Zobrazeno 1 - 10
of 76
pro vyhledávání: '"Afam I. O. Jideani"'
Autor:
Makaepea M. Maoto, Afam I. O. Jideani
Publikováno v:
Scientific Reports, Vol 14, Iss 1, Pp 1-10 (2024)
Abstract Topical consumer interest in natural, healthier, safer and nutritional juice, has inspired the search for innovative technologies that can minimize product degradation. In this regard, thermosonication has been proposed as a potential proces
Externí odkaz:
https://doaj.org/article/2cc9849d99744950aac9a6a32b1a12e5
Publikováno v:
Frontiers in Environmental Science, Vol 12 (2024)
Toxic cyanobacterial species occur in aquatic ecosystems when favourable environmental conditions prevail. These bacteria can produce natural hepatotoxic metabolites called microcystins that can affect the quality of water. Human exposure to microcys
Externí odkaz:
https://doaj.org/article/8a078a77d8b94d208a35de6e2b963f3a
Publikováno v:
CyTA - Journal of Food, Vol 21, Iss 1, Pp 237-247 (2023)
ABSTRACTThe effects of xanthan gum and pectin at two concentrations each (0.2% and 0.5%) on storage quality (texture, moisture, water activity (aw), fat content, peroxide value, and colour attributes) of deep-fried dough (magwinya) were analysed acro
Externí odkaz:
https://doaj.org/article/3d68d3ebcd7d4985a15b3b3f1670416c
Publikováno v:
Scientific Reports, Vol 12, Iss 1, Pp 1-14 (2022)
Abstract Globally, the occurrence of cyanobacteria in water currently remains an important subject as they produce cyanotoxins that pose threat to human health. Studies on the contamination of maize meals during mill grinding processes using cyanobac
Externí odkaz:
https://doaj.org/article/1525edf692ef4c35a41a81760ab40e38
Autor:
Afam I. O. Jideani, Henry Silungwe, Thakhani Takalani, Adewale O Omolola, Henry O Udeh, Tonna A Anyasi
Publikováno v:
International Journal of Food Properties, Vol 24, Iss 1, Pp 41-67 (2021)
Antioxidants are important ingredients that are present in fruits and vegetables (FAV). With increased consumption of FAV in its raw and processed form, a predominantly plant-based diet rich in FAV could reduce the risk of the development of chronic
Externí odkaz:
https://doaj.org/article/7417234404e54c9887e8f1bc0a72e1aa
Publikováno v:
Frontiers in Nutrition, Vol 9 (2022)
With increasing advocacy for plant food consumption, the sub-Saharan Africa landscape is home to diverse plant-based food commodities. The need to leverage the advantages of unprocessed/minimally processed foods (PFs) over ultra-processed foods (UPFs
Externí odkaz:
https://doaj.org/article/1dc396af188b4a5b9be30f41fcdf5dd3
Publikováno v:
Frontiers in Sustainable Food Systems, Vol 5 (2021)
Flaxseed (Linum usitatissimum L.) is an oilseed that is used in both industry and food production. Flaxseed contains biologically active compounds including linolenic acid, linoleic acid, and lignans. Flaxseed powder (2.5–10% w/w) and chicken eggs
Externí odkaz:
https://doaj.org/article/abf9da6022b94dddb8881f78c7fc4d9c
Publikováno v:
International Journal of Food Properties, Vol 22, Iss 1, Pp 355-370 (2019)
With the rapid increase in cardiovascular diseases, health-conscious consumers are increasingly showing more interest in foods that provide health benefits beyond the provision of essential nutrients. Watermelon contains phytochemicals such as lycope
Externí odkaz:
https://doaj.org/article/03a3c53a97084a6285b3a612239eca60
Autor:
Afam I. O. Jideani
Publikováno v:
International Journal of Food Studies, Vol 9, Iss 2 (2020)
This paper focuses on research, development, and capacity building in relation to food and nutrition security (FNS) in sub-Saharan Africa (SSA). It looks at human capacity, education, teaching and learning, women empowerment, research, innovation and
Externí odkaz:
https://doaj.org/article/a2a47170929748fd9b3ba61ceca2ce77
Publikováno v:
International Journal of Food Science, Vol 2020 (2020)
Calcium chloride and citric acid (0.6–3.4%w/v) were separately applied in the pretreatment of two South African cassava landraces (white and red) processed into flour at drying temperatures of 45–74°C. Optimisation using the response surface met
Externí odkaz:
https://doaj.org/article/1d25e71afd5a4686a116af0eb8420516