freezing

Comparative Evaluation of Preservation Methods on the Microbiological and Proximate Indices of Onions (Allium cepa L.)

AKINWOTU, K.O, ADENIRAN, H.A. & ABIOSE, S.H. · Asian Food Science Journal · 2025

Onions (Allium cepa L.) are among the most widely utilized vegetables globally known for both their culinary and nutritional attributes. Despite their importance, onions are highly perishable and susceptible to quality degradation under suboptimal storage conditions, particularly...

Open access Research Article 10.9734/afsj/2025/v24i5789

Browning Prevention and Sensory Evaluation of Frozen Yam Slices (Dioscorea cayenensis-rotundata Cv Kponan) of Côte D’Ivoire

Aïssatou Coulibaly, Kouadio Claver Degbeu, Abo Paul Marcelin Bekoin, Yapi Elisée Kouakoua, Kingsley Kwadwo Asare Pereko, Soumaïla Dabonné & N’Guessan Georges Amani · Asian Food Science Journal · 2019

Aim: To prevent enzymatic browning during the freezing of yam slices of the Kponan variety (Dioscorea cayenensis-rotundata). Study Design: The experimental set-up was of a completely randomized design. Place and Duration of Study: Department of Food Science and Technology, Food B...

Open access Research Article 10.9734/afsj/2019/v9i430022

Study the Chemical, Physical Changes and Microbial Growth as Quality Measurement of Fish

Mohammed Saud Al-Jasser & Fahad Mohammed Al-Jasass · Annual Research & Review in Biology · 2014

This study examined the effects of chilling, freezing, packaging, temperature and storage time on the physical, chemical changes and microbiological growth in barred Spanish mackerel (Scomberomorous commerson). At time 0 the free fatty acid, trimethylamine, and thiobarbituric aci...

Open access Research Article 10.9734/ARRB/2014/7131