Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Adefemiwa Ayobami Adekunle"'
Autor:
Adekanmi Olusegun Abioye, Adefemiwa Ayobami Adekunle, Olorunfemi Adebisi Jeremiah, Ibrahim Olajide Bazambo, Oluwakemi Busayo Adetoro, Khafayat Oluwadamilola Mustapha, Chioma Favour Onyeka, Thomas Adedayo Ayorinde
Publikováno v:
Croatian Journal of Food Science and Technology, Vol 13, Iss 2, Pp 167-175 (2021)
The influence of different drying temperatures and slice thicknesses on the drying kinetics of turmeric slices was studied to show how moisture is removed. The best model for predicting the drying kinetics was also determined. Turmeric slices (3 mm,
Externí odkaz:
https://doaj.org/article/560355094c4343bdbb06f3b775a096e5
Autor:
EMMANUEL OLAYIMIKA SANGOTAYO, AJEKIGBE SOLA OLAJIRE, OKUNLOYE AYINDE ADEPOJU, ADEFEMIWA AYOBAMI ADEKUNLE, JAMES ABIODUN ADEYANJU, ADEKANMI OLUSEGUN ABIOYE
Publikováno v:
Journal of Advances in Food Science & Technology. :9-18
In this investigation, the mechanism of mass (moisture and fat) transfer during deep-fat frying of robo (fried melon cake) was carried out. The plots of dimensionless concentration ratios against time were used to determine moisture transfer paramete
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::08543c3a85dcc998964fc5345a4a31db
https://doi.org/10.56557/jafsat/2022/v9i37852
https://doi.org/10.56557/jafsat/2022/v9i37852
Publikováno v:
Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam. 16:64-71
Maize (TZSR-W-1 NARZO-20) and soybean (TGX1448) flours were used for the development of extruded products. The flour formulations were maize (46-52%), soybean (21-32%), and moisture content (16-26%). Central Composite Design (CCD) in Response Surface
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ecd258360fabc28cadd499d0744fb4ef
https://doi.org/10.31895/hcptbn.16.1-2.9
https://doi.org/10.31895/hcptbn.16.1-2.9
Publikováno v:
IOSR Journal of Environmental Science, Toxicology and Food Technology. 10:65-74
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5249b9c35597c11e5b45cd8caebf41e9
https://doi.org/10.9790/2402-1010016574
https://doi.org/10.9790/2402-1010016574
Autor:
Adekunle, Adefemiwa Ayobami1 adekunleadefemiwa@gmail.com, Awonorin, Samuel Olusegun2, Sobukola, Olajide Philip2, Dairo, Olawale Usman3, Ogunleye, Oladipupo Olaosebikan4
Publikováno v:
Croatian Journal for Food Technology, Biotechnology & Nutrition / Hrvatski Casopis za Prehrambenu Tehnologiju, Biotehnologiju i Nutricionizam. 2021, Vol. 16 Issue 1/2, p64-71. 8p.