Zobrazeno 1 - 7
of 7
pro vyhledávání: '"Amudhan Ponrajan"'
Autor:
Moustapha Moussa, Amudhan Ponrajan, Osvaldo H. Campanella, Martin R. Okos, Mario M. Martinez, Bruce R. Hamaker
Publikováno v:
Moussa, M, Ponrajan, A, Campanella, O H, Okos, M R, Martinez, M M & Hamaker, B R 2022, ' Novel pearl millet couscous process for West African markets using a low-cost single-screw extruder ', International Journal of Food Science and Technology, vol. 57, no. 7, pp. 4594-4601 . https://doi.org/10.1111/ijfs.15797
Traditional West African pearl millet couscous products are popular; however, their preparation is laborious, time-consuming and energy-demanding, involving agglomeration, steaming, drying and sieving steps. In this study, a process was developed to
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5218e8b8f2447cc8b97c2180de31b04d
https://pure.au.dk/portal/da/publications/novel-pearl-millet-couscous-process-for-west-african-markets-using-a-lowcost-singlescrew-extruder(255ea19a-e3a7-4cbc-a274-a09dbddb8936).html
https://pure.au.dk/portal/da/publications/novel-pearl-millet-couscous-process-for-west-african-markets-using-a-lowcost-singlescrew-extruder(255ea19a-e3a7-4cbc-a274-a09dbddb8936).html
Publikováno v:
Journal of Agricultural and Food Chemistry. 66:4683-4691
Translation of the breeding efforts designed to biofortify maize ( Z. mays) genotypes with higher levels of provitamin A carotenoid (pVAC) content for sub-Saharan Africa is dependent in part on the stability of carotenoids during postharvest through
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::fd102d59d0b970c2d776ddc404a25ec5
https://doi.org/10.1021/acs.jafc.7b05706
https://doi.org/10.1021/acs.jafc.7b05706
Publikováno v:
Journal of Food Process Engineering. 43
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0292332ae35552ec7bc18ca86650d969
https://doi.org/10.1111/jfpe.13199
https://doi.org/10.1111/jfpe.13199
Autor:
Mark Harrison, Jacob R. Segers, Amudhan Ponrajan, R. O. McKeith, Timothy D. Pringle, Bradley K. Lowe, Alexander M. Stelzleni
Publikováno v:
Food and Nutrition Sciences. :354-362
The effect of two antimicrobials in the enhancement solution was investigated in this study. Sensory and shelf-life characteristics were measured for beef top rounds enhanced to 110% with 0.5% sodium chloride and 0.4% sodium tripolyphosphate (CNT); C
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5c8356cdb4bc005020fe22ae3762b725
https://doi.org/10.4236/fns.2012.33051
https://doi.org/10.4236/fns.2012.33051
Publikováno v:
Meat science. 95(1)
The inclusion of two sources of buffered vinegar and sodium dodecyl sulfate plus levulinic acid were studied as interventions for Salmonella Typhimurium and for their effect on shelf-life and sensory characteristics of ground beef. For the Salmonella
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d14edabd796a72e68e512bf7b2483d33
https://pubmed.ncbi.nlm.nih.gov/23639886
https://pubmed.ncbi.nlm.nih.gov/23639886
Autor:
R. O. McKeith, Jacob R. Segers, T. Dean Pringle, Alexander M. Stelzleni, Brad K. Lowe, Mark Harrison, Amudhan Ponrajan
Publikováno v:
Meat science. 91(1)
As new pathogen intervention products come to market, it is important to ensure that they maintain or improve meat quality. Shelf-life and palatability traits were measured for top sirloins enhanced to 110% with solutions containing 0.5% sodium chlor
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::098f2c3fe6d8d9e8846340c631eaa2fc
https://pubmed.ncbi.nlm.nih.gov/22226579
https://pubmed.ncbi.nlm.nih.gov/22226579
Autor:
Jacob R. Segers, Karina G. Martino, Amudhan Ponrajan, Alexander M. Stelzleni, Bradley K. Lowe, T. Dean Pringle, Mark Harrison, R. O. McKeith, Jake H. Mulligan
Publikováno v:
Journal of food protection. 74(3)
The objective of this research was to examine the effects of sodium citrate plus sodium diacetate or buffered vinegar on Escherichia coli O157:H7 and psychrotrophic bacteria when incorporated in brine solutions for injected beef. Two experiments were
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ee2794795dd307c7dcdccf324d30b76a
https://pubmed.ncbi.nlm.nih.gov/21375870
https://pubmed.ncbi.nlm.nih.gov/21375870