Food and Nutrition Sciences

Food and Nutrition Sciences

ISSN Print: 2157-944X
ISSN Online: 2157-9458
www.scirp.org/journal/fns
E-mail: fns@scirp.org
"Preparation of Dried Vegetarian Soup Supplemented with Some Legumes"
written by Amal M. H. Abdel-Haleem, Azza A. Omran,
published by Food and Nutrition Sciences, Vol.5 No.22, 2014
has been cited by the following article(s):
  • Google Scholar
  • CrossRef
[1] Stimulation of ACE inhibitory and improving α‐amylase and α‐glucosidase and antioxidant activities of semi‐prepared and dry soup by incorporating with date kernel …
Food Science & …, 2022
[2] Physicochemical and Sensory Characteristics of Instant Mushroom Soup Enriched with Jerusalem artichoke and Cauliflower
Waseif, H Fahmy, H Shaaban, H Ali… - Foods, 2022
[3] Preparation and quality characterization of marine small pelagic fish powder: A novel ready-to-use nutritious food product for vulnerable populations
Measurement: Food, 2022
[4] Nutritional Quality of Three Iron-Rich Porridges Blended with Moringa oleifera, Hibiscus sabdariffa, and Solanum aethiopicum to Combat Iron Deficiency …
Journal of Food …, 2022
[5] Development and nutritional index of ready to use fish products (RUFPs) from small fish species: Future superfoods for consumers
Applied Food …, 2022
[6] On this page
Journal of Food …, 2022
[7] Production and Evaluation of Immunity Boosting Instant Soup Mix From Moringa Oleifera Lam. pod Powder
Bangladesh Journal of Botany, 2022
[8] Effect of parching process on nutritional and physical characteristics of quinoa
2022
[9] Примена екстраката одабраних врста јестивих и медицинских гљива у производњи дехидрираних супа као функционалне хране
Универзитет у Београду, 2022
[10] Pea peels as a value-added food ingredient for snack crackers and dry soup
Magd, HI Ghamry… - Scientific Reports, 2021
[11] Nutritional content and characteristics of pumpkin cream soup with tempeh addition as supplementary food for elderly
International Journal of …, 2021
[12] Optimizing the processing conditions and formulation of a banana-vegetables instant soup flour
2021
[13] PENURUNAN KONSENTRASI KLOROFIL KRIM SUP CAULERPA RACEMOSA YANG DIKERINGKAN DENGAN VACUUM DRYING OVEN
Jurnal Teknologi Pangan …, 2021
[14] THE IMPROVEMENT DIFFERENT FORMULATIONS OF FISH SOUP AND FISH SAUCE
AGBIOL …, 2021
[15] Primena ekstrakata odabranih vrsta jestivih i medicinskih gljiva u proizvodnji dehidriranih supa kao funkcionalne hrane
2021
[16] Physicochemical and Fatty Acid Profile of Development Dry Soup Mixes Properties Enriched with Germinated Flax, Chia and Psyllium Seeds
Journal of the Advances in …, 2021
[17] FORMULATION OF GUNDRUK SOUP MIX AND ITS EVALUATION
2021
[18] Development and optimization of wheatgrass-based instant soup mix using response surface methodology
2021
[19] The Effect of Freeze-Drying on the Properties of Polish Vegetable Soups
2021
[20] Development and Quality Analysis of Instant Soup Mix from Moringa oleifera Pod Powder
2021
[21] Physiochemical, Nutritional and Technological Properties of Instant Porridge Supplemented with Mung Bean
2020
[22] Évaluation de la composition du plat traditionnel jijelien «Arbit»
2020
[23] Formulation and quality evaluation of pearl oyster mushroom soup powder supplement with some kinds of legumes and vegetables
2020
[24] Formulation, development and shelf life assessment of instant soup mix using Moringa oleifera flower powder
2020
[25] Shelf life assessment of Moringa oleifera fortified (leaf powder) instant soup mixes
2020
[26] Vegetable Soups and Creams: Raw Materials, Processing, Health Benefits, and Innovation Trends
2020
[27] Nutritional Composition and Sensory Quality of Packaged Ofe-Owerri: A Major Traditional Soup in Nigeria
2020
[28] Efficiency of newly formulated functional instant soup mixtures as dietary supplements for elderly
2020
[29] A robust and novel methodology for the optimal targeting of leafy vegetable mix soup formulations
2020
[30] Preparation of High Nutritional Quality Soup for the Elderly
2020
[31] Utilization of pea pod powder for formulation of instant pea soup powder
2020
[32] Development and characterization of a dehydrated mixture based on pumpkin flour (Cucurbita maxima) incorporating modified starch of yam (D. alata cv. Diamante 22 …
2020
[33] Shelf Life Assessment of Moringa oleifera Fortified (Leaf Powder) Instant Soup Mixes.
