Zobrazeno 1 - 10
of 16
pro vyhledávání: '"Andrew B. Falowo"'
Publikováno v:
International Journal of Food Science, Vol 2021 (2021)
Application of cooking oil during thermal processing can influence the nutritional qualities of meat products during consumption. This study determined the effect of frying with sunflower and olive oil on the fatty acid profile of sausage fortified w
Externí odkaz:
https://doaj.org/article/dd346cd2cfc0478384b66056e7325884
Autor:
Sunday O. Oyedemi, Blessing O. Oyedemi, Andrew B. Falowo, Peter O. Fayemi, Roger M. Coopoosamy
Publikováno v:
Biotechnology & Biotechnological Equipment, Vol 30, Iss 5, Pp 1006-1015 (2016)
The present work investigated the antibacterial activity of Ptaeroxylon obliquum leaves (POL) extracts in the presence or absence of ciprofloxacin by the broth microdilution method and time–kill assay against bacterial strains associated with wound
Externí odkaz:
https://doaj.org/article/41d26695e6104b93b3fdbbd121854e20
Publikováno v:
Open Agriculture, Vol 5, Iss 1, Pp 607-616 (2020)
This study examined strain, sex and slaughter weight effect on performance, meat quality and yield of broiler chicken. One hundred and fifty-day-old chicks (broilers) were distributed randomly in a 3 × 2 × 4 factorial experiment, with 50 birds per
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d771803d3df61bce370f6aa4ceb10518
https://doi.org/10.1515/opag-2020-0056
https://doi.org/10.1515/opag-2020-0056
Publikováno v:
Journal of Essential Oil Bearing Plants. 22:176-186
The study examined essential oils (EO) extracted from Artemisia afra and Bidenspilosa leaves for bioactive phytochemicals and their antioxidant activities on pH and lipid oxidation of ground porkdu...
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a1b2d1a1906bbe63f4d670505b442f65
https://doi.org/10.1080/0972060x.2019.1574212
https://doi.org/10.1080/0972060x.2019.1574212
Publikováno v:
Pastoralism, Vol 11, Iss 1, Pp 1-12 (2021)
This paper examines the challenges restricting the commercialization of cattle across Nguni Cattle Project beneficiaries in South Africa. Data were collected from one hundred and twenty (120) Nguni cattle beneficiaries using a structured questionnair
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::868317b230180ce219378e6dc5c4b413
https://doi.org/10.1186/s13570-020-00186-x
https://doi.org/10.1186/s13570-020-00186-x
Publikováno v:
International Journal of Food Science, Vol 2021 (2021)
International Journal of Food Science
International Journal of Food Science
Application of cooking oil during thermal processing can influence the nutritional qualities of meat products during consumption. This study determined the effect of frying with sunflower and olive oil on the fatty acid profile of sausage fortified w
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0f52af366cd56a18df9a25a009867b2f
Publikováno v:
Food Security and Safety ISBN: 9783030506711
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8caab748f7069dd674a9bbdf503dda90
https://doi.org/10.1007/978-3-030-50672-8_10
https://doi.org/10.1007/978-3-030-50672-8_10
Publikováno v:
Animal Science Journal. 91
Vitamin E is an essential nontoxic fat-soluble micronutrient whose effects on livestock performance and products can be attributed to its antioxidant and nonantioxidant properties. Although it is needed in small quantity in the diet, its roles in liv
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6e92ef0cb5a99444a016cf74fb5e985d
https://doi.org/10.1111/asj.13352
https://doi.org/10.1111/asj.13352
Publikováno v:
Annals of Animal Science. 17:565-580
This study examined the fatty acid and mineral compositions of raw and cooked beef and liver from Bonsmara (BD) and non-descript (ND) cattle, raised on natural pasture. Samples were collected from 80 cows and thermal-processed at 65°C for 120 minute
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d795b8890fdf18e9e52032703273d784
https://doi.org/10.1515/aoas-2016-0078
https://doi.org/10.1515/aoas-2016-0078
Publikováno v:
CyTA-Journal of Food, Vol 15, Iss 2, Pp 249-256 (2017)
The study examined the leaf extracts of Moringa oleifera and Bidens pilosa for presence of bioactive phytochemicals and their antioxidant activities on pH and lipid oxidation of fresh ground beef during 6 days cold storage. The results revealed that
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::73bb481cf0b4d0d6cb41f9f4c29a8569
https://doi.org/10.1080/19476337.2016.1243587
https://doi.org/10.1080/19476337.2016.1243587