Zobrazeno 1 - 6
of 6
pro vyhledávání: '"Ediriisa Mugampoza"'
Autor:
Paraskevi Tsimitri, Anastasios Michailidis, Efstratios