Zobrazeno 1 - 10
of 34
pro vyhledávání: '"Camel Lagnika"'
Autor:
Tétédé Rodrigue Christian Konfo, Ayédêguê Biaou Philippe Chabi, Abraham Amoussouga Gero, Camel Lagnika, Félicien Avlessi, Gauthier Biaou, Codjo Koko Dominique Sohounhloue
Publikováno v:
Journal of Agriculture and Food Research, Vol 15, Iss , Pp 100985- (2024)
Climate change poses significant challenges to the agrifood sector, affecting producers' incomes and food security. This review explores recent climate-smart innovations in agrifood that enhance producers' incomes while promoting sustainable solution
Externí odkaz:
https://doaj.org/article/c1c5e66d0b054ded81a0d42621d3213a
Autor:
Siying Qi, Jiping Han, Camel Lagnika, Ning Jiang, Chunlu Qian, Chunquan Liu, Dajing Li, Yang Tao, Zhifang Yu, Libin Wang, Zhongyuan Zhang, Chunju Liu, Yadong Xiao, Min Zhang
Publikováno v:
Food Production, Processing and Nutrition, Vol 3, Iss 1, Pp 1-13 (2021)
Abstract Edible fungi are rich in nutrition, but they are susceptible to spoilage, and often prolonged by drying. RF and microwave energy drying have the advantages of short drying time, high energy efficiency and good process control. However, to de
Externí odkaz:
https://doaj.org/article/e7354e773b5f4ac98546afce2887d302
Autor:
Ning Jiang, Chunquan Liu, Dajing Li, Camel Lagnika, Zhongyuan Zhang, Jiapeng Huang, Chunju Liu, Min Zhang, Zhifang Yu
Publikováno v:
International Journal of Food Properties, Vol 23, Iss 1, Pp 354-367 (2020)
Dielectric properties of sliced Agaricus bisporus samples, with 0.16–0.89 [g/g, wet basis (w.b.)] moisture content, were determined using a network analyser and an open-ended coaxial-line probe, over a frequency range of 915 MHz to 2450 MHz and a t
Externí odkaz:
https://doaj.org/article/bdfc11e2f611400abdc9353c26dd5922
Publikováno v:
Songklanakarin Journal of Science and Technology (SJST), Vol 35, Iss 2, Pp 159-166 (2013)
Physicochemical, nutritional and functional properties of protein fractions and protein isolate (RSPI) from Roselle seedwere investigated. The protein content was 91.50, 93.77, 81.55, 71.30 and 40.83% for RSPI, globulin, albumin, glutelin andprolamin
Externí odkaz:
https://doaj.org/article/727482a847364a15ab97dd0df350a255
Autor:
Camel Lagnika, Liuquan Zhang, Asad Riaz, Lixia Zhang, Trust Beta, Xianjin Liu, Abdou Madjid O. Amoussa
Publikováno v:
Journal of Food Science. 86:4197-4208
Although ginkgo nuts are very nutritious and loaded with numerous bioactive compounds, the nuts contain significant levels of unwanted compounds (ginkolic acids) which are toxic to consumption. To reduce or eliminate these toxic compounds without imp
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3d5d5c1ba8e414a21cc217f87381ccbd
https://doi.org/10.1111/1750-3841.15864
https://doi.org/10.1111/1750-3841.15864
Autor:
Camel Lagnika, Chunquan Liu, Zhuqing Dai, Meimei Nie, Asad Riaz, Jiangfeng Song, Malik Muhammad Hashim, Hao Luo, Dajing Li
Publikováno v:
International Journal of Biological Macromolecules. 150:595-604
The objective of the present study was to develop chitosan (CS) based novel functional films containing Chinese chive root extract (CRE) using solution casting method. CRE at different concentrations (1, 3 and 5% in w/w) were incorporated into the fi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::96c970619c103de917bd1b0edff69dd3
https://doi.org/10.1016/j.ijbiomac.2020.02.078
https://doi.org/10.1016/j.ijbiomac.2020.02.078
Autor:
Chunquan Liu, Jiangfeng Song, Ning Jiang, Asad Riaz, Dajing Li, Min Zhang, Wei Qiuyu, Camel Lagnika
Publikováno v:
Journal of Food Processing and Preservation. 45
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f5a0f7d5078646957e0947380c601959
https://doi.org/10.1111/jfpp.15807
https://doi.org/10.1111/jfpp.15807
Autor:
Ning Jiang, Yang Tao, Zhifang Yu, Chunquan Liu, Han Jiping, Min Zhang, Dajing Li, Siying Qi, Zhang Zhongyuan, Chunlu Qian, Libin Wang, Yadong Xiao, Camel Lagnika, Chunju Liu
Publikováno v:
Food Production, Processing and Nutrition, Vol 3, Iss 1, Pp 1-13 (2021)
Edible fungi are rich in nutrition, but they are susceptible to spoilage, and often prolonged by drying. RF and microwave energy drying have the advantages of short drying time, high energy efficiency and good process control. However, to develop an
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2cbde2d9a302b3096099cf5d3d79e831
https://doi.org/10.1186/s43014-021-00060-2
https://doi.org/10.1186/s43014-021-00060-2
Publikováno v:
Journal of Polymers and the Environment. 28:411-420
Bio-based active food packaging containing natural antioxidants has gaining great attention these days. The food industry resulted in huge amount of waste rich in natural antioxidant and utilization of these wastes is very important from environmenta
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::60acd8e5a169a5a5363a4c2528b1650b
https://doi.org/10.1007/s10924-019-01619-4
https://doi.org/10.1007/s10924-019-01619-4
Autor:
Camel Lagnika, Xu Yayuan, Ning Jiang, Yadong Xiao, Jiangfeng Song, Min Zhang, Chunquan Liu, Dajing Li, Xu Duan
Publikováno v:
Drying Technology. 38:1378-1388
Broccoli is considered one of the attractive raw materials for dehydrated vegetables owing to its high nutritional value. However, information about how drying methods affect the physicochemical an...
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6a4c783d2c96c1123c560eecb6062db5
https://doi.org/10.1080/07373937.2019.1656642
https://doi.org/10.1080/07373937.2019.1656642