Zobrazeno 1 - 8
of 8
pro vyhledávání: '"E. N. Bede"'
Publikováno v:
European Journal of Nutrition & Food Safety. :93-100
This work studied the effect of different proportions of ascorbic acid on the physical and proximate properties on wheat-acha composite bread. Bread was produced from wheat (Triticum aestivum) and acha (Digitaria exilis) composite flours. The wheat:
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::13be174115e3b1795abbbe50993bc5db
https://doi.org/10.9734/ejnfs/2021/v13i130352
https://doi.org/10.9734/ejnfs/2021/v13i130352
Autor:
Lucretia I. Barber, Moses Ojukwu, E. N. Bede, C. C. Ogueke, Ehijie Augusta Azeke, Ijeoma M. Agunwah, C. I. Owuamanam
Publikováno v:
African Journal of Biotechnology. 17:1473-1483
The study compared the antimicrobial activities of essential oils (EOs) from Piper guineense (Uziza) and Xylopica aethiopica (Uda) using diffusion and dilution assays, and evaluated their antioxidant properties at different temperatures. Comparison o
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ad057f7c6a5921dc4b424e57c5ddac31
https://doi.org/10.5897/ajb2018.16634
https://doi.org/10.5897/ajb2018.16634
Publikováno v:
Journal of Radiation Research and Applied Sciences, Vol 10, Iss 2, Pp 148-151 (2017)
The effect of ingestion of microwaved foods on serum antioxidant enzymes and vitamins in albino rats was investigated. In the study, thirty two (32) male wistar albino rats were obtained and grouped into four groups (A, B, C and D) of eight animals e
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::dc4812923516c7c287b975d4b36ce3b2
http://www.sciencedirect.com/science/article/pii/S1687850717300481
http://www.sciencedirect.com/science/article/pii/S1687850717300481
Publikováno v:
Pakistan Journal of Nutrition. 13:716-721
The effects of the physical characteristics of polyethylene packaging materials on the storage stability (keeping quality) of preservative-free plantain chips at ambient temperature (30-37°C) were studied. Physical characteristics and proximate comp
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a2754f85fcdd759e20246a7970ef980e
https://doi.org/10.3923/pjn.2014.716.721
https://doi.org/10.3923/pjn.2014.716.721
Publikováno v:
IOSR Journal of Environmental Science, Toxicology and Food Technology. 8:36-40
Anti-diabetic effect of a herbal tea processed from Ocimum gratissimum was evaluated on five groups of rats; N, D, C1, C2 and C3. Group N and D were non-diabetic and diabetic rat groups fed with rat feed and tap water while groups C1, C2, and C3 were
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::cab81f4c3caf34702a722e0ca62e5268
https://doi.org/10.9790/2402-08823640
https://doi.org/10.9790/2402-08823640
Autor:
E. N. Bede
Publikováno v:
Food Control. 18:1161-1164
The cooking time of three varieties of cowpea ( Vigna unguiculata ) were determined by sudden and rapid decrease in the temperature (quenching) of boiling cowpea seeds, by the addition of water at a lower temperature. The varieties of cowpea used wer
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::edea7d63eb113d9da11a7ded416b0529
https://doi.org/10.1016/j.foodcont.2005.03.005
https://doi.org/10.1016/j.foodcont.2005.03.005
Autor:
E. N. Bede
Publikováno v:
International Journal of Nutrition and Food Sciences. 4:535
The effects of regular intake of green tea on nutrient absorption, serum albumin and organ sizes were evaluated on alloxan-induced diabetic rats.. The rats were grouped into five treatment groups: NC (non-diabetic group fed with rat feed and water on
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::40463cefc2d3cc4605689e708fade414
https://doi.org/10.11648/j.ijnfs.20150405.14
https://doi.org/10.11648/j.ijnfs.20150405.14