Archive:: Journal of Food and Nutrition Sciences:: Science Publishing Group

Volume 4, Issue 2, March 2016

Application of Chitosan and Chinese Lemon Extract (Citrus Mitis) Based Edible Coating on Tuna Fillet

Nini Munirah Renur, Yadi Haryadi, Emmy Darmawati, Imanuel Berly Delvis Kapelle

Issue: Volume 4, Issue 2, March 2016

Pages: 29-33

Received: 17 December 2015

Accepted: 6 January 2016

Published: 2 March 2016

DOI: 10.11648/j.jfns.20160402.11

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Abstract: Fish is a food that is very susceptible to degradation. One way to maintain the freshness of the fish is by using packaging edible coating with natural ingredients. This study used that chitosan and chienese lemon extract (Citrus mitis) as the natural agent in edible coating production. The purpose of this study was to examine the application of ed... Show More

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Effect of the Traditional Cooking Methods (Boiling and Roasting) on the Nutritional Profile of Quality Protein Maize

Omenna Emmanuel Chukwuma, Olanipekun Oyeyoyin Taiwo, Udouso Victory Boniface

Issue: Volume 4, Issue 2, March 2016

Pages: 34-40

Received: 12 January 2016

Accepted: 3 February 2016

Published: 11 May 2016

DOI: 10.11648/j.jfns.20160402.12

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Abstract: Freshly harvested yellow quality protein maize (QPM) was subjected to boiling and roasting. Proximate, nutrients and anti-nutrients analyses were carried out to investigate the effects of these treatments on the nutritional compositions and anti-nutrients content of quality protein maize. The result showed that the roasted quality protein maize (RQ... Show More

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