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23 results for nutritional quality.

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Keyword    nutritional quality

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The Nutritional Quality of Dried Salted Cod: the Effect of Processing and Polyphosphates Addition
by Bárbara Teixeira and Rogério Mendes
Journal of Food and Nutrition Research. 2020, 8(7), 304-312. DOI: 10.12691/jfnr-8-7-1
Pub. Date: July 21, 2020Views: 7326Downloads: 10985
amino acids protein quality seafood bacalhau salting drying phosphates
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Comparative Analysis of Chemical Compounds Related to Quality of Canned Asparagus
by Sara María Jaramillo-Carmona, Francisco Javier Tejero-Maján, Ana Jiménez-Araujo, Rafael Guillén-Bejarano and Rocío Rodríguez-Arcos
Journal of Food and Nutrition Research. 2019, 7(2), 171-182. DOI: 10.12691/jfnr-7-2-10
Pub. Date: February 25, 2019Views: 17462Downloads: 18314
canned asparagus white and green spears asparagus variety chemical composition nutritional quality bioactive compounds
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Nutritional Quality, Phenolic Compound Content and Radical Scavenging Potential of Artocarpus altilis of Benin
by Cokou P. Agbangnan Dossa, Fifa. T. D. Bothon, Rose E. Kanfon, Seinde E. Medoatinsa, Gertrude Bahou, Valentin D. Wotto and Dominique. C. K. Sohounhloue
American Journal of Food Science and Technology. 2018, 6(4), 195-198. DOI: 10.12691/ajfst-6-4-9
Pub. Date: June 14, 2018Views: 14034Downloads: 15368
artocarpus altilis nutrients phenolic compounds radical scavenging porridge
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Enhancing the Nutritional Value of Oat Bars
by Azza A. Omran
American Journal of Food Science and Technology. 2018, 6(4), 151-160. DOI: 10.12691/ajfst-6-4-4
Pub. Date: May 02, 2018Views: 24812Downloads: 26483
oat bars sunflower chickpea pumpkin nutritional quality storage experiments sensory attributes
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Formulation of Enriched Infant Flours Based on Orange-Fleshed Ipomoea batatas for Children Complementary Feeding in Burkina Faso
by OUEDRAOGO Wêndwaoga Inès, OUATTARA Cheik Amadou Tidiane, MOGMENGA Iliassou, PARE Sikoudoin Rose Floriane, OUEDRAOGO Somtouda Gloria, NIKIEMA Mahamadi and MAIGA Ynoussa
Journal of Food and Nutrition Research. 2026, 14(3), 54-61. DOI: 10.12691/jfnr-14-3-1
Pub. Date: March 16, 2026Views: 503Downloads: 1666
orange-fleshed sweet potato vitamin A nutritional quality infant porridge consistency malnutrition
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Heat Treatment by Boiling Conserved the Nutritional, Physical, Microbiological and Sensory Properties of Tigernut (Cyperus esculentus) Milk: Implication for Improving Rural Health in Nigeria
by Paulina O. Adeniyi and Bassey E. Anam
Journal of Food Security. 2023, 11(1), 8-15. DOI: 10.12691/jfs-11-1-2
Pub. Date: February 05, 2023Views: 5342Downloads: 5491
tigernut milk boiling nutritional quality physical properties ambient storage
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Effects of Soaking, Cooking, and Steaming Treatments on the Faba Bean Seeds’ Total Bioactive Compounds Content and Antioxidant Activity
by Almagor Meital, Demri Avi, Galili Liel, Bellalou Aharon, Amir-Segev Orit and Galili Shmuel
Journal of Food and Nutrition Research. 2023, 11(1), 96-101. DOI: 10.12691/jfnr-11-1-9
Pub. Date: January 16, 2023Views: 5280Downloads: 6197
food processing nutritional quality Polyphenols FRAP Vicia faba
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Nutritional Quality of Solanum nigrum L. Leaves during Traditional Boiling
by Dogni Kouassi Dappah, Camille Adam Kouamé, Nestor Kouakou Kouassi, Denis Yao N’Dri and Georges N’Guessan Amani
American Journal of Food and Nutrition. 2021, 9(1), 43-48. DOI: 10.12691/ajfn-9-1-6
Pub. Date: February 28, 2021Views: 7701Downloads: 9877
boiling carotenoids fatty acids SAIN LIM system solanum nigrum
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Nutritional Quality of the Walnut Male Inflorescences at Four Flowering Stages
by Changlei Wang, Wene Zhang and Xuejun Pan
Journal of Food and Nutrition Research. 2014, 2(8), 457-464. DOI: 10.12691/jfnr-2-8-5
Pub. Date: August 11, 2014Views: 27026Downloads: 22578Citations: 2
male inflorescences of walnut proximate composition minerals amino acids bioactive compounds antioxidant activity
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Lipid Contents, Fatty Acid Profiles and Nutritional Quality of Nine Wild Caught Freshwater Fish Species of the Yangtze Basin, China
by Zhimin Zhang, Lianhua Liu, Congxin Xie, Dapeng Li, Jun Xu, Meng Zhang and Min Zhang
Journal of Food and Nutrition Research. 2014, 2(7), 388-394. DOI: 10.12691/jfnr-2-7-10
Pub. Date: July 24, 2014Views: 31782Downloads: 31283Citations: 4
lipids polyunsaturated fatty acids fish nutritional quality Ganjiang River
Abstract Full Text PDF (274 KB) Full Text HTML Full Text ePUB (354 KB)
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