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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: 10499Downloads: 10373
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: 12590Downloads: 12286
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: 20127Downloads: 18673
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: 17424Downloads: 15820
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: 16288Downloads: 13750
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: 19985Downloads: 17505
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: 28213Downloads: 23906Citations: 2
chinese consumer quality requirements influencing factors cooking guidelines
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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: 2252Downloads: 2251
food processing nutritional quality Polyphenols FRAP Vicia faba
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Steam Precooking to Delay Spoilage of Shrimp Stock Awaiting for Processing in Cottage Industry
by Yénoukounmè Euloge Kpoclou, Ifagbemi Bienvenue Chabi and Midimahu Vahid Aïssi
American Journal of Food Science and Technology. 2022, 10(5), 239-242. DOI: 10.12691/ajfst-10-5-5
Pub. Date: December 18, 2022Views: 2032Downloads: 2123
shrimp spoilage storage smoking food condiment
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New Low Glycemic U.S. Rice, Its Nutritional Profile, Cooking, and Grain Quality
by Herry S. Utomo, Ida Wenefrida and Bob Butcher
American Journal of Food and Nutrition. 2021, 9(2), 76-81. DOI: 10.12691/ajfn-9-2-3
Pub. Date: April 20, 2021Views: 4526Downloads: 5371
nutritional profile cereal chemistry low glycemic rice high protein oryza sativa
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