Zobrazeno 1 - 10
of 13
pro vyhledávání: '"Atinuke O. Idowu"'
Publikováno v:
Food Production, Processing and Nutrition, Vol 3, Iss 1, Pp 1-16 (2021)
Abstract This work evaluated the functional properties of sesame protein fractions in order to determine their potential in food applications. Sesame seed protein fractions were prepared according to their solubility: water-soluble (albumin), salt-so
Externí odkaz:
https://doaj.org/article/b1d69380b75e4e7fa716aec9ca6c8fe8
Publikováno v:
International Journal of Food Properties, Vol 24, Iss 1, Pp 780-795 (2021)
Sesame seed was defatted and subsequently fractionated into albumin, globulin, glutelin and prolamin. The defatted flour was also subjected to alkaline solubilization and acid precipitation to obtain protein isolate. The sesame seed protein isolate w
Externí odkaz:
https://doaj.org/article/fc1db9ff2e8b4b67a2bf562dfb71feae
Autor:
Sunday A. Malomo, Ifeanyi D. Nwachukwu, Abraham T. Girgih, Atinuke O. Idowu, Rotimi E. Aluko, Tayo N. Fagbemi
Publikováno v:
Polish Journal of Food and Nutrition Sciences, Vol 70, Iss 3, Pp 275-289 (2020)
Antioxidant and renin-angiotensin system (RAS)-inhibitory protein hydrolysates derived from the enzymatic hydrolysis of cashew nut (CNP) and fluted pumpkin (FPP) proteins were investigated. The CNP and FPP hydrolysates (CNPH and FPPH) from pepsin or
Externí odkaz:
https://doaj.org/article/153c8d5e232c44dcacc82fd093c13e9b
Autor:
Adebanjo A. Badejo, Adeboye P. Osunlakin, Ademola Famakinwa, Atinuke O. Idowu, Tayo N. Fagbemi
Publikováno v:
Cogent Food & Agriculture, Vol 3, Iss 1 (2017)
Plantain is a staple food in many African and Asian countries yet it is underutilized and experiences huge post-harvest losses annually. This study attempts to increase plantain utilization through processing into more shelf stable products. Blends o
Externí odkaz:
https://doaj.org/article/bf885c95500c4d29a124fa1a2ed01ee7
Publikováno v:
International Journal of Food Properties, Vol 24, Iss 1, Pp 780-795 (2021)
Sesame seed was defatted and subsequently fractionated into albumin, globulin, glutelin and prolamin. The defatted flour was also subjected to alkaline solubilization and acid precipitation to obtain protein isolate. The sesame seed protein isolate w
Autor:
Adebanjo A. Badejo, Sunday A. Malomo, Atinuke O. Idowu, Timilehin David Oluwajuyitan, Tayo N. Fagbemi
Publikováno v:
ACS Food Science & Technology. 1:146-151
The demand for low-cost and functional drinks is growing in most of the developing world, where starchy (mainly sugar) foods are the basic staples. In this study, the proximate composition, antioxi...
Autor:
Ifeanyi D. Nwachukwu, Atinuke O. Idowu, Sunday A. Malomo, Abraham T. Girgih, Tayo N. Fagbemi, Rotimi E. Aluko
Publikováno v:
Polish Journal of Food and Nutrition Sciences, Vol 70, Iss 3, Pp 275-289 (2020)
Antioxidant and renin-angiotensin system (RAS)-inhibitory protein hydrolysates derived from the enzymatic hydrolysis of cashew nut (CNP) and fluted pumpkin (FPP) proteins were investigated. The CNP and FPP hydrolysates (CNPH and FPPH) from pepsin or
Publikováno v:
Journal of Culinary Science & Technology. 19:18-34
This study examines the effect of toasting on the antioxidant and functional properties of full fat and defatted sesame (Sesamum indicum L.) seed flours for use in food system. The seeds were proce...
Publikováno v:
Food Production, Processing and Nutrition, Vol 3, Iss 1, Pp 1-16 (2021)
Abstract This work evaluated the functional properties of sesame protein fractions in order to determine their potential in food applications. Sesame seed protein fractions were prepared according to their solubility: water-soluble (albumin), salt-so
Publikováno v:
Food Science & Nutrition, 5(6):1170-1178
Food Science & Nutrition
Food Science & Nutrition
Conophor nut (Tetracarpidium conophorum) was processed using different heat treatments to explore its full potential as food ingredients. The raw, boiled, and toasted nuts were defatted and the proteins isolated by alkaline solubilization and isoelec