shelf-life

Storage Stability and Quality Changes of Extruded Whole Wheat Snacks Enriched with Chicken Egg and Its Fractions

O. M. M. Nwadi & T. M. Okonkwo · Asian Food Science Journal · 2026

The aim of the study was to produce and evaluate the storage stability of extruded snacks from chicken egg and whole wheat flour. The whole wheat flour (WWF) and raw whole egg (WE) or raw egg yolk (EY) or raw egg white (EW) were mixed in different proportions (100 % WWF; 85 % WWF...

Open access Research Article 10.9734/afsj/2026/v25i1847

Studies on the Microbial and Oxidative Stability of Composite Flour Noodles during Storage

Sakshi Gupta, Shanker Suwan Singh, Suhani Agarwal & Vini K. Swarup · Asian Food Science Journal · 2025

The present study reflects the preparation of a commonly consumed staple food, noodles, using composite flours such as wheat (Triticum aestivum), sweet potato (Ipomea batatas), and sago (Metroxylon sagu) that is nutritionally enriched with essential minerals and fibers having var...

Open access Research Article 10.9734/afsj/2025/v24i12836

Effectiveness of Aloe Vera Gel Coating and Optimized Packaging Materials on Postharvest Quality and Shelf Life of Banana (Musa acuminata)

Tahmid Al Rifat, SK Fahim Tahmid Boni, Md. Sajjad Hossain, S M Sohanur Rahman, S. M. Johir Rayhan & Md. Zahir Mahmud · Asian Food Science Journal · 2024

To reduce post-harvest losses and extend shelf life, banana (Musa acuminata cv. 'Cavendish') were treated with Aloe Vera Gel (AVG) coating and stored under ambient conditions (30 ± 2°C, 70 ± 5% relative humidity) for 9 days. This study compared uncoated control with AVG-coated ba...

Open access Research Article 10.9734/afsj/2024/v23i12760

Enhancement of Chicken Breast Shelf-Life Using Gondhoraj (Citrus hystrix) Zest Edible Wrap: Physicochemical, Antioxidant, and Antibacterial Properties

Riya Dasgupta, Kakali Bandyopadhyay, Aihik Dasgupta, Arkopriya Paul & Meghanjan Saha · Asian Food Science Journal · 2024

Aims: The study aims to evaluate the physicochemical, antioxidant, and antibacterial properties of Gondhoraj (Citrus hystrix) essential oil (GPO) incorporated into a starch-based edible film (GF) for packaging chicken breast meat to enhance safety and shelf life. Study Design: Ac...

Open access Research Article 10.9734/afsj/2024/v23i7728

Sensory, Proximate and Mineral Properties of Smart Baby-Led Weaning Foods from Millet, Soybean and Ripe Banana Flour Blends

Aderonke Adenike Oladebeye, Abraham Olasupo Oladebeye, Mohammed Suleiman & Yemisi Adefunke Jeff-Agboola · Asian Food Science Journal · 2023

Aim: The need for formulating and developing smart baby-led weaning (BLW) foods from millet, soybean and ripe banana flour blends as alternative complementary foods inspired this study, which had no documentation in literatures. Place and Duration of Study: Department of Food Tec...

Open access Research Article 10.9734/afsj/2023/v22i7644