Zobrazeno 1 - 7
of 7
pro vyhledávání: '"A Albert, Famuwagun"'
Autor:
Akinsola Albert Famuwagun, Saka Olasunkanmi Gbadamosi, Kehinde Adekumbi Taiwo, Durodoluwa Joseph Oyedele, Odunayo Clement Adebooye, Rotimi Emmanuel Aluko
Publikováno v:
Food Production, Processing and Nutrition, Vol 6, Iss 1, Pp 1-14 (2024)
Abstract Designing a good vehicle for functional ingredients is the major focus of this study. Small molecular weight peptides (
Externí odkaz:
https://doaj.org/article/6fffe1f9db8f47d5af64bad9cfc89d51
Publikováno v:
Food Production, Processing and Nutrition, Vol 3, Iss 1, Pp 1-14 (2021)
Abstract The need to feed the increasing world population with high quality protein and the enormous post-harvest losses of okra fruits necessitated the research on okra seeds in this study. Whole flour (WF) of matured okra seed was processed to obta
Externí odkaz:
https://doaj.org/article/9d7257262554476da34ea59918da54f5
Autor:
Akinsola Albert Famuwagun, Adeola Monisola Alashi, Saka Olasunkanmi Gbadamosi, Kehinde Adekunbi Taiwo, Joseph Durodoluwa Oyedele, Odunayo Clement Adebooye, Rotimi Emmanuel Aluko
Publikováno v:
Polish Journal of Food and Nutrition Sciences, Vol 70, Iss 4, Pp 429-443 (2020)
Hydrolysates were produced using Alcalase (AH), chymotrypsin (CH), pepsin (PH), and trypsin (TH), and also fluted pumpkin leaf protein isolate (FLI) as a substrate. AH had the lowest degree of hydrolysis (16.37%) but exhibited overall superior antiox
Externí odkaz:
https://doaj.org/article/8a4979faffbc46ce9699c14864bf1c08
Autor:
Anastasia Amaka, NNAMEZIE1, Akinsola Albert, FAMUWAGUN1 akinsolaalbert@gmail.com, Saka Olaunkanmi, GBADAMOSI1
Publikováno v:
Annals: Food Science & Technology. 2019, Vol. 20 Issue 1, p65-81. 17p.
Autor:
A Friday, Ogori, Girgih T, Abraham, M Ojotu, Eke, J Oneh, Abu, Adefegha S, Adeniyi, A Albert, Famuwagun
Publikováno v:
Biomedicine & Pharmacotherapy. 153:113510
Balanites aeqyptiaca (BA) seeds were toasted at 70 °C, milled and the oil expelled to resolve to meal which were defatted to resolve to defatted balanites aeqyptiaca (BA) protein meal and (BA) protein concentrate respectively. These were subjected t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::418f18d35643472a9b1bcf857463bcdc
https://doi.org/10.1016/j.biopha.2022.113510
https://doi.org/10.1016/j.biopha.2022.113510
Autor:
Albert, Famuwagun Akinsola1 akinsolaalbert@gmail.com, Olasunkanmi, Gbadamosi Saka1
Publikováno v:
Annals: Food Science & Technology. 2016, Vol. 17 Issue 1, p22-33. 12p.
Publikováno v:
British Biotechnology Journal. 14:1-14
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ab949d5ab27efb825060b88352254148
https://doi.org/10.9734/bbj/2016/26685
https://doi.org/10.9734/bbj/2016/26685