Zobrazeno 1 - 10
of 10
pro vyhledávání: '"Abebaw Teshome Tiruneh"'
Publikováno v:
Heliyon, Vol 10, Iss 24, Pp e40913- (2024)
This study was examined to optimize extrusion conditions (barrel temperature, feed moisture, and blending ratios of rice, lupin, and pumpkin flour) during processing high-quality extruded products using a twin-screw extruder. A three-factor with thre
Externí odkaz:
https://doaj.org/article/3e0b8af7687b45b2aa98a05ffa4036f3
Publikováno v:
Cogent Food & Agriculture, Vol 10, Iss 1 (2024)
Bread is extensively consumed food that could benefit from being supplemented with a variety of nutrients that are lacking. Making bread with samma leaf flour could be one way to combat malnutrition, particularly in regard to shortages in protein and
Externí odkaz:
https://doaj.org/article/889b7efeb1e242c69c65b863b916c135
Autor:
Sofonyas M. Anberbir, Neela Satheesh, Agimassie A. Abera, Messenbet G. Kassa, Mefin W. Tenagashaw, Degnet Teferi Asres, Abebaw Teshome Tiruneh, Takele Ayanaw Habtu, J.A. Sadik, Tadele Andargie Wudineh, Tadesse Fenta Yehuala
Publikováno v:
Applied Food Research, Vol 4, Iss 1, Pp 100390- (2024)
Injera, bread, and other baked Ethiopian foods are typically made from a single cereal grain, which is insufficient to meet the nutritional requirements of all age groups. Enrichment of cereal with easily affordable cereals and pseudocereals that hav
Externí odkaz:
https://doaj.org/article/313d912405644b9a925d0fb46f89aa33
Autor:
Zinash Tadesse Bonger, Metadel Kassahun Abera, Takele Ayanaw Habitu, Agimassie Agazie Abera, Mesfin Wogayehu Tenagashaw, Abebaw Teshome Tiruneh, Sadik Jemal Awol, Tadele Andargie Wudineh, Deginet Teferi Asres, Tadesse Fenta Yehuala
Publikováno v:
CyTA - Journal of Food, Vol 21, Iss 1, Pp 718-734 (2023)
ABSTRACTTraditional fermentation using natural microorganisms often results in uncontrolled and inconsistent product quality. Identifying dominant LAB and yeast species through morphological, physiological, and biochemical characterization, this stud
Externí odkaz:
https://doaj.org/article/b2ba1cfdf92849fd9e90e4322ef9b26d
Autor:
Sofonyas Mindesil Anberbir, Neela Satheesh, Agimassie Agazie Abera, Mesfin Wogayehu Tenagashaw, Degnet Teferi Asres, Abebaw Teshome Tiruneh, Takele Ayanaw Habtu, Sadik Jemal Awol, Tadele Andargie Wudineh
Publikováno v:
CyTA - Journal of Food, Vol 21, Iss 1, Pp 217-236 (2023)
ABSTRACTInjera is a staple fermented food in Ethiopia and is prepared from teff (Eragrostis teff (Zucc) Trotter). However, due to the higher price of teff recently, only middle- and high-income people can afford it. Hence, this study investigated the
Externí odkaz:
https://doaj.org/article/46b048785bcc4b3ead22100166fa6fdd
Publikováno v:
International Journal of Food Science, Vol 2021 (2021)
Starch is one of the most important value-added food ingredients used as a thickener in many foods and industrial applications. This research investigated the effect of different concentrations of starch (anchote and potato) addition on the colloidal
Externí odkaz:
https://doaj.org/article/2d0e53e043b643899f9b75842344fb1b
Publikováno v:
Cogent Food & Agriculture, Vol 6, Iss 1 (2020)
This work investigated the effect of mango and carrot flour and juice substitution on the quality of teff injera. The mango and carrot in two forms (flour and juice) at three substitution levels (15%, 20% and 30%) were added using factorial experimen
Externí odkaz:
https://doaj.org/article/6b407773c46047a692f46157d87af708
Publikováno v:
International Journal of Food Science, Vol 2021 (2021)
Starch is one of the most important value-added food ingredients used as a thickener in many foods and industrial applications. This research investigated the effect of different concentrations of starch (anchote and potato) addition on the colloidal
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::daa0b71e2e243b62a6f48b3f31202db2
https://doaj.org/article/2d0e53e043b643899f9b75842344fb1b
https://doaj.org/article/2d0e53e043b643899f9b75842344fb1b
Publikováno v:
International Journal of Food Science
Starch is one of the most important value-added food ingredients used as a thickener in many foods and industrial applications. This research investigated the effect of different concentrations of starch (anchote and potato) addition on the colloidal
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::6e1b494bcb01d9a35920a32107eda592
https://pubmed.ncbi.nlm.nih.gov/34055968
https://pubmed.ncbi.nlm.nih.gov/34055968
Publikováno v:
Cogent Food & Agriculture, Vol 6, Iss 1 (2020)
This work investigated the effect of mango and carrot flour and juice substitution on the quality of teff injera. The mango and carrot in two forms (flour and juice) at three substitution levels (15%, 20% and 30%) were added using factorial experimen
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d18d3601efeed7f1743e37b071d8801a
https://doaj.org/article/6b407773c46047a692f46157d87af708
https://doaj.org/article/6b407773c46047a692f46157d87af708