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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: 14980
dietary fiber functional properties by-product extrusion-cooking blends cookies
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Combined Effects of Fermentation, Germination and Cooking Processes on the Nutritional Profile of Cowpea (Vigna unguiculata L) Grown in Côte d'Ivoire
by Traoré Souleymane, Assemand Emma, Digbeu Dogoré Yolande, Kouadio Larissa Adjoua and Brou Kouakou
Journal of Food Security. 2018, 6(4), 133-140. DOI: 10.12691/jfs-6-4-1
Pub. Date: November 15, 2018Views: 16558Downloads: 18428
cowpea germination fermentation cooking proteins antinutrients
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Effects of Ultrasound Pretreatment and Ageing Processing on Quality and Tenderness of Pork Loin
by C.K. Yeung and S.C. Huang
Journal of Food and Nutrition Research. 2017, 5(11), 809-816. DOI: 10.12691/jfnr-5-11-3
Pub. Date: October 28, 2017Views: 25752Downloads: 25482
meat product physical tenderization texture shear force cooking loss sensory
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Haematology and Growth Study of Albino Rats Fed Varying Inclusions of CookedCanavalia Plagiosperma Piper Seed Meal Based-Diets
by Alagbaoso S.O, Nwosu J.N., Njoku N.E., Okoye E.C., Eluchie C.N. and Agunwa I.M
Journal of Food and Nutrition Research. 2017, 5(9), 649-658. DOI: 10.12691/jfnr-5-9-4
Pub. Date: August 18, 2017Views: 23159Downloads: 22969
canavalia plagiosperma piper heamatological parameters cooking proximate protein efficiency ratio
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Relationships among Diet Quality, BMI, Cooking Skills and Frequency of Food Preparation: A Pilot Study
by Jenna Kourajian, Sherri Stastny and Ardith Brunt
American Journal of Educational Research. 2017, 5(1), 36-42. DOI: 10.12691/education-5-1-6
Pub. Date: January 10, 2017Views: 20520Downloads: 19463
nutrition education cooking skills diet quality
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Effects of Rice Flour on Emulsion Stability, Organoleptic Characteristics and Thermal Rheology of Emulsified Sausage
by Jailson Pereira, Guang-hong Zhou and Wan-gang Zhang
Journal of Food and Nutrition Research. 2016, 4(4), 216-222. DOI: 10.12691/jfnr-4-4-4
Pub. Date: May 16, 2016Views: 26334Downloads: 25500
cooking moisture emulsion stability sausage sensory texture rice flour
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Consumption Patterns and Consumer Attitudes to Beef and Sheep Meat in China
by Yanwei Mao, David L. Hopkins, Yimin. Zhang and Xin Luo
American Journal of Food and Nutrition. 2016, 4(2), 30-39. DOI: 10.12691/ajfn-4-2-1
Pub. Date: April 29, 2016Views: 36436Downloads: 32904Citations: 2
chinese consumer quality requirements influencing factors cooking guidelines
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Investigation of the In Vitro Gastrointestinal Bioavailability of B-Group Vitamins in Meat and Meat Analog Patties Prepared Using Different Cooking Methods
by İrem DAĞOĞLU POLAT and Ayhan DAĞ
Journal of Food and Nutrition Research. 2025, 13(10), 399-407. DOI: 10.12691/jfnr-13-10-2
Pub. Date: October 17, 2025Views: 1084Downloads: 3124
B vitamins meat patties meat analog patties cooking bioavailability HPLC
Abstract Full Text PDF (268 KB) Full Text HTML Full Text ePUB (290 KB)
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Quality and Technological Characterization of Chickpea Flours in Common Noodles
by Guoxia Wang, Chunge Li, Shiqi Xu, Chunxiao Wang, Mingrui Zhao, Yimeng Li and Yujie Zhu
Journal of Food and Nutrition Research. 2025, 13(8), 285-292. DOI: 10.12691/jfnr-13-8-2
Pub. Date: August 06, 2025Views: 1871Downloads: 4039
Chickpea fresh noodles cooking properties textural properties structural propertie
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Standards for Biomass Cookers in West Africa: Application on A Cooking Stove Used in Benin
by Maman Nazifi Garba Irro, Coffi Wilfrid Adihou, Comlan Aristide Houngan, Abouzeidi Dan Maza, Hassane Ousseyni Ibrahim and Malahimi Anjorin
American Journal of Energy Research. 2025, 13(1), 8-18. DOI: 10.12691/ajer-13-1-2
Pub. Date: March 04, 2025Views: 4852Downloads: 7686
Standard Test protocols Cooking stove Wood energy West Africa
Abstract Full Text PDF (820 KB) Full Text HTML Full Text ePUB (2621 KB)
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