Status of conservation of the indigenous leaf vegetables and fruits of Africa

Autor: Adebooye, OC, Opabode, JT

Publikováno v: African Journal of Biotechnology; Vol 3, No 12 (2004): Second Annual Review Issue; 700-705

The diversity of indigenous leaf vegetables and fruits of Africa is being seriously eroded as a result of multiplicity of environmental, political and socio-economic factors. This paper discusses some new development-related and crises factors that h

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=78975075580c::e328ebc14eaf665b83d95e7ff61d7d74
https://www.ajol.info/index.php/ajb/article/view/15041

Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
K zobrazení výsledku je třeba se přihlásit.

Effect of Protease Type and Peptide Size on the In Vitro Antioxidant, Antihypertensive and Anti-Diabetic Activities of Eggplant Leaf Protein Hydrolysates.

Autor: Famuwagun AA; Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, MB R3T 2N2, Canada.; Department of Food Science & Technology, Obafemi Awolowo University, Ile-Ife 220002, Nigeria., Alashi AM; Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, MB R3T 2N2, Canada., Gbadamosi SO; Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, MB R3T 2N2, Canada., Taiwo KA; Department of Food Science & Technology, Obafemi Awolowo University, Ile-Ife 220002, Nigeria., Oyedele D; Department of Soil and Land Resources Management, Faculty of Agriculture, Obafemi Awolowo University, Ile-Ife 220002, Nigeria., Adebooye OC; Department of Agronomy, Faculty of Agriculture, Obafemi Awolowo University, Ile-Ife 220002, Nigeria., Aluko RE; Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, MB R3T 2N2, Canada.

Publikováno v: Foods (Basel, Switzerland) [Foods] 2021 May 18; Vol. 10 (5). Date of Electronic Publication: 2021 May 18.

Polyphenol composition and antioxidant properties of vegetable leaf-fortified bread.

Autor: Alashi AM; Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, Canada., Taiwo KA; Department of Food Science and Technology, Obafemi Awolowo University, Ile-Ife, Nigeria., Oyedele DJ; Faculty of Agriculture, Department of Soil and Land Resources Management, Obafemi Awolowo University, Ile-Ife, Nigeria., Adebooye OC; Department of Agronomy, Osun State University, Osogbo, Nigeria., Aluko RE; Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, Canada.

Publikováno v: Journal of food biochemistry [J Food Biochem] 2019 Jun; Vol. 43 (6), pp. e12625. Date of Electronic Publication: 2018 Aug 03.