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Fresh Noodle (FN), an instant noodle without oil-fried process, was healthier and more nutritious than fried instant noodle. But the main problem of Fresh Noodle (FN) is preservation because of their ...
Processing method influences the functional compositions and utilization of foods. This study investigated the effect of soaking in water over time prior to the traditional method of drying and millin...
Proximate composition, mineral content, soaking and cooking characteristics of five popular Kenyan bean cultivars were investigated. Significant differences (α=0.05) were obtained in moisture, crude f...
We examined changes in isoflavone compositions of 4 varieties of soybean (Toyomusume, Tamahomare, Murayutaka, Toyokomachi) during soaking in water, which is one of the important food processing proced...

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