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Phytosanitary Practices and Pesticide Levels in Fresh and Dried Mangoes Produced in Burkina Faso
《Food and Nutrition Sciences》2023年第6期509-525,共17页Alain Gustave Yaguibou Souleymane Zio Bakary Tarnagda François Tapsoba Soumaila Konaté Fulbert Nikiema Aly Savadogo 
Pesticides are used to control fruit flies and other potential crop pests, particularly mango in Burkina Faso. Pesticides are a potential health hazard for users and consumers and are a major constraint to the export ...
关键词：Phytosanitary Problems ORCHARDS MANGOES PESTICIDES Burkina Faso 
Effect of <i>Monascus</i>Fermentation on Aroma Patterns of Semi-Dried Grass Carp被引量：1
《Food and Nutrition Sciences》2019年第8期923-936,共14页Kang Wu Jinghui Xie Qianqian Wang Meijing Ling Jianzhong Wu 
The aim of the present study is to investigate the effects of Monascus fermentation on the aroma pattern of semi-dried grass carp. Semi-dried fish was fermented using Monascus purpureus GDMCC3.439. The volatile flavor...
关键词：MONASCUS FERMENTATION Semi-Dried Grass Carp ROAV Flavor 
Stability and Sensory Quality of Dried Papaya
《Food and Nutrition Sciences》2018年第5期489-501,共13页Ronielli Cardoso Reis Eliseth de Souza Viana Siomara Costa Santana da Silva Maria Eugê nia de Oliveira Mamede Í dila Maria da Silva Araú jo 
Fruit dehydration is a way of supplying the population with healthy and nutritious foods. The shelf life of dried fruit can be defined by the evaluation of changes occurred in chemical characteristics during storage. ...
关键词：CARICA PAPAYA Carotenoids Color Dehydrated FRUIT DRYING VITAMIN C 
Steeping of Whole Dried Maize Seeds in Buffers Altered Fatty Acid Ionization State, Composition, and Lipase Activity
《Food and Nutrition Sciences》2017年第11期989-1000,共12页Raphael Lartey Abban Justice Kwabena Sarfo 
Steeping is a simple model of studying the activation and modulation of the physiological pathways involved in seed germination. In this study, steeping of grains of the ‘obatanpa’ maize variety in buffers at differ...
关键词：LIPASE Activity 'Obatanpa’ Maize VARIETY Oil Fraction STEEPING Media pH 
Influence of Nano-Spray Dried Sodium Chloride on the Physicochemical Characteristics of Surface-Salted Cheese Crackers被引量：2
《Food and Nutrition Sciences》2017年第2期267-276,共10页Marvin L. Moncada Carlos E. Astete Cristina M. Sabliov Douglas W. Olson Charles A. Boeneke Kayanush J. Aryana 
Particle size reduction of salt to submicron range increases its surface area resulting in increased saltiness perception. The objective was to evaluate the incorporation of nano-spray dried sodium chloride on the phy...
关键词：Nano-Spray DRYING Salt Colour Texture Water Activity 
Clinical, Hematological and Biochemical Health Benefit Effects of Hibiscus sabdariffa Lin Dried Calyces Beverage in Human
《Food and Nutrition Sciences》2016年第5期383-395,共13页Ghislain Maffo Tazoho Inocent Gouado Mathieu Ndomou Salomon Tchuandom Bonsi Yvonne Mbaduet Wamba Esther Etengeneng Agbor 
Background/Objective: This study was carried out to investigate the health benefit effects of Hibiscus sabdariffa Lin (H. sabdariffa L.) dried calyces beverage on some clinical, biochemical and hematological parameter...
关键词：Hibiscus sabdariffa Lin Dried Calyces Chemical Composition Health General Well-Being HUMAN 
Inhibition of Chemically-Induced Colon Cancer by Dietary Treatment of <i>Hibiscus sabdariffa</i>L. Dried Calyx in Rats
《Food and Nutrition Sciences》2015年第12期1174-1183,共10页Rajitha Sunkara Louis Shackelford Lloyd Walker Martha Verghese 
This study examined the chemopreventive effect of feeding sorrel calyx as meal and juice against azoxymethane (AOM) induced colon cancer in Fisher 344 male rats. Rats were randomly assigned to five different groups an...
关键词：Sorrel AZOXYMETHANE Colon Cancer Antioxidant 
Preparation of Dried Vegetarian Soup Supplemented with Some Legumes
《Food and Nutrition Sciences》2014年第22期2274-2285,共12页Amal M. H. Abdel-Haleem Azza A. Omran 
The present work was aimed to prepare dried vegetarian soup supplemented with some legumes. Potatoes, hull-less barley flour, carrot, tomatoes, onion, garlic, salt, black pepper, coriander and cumin (served as F1) wer...
关键词：VEGETARIANS SOUP Legumes NUTRITIONAL QUALITY Physical Characteristics Rheological Properties Sensory QUALITY Attributes 
Microwave Dried Carrot Pomace as a Source of Fiber and Carotenoids
《Food and Nutrition Sciences》2013年第10期1037-1046,共10页Marcela Hernández-Ortega Guy Kissangou Hugo Necoechea-Mondragón María Elena Sánchez-Pardo Alicia Ortiz-Moreno 
Carrot pomace is a major by-product obtained during the industrial juice extraction process, which is discarded contributing to environmental pollution. This residue is rich in fiber, and contains high amounts of caro...
关键词：CARROT POMACE MICROWAVE Drying FIBER Carotenoids Phenolic Compounds Antioxidant Activity COOKIE 
Preliminary Evaluation for Comparative Antioxidant Activity in the Water and Ethanol Extracts of Dried Citrus Fruit (<i>Citrus unshiu</i>) Peel Using Chemical and Biochemical <i>in Vitro</i>Assays被引量：2
《Food and Nutrition Sciences》2013年第2期177-188,共12页Joo-Shin Kim 
Comparative antioxidant activities of the water and ethanol extracts obtained from dried citrus fruit (Citrus unshiu) peel were determined using chemical and biochemical in vitro assays. Chemical assays were used for ...
关键词：Antioxidant Citrus unshiu PEEL Total Phenolics Flavonoid TANNIN 
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