Effects of Some Chemical Food Additives on the Shelf-Life Stability of Plantain Chips Stored at Ambient Temperature

Autor: Peter-Ikechukwu, AI, Kabuo, NO, Akaeze, QN

Publikováno v: Nigerian Journal of Nutritional Sciences; Vol 33, No 2 (2012); 20-24

Objective: The effects of some chemical food additives (salt, citric acid and ascorbic acid) on the shelf-life stability of plantain chips, stored at ambient temperature (28 - 37°C) were studied. Method: Fully unripe true horn plantain (Musa species

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=78975075580c::9e01cadba381df2386714ce461f9a277
https://www.ajol.info/index.php/njns/article/view/84766

Hydrogen Peroxide Effects on Natural-Sourced Polysacchrides: Free Radical Formation/Production, Degradation Process, and Reaction Mechanism-A Critical Synopsis.

Autor: Ofoedu CE; Department of Food Science and Technology, School of Engineering and Engineering Technology, Federal University of Technology, Owerri, 460114 Imo, Nigeria.; School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China., You L; School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China., Osuji CM; Department of Food Science and Technology, School of Engineering and Engineering Technology, Federal University of Technology, Owerri, 460114 Imo, Nigeria., Iwouno JO; Department of Food Science and Technology, School of Engineering and Engineering Technology, Federal University of Technology, Owerri, 460114 Imo, Nigeria., Kabuo NO; Department of Food Science and Technology, School of Engineering and Engineering Technology, Federal University of Technology, Owerri, 460114 Imo, Nigeria., Ojukwu M; Department of Food Science and Technology, School of Engineering and Engineering Technology, Federal University of Technology, Owerri, 460114 Imo, Nigeria.; Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, Minden 11800, Penang, Malaysia., Agunwah IM; Department of Food Science and Technology, School of Engineering and Engineering Technology, Federal University of Technology, Owerri, 460114 Imo, Nigeria., Chacha JS; School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China.; Department of Food Technology, Nutrition and Consumer Sciences, Sokoine University of Agriculture, 3006 Morogoro, Tanzania., Muobike OP; Department of Food Science and Technology, School of Engineering and Engineering Technology, Federal University of Technology, Owerri, 460114 Imo, Nigeria., Agunbiade AO; School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China.; Department of Food Technology, University of Ibadan, 200284 Ibadan, Nigeria., Sardo G; Institute for Biological Resources and Marine Biotechnologies-IRBIM, National Research Council (CNR), Via Vaccara, 61, 91026 Mazara del Vallo, Italy., Bono G; Institute for Biological Resources and Marine Biotechnologies-IRBIM, National Research Council (CNR), Via Vaccara, 61, 91026 Mazara del Vallo, Italy., Okpala COR; Department of Functional Food Products Development, Faculty of Biotechnology and Food Science, Wroclaw University of Environmental and Life Sciences, 51-630 Wroclaw, Poland., Korzeniowska M; Department of Functional Food Products Development, Faculty of Biotechnology and Food Science, Wroclaw University of Environmental and Life Sciences, 51-630 Wroclaw, Poland.

Publikováno v: Foods (Basel, Switzerland) [Foods] 2021 Mar 25; Vol. 10 (4). Date of Electronic Publication: 2021 Mar 25.