Zobrazeno 1 - 10
of 21
pro vyhledávání: '"A. O. Olorunda"'
Publikováno v:
Sustainable Education and Development – Sustainable Industrialization and Innovation ISBN: 9783031259975
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3435f5c553a6b681fc17f3539ac8a0a2
https://doi.org/10.1007/978-3-031-25998-2_39
https://doi.org/10.1007/978-3-031-25998-2_39
Autor:
A. O. Olorunda
Publikováno v:
Small-Scale Processing and Storage of Tropical Root Crops ISBN: 9780429306181
Small-Scale Processing and Storage of Tropical Root Crops
Small-Scale Processing and Storage of Tropical Root Crops
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c5727cd887fa019061c55efd92e5ef25
https://doi.org/10.1201/9780429306181-9
https://doi.org/10.1201/9780429306181-9
Publikováno v:
International Journal of Food Science & Technology. 16:447-450
Autor:
A. O. Olorunda, M. A. Tung
Publikováno v:
International Journal of Food Science & Technology. 19:133-139
Summary Ripe plantain slices treated with calcium chloride (0, 1360 or 2700 ppm Ca) solutions were packed one layer thick in flexible pouches prior to freezing in still air at −18 to −20°C, liquid immersion at −18 to −20°C, and cryogenicall
Publikováno v:
International Journal of Food Science & Technology. 12:257-262
Summary Unripe Cavendish banana fruits were stored at 7°C and normal or 0.14 normal atmospheric pressure for two weeks prior to ripening at 20°C. On ripening, the fruits were either cut into discs and air dried into chips or pureed and drum dried i
Autor:
A. O. Olorunda, M. A. Tung
Publikováno v:
International Journal of Food Science & Technology. 12:593-598
Summary Rheological properties of fresh and frozen okra dispersions were studied at 20–80° C. the dispersions were pseudoplastic with both consistency coefficient (m) and flow behaviour index (n) influenced by temperature. Fresh sample m was signi
Autor:
A. O. Olorunda, M. A. Tung
Publikováno v:
International Journal of Food Science & Technology. 20:669-678
Summary. The compressive force-deformation characteristics of tomatoes in the green, turning and red stages were determined with a view to obtaining information on the rupture force for these fruits. This was followed by a simulated transit study whi
Publikováno v:
Journal of the Science of Food and Agriculture. 82:1465-1471
Five different processing conditions of raw shelled unblanched peanuts were investigated. The first two treatments involved soaking the peanuts in tap water for 10 and 30 min respectively, then mixing thoroughly with dry NaCl before roasting. Another
Autor:
A. O. Olorunda
Publikováno v:
Acta Horticulturae. :517-527
Autor:
Christine A Onyejegbu, A. O. Olorunda
Publikováno v:
Journal of the Science of Food and Agriculture. 68:279-283
The effects of raw material, processing conditions and packaging on the quality of plantain chips were investigated. Two cultivars of plantain Musa spp—Agbagba and Obino lewai—as well as cooking banana were used for the study. The fruits were at