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Article citations


Baskette, M. and Painter, J. (2008) The Art of Nutritional Cooking. 3rd Edition, Prentice Hall, New Jersey, 295.

has been cited by the following article:

  • TITLE: Utilization of Bamboo Shoots (Bambusa vulgaris) in Chips Production

    AUTHORS: Dolly P. Maroma

    KEYWORDS: Bamboo Shoots, Microbiological, Snacks, Chips, Sensory

    JOURNAL NAME: Open Access Library Journal, Vol.2 No.5, May 15, 2015

    ABSTRACT: The study aimed to develop bamboo shoots as a healthy snack alternative. Healthy snacks can be an important part of nutritious diet. A healthy snack can offer health benefits. Modern research finds that the bamboo shoot has a number of medicinal benefits, from cancer prevention and weight loss to improving appetite and digestion. Bamboo shoots are not only delicious but also rich in nutrients, and rank among the five most popular healthcare foods in the world. The main raw material used in this study is bamboo shoots locally known as “labong” which is rich in dietary fiber and various vitamins like C, E, and B6 as well as nutritious substances and minerals. With the idea of making healthy veggie chips, the researchers decided to make a snack from bamboo shoots or “labong”. The product has undergone microbiological analysis and sensory evaluation to determine the safety and acceptability of the product at the Bulacan State University Food Analytical Testing Center. Based on the microbiological analysis of the BSU (Bulacan State University) Analytical Testing Laboratory conducted for the bamboo shoots “labong” chips, the sample has coliform count, yeast and molds count, aerobic plate counts and Staphylococcus aureus count values that are within BFAD standards. The sample passed the microbiological analysis and is considered safe for human consumption. The overall acceptability of the sample product is like.