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40.170  Articles
1 of 4.017 pages  |  10  records  |  more records»
The proximate composition, functional properties and amino acid profile of samples of Dioscorea alata, Dioscorea rotundata and Dioscorea bulbifera were investigated using standard analytical methods. The results showed that Dioscorea alata had the highest... see more

The effect of cricket addition on the proximate composition, mineral compositions, functional and sensory properties of complementary food formulated from millet was studied. The result of the chemical composition showed significantly increase in the prot... see more

Breadnut is an indigenous fruit commonly found in Southeast Asia. The authors recognized the potential of breadnut as a food source; thus, the study was set out to determine the proximate composition and antioxidant activity of breadnut seed flour. The sa... see more

The work is devoted to improving technologies of enriching food raw materials and products. The object of the research is dough semi-products of leavened, puff and unleavened dough, enriched with a dietary supplement, based on the chelate complex. The con... see more

Colour is one of the major features that fascinate the customers and makes the foods more allurement. Due to changes of customer demands and countries’ legislations, usage of synthetic colorants is being decreased every day and food industry tends to use ... see more

Thermal and functional properties of starch extracted from American taro and Indian shot were determined to assess their use in food products. Starch was extracted by the wet-milling method. Physicochemical composition was determined following the Associa... see more

Knowledge related to the genetic improvement of quinoa has been increasing in recent years, demonstrating an effective advance in obtaining morphological characteristics meant to achieve uniformity in the quantity and quality of the production&n... see more

In Sub-Saharan Africa, especially, in Côte d’Ivoire, the wild edible mushroom Termitomyces heimii Natarajan is the most prized and widely consumed for different reasons such as taste, flavour, attractiveness, uses as substitutes for meat or fish and medic... see more

The priority direction of innovative activity of meat-processing enterprises is a production of accessible goods of stable and high quality. The attainment of set aim is provided by introduction of diverse food additives (emulsifiers, stabilizers, stiffen... see more

1 of 4.017 pages  |  10  records  |  more records»