Aims: This study aimed to develop an enhanced value-added pudding-like food with soybeans to improve quality of everyday life for peoples suffering from egg and milk allergies. Study Design: Preparation of pudding-like foods, improvement of its quality, setting up sensory evaluat...
Open access
Research Article10.9734/AFSJ/2018/45522
Aims: The study aimed to isolate and characterize 2-deoxy-D-glucose (2-DG) resistant Saccharomyces cerevisiae from fruits to establish distinctive bread making technology using wild-type yeasts in the future. Study Design: The research was conducted experimentally. Place and Dura...
Open access
Research Article10.9734/afsj/2019/v12i330085
Qualities of chum salmon dorsal muscles cooked using a commercially available household superheated steam (SHS) oven [water-oven cooking (WO) and water-grilling cooking (WG)] were investigated, and were compared with those using other heating conditions without SHS [oven cooking...
Open access
Research Article10.9734/AFSJ/2018/42136
Rice flours from five species of major non-glutinous rice cultivars in Japan were used to produce noodles in this study, and these properties of noodles were evaluated and compared to those made from medium wheat flour. There was a large difference on moisture and apparent amylos...
Open access
Research Article10.9734/AFSJ/2018/43952