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Effect of Boiling on the Nutritional Value, Phytochemical Contents, and Antioxidant Activity of Commonly Consumed Potato (Solanum tuberosum L.) Varieties in Bangladesh
by Umme Salma, Hussain Md. Shahjalal, Tanvir Ahmmed, Md. Mesbah Uddin Ansary, Md. Ibrahim Khalil and Nurul Karim
Journal of Food and Nutrition Research. 2020, 8(8), 382-391. DOI: 10.12691/jfnr-8-8-1
Pub. Date: August 11, 2020Views: 6566Downloads: 8371
potato boiling effect proximate composition phytochemicals antioxidant activity vitamins
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Liquid Nitrogen as Tree Seeds Dormancy Braking Pre-Treatment
by Mai M. A. Hassan and Fatima A. Hassan
Applied Ecology and Forestry Science. 2019, 4(1), 1-3. DOI: 10.12691/aefs-4-1-1
Pub. Date: July 26, 2019Views: 13700Downloads: 14969
dormancy germination percentage liquid nitrogen boiling water
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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: 2841Downloads: 2933
tigernut milk boiling nutritional quality physical properties ambient storage
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Impact of Different Radiation Schemes on the Prediction of Extreme Cold Weather Events over Bangladesh
by Gazi Mamunar Rashid, M. M. Touhid Hossain, Md. Abdullah Elias Akhter and M. A. K. Mallik
American Journal of Marine Science. 2022, 10(1), 10-20. DOI: 10.12691/marine-10-1-2
Pub. Date: November 20, 2022Views: 4467Downloads: 5162
plantain physical local cultivars biochemical composition boiling
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Assessment of Biochemical Composition of Boiled Pulps and Fruits Physical Characteristics of Nine Local Plantain Cultivars (Musa spp.)
by Wohi Maniga, Gnanwa Mankambou Jacques, Tchumou Messou, Coulibaly Souleymane and Tano Kablan
American Journal of Food Science and Technology. 2022, 10(5), 214-223. DOI: 10.12691/ajfst-10-5-2
Pub. Date: November 20, 2022Views: 4953Downloads: 5511
plantain physical local cultivars biochemical composition boiling
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Influence of Heat Treatment on the Nutrient Profile of Cashew Kernel Milk (Anacardium occidentale L.)
by Carine N’Cho, Doudjo Soro, Mohamed Anderson Yeo and Ernest Kouadio Koffi
Journal of Food and Nutrition Research. 2022, 10(1), 58-64. DOI: 10.12691/jfnr-10-1-8
Pub. Date: January 09, 2022Views: 5086Downloads: 5567
cashew almond milk broken almonds boiling nutritional composition anti-nutrients
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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: 4977Downloads: 6044
boiling carotenoids fatty acids SAIN LIM system solanum nigrum
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Influence of Boiling on the Physicochemical Properties of Tubers of Diocorea Cayenensis-rotundata Complex “Kponan” Variety
by Libra Michel Archange, Oulaï Dehegnan Penan Patricia, Kodjo Noëlle, Soro Yadé René and Kouamé Lucien Patrice
American Journal of Food Science and Technology. 2024, 12(4), 115-119. DOI: 10.12691/ajfst-12-4-2
Pub. Date: August 19, 2024Views: 734Downloads: 1011
Yam tubers boiling physicochemical properties “Kponan” variety
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Preservation of the Nutritional Quality of Soymilk by Heat Treatment
by Adeniyi P.O. and Ajayi K.
American Journal of Food and Nutrition. 2020, 8(2), 40-46. DOI: 10.12691/ajfn-8-2-4
Pub. Date: July 27, 2020Views: 4913Downloads: 5469
soymilk nutritional quality boiling food and nutrition security
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Changes of Fatty Acids Composition in Beef under Different Thermal Treatment
by Yinji Chen, Jun Cao, Bingye Dai, Weixin Jiang, Yuling Yang and Wen Dong
Journal of Food and Nutrition Research. 2015, 3(5), 303-310. DOI: 10.12691/jfnr-3-5-3
Pub. Date: May 25, 2015Views: 20804Downloads: 18867
beef fatty acids microwave cooking boiling thermal treatment
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