Zobrazeno 1 - 10
of 15
pro vyhledávání: '"Augustina Sackle Sackey"'
Autor:
Maurice Tibiru Apaliya, Emmanuel Kwaw, Richard Osae, Raphael N. Alolga, Patricia Aidoo, Linda Agyeman Mensah, Augustina Sackle Sackey Aikins, Charles L. Wilson
Publikováno v:
Food Chemistry Advances, Vol 4, Iss , Pp 100610- (2024)
Plantain (Musa parasidiaca) is a perishable fruit that needs to be processed into flour to extend its shelflife. It is therefore essential to develop specifications for drying Musa parasidiaca pulp to obtain high quality flour and reduce wastage. The
Externí odkaz:
https://doaj.org/article/5ed46a62580f42e7a4497b6f7f678153
Autor:
Emmanuel Kwaw, Richard Osae, Maurice Tibiru Apaliya, Rapheal Alolga N, Augustina Sackle Sackey Aikins, Amoah Olivia, Amartey Nancy, Obikyembi Veronica
Publikováno v:
Journal of Agriculture and Food Research, Vol 12, Iss , Pp 100613- (2023)
This study was conducted to evaluate the influence of different concentrations of sodium chloride (NAC) and sucrose (SC) as osmotic agents for the osmotic dehydration and water pretreatment (WO) on the physical properties and sensory characteristics
Externí odkaz:
https://doaj.org/article/bb2c9c1c3270485e915964fec570fea6
Autor:
Emmanuel Kwaw, Yongkun Ma, William Tchabo, Maurice Tibiru Apaliya, Augustina Sackle Sackey, Meng Wu, Lulu Xiao
Publikováno v:
International Journal of Food Properties, Vol 21, Iss 1, Pp 213-228 (2018)
Lactic-acid-fermented mulberry juice (LFMJ) was subjected to pulsed light (PL) treatment at exposure time of 2, 4, and 8 s at high insensitive pulses of 14.0 J/cm2. The effect of PL treatment on the microbial inactivation, physicochemical, phytochemi
Externí odkaz:
https://doaj.org/article/f860dc5ad24d4a9d91b764b2db2ef11b
Autor:
Maurice Tibiru Apaliya, Emmanuel Kwaw, Richard Osae, Rapheal Nammahime Alolga, Augustina Sackle Sackey Aikins, Gifty Serwaa Otoo, Sandra Ama Kaburi, Francis Padi Lamptey, Celestina Amo-Broni
Publikováno v:
Journal of Food Technology Research. 9:160-175
Since the outbreak of the COVID-19 pandemic, Ghana has recorded a total of 130, 727 confirmed cases with 1,207 deaths at the time of writing this article. The COVID-19 pandemic has had a significant influence on nations and regions all around the wor
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b555685bbb14e8af3356cd66833a2429
https://doi.org/10.18488/jftr.v9i3.3228
https://doi.org/10.18488/jftr.v9i3.3228
Autor:
Augustina Sackle Sackey, Yongkun Ma, Emmanuel Kwaw, Lulu Xiao, Maurice Tibiru Apaliya, William Tchabo, Frederick Sarpong, Meng Wu
Publikováno v:
Food Bioscience. 24:17-25
The effects of ultrasonication (US) on phytochemical, volatile profile and sensory qualities of lactic-acid-fermented mulberry juice were studied. The juice was sonicated at 5.0 °C, 60 W and at varying pulsed frequencies and times (22 kHz for 10 min
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::62aa2c4db2912223da562fab72ae5123
https://doi.org/10.1016/j.fbio.2018.05.004
https://doi.org/10.1016/j.fbio.2018.05.004
Autor:
Yongkun Ma, Augustina Sackle Sackey, Lulu Xiao, William Tchabo, Maurice Tibiru Apaliya, Emmanuel Kwaw, Haroon Elrasheid Tahir, Meng Wu
Publikováno v:
Food Chemistry. 250:148-154
This study was conducted to investigate the effect of lactic acid bacteria (LAB) strains on color properties, phenolic profile and antioxidant activities of mulberry juice. Mulberry juice was separately fermented at 37 °C for 36 h using Lactobacillu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9902f75c01d03b5cc48875405bdd5db3
https://doi.org/10.1016/j.foodchem.2018.01.009
https://doi.org/10.1016/j.foodchem.2018.01.009
Autor:
Meng Wu, William Tchabo, Yongkun Ma, Lulu Xiao, Augustina Sackle Sackey, Emmanuel Kwaw, Maurice Tibiru Apaliya
Publikováno v:
LWT. 92:61-66
This study sought to assess the effect of ultrasonication (28 kHz, 60 W, 15 min), pulsed light (1.213 Jcm−2pulse−1, 360 μs, 3 Hz, 4 s) and their combined usage on the phenolics concentration and antioxidant activities of lactic-acid-fermented mu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::44087bdc2bc0297120ed42fd2e069d82
https://doi.org/10.1016/j.lwt.2018.02.016
https://doi.org/10.1016/j.lwt.2018.02.016
Autor:
Augustina Sackle Sackey, Emmanuel Kwaw, Shengmei Ma, William Tchabo, Benjamin Kumah Mintah, Muhammad Farooq, Maurice Tibiru Apaliya, Yongkun Ma
Publikováno v:
Journal of Food Measurement and Characterization. 12:1763-1771
Quality attributes of long-term stored fruit juice are susceptible to change. Therefore, it is of paramount importance to assess the rate of change in the quality parameters of processed fruit juices during storage. The objective of this study was to
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4767ce12ed6b437837ee812d2b8dabc3
https://doi.org/10.1007/s11694-018-9791-7
https://doi.org/10.1007/s11694-018-9791-7
Autor:
Lulu Xiao, William Tchabo, Emmanuel Kwaw, Meng Wu, Yongkun Ma, Augustina Sackle Sackey, Maurice Tibiru Apaliya
Publikováno v:
International Journal of Food Properties, Vol 21, Iss 1, Pp 213-228 (2018)
Lactic-acid-fermented mulberry juice (LFMJ) was subjected to pulsed light (PL) treatment at exposure time of 2, 4, and 8 s at high insensitive pulses of 14.0 J/cm2. The effect of PL treatment on the microbial inactivation, physicochemical, phytochemi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::aadca2fa90e31bc84fb48d1c96ccf9e1
https://doi.org/10.1080/10942912.2018.1446024
https://doi.org/10.1080/10942912.2018.1446024
Autor:
Maurice Tibiru Apaliya, Nana Adwoa Serwah Boateng, Augustina Sackle Sackey, Emmanuel Kwaw, William Tchabo
Publikováno v:
International Journal of Innovative Food Science and Technology. :1-8
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::61d3e2a88501d4378810a96162eecf8e
https://doi.org/10.25218/ijifst.2017.01.001..01
https://doi.org/10.25218/ijifst.2017.01.001..01