Cellulose synthesis from germinated tiger nut residue and its application in the production of a functional cookie.

Autor: Adedeji OE; Department of Food Science and Technology, Federal University Wukari, PMB 1020, Wukari, Nigeria., Abiodun OA; Department of Home Economics and Food Science, University of Ilorin, PMB 1515, Ilorin, Nigeria., Adedeji OG; Department of Home Economics and Food Science, University of Ilorin, PMB 1515, Ilorin, Nigeria., Kang HJ; School of Food Science and Biotechnology, Kyungpook National University, Daegu, 41566 Republic of Korea., Istiana N; School of Food Science and Biotechnology, Kyungpook National University, Daegu, 41566 Republic of Korea.; Department of Food Science and Biotechnology, Brawijaya University, Malang, 65145 Indonesia., Min JH; School of Food Science and Biotechnology, Kyungpook National University, Daegu, 41566 Republic of Korea., Ayo JA; Department of Food Science and Technology, Federal University Wukari, PMB 1020, Wukari, Nigeria., Chinma CE; Department of Food Science and Technology, Federal University of Technology, PMB 65, Minna, Nigeria.; Department of Biotechnology and Food Technology, University of Johannesburg, Doornfortein Campus, Johannesburg, Gauteng South Africa.; Africa Centre of Excellence for Mycotoxin and Food Safety, Federal University of Technology Minna, Minna, Nigeria., Jung YH; School of Food Science and Biotechnology, Kyungpook National University, Daegu, 41566 Republic of Korea.

Publikováno v: Journal of food science and technology [J Food Sci Technol] 2024 Oct; Vol. 61 (10), pp. 1965-1975. Date of Electronic Publication: 2024 Apr 06.

Structure, nutritional composition, and functionality of xylanase/microwave radiation-pretreated tiger nut.

Autor: Adedeji OE; Department of Food Science and Technology, Federal University Wukari, Wukari, Nigeria., Gambo E; Department of Food Science and Technology, Federal University Wukari, Wukari, Nigeria., Adedeji OG; Department of Home Economics and Food Science, University of Ilorin, Ilorin, Nigeria., Akise J; Department of Food Science and Technology, Federal University Wukari, Wukari, Nigeria., Okehie ID; Department of Food Technology, Safety, and Health, University of Ghent, Ghent, Belgium., Yohanna KM; Department of Food Science and Technology, Federal University Wukari, Wukari, Nigeria., Agbu W; Department of Food Science and Technology, Federal University Wukari, Wukari, Nigeria., Chinma CE; Department of Food Science and Technology, Federal University of Technology, Minna, Nigeria.; Department of Biotechnology and Food Technology, University of Johannesburg, Gauteng, South Africa.

Publikováno v: Food science and technology international = Ciencia y tecnologia de los alimentos internacional [Food Sci Technol Int] 2023 Dec 10, pp. 10820132231219714. Date of Electronic Publication: 2023 Dec 10.

Germinated Bambara groundnut (Vigna subterranea) flour as an ingredient in wheat bread: Physicochemical, nutritional, and sensory properties of bread.

Autor: Chinma CE; Department of Food Science and Technology, Federal University of Technology Minna, Minna, Nigeria.; Department of Biotechnology and Food Technology, University of Johannesburg, Johannesburg, Gauteng, South Africa., Ezeocha VC; Department of Food Science and Technology, Michael Okpara University of Agriculture, Umudike, Nigeria., Adedeji OE; Department of Food Science and Technology, Federal University Wukari, Wukari, Nigeria., Ayo-Omogie HN; Department of Food Science and Technology, Federal University of Technology, Akure, Akure, Nigeria., Oganah-Ikujenyo BC; Department of Home Economics, Lagos State University of Education, Lagos, Nigeria., Anumba NL; Department of Food Science and Technology, Rivers State University of Science and Technology, Port Harcourt, Nigeria., Enimola GE; Department of Food Science and Technology, Federal University of Technology Minna, Minna, Nigeria., Adegoke DO; Department of Food Science and Technology, Federal University of Technology Minna, Minna, Nigeria., Alhassan R; Department of Food Science and Technology, Federal University of Technology Minna, Minna, Nigeria., Adebo OA; Food Innovation Research Group, Department of Biotechnology and Food Technology, University of Johannesburg, Johannesburg, Gauteng, South Africa.

