Development of barnyard millet ready-to-eat snack food : Part II
نویسندگان
چکیده
منابع مشابه
Production of a New Formulated Ready-to-Eat Food Product Based on Date Paste
Background: Date (Phoenix dactylifera L.) is one of the most important agricultural crops in Iran. This study was carried out to determine the possibility of using date paste for manufacturing a new ready-to-eat food product. Methods: Various formulations were prepared by mixing Mazafati date paste, bread, oil (animal and olive), nuts and spices but only six formulas were chosen according to s...
متن کاملPrevalence of Listeria Species in Ready-to-Eat Food in Shahrekord Restaurants
Abstract Background and Objective: Listeria bacteria with worldwide widespread are commonly found in soil, sewage, dust and water. Among which,Listeria monocytogenes can cause a serious food-borne disease. The objective of this study was to investigate the prevalence of Listeria species in ready-to-eat foods. Material and Methods: The samples (n=235) including oloveyh salad (n = 64), Yogurt ste...
متن کاملMicrobial Quality of Ready-to-Eat Street Vended Food Groups Sold in the Johannesburg Metropolis, South Africa
Background: In many developing countries, the risk of contracting a food-borne disease is high after consuming contaminated ready-to-eat Street-Vended Foods (SVFs). The main objective of this research was to assess the microbiological quality of SVF groups sold in the Johannesburg Metropolis, South Africa. Methods: A stratified random sampling procedure was used for collecting the ready-to-eat...
متن کاملA Comparative Study of the Physico-Chemical Characteristics of the Ready-to Eat Coconut Based Snack
Coconut slices (thickness 0.8 ± 0.1 mm) were osmotically dehydrated (0 min to 720 min) using filtrates of functional ingredients such as beet root, carrot, ginger and mint as impregnating solutions. During the osmotic process, the diffusion of minerals, organic acids, phenolics and vitamins between coconut slices and osmotic medium might have contributed various physico-chemical changes in acid...
متن کاملAssessment of Microbial and Chemical Quality of a Ready to Eat Food, Olivier Salad, in Mashhad City
Introduction: Olivier salad is one of the most common cold fast foods in our country that is nutritious because of its various ingredients, so it is susceptible to bacterial contamination. This study aimed to evaluate the chemical and microbial quality of Olivier salads that were sold in Mashhad groceries. Methods: In this study, 26 samples from two types of Ol...
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ژورنال
عنوان ژورنال: FOOD SCIENCE RESEARCH JOURNAL
سال: 2015
ISSN: 0976-1276,2230-9403
DOI: 10.15740/has/fsrj/6.2/285-291