzu Çağrı-Mehmetoğlu
Journal of Food and Nutrition Research. 2024, 12(4), 228-235. DOI: 10.12691/jfnr-12-4-7
Pub. Date: April 25, 2024Views: 5599Downloads: 8646
Ultra-high temperature (UHT) technology cream cheese accelerated shelf-life
Abstract Full Text PDF (351 KB) Full Text HTML Full Text ePUB (291 KB)
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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: 5996Downloads: 7295
biogenic amines drunk crab GABA Lactobacillus brevis shelf-life
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Physical and Microstructural Properties of Composite Cassava-wheat Bread Produced from Blend of Wheat and Low Postharvest Physiological Deterioration Cassava Flours
by Ahemen Samuel Aondoaver, Alimi John Praie, Alimi Janet Omolola and Iluebbey Peter Oshiapi
American Journal of Food Science and Technology. 2021, 9(4), 142-148. DOI: 10.12691/ajfst-9-4-5
Pub. Date: October 26, 2021Views: 7624Downloads: 9689
composite cassava-wheat bread functional properties bread microstructural properties shelf stability bread springiness loaf volume
Abstract Full Text PDF (639 KB) Full Text HTML Full Text ePUB (1286 KB)
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