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Research Article | Open Access

Physicochemical and Nutritional Characterization of Jamun (Syzygium Cuminii)

Payel Ghosh1*, Rama Chandra Pradhan1, , Sabyasachi Mishra1, Avinash Singh Patel2 and Abhijit Kar2

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DOI : http://dx.doi.org/10.12944/CRNFSJ.5.1.04
Research Article | Open Access

Development of Functional Milk-based Smoothie by Incorporating Horse Gram Extract

Priyanka Panda1, Sunil Meena1*, Kamlesh Meena2, Dinesh Chandra Rai1, Durga Shankar Bunkar1 and Priyae Brath Gautam3

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DOI : http://dx.doi.org/10.12944/CRNFSJ.11.3.26
Research Article | Open Access

Effect of Sterility Values and Retort Temperatures on the Antioxidant Activities, Soluble Protein, and pH of Canned Mushroom

Didik Joko Pursito1,3, Eko Hari Purnomo1,2*, Dedi Fardiaz1,2and Purwiyatno Hariyadi1,2

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DOI : http://dx.doi.org/10.12944/CRNFSJ.10.2.12
Research Article | Open Access

Microencapsulation of Umami Flavor Enhancer from Indonesian Waters Brown Seaweed

Nurhidajah, Boby Pranata, Muhammad Yusuf, Yunan Kholifatuddin Sya’di, Diode Yonata*

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DOI : http://dx.doi.org/10.12944/CRNFSJ.10.1.29
Research Article | Open Access

The Impact of Formalin on Postharvest Quality, Shelf Life, and Nutritive Properties of Carrot, Papaya, Plum, Apple Plum, and Guava

Md. Sajib Al Reza, Sudipto Das Shuvo, Md. Ashiqur Rahman, Rebeka Sultana, Lamyea Afrose Bashi, Mowsumi Khalko, Md Zainul Abedin, Luthfunnesa Bari*

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DOI : http://dx.doi.org/10.12944/CRNFSJ.11.1.24
Research Article | Open Access

Comparison of Dietary Behaviors and Health-Related Quality of Life of the Elderly Based on Their Household Type in Korea

Joo-Eun Lee*
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DOI : http://dx.doi.org/10.12944/CRNFSJ.12.2.10
Research Article | Open Access

Innovating Plant-Based Foods: Physicochemical and Protein Profile of a Vegan Dressing Made from Flaxseed (Linum Usitatissimum), Soybeans (Glycine Max) and Lupin (Lupinus Mutabilis)

Carolina Paz-Yépez1,2* , Hjalmar Lino-Cortez3 , Grace Medina-Galarza1 and Ahmed El Salous1
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DOI : http://dx.doi.org/10.12944/CRNFSJ.13.1.22
Research Article | Open Access

Effect of Heat Treatment on the Nutritional Characteristics of Cashew Kernels (Anacardium occidentale L.) from Three Localities in Burkina Faso

Judith Nomwendé Semporé1*, Sanogo Bougma2, Edwige Bahanla Oboulbiga3, Windmi Kagambega4, Mamoudou Hama Dicko1 and Laurencia Toulsoumdé Songré-Ouattara3

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DOI : http://dx.doi.org/10.12944/CRNFSJ.11.3.11
Research Article | Open Access

Nutrient Composition of Continuous and Kettle Cooked Potato Chips from Three Potato Cultivars

Diganta Kalita and Sastry S Jayanty*

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DOI : http://dx.doi.org/10.12944/CRNFSJ.5.2.04
Research Article | Open Access

Benefits of Community Gardening Activity in Obesity Intervention: Findings from F.E.A.T. Programme

Wirdah Mohamed, Arif Azlan, Ruzita Abd Talib*

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DOI : http://dx.doi.org/10.12944/CRNFSJ.6.3.12

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