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Research Article | Open Access

Characterization of Proximate, Phytochemical and Antioxidant Analysis of Banana (Musa Sapientum) Peels/Skins and Objective Evaluation of Ready to Eat /Cook Product Made With Banana Peels

Yamunadevi Puraikalan

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DOI : http://dx.doi.org/10.12944/CRNFSJ.6.2.13
Research Article | Open Access

Antioxidant Properties of a Parsley (Petroselinum crispum) Juice Rich in Polyphenols and Nitrites

Camelia Papuc1, Corina Predescu1*, Valentin Nicorescu1, Georgeta Stefan2 and Isabela Nicorescu3

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DOI : http://dx.doi.org/10.12944/CRNFSJ.4.Special-Issue-October.15
Research Article | Open Access

Effect of Microwave Blanching on Slice Thickness and Quality Analysis of Star Fruit

Gitanjali Behera1,2 , Kalpana Rayaguru2 and Prakash Kumar Nayak3*

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DOI : http://dx.doi.org/10.12944/CRNFSJ.5.3.12
Research Article | Open Access

Effect of Roasting and Vacuum Microwave Treatments on Physicochemical and Antioxidant Properties of Oil Extracted from Black Sesame Seeds

Rattana Muangrat1,2*, Yongyut Chalermchat1,2, Supachet Pannasai1,2 and Sukhuntha Osiriphun1

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DOI : http://dx.doi.org/10.12944/CRNFSJ.8.3.12
Research Article | Open Access

Phytochemicals and Sensory Quality of Cascara Kombucha Made From Coffee By-Products

Murna Muzaifa1,3,4*, Yusya Abubakar1,3,4, Safrida2,4, Cut Nilda1,4 and Irfan1

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DOI : http://dx.doi.org/10.12944/CRNFSJ.11.2.12
Research Article | Open Access

Effect of Protein Concentrates and Isolates on the Rheological, Structural, Thermal and Sensory Properties of Ice Cream

Antonina Anatolievna Tvorogova1, Igor Alexeyevich Gurskiy1*, Tatyana Vladimirovna Shobanova1, Igor Timofeyevich Smykov2

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DOI : http://dx.doi.org/10.12944/CRNFSJ.11.1.22
Research Article | Open Access

Probiotic Characteristics of Lactic Acid Bacteria Isolated From Sui Wu’u: A Traditional Food from Bajawa, West Flores, Indonesia

Yuliana Tandi Rubak1*, Herianus J.D. Lalel1, Maxs Urias Ebenhaizar Sanam2, Ryan Pieter Nalle1

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DOI : http://dx.doi.org/10.12944/CRNFSJ.11.3.13
Research Article | Open Access

Consumer Acceptance and Sensory Properties of Wheat- Millet Composite Biscuits Fortified with Moringa oleifera and Camellia sinensis Leaves Powder

Abeera Moin1*, Muhammad Zaid1, Maira Moin2, Angelo Maria Giuffrè3*
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DOI : http://dx.doi.org/10.12944/CRNFSJ.12.2.16
Research Article | Open Access

Comparison of Waste from Different Types of Tea to Dried Butterfly Pea Flower

Jieyan Zhang1, Si Qin2and Nattaya Konsue 1,3*
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DOI : http://dx.doi.org/10.12944/CRNFSJ.12.2.34
Research Article | Open Access

Survival Pattern of Enterohemorrhagic Escherichia coli Strain (CDC05) in Sterile Ground Beef Medium Under Different Physicochemical Conditions

Jomy Joseph1, Vinoj Muttuvancherry Narayanan2and Sudha Kalyanikutty3*
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DOI : http://dx.doi.org/10.12944/CRNFSJ.13.1.29

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