Publikováno v: Journal of food science [J Food Sci] 2023 Jun; Vol. 88 (6), pp. 2368-2384. Date of Electronic Publication: 2023 Apr 24.

Physicochemical properties, in vitro digestibility, antioxidant activity and consumer acceptability of biscuits prepared from germinated finger millet and Bambara groundnut flour blends.

Autor: Chinma CE; Department of Food Science and Technology, Federal University of Technology Minna, Nigeria.; Department of Biotechnology and Food Technology, Faculty of Science, University of Johannesburg, Doornfontein Campus, 2028, Gauteng, South Africa., Ibrahim PA; Department of Food Science and Technology, Federal University of Technology Minna, Nigeria.; Department of Administration, Catering Services Unit, Federal Medical Center, Keffi, Nigeria., Adedeji OE; Department of Food Science and Technology, Federal University Wukari, Wukari, Nigeria., Ezeocha VC; Department of Food Science and Technology, Michael Okpara University of Agriculture, Umudike, Nigeria., Ohuoba EU; Department of Food Science and Technology, Federal University of Technology Minna, Nigeria., Kolo SI; Department of Food Science and Technology, Ibrahim Badamasi Babangida University, Lapai, Nigeria., Abdulrahman R; Department of Food Science and Technology, Federal University of Technology Minna, Nigeria., Ogochukwu Anumba NL; Department of Food Science and Technology, Rivers State University of Science and Technology, Port Harcourt, Nigeria., Adebo JA; Food Evolution Research Laboratory, School of Tourism and Hospitality, College of Business and Economics, University of Johannesburg, Bunting Campus, Gauteng, South Africa., Adebo OA; Food Innovation Research Group, Department of Biotechnology and Food Technology, Faculty of Science, University of Johannesburg, Doornfontein Campus, 2028, Gauteng, South Africa.

Publikováno v: Heliyon [Heliyon] 2022 Oct 01; Vol. 8 (10), pp. e10849. Date of Electronic Publication: 2022 Oct 01 (Print Publication: 2022).

Influence of cellulose nanocrystal addition on the production and characterization of bacterial nanocellulose.

Autor: Bang WY; School of Food Science and Biotechnology, Kyungpook National University, Daegu 41566, Republic of Korea; Ildong Bioscience, Pyeongtaek-si, Gyeonggi-do 17957, Republic of Korea. Electronic address: yeong0417@ildong.com., Adedeji OE; School of Food Science and Biotechnology, Kyungpook National University, Daegu 41566, Republic of Korea; Department of Food Science and Technology, Federal University Wukari, P.M.B. 1020 Wukari, Nigeria. Electronic address: adedeji@fuwukari.edu.ng., Kang HJ; School of Food Science and Biotechnology, Kyungpook National University, Daegu 41566, Republic of Korea. Electronic address: hyejee@knu.ac.kr., Kang MD; School of Food Science and Biotechnology, Kyungpook National University, Daegu 41566, Republic of Korea., Yang J; Ildong Bioscience, Pyeongtaek-si, Gyeonggi-do 17957, Republic of Korea. Electronic address: yjw@ildong.com., Lim YW; School of Biological Sciences and Institution of Microbiology, Seoul National University, Seoul 08826, Republic of Korea. Electronic address: ywlim@snu.ac.kr., Jung YH; School of Food Science and Biotechnology, Kyungpook National University, Daegu 41566, Republic of Korea. Electronic address: younghoonjung@knu.ac.kr.

Publikováno v: International journal of biological macromolecules [Int J Biol Macromol] 2021 Dec 15; Vol. 193 (Pt A), pp. 269-275. Date of Electronic Publication: 2021 Oct 22.