Asian Food Science Journal

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2018 - Volume 2 [Issue 4]

Original Research Article

Comparison on Qualities of Chum Salmon (Oncorhynchus keta) Dorsal Muscles Cooked Using Superheated Steam and Other Heating Methods

Takeshi Nagai, Yasuhiro Tanoue, Norihisa Kai, Nobutaka Suzuki

DOI: 10.9734/AFSJ/2018/42136

Page: 1-12

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Evaluation of Effects of Storage Condition and Processing on Carotenoids, Chlorophyll, Vitamins and Minerals in a Water Leaf (Talinum triangulare)

F. E. Okpalanma, P. C. Ojimelukwe

DOI: 10.9734/AFSJ/2018/41603

Page: 1-14

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Health Risk Assessment of Selected Trace Metals in Edible Vegetables Grown in Obudu Urban Area of Cross River State Nigeria

Akpe, Michael Akomaye, E. Inah, Bassey, N. Osabor, Vincent

DOI: 10.9734/AFSJ/2018/41561

Page: 1-7

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Evaluation of Proximate Composition and Phytochemical Screening of Black Soup

I. E. Aigbogun, A. A. Orukotan, S. A. Ado

DOI: 10.9734/AFSJ/2018/41926

Page: 1-5

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Review Article

A Review on Potential of Some Nigerian Local Food as Source of Functional Food and Their Health Promoting Benefits

Israel Okpunyi Acham, Dorcas Nguemo Kundam, Abraham Tartenger Girgih

DOI: 10.9734/AFSJ/2018/41784

Page: 1-15

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