2020
[34] Development and Evaluation of Instant Clove Basil Soup (officium gratssimum)
2020
[35] Enhancement of the phytonutrient content of a gluten-free soup using a composite of vegetables
2020
[36] Process standardization of instant rice based meal
2020
[37] Formulation and development of instant soup mix using Moringa oleifera leaf powder
2020
[38] Arab Traditional Foods: Preparation, Processing and Nutrition
2019
[39] Sensory Evaluation of Bonylip Barb Fish Meat Cream Soup
2019
[40] Development and Biochemical Composition Assessment of Fish Powders from Bangladeshi Indigenous Fish Species and Shelf-Life Characteristics …
2019
[41] Evaluation of physical, functional and nutritional quality parameters of kodo millet flour
2019
[42] An Evaluation of the Impact of Drying on the Nutritional Composition, Functional Properties, and Sensory Characteristics of a Ready-to-Cook C.volubile Leaf Soup …
2019
[43] Effect of Plectranthus amboinicus leaf extract on the quality attributes of microencapsulated fish oil fortified soup powder
2019
[44] SOUPS FOR SOUL
AGRICULTURE & FOOD: e- Newsletter, 2019
[45] Studies on Development and Standardization of Moringa Leaves Instant Soup Mix Powder Incorporated With Garden Cress Seeds
2019
[46] Development, formulation and shelf life evaluation of baby corn soup mix from industrial by-products
Journal of Food Science and Technology, 2019
[47] Development and biochemical composition assessment of fish powders from Bangladeshi indigenous fish species and shelf-life characteristics evaluation during 90 …
2019
[48] Development of an instant potato soup powder from small non-marketable potatoes (solanum tuberosum)
2019
[49] Some Quality Parameters of Powdered Soups Prepared from Different Fish Species
2019
[50] Effect of Different Processing Conditions on Proximate and Bioactive Contents of Solanum aethiopicum (Shum) Powders, and Acceptability for Cottage Scale …
2018
[51] Development and Quality Analysis of Protein Enriched Instant Soup Mix
2018
[52] Characteristics of Sweet Potato Instant Cream Soup for Emergency Food
2018
[53] Extrusion Process Optimization of Corn Starch to Develop Instant Vegetable Soup Mix
2018
[54] Effect of incorporation of soy flour on functional, nutritional, and sensory properties of mushroom–moringa‐supplemented healthy soup
Food science & nutrition, 2018
[55] PREPARATION AND STANDARDIZATION OF VEGETABLE SOUP SUPPLEMENTED WITH APPLE FRUIT
2018
[56] Contribution of instant amaranth (Amaranthus hypochondriacus L.)‐based vegetable soup to nourishment of boarding school adolescents
Food science & nutrition, 2018
[57] Studies on production of tomato posder using different drying methods and its physicochemical and solubility properties of resultant posder
Thesis, 2018
[58] Drying and rehydration of gellan gum gels
2018
[59] CHARACTERISTICS OF SWEET POTATO INSTANT CREAM SOUP FOR EMERGENCY FOOD.
2018
[60] Effect of different processing conditions on proximate and bioactive contents of Solanum aethiopicum (Shum) powders, and acceptability for cottage scale production
2018
[61] Sustainability Challenges in Food Tourism
2017
[62] Formulation and nutritional evaluation of a healthy vegetable soup powder supplemented with soy flour, mushroom, and moringa leaf
Food science & nutrition, 2017
[63] التطبيقات الغذائية لملح حامض الكلوتاميكالمنتج من بكتريا Bacillus subtilis EN3A1-P19U7‎
Baghdad Science Journal, 2017
[64] Microbiological and Sensory Evaluation of Instant Vegetable Stock from by-Products of Frozen Food Companies Compared with the Commercial Stock Cubes in Egypt
2017
[65] Formulation of Nutritionally Superior and Low Cost Seaweed Based Soup Mix Powder. J Food Process Technol 7: 571. doi: 10.4172/2157-7110.1000571 Page …
2016
[66] FORMULATION AND EVALUATION O
2016
[67] Formulation of Nutritionally Superior and Low Cost Seaweed Based Soup Mix Powder
2016
[68] Formulation of Nutritionally Superior and Low Cost Seaweed Based Soup Mix Powder. J Food Process Technol 7: 571. doi: 10.4172/2157-7110.1000571 Page …
2016
[69] DEVELOPMENT OF INSTANT FOOD MIXES FROM DEHYDRATED PUMPKIN (Cucurbita moschata Duch ex Poir)
Thesis, 2015
[70] Some Quality and Micro-structural Characteristics of Soup Enriched with Debittered Moringa Oleifera Seeds Flour
American Journal of Food Science and Technology, 2015
[71] Producing of Gluten-Free and Casein Free (GFCF) Cupcakes for Autistic Children
J Food Nutr Disor 4, 2015
[72] DEVELOPMENT OF INSTANT FOOD MIXES FROM DEHYDRATED PUMPKIN
Thesis, 2015
[73] Comparative Study of Nutritional and Physical Characteristics of Raw and Puffed Quinoa
[74] Measurement: Food
[75] Applied Food Research
Free SCIRP Newsletters
Copyright © 2006-2024 Scientific Research Publishing Inc. All Rights Reserved.
Top