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Akademický článek

The anti-oxidative potential of ginger extract and its constituent on meat protein isolate under induced Fenton oxidation.

Autor: Ivane NMA; College of Technology, Department of Food Science and Technology, University of Bamenda, P.O. Box 39, Bambili, NW Region, Cameroon; School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, PR China., Elysé FKR; College of Technology, Department of Food Science and Technology, University of Bamenda, P.O. Box 39, Bambili, NW Region, Cameroon. Electronic address: fomoiv28@gmail.com., Haruna SA; School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, PR China; Department of Food Science and Technology, Kano University of Science and Technology, Wudil, P.M.B 3244, Kano, Kano State, Nigeria., Pride N; College of Technology, Department of Food Science and Technology, University of Bamenda, P.O. Box 39, Bambili, NW Region, Cameroon., Richard E; College of Technology, Department of Food Science and Technology, University of Bamenda, P.O. Box 39, Bambili, NW Region, Cameroon., Foncha AC; College of Technology, Department of Food Science and Technology, University of Bamenda, P.O. Box 39, Bambili, NW Region, Cameroon., Dandago MA; Department of Food Science and Technology, Kano University of Science and Technology, Wudil, P.M.B 3244, Kano, Kano State, Nigeria.

Publikováno v: Journal of proteomics [J Proteomics] 2022 Oct 30; Vol. 269, pp. 104723. Date of Electronic Publication: 2022 Sep 10.

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Effect of Fermentation Time and Leavening Agent on the Quality of Laboratory Produced and Market Samples of Masa (A Local Cereal Based Puff Batter)

Autor: Igwe, EC, Oyebode, YB, Dandago, MA

Publikováno v: African Journal of Food, Agriculture, Nutrition and Development; Vol 13, No 5 (2013); 8415-8427

Evaluation of production techniques, quality of market samples and effects of fermentation times (6 and 8hrs), leavening agents (yeasts and baking powder) and shelf life (fresh and 24h) on the quality of masa were carried out through interviews, proc

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=78975075580c::8035817fa84b14540c2be2609f6944b8
https://www.ajol.info/index.php/ajfand/article/view/99957

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Akademický článek

In-vitro biological activity and in-silico studies of some volatile phytochemicals from the ethanol extract of Eugenia uniflora.

Autor: Dogara, Abdulrahman Mahmoud^1,2, Al-Zahrani, Ateeq Ahmed³ aaalzahrani@uqu.edu.sa, Bradosty, Sarwan W.⁴, Hamad, Saber W.^5,6, Mahmud, Aisha Abdullahi⁷, Almalki, Hussain D.³, Abdullahi, Mustapha⁸, Lema, Abubakar Abdullahi⁹, Fatihah, Hasan Nudin Nur²

Publikováno v: AIMS Molecular Science. 2024, Vol. 11 Issue 3, p303-321. 19p.

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Akademický článek

Characterizing the phenolic constituents of baobab (Adansonia digitata) fruit shell by LC-MS/QTOF and their in vitro biological activities.

Autor: Ismail BB; College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R & D Center for Food Technology and Equipment, Zhejiang University, Hangzhou 310058, China; Department of Food Science & Technology, Faculty of Agriculture, Bayero University, Kano, PMB 3011, Kano, Nigeria., Pu Y; College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R & D Center for Food Technology and Equipment, Zhejiang University, Hangzhou 310058, China., Fan L; College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R & D Center for Food Technology and Equipment, Zhejiang University, Hangzhou 310058, China., Dandago MA; Department of Food Science & Technology, Faculty of Agriculture, Kano University of Science and Technology, Wudil, Kano, PMB 3244, Kano, Nigeria., Guo M; College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R & D Center for Food Technology and Equipment, Zhejiang University, Hangzhou 310058, China; Ningbo Research Institute, Zhejiang University, Ningbo 315100, China. Electronic address: mingguo@zju.edu.cn., Liu D; College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R & D Center for Food Technology and Equipment, Zhejiang University, Hangzhou 310058, China; Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China; Ningbo Research Institute, Zhejiang University, Ningbo 315100, China. Electronic address: dhliu@zju.edu.cn.

Publikováno v: The Science of the total environment [Sci Total Environ] 2019 Dec 01; Vol. 694, pp. 133387. Date of Electronic Publication: 2019 Jul 15.

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