Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Akinsola Albert, FAMUWAGUN"'
Autor:
Akinsola Albert Famuwagun, Saka Olasunkanmi Gbadamosi, Kehinde Adekumbi Taiwo, Durodoluwa Joseph Oyedele, Odunayo Clement Adebooye, Rotimi Emmanuel Aluko
Publikováno v:
Food Production, Processing and Nutrition, Vol 6, Iss 1, Pp 1-14 (2024)
Abstract Designing a good vehicle for functional ingredients is the major focus of this study. Small molecular weight peptides (
Externí odkaz:
https://doaj.org/article/6fffe1f9db8f47d5af64bad9cfc89d51
Publikováno v:
Food Production, Processing and Nutrition, Vol 3, Iss 1, Pp 1-14 (2021)
Abstract The need to feed the increasing world population with high quality protein and the enormous post-harvest losses of okra fruits necessitated the research on okra seeds in this study. Whole flour (WF) of matured okra seed was processed to obta
Externí odkaz:
https://doaj.org/article/9d7257262554476da34ea59918da54f5
Autor:
Akinsola Albert Famuwagun, Adeola Monisola Alashi, Saka Olasunkanmi Gbadamosi, Kehinde Adekunbi Taiwo, Joseph Durodoluwa Oyedele, Odunayo Clement Adebooye, Rotimi Emmanuel Aluko
Publikováno v:
Polish Journal of Food and Nutrition Sciences, Vol 70, Iss 4, Pp 429-443 (2020)
Hydrolysates were produced using Alcalase (AH), chymotrypsin (CH), pepsin (PH), and trypsin (TH), and also fluted pumpkin leaf protein isolate (FLI) as a substrate. AH had the lowest degree of hydrolysis (16.37%) but exhibited overall superior antiox
Externí odkaz:
https://doaj.org/article/8a4979faffbc46ce9699c14864bf1c08
Autor:
Anastasia Amaka, NNAMEZIE1, Akinsola Albert, FAMUWAGUN1 akinsolaalbert@gmail.com, Saka Olaunkanmi, GBADAMOSI1
Publikováno v:
Annals: Food Science & Technology. 2019, Vol. 20 Issue 1, p65-81. 17p.
Autor:
Famuwagun, Akinsola Albert, Gbadamosi, Saka Olasunkanmi, Taiwo, Kehinde Adekumbi, Oyedele, Durodoluwa Joseph, Adebooye, Odunayo Clement, Aluko, Rotimi Emmanuel
Publikováno v:
Food Production, Processing & Nutrition; 7/4/2024, Vol. 6 Issue 1, p1-14, 14p