Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Adetola Olugbile"'
Autor:
Adewale O. Obadina, Oladipupo Odunayo Olatunde, Adetola Olugbile, A. M. Omemu, Oladapo Oluwaseye Olukomaiya, Olusola B. Oyewole
Publikováno v:
Annals of Microbiology. 68:433-443
Screening and molecular identification of probiotic lactic acid bacteria (LAB) in effluents generated during the production of ogi, a fermented cereal (maize, millet, and sorghum) were done. LAB were isolated from effluents generated during the first
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::bc7eb8008c2f3d874e4907dddf4169b5
https://doi.org/10.1007/s13213-018-1348-9
https://doi.org/10.1007/s13213-018-1348-9
Effect of Smoking Methods on Quality and Safety of Traditional Smoked Fish from Lagos State, Nigeria
Autor:
Adetola Olugbile, Samuel Ayofemi Olalekan Adeyeye, Saheed A. Omoniyi, A. M. Omemu, H. A. Oyedele, Olusegun A. Obadina, O. E. Adeniran, Olusola B. Oyewole
Publikováno v:
Journal of Culinary Science & Technology. 15:17-35
This study was carried out to assess the effect of smoking methods on quality and safety of traditional smoked of fish from Lagos State, Nigeria. Five types of fresh fish (40) samples each were obtained from 20 different fish processing centers. The
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::46e03dbfcdc86ac3315b91faca9ebf1f
https://doi.org/10.1080/15428052.2016.1185072
https://doi.org/10.1080/15428052.2016.1185072
Autor:
A. M. Omemu, H. A. Oyedele, Olusegun A. Obadina, Olusola B. Oyewole, O. E. Adeniran, Adetola Olugbile, Samuel Ayofemi Olalekan Adeyeye
Publikováno v:
Journal of Culinary Science & Technology. 14:91-106
A study was carried out to investigate the effect of smoking methods on microbial safety, polycyclic aromatic hydrocarbon, and heavy metal concentrations of traditional smoked fish from Lagos State, Nigeria. One hundred samples of fresh fish were obt
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::038be3df0db99565d07ad3a3c5b6fe5c
https://doi.org/10.1080/15428052.2015.1080644
https://doi.org/10.1080/15428052.2015.1080644
Publikováno v:
Starch - Stärke. 65:747-752
The effect of fermentation periods on chemical and physiochemical properties of two varieties of cocoyam (Colocasia esculenta) flour were evaluated. The cocoyam (white and pink flesh) were peeled, washed, sliced into chips, treated with hot water for
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::25db7417c6653c32a3393a8a96f504dc
https://doi.org/10.1002/star.201200246
https://doi.org/10.1002/star.201200246