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作者:Sule Bamidele Akinleye , Andrew Babatunde Omojola , Kassim Olayemi Rashidat
来源:[J].Asian Food Science Journal, 2019, pp.1-8SDI
摘要:Mutton is expensive, especially during Muslim festivals. There is a need to increase the value of mutton into value-added products. This study aimed to evaluate the influence of different types of muscles on the physical, chemical, sensory and microbiological properties of s...
作者:Enam Ahmed , Enamul Kabir , R. P. Rita ...
来源:[J].Asian Food Science Journal, 2019, pp.1-7SDI
摘要:This study work was involved with the development of functional condensed milk by mixing soy milk and coconut milk in lieu of cow’s milk. Producing condensed milk from both animal milk and plant milk contains a significant difference not only in the chemical composition but ...
作者:E. Oriakpono, Obemeata , C. Ibanibo, Blessing
来源:[J].Asian Food Science Journal, 2019, pp.1-8SDI
摘要:The effect of a daily consumption of Instant noodle seasoning containing the Monosodium glutamate (MSG) on rat was evaluated, The parameters investigated include; Alkaline aminotransferase (ALT), Aspartate aminotransferase (AST). Hemoglobin (Hb), packed cell volume (PCV) white bl...
作者:O. G. Dawodu , A. K. Nwadimma , K. O. Nnoka
来源:[J].Asian Food Science Journal, 2019, pp.1-8SDI
摘要:Banana fruit (Musa sp.) is consumed as a major source of carbohydrate for millions of people mostly in the tropics and subtropics. Worldwide, banana is the most wasted fruit; postharvest of the banana fruit records up to 40-60% loss, and this loss may be prevented by converting t...
作者:Isaac M. Maitha , Dasel W. M. Kaindi , John Wangoh ...
来源:[J].Asian Food Science Journal, 2019, pp.1-9SDI
摘要:... Training on food hygiene, improving production technology, hygienic conditions and implementing the food legislations along the value chain can minimize the risk.
作者:Md. Sohel Rana , A. M. Shoaib Ahmed , Sharmin Jahan ...
来源:[J].Asian Food Science Journal, 2019, pp.1-10SDI
摘要:... Background: In the past year BAU has been experiencing a nutritional transition in food decisions from the everyday diet to the alimentation pattern. As a consequence, the dietary habits of young adults have been affected with progressive overweight and obesity .The purpo...
作者:I. Iwanegbe , A. Jimah , M. Suleiman
来源:[J].Asian Food Science Journal, 2019, pp.1-8SDI
摘要:This study was conducted to evaluate the nutritive value, phytochemicals and functional properties of flour blends from unripe plantain, soybean and ginger. Fresh samples of unripe plantain, soybean and ginger were dried and milled to produce five flour blends. Laboratory analyse...
作者:Joy N. Akume , Charles C. Ariahu , Israel O. Acham
来源:[J].Asian Food Science Journal, 2019, pp.1-9SDI
摘要:Garri is a popular, easy to prepare, storable and low cost staple food made from cassava roots, but lacks the right balance of nutrients. The aim of this study was to evaluate the effect of incorporating mango fruit mesocarp flour as a supplement on the functional, physicoch...
作者:M. O. Eke , D. Ahure , N. S. Donaldben
来源:[J].Asian Food Science Journal, 2019, pp.1-12SDI
摘要:Cookies was produced from wheat (Triticum, spp), acha (Digitaria exilis), and sprouted soybeans (Glycine max) flour blends. The acha and soybeans were processed into flour and used to substitute wheat flour at different proportions with 100:0:0 wheat, acha and sprouted soybe...
作者:Hanan M. El-Ghandour
来源:[J].Asian Food Science Journal, 2019, pp.1-6SDI
摘要:Aim: To study the effect of white rind extract on decreasing soybean oil impact on calcium and phosphorous blood levels in vivo. Method: Dried watermelon white rind was directed to mycotoxin and elemental determinations to assure its safe usage. Soybean oil was subjected to ...

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