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Chemical and Physical Characterizations of Cooked Rice Using Different Cooking Methods
by Annis Catur Adi, Nila Reswari Haryana, Damar Rastri Adhika, Adi Suwandi and Heni Rachmawati
Journal of Food and Nutrition Research. 2020, 8(11), 638-645. DOI: 10.12691/jfnr-8-11-4
Pub. Date: November 18, 2020Views: 1086Downloads: 1625
rice cooking methods eating quality nutrient content crystallinity thermal property
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Effect of Cooking Methods on the β-carotene Content of Jute Mallow Leaves (Corchorus olitorius)
by Korotimi Traoré, Charles Parkouda, Aimée W.D.B. Guissou, Yves Traoré and Aly Savadogo
American Journal of Food Science and Technology. 2019, 7(6), 223-226. DOI: 10.12691/ajfst-7-6-9
Pub. Date: September 29, 2019Views: 4361Downloads: 4127
jute mallow leaves beta carotene cooking frying ash leachate
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Nitrite Assessment of Processed Meat Products Commonly Consumed in Ghana
by Joyce Duah, Jacob K. Agbenorhevi, David Adu-Poku and Francis O. Antwi
Journal of Food Security. 2019, 7(3), 90-96. DOI: 10.12691/jfs-7-3-4
Pub. Date: July 24, 2019Views: 4164Downloads: 3858
sausage cooking method residual nitrite exposure and risk
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Effect of Different Cooking Methods on Total Fat and Fatty Acid Composition of Cape Snoek (Thyrsites atun)
by Suné St. Clair Henning
Journal of Food and Nutrition Research. 2019, 7(6), 409-414. DOI: 10.12691/jfnr-7-6-1
Pub. Date: May 24, 2019Views: 4391Downloads: 3876
ecosapentaenoic acid microwave cooking oven baking omega-3 fatty acids total fat
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