Quality characteristics and chemical safety of fried and smoked West Africa Ilisha (Ilisha africana) from Ibadan, Oyo State, Nigeria

Autor: Samuel Ayofemi Olalekan Adeyeye, Olusola Bandele Oyewole, Adewale Olusegun Obadina, Adebukunola M Omemu, Hakeem A Oyedele

Publikováno v: Nutrition & Food Science, 2016, Vol. 46, Issue 2, pp. 246-258.

Externí odkaz: http://www.emeraldinsight.com/doi/10.1108/NFS-10-2015-0119

Antimicrobial Activities of Different Soaps on Selected Human Skin Pathogens

Autor: Ayomikun E. Aderounmu, Pelumi S. Ogunlusi, Veronica Temitayo Folounsho, Olakunle D. Teniola, A. M. Omemu

Publikováno v: Journal of Advances in Microbiology. :1-10

Aims: To evaluate the antimicrobial activities of various branded soaps against selected microbes present on the normal and infected skin. Study Design: Experimental design. Place and Duration of Study: Department of Biological sciences (Ondo State U

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::e05452152d937efd24f0802da80ab982
https://doi.org/10.9734/jamb/2019/v17i230141

Nutritional composition and antinutritional properties of maize ogi cofermented with pigeon pea

Autor: Samuel Ayofemi Olalekan Adeyeye, Uchechukwu Ifeoma Okafor, Adewale O. Obadina, Adebunkola M. Omemu, M. O. Bankole

Publikováno v: Food Science & Nutrition, 6(2):424-439
Food Science & Nutrition

Maize was cofermented with pigeon pea for ogi production and evaluated for nutritional (proximate composition, minerals, vitamins, and amino acid profile analyses) and antinutritional (phytate, tannin, and trypsin inhibitor activity analyses) qualiti

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6866c5be2933bedb68ca6f1ddd7a14ee
https://doi.org/10.1002/fsn3.571

The effect of processing parameters on the functional and pasting properties of breadfruit (Artocarpus Altilis) 'elubo' flour

Autor: H. A. Bakare, A. O. Tijani, Joan Modupe Babajide, A. M. Omemu

Publikováno v: Croatian journal of food science and technology
Volume 9
Issue 1
Croatian Journal of Food Science and Technology, Vol 9, Iss 1, Pp 31-39 (2017)

Breadfruit (Artocarpus altilis) elubo was produced using various processing parameters. A second order Box-Benhken Response Surface Design was adopted in designing the experiment which generated 17 runs on selected process parameters, including parbo

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c6810362cc325bb1e4737967ff3d25bb
https://doi.org/10.17508/cjfst.2017.9.1.05

Effect of Smoking Methods on Quality and Safety of Traditional Smoked Fish from Lagos State, Nigeria

Autor: Adetola Olugbile, Samuel Ayofemi Olalekan Adeyeye, Saheed A. Omoniyi, A. M. Omemu, H. A. Oyedele, Olusegun A. Obadina, O. E. Adeniran, Olusola B. Oyewole

Publikováno v: Journal of Culinary Science & Technology. 15:17-35

This study was carried out to assess the effect of smoking methods on quality and safety of traditional smoked of fish from Lagos State, Nigeria. Five types of fresh fish (40) samples each were obtained from 20 different fish processing centers. The

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::46e03dbfcdc86ac3315b91faca9ebf1f
https://doi.org/10.1080/15428052.2016.1185072