Full Length Research Paper
References
|
Aaslyng MD, Bejerholm C, Ertbjerg P, Bertram HC, Andersoon HJ (2003). Cooking lose and juiciness of pork in relation to raw meat quality and cooking procedure. Journal of Food Quality Preferences 14:277-288. |
|
|
Ajatta MA, Akinola SA, Osundahunsi OF (2016). Proximate, functional and pasting properties of composite flours made from wheat, breadfruit and cassava starch. Journal of Applied Tropical Agriculture 21(3):158-165. |
|
|
AOAC (2005). Official methods of analysis 18th ed. Association of Official Analytical Chemist, Gaithersburg, MD, USA. |
|
|
Bakht J, Shaheen S, Shafi M (2004). Antimicrobial potentials of menthelongigolia by disc diffusion method. Pak. Journal of Pharmaceutical Sciences 27(4):939-945. |
|
|
Boyle P, Levin B (2008). International Agency for Research on Cancer. World Cancer Report 2008; Lyon, France. |
|
|
Collignan A, Bohuon P, Deumier F, Poligne I (2001). Osmotic treatment of fish and meat product. Journal of Food Engineering 49: 153-162. |
|
|
Dashak DA, Nwanegbo VN (2000). Chemical composition of the seeds and calyx of hibiscus sabdariffa grown in Jos North L.G.C of Plateau State. African Journal of Natural Science 3(10):6-9. |
|
|
Eke MO, Ariahu CC, Okonkwo TM (2012). Production and quality evaluation of dambu-nama; A Nigerian dried meat product. Nigerian Food Journal 30(2):66-72. |
|
|
Feng X, Liu W (2011).Variation of quercetin content in different tissue of welsh onion (Allium fistulosum L.). Journal of Agricultural Research 62:5675-5679. |
|
|
Fenwick GR, Hanley AB (2011). The genus allium, critical reviews. Food Science and Nutrition 22(3):199-271. |
|
|
Ferlay J, Shin HR, Bray F, Forman D, Mathers C, Parkin DM (2008). Estimates of worldwide burden of cancer in 2008: GLOBOCAN 2008. International Journal of Cancer 127:2893-2917. |
|
|
Gazmuri AM, Bouchon P (2009). Analysis of wheat gluten and starch matrices during deep-fat frying. Food Chemistry 115(3):999-1005. |
|
|
Heinz G, Hautzinger P (2007). Meat processing technology for-small to-medium scale producers. Food and Agricultural Organization of the United Nations Regional Office for Asia and the Pacific, Bangkok pp. 3-5. |
|
|
Joshi A, Rudra SG, Sagar VR, Raigond P, Dutt S, Singh B (2016). Development of low fat potato chips through microwave processing. Journal of Food Science and Technology 53(8):3296-3303. |
|
|
Karl-Otto H (2008). The use and control of nitrate and nitrite for the processing of meat products. Meat Science 78:68-76. |
|
|
Kleinbongard P, Dejam A, Lauer T, Jax T, Kerber S, Gharini P, Balzer J, Zotz RB, Scharf RE, Willers R, Schechter AN, Feelisch M, Kelm M (2006). Plasma nitrite concentrations reflect the degree of endothelial dysfunction in humans. Free Radical Biology and Medicine 40(2):295-302. |
|
|
Krasner SW, Westerhoff P, Mitch W, Skadsen J, Von Gunten U (2013). Controlling the formation of nitrosamines during water treatment. Water Quality Technology Conference and Exposition, Washington, D.C. 2013. |
|
|
Kwada AD, Tella IO (2009). Determination of info chemicals and the phytochemical screening; the foliage and stem bark of Sennasiamea in Yola, Adamawa State. Journal of Medical Plants 3(9):630-634. |
|
|
Mahesh B, Satish S (2008). Antimicrobial activity of some important medicinal plant against plant and human pathogens. World Journal of Agricultural Science 4:839-843. |
|
|
Mellema M (2003). Mechanism and reduction of fat uptake in deep-fat fried foods. Trends in Food Science and Technology 14:364-373. |
|
|
Odom TC, Udensi EA, Nwanekezi EC (2012). Microbiological qualities of hawked retted cassava fufu in Aba metropolis of Abia State. Nigerian Food Journal 30(1): 53-58. |
|
|
Ogunmoyela OAB, Jimoh MO, Ogabi ON (2016). Development and evaluation of a multi-heat source deep fat fryer. African Journal of Food Science and Technology 7(3):051-059. |
|
|
Oladejo AO, Ma H, Qu W, Zhou C, Wu B, Yang X, Onwude DI (2017). Effect of ultrasound pretreatments on the kinetics of moisture loss and oil uptake during deep fat frying of sweet potato (Ipomea batatas). Innovative Food Science and Emerging Technologies 43:7-17. |
|
|
Oloyede OI (2005). Chemical profile of Unripe Pulp of Carica Papaya. Pak. Journal of Nutrition 4(6):379-381. |
|
|
Omojola AB, Hammed S, Attoh-Kotoku V, Wogar GSI, Iyanda OD, Aremo JO (2014). Physico chemical and organoleptic characteristics of Muscovy drake meat as influenced by cooking methods. African Journal of Food Science 8(4):184-189. |
|
|
Oyas AA, Sahu NP, Pal AK (2013). Antioxidant activity and antimicrobial property of some Indian spices. International Journal of Scientific and Research Publications 3(3):013-21. |
|
|
P'erez-D'iaz IM, Mcfeeters RF (2010). Preservation of acidified cucumbers with a natural preservative combination of fumaric acid and allylIsothiocyanate that target lactic acid bacteria and yeasts. Journal of Food Science 75(4):204-208. |
|
|
Presswood H (2012). Lipid stability of dehydrated beef strips stored in two packaging types. Department of Food Science, Swedish University of Agricultural Sciences. |
|
|
Santas J, Almajano M, Carbo R (2010). Antimicrobial and antioxidant activity of crude onion (Allium cepa L.) extracts. International Journal of Food Science and Technology 45(2):403-409. |
|
|
Savage G, Dutta P, Rodriguez-Estrada M (2002). Cholesterol oxides: their Nutrition, occurrence and methods to prevent their generation in foods. Asia Pacific Journal of Clinical 11(1):72-78. |
|
|
Schurgers LJ, Vermeer C (2000). Determination of phylloquinone and menaquinones in food, effect of food matrix on circulating vitamin K concentrations. Heamostasis 30(6):298-307. |
|
|
Seruga B, Budzaki S (2005). Determination of thermal conductivity and convective heat transfer coefficient during deep fat frying of krostula dough. Europe Food Research Technology 221:351-356. |
|
|
Smith GR (1968). Sampling for microbiological control of meat product. Food Manufacture 43:27-27. |
|
|
Suhaj M (2006). Spice antioxidants isolation and their antiradical activity: a review. Journal of Food Composition Analysis 19:531-537. |
|
|
Tarmizi AHA, Niranjan K (2011). Post-frying oil drainage from potato chips and French fries: A comparative study of atmospheric and vacuum drainage. Food and Bioprocess Technology 6(2):489-497. |
|
|
Taylor MJ (2013). Deep fried goodness, Workman Publishing Company, ISBN, 978-0-7611-7973. |
|
|
United State Food and Drug Administration (USFDA) (2011). Evaluation and definition of potentially harzardous food, chapter three; Factor that influence microbial growth. New Hampshire Avenue, Silver Spring, MD 20993. |
|
Copyright © 2024 Author(s) retain the copyright of this article.
This article is published under the terms of the Creative Commons Attribution License 4.0
