Zobrazeno 1 - 10
of 28
pro vyhledávání: '"A.S. Ajala"'
Publikováno v:
Scientific African, Vol 8, Iss , Pp e00396- (2020)
In this study, effect of fermentation conditions (solid state fermentation and submerged fermentation) on the yield of citric acid from cassava peels was evaluated. Cassava peels were hydrolysed to get reducing sugar using Hydrochloric acid and then
Externí odkaz:
https://doaj.org/article/b67b999b6b58445e909f258eb04fcf69
Publikováno v:
Food Research. 4:703-711
Cassava roots are susceptible to deterioration with 24 hrs of harvest; it needs processing into a more stable material such as dried cassava chips to extend its shelf life for long storage. However, improper knowledge of the effect of atmospheric rel
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6cbe84197a561ec975d8f9eb6de03230
https://doi.org/10.26656/fr.2017.4(3).340
https://doi.org/10.26656/fr.2017.4(3).340
Autor:
A.S. Ajala
Publikováno v:
American Journal of Food Technology. 15:11-21
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7b5e55209e3a1747dc65c6d98812762a
https://doi.org/10.3923/ajft.2020.11.21
https://doi.org/10.3923/ajft.2020.11.21
Publikováno v:
Food Research, Vol 3, Iss 5, Pp 456-462 (2019)
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1621d96c77af8060c7788e78ff2e2d38
https://www.myfoodresearch.com/uploads/8/4/8/5/84855864/_10__fr-2018-255_olatunde_2.pdf
https://www.myfoodresearch.com/uploads/8/4/8/5/84855864/_10__fr-2018-255_olatunde_2.pdf
Publikováno v:
LAUTECH Journal of Civil and Environmental Studies. 6
Oyster mushroom (Pleurotus ostreatus) is a fungus which easily deteriorates after harvest and hence, there is need to make it stable by reducing its moisture content to a lower level after harvest. In this study, fresh oyster mushrooms were dried usi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6ce70e8490b1405e7626427c16963606
https://doi.org/10.36108/laujoces/1202.60.0101
https://doi.org/10.36108/laujoces/1202.60.0101
Publikováno v:
Notulae Scientia Biologicae, Vol 13, Iss 1 (2021)
Bread is a staple food in Nigeria and establishment of bakeries depend on the financial capacity and processing technique employed by processors. This has led to various breads in terms of nutrition and asepsis. In this study, three types of ready-to
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::06f5f6f2445876b5637f4e9552c4e90a
https://www.notulaebiologicae.ro/index.php/nsb/article/view/10873
https://www.notulaebiologicae.ro/index.php/nsb/article/view/10873
Akademický článek
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Publikováno v:
Scientific African, Vol 8, Iss, Pp e00396-(2020)
In this study, effect of fermentation conditions (solid state fermentation and submerged fermentation) on the yield of citric acid from cassava peels was evaluated. Cassava peels were hydrolysed to get reducing sugar using Hydrochloric acid and then
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::83cd47bae2068c7d0aca2f7530cc4f15
https://doi.org/10.1016/j.sciaf.2020.e00396
https://doi.org/10.1016/j.sciaf.2020.e00396
Autor:
A.S. Ajala
Publikováno v:
Journal of Nutritional Health & Food Engineering. 8
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d2668b36bb9433cad4be25f65053cec6
https://doi.org/10.15406/jnhfe.2018.08.00284
https://doi.org/10.15406/jnhfe.2018.08.00284
Autor:
A.S. Ajala
Publikováno v:
Journal of Nutritional Health & Food Engineering. 8
Corn grains were fermented for three days and later drained and dried at 600 C, 650 C and 700 C and air velocity of 1.37, 1.82 and 2.32 m/s in a convective hot air dryer. Kinetics of drying was investigated using Fick’s second law. The dried sample
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7e52c60e7c68cf92b1c10e78824d69c9
https://doi.org/10.15406/jnhfe.2018.08.00270
https://doi.org/10.15406/jnhfe.2018.08.00270