Zobrazeno 1 - 3
of 3
pro vyhledávání: '"Beatha T. Mkojera"'
Autor:
James S. Chacha, Liyan Zhang, Chigozie E. Ofoedu, Rashid A. Suleiman, Joachim M. Dotto, Ume Roobab, Adedoyin O. Agunbiade, Haile Tesfaye Duguma, Beatha T. Mkojera, Sayed Mahdi Hossaini, Waheed A. Rasaq, Ivan Shorstkii, Charles Odilichukwu R. Okpala, Malgorzata Korzeniowska, Raquel P. F. Guiné
Publikováno v:
Foods, Vol 10, Iss 6, p 1430 (2021)
The push for non-thermal food processing methods has emerged due to the challenges associated with thermal food processing methods, for instance, high operational costs and alteration of food nutrient components. Non-thermal food processing involves
Externí odkaz:
https://doaj.org/article/3991bb3284dd42b4ba170e7275596e29
Autor:
Delphina P. Mamiro, Ramadhani Omari Majubwa, Abdul Jafari Shango, Beatha T. Mkojera, A. P. Maerere
Publikováno v:
CABI Reviews. 2021
The quality and safety of pepper ( Piper nigrum L.) are a function of crop management practices, harvest maturity, harvesting methods and subsequent handling after harvest, including storage conditions and processing methods. The review shows that vo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3627a2ec88ac092d280caf0b33926087
https://doi.org/10.1079/pavsnnr202116031
https://doi.org/10.1079/pavsnnr202116031
Autor:
Waheed A. Rasaq, Beatha T Mkojera, Chigozie E. Ofoedu, Sayed Mahdi Hossaini, Charles Odilichukwu R. Okpala, Liyan Zhang, Raquel Guiné, Adedoyin O Agunbiade, Ume Roobab, Haile Tesfaye Duguma, Rashid A Suleiman, James S. Chacha, Joachim M. Dotto, Ivan Shorstkii, Małgorzata Korzeniowska
Publikováno v:
Repositório Científico de Acesso Aberto de Portugal
Repositório Científico de Acesso Aberto de Portugal (RCAAP)
instacron:RCAAP
Foods
Foods, Vol 10, Iss 1430, p 1430 (2021)
Repositório Científico de Acesso Aberto de Portugal (RCAAP)
instacron:RCAAP
Foods
Foods, Vol 10, Iss 1430, p 1430 (2021)
The push for non-thermal food processing methods has emerged due to the challenges associated with thermal food processing methods, for instance, high operational costs and alteration of food nutrient components. Non-thermal food processing involves
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9f4934da555247959482ceb5613f6945
https://doi.org/10.3390/foods10061430
https://doi.org/10.3390/foods10061430