Zobrazeno 1 - 10
of 16
pro vyhledávání: '"Abdul Razak Monto"'
Publikováno v:
Food Chemistry: X, Vol 24, Iss , Pp 101927- (2024)
Surimi rinsing wastewater is typically discarded, causing waste of protein resources and environmental pollution. This study investigated the technology of a cold atmospheric plasma jet (CAPJ) for the recovery of protein-rich biomass (PRB), including
Externí odkaz:
https://doaj.org/article/93c7c3e33c6e423fb77d2683106b8bd1
Autor:
Li Yuan, Xiaomo Guo, Zhiyu Xiong, Xin Wang, Abdul Razak Monto, Wengang Jin, Jianrong Li, Ruichang Gao
Publikováno v:
Food Chemistry: X, Vol 22, Iss , Pp 101451- (2024)
This study aimed to extract sturgeon oil (SO) from the sturgeon head and apply it to sturgeon meat to produce surimi gel. The effects of SO and its Pickering emulsion on the qualities of surimi gel were investigated. The results demonstrated that Pic
Externí odkaz:
https://doaj.org/article/0ba0156db95f479c8fd7930e3f6b7404
Autor:
Fredrick Oteng Agyeman, Emmanuel Adu Gyamfi Kedjanyi, Agyemang Akwasi Sampene, Malcom Frimpong Dapaah, Abdul Razak Monto, Paul Buabeng, Guy Carlos Guimatsie Samekong
Publikováno v:
Heliyon, Vol 9, Iss 6, Pp e16423- (2023)
The core intent of the present study seeks to probe the connection linking environmental technology innovation (ENVTI), economic growth (ECG), financial development (FID), trade openness (TROP), urbanization (URB) and energy consumption (ENC) on envi
Externí odkaz:
https://doaj.org/article/a516794ae86b4386bf8136eb40454a96
Autor:
Mengzhe Li, Tong Shi, Xin Wang, Yulong Bao, Zhiyu Xiong, Abdul Razak Monto, Wengang Jin, Li Yuan, Ruichang Gao
Publikováno v:
Current Research in Food Science, Vol 5, Iss , Pp 1616-1624 (2022)
Plasma is a new technology used to modify myofibrillar proteins (MPs) structure and promote protein aggregation. In order to study the mechanism of plasma modifying MPs thus the effects on qualities of MP gels, MPs were extracted by 0.6 M NaCl soluti
Externí odkaz:
https://doaj.org/article/e38c59762fd9481993dd158da75be8a5
Publikováno v:
Frontiers in Nutrition, Vol 9 (2022)
In this work, L-lysine (Lys) was employed together with konjac glucomannan (KGM) to fabricate zein colloidal particles (ZCPs) aimed at enhancing the storage stability of Pickering emulsions. With the addition of Lys, zein-Lys colloidal particles (ZLC
Externí odkaz:
https://doaj.org/article/bcb1d27135d84af8880fac6b631c1f5c
Publikováno v:
Gels, Vol 7, Iss 4, p 166 (2021)
In this work, soluble soybean polysaccharides (SSPS) were employed together with multifrequency ultrasound to fabricate zein nanocomposites which were conducive to enhancing the stability of high internal phase emulsions (HIPEs). Compared with non-ul
Externí odkaz:
https://doaj.org/article/42313023030643acbe0095af54c2c192
Publikováno v:
Critical Reviews in Food Science and Nutrition. :1-16
Heating is a vital step in the gelation of surimi. Conventional water bath heating (WB) has the advantages of easy operation and low equipment requirements. However, the slow heat penetration during WB may lead to poor gel formation or gels prone to
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6159525d37edf6d96c02a87ed50a2813
https://doi.org/10.1080/10408398.2022.2130154
https://doi.org/10.1080/10408398.2022.2130154
Autor:
Fredrick Oteng Agyeman, Mingxing Li, Zhiqiang Ma, Agyemang Kwasi Sampene, Malcom Frimpong Dapaah, Abdul Razak Monto, Emmanuel Adu Gyamfi Kedjanyi
Publikováno v:
International Journal of Multidisciplinary Research and Growth Evaluation. :417-426
This study discusses the steps and initiatives the government of Ghana is adopting to incorporate mechanization systems in agriculture to alleviate poverty. The relevance of mechanization and its adoption for farming systems has been the priority of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::50e9d89fb7acfdf6f31547b43a32c412
https://doi.org/10.54660/anfo.2022.3.2.11
https://doi.org/10.54660/anfo.2022.3.2.11
Autor:
Mengzhe Li, Xin Wang, Tong Shi, Zhiyu Xiong, Wengang Jin, Yulong Bao, Abdul Razak Monto, Li Yuan, Ruichang Gao
Publikováno v:
SSRN Electronic Journal.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::af000faf56384ca1a98d3a76bc53336c
https://doi.org/10.2139/ssrn.4346371
https://doi.org/10.2139/ssrn.4346371
Autor:
Shuai Liu, Garba Betchem, Di Zhang, Xiaobo Zoua, Haroon Elrasheid Tahir, Yuping Zhao, Mohamed Osman Hassan, Sulafa B.H. Hashim, Abdul Razak Monto, Marcellinus Zekruma, Ngouana Moffo A. Ivane
Publikováno v:
International Journal of Science and Research (IJSR). 10:1347-1367
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8b53b1e804b10c14c054f5cefddb002c
https://doi.org/10.21275/sr211016170000
https://doi.org/10.21275/sr211016170000