Zobrazeno 1 - 10
of 13
pro vyhledávání: '"Damian Laryea"'
Publikováno v:
Cogent Food & Agriculture, Vol 4, Iss 1 (2018)
The purpose of the study is to evaluate the potential of cashew nut as a substitute in the production of chocolate spreads. Spread was produced from cashew nut slurry (CNS) and cocoa powder (CP). Formulations ranged from 75% to 95% CNS: 5% to 25% CP.
Externí odkaz:
https://doaj.org/article/f54cba40e26441d8b20415fc060cfe3e
Publikováno v:
Cogent Food & Agriculture, Vol 4, Iss 1 (2018)
A sweetpotato-based complementary food was developed in order to promote the utilization of orange-fleshed sweetpotato (OFSP) towards reduction of vitamin A deficiency in Ghana. Four blends of complementary flours made up of OFSP, millet and soybean
Externí odkaz:
https://doaj.org/article/1ab2b0e5e7794233b55e2d09c5135e1d
Publikováno v:
Nutrition & Food Science, 2016, Vol. 46, Issue 1, pp. 96-107.
Externí odkaz:
http://www.emeraldinsight.com/doi/10.1108/NFS-05-2015-0051
Publikováno v:
Nutrition & Food Science, 2015, Vol. 45, Issue 6, pp. 920-929.
Externí odkaz:
http://www.emeraldinsight.com/doi/10.1108/NFS-05-2015-0050
Autor:
Flora Vitalis, Jlz. Zaukuu, Faustina Dufie Wireko-Manu, Zsanett Bodor, V. Zsomné Muha, Zoltan Kovacs, Zoltan Gillay, Damian Laryea
Publikováno v:
Hungarian Agricultural Engineering. 36:38-43
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4a9e27f9faf30065fa7e07404d84bfb7
https://doi.org/10.17676/hae.2019.36.38
https://doi.org/10.17676/hae.2019.36.38
Autor:
Ibok Oduro, Jemima O. Asante, Damian Laryea, Faustina Dufie Wireko-Manu, Enoch Aryeetey, Micheal Ngadi, William O. Ellis
Publikováno v:
Journal of Culinary Science & Technology. 17:232-255
A culturally acceptable standard recipe was developed for two types of breads using cassava-wheat composite flour. Twenty-nine commercial recipes for tea and sugar breads were collected, average we...
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d3dc8aa0b01324a162b68f6cf10b857e
https://doi.org/10.1080/15428052.2018.1429972
https://doi.org/10.1080/15428052.2018.1429972
Publikováno v:
Nutrition & Food Science. 45:920-929
Purpose– This paper aims to assess the potential of date fruit powder as a refined sugar replacer in rock buns to help promote and diversify the utilization of date fruit.Design/methodology/approach– Date fruit pulp was sun dried, milled into pow
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a34cd8ae0a3c941cc874f5c1a1289eb2
https://doi.org/10.1108/nfs-05-2015-0050
https://doi.org/10.1108/nfs-05-2015-0050
Publikováno v:
Journal of the Institute of Brewing. 121:518-523
Pito is a traditional fermented beverage produced from malted sorghum or millet grains. Steeping is usually performed at 30°C. Limited information exists on the effect of temperature on the characteristics of the malted grains and the Pito. The aim
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f7373ca574cf4df342872029936a2304
https://doi.org/10.1002/jib.265
https://doi.org/10.1002/jib.265
Publikováno v:
Nutrition & Food Science. 44:204-211
Purpose – The aim of this paper is to promote the utilization and diversification of cashew nuts through its use as a substitute for wheat flour in biscuit production. Design/methodology/approach – Wheat flour was substituted with cashew nut flou
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9b1bcf2c183388a6e1603f1b6becd03c
https://doi.org/10.1108/nfs-06-2013-0067
https://doi.org/10.1108/nfs-06-2013-0067
Autor:
Damian Laryea, Esther Gyedu‐Akoto
Publikováno v:
Nutrition & Food Science. 43:55-59
PurposeThe aim of this paper is to promote the local consumption of cassava through its utilization in baked products such as cocoa powder‐based biscuits.Design/methodology/approachWheat flour was substituted with cassava flour at different levels
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::32f426678c861caebf75b4d3be7f7c0f
https://doi.org/10.1108/00346651311295914
https://doi.org/10.1108/00346651311295914