dried

Nori Preference Level based on the Condition of the Raw Material Eucheuma cottonii Seaweed

Dinda Widu Ramasari, Evi Liviawaty, Atikah Nurhayati, Rusky Intan Pratama & Eddy Afrianto · Asian Food Science Journal · 2019

Aims: To determine the level of preference of panelists for Nori based on the condition of raw materials of dry and semi-dried Kappaphycus alvarezii (formerly Eucheuma cottonii) seaweed. Study Design: The research was conducted experimentally. Place and Duration of Study: Organol...

Open access Research Article 10.9734/afsj/2019/v11i430070

Effect of Processing on Mixed Vegetables

S. G. Ibrahim, A. S. Isa & M. Y. Sani · Asian Food Science Journal · 2018

Background: Tomato, onion and pepper are vegetables that are considered for well-balanced diets since they supply vitamins, minerals, dietary fiber, and phytochemicals, they are consumed daily by all classes of population and dried against off-season. Objective: This study was co...

Open access Research Article 10.9734/AFSJ/2018/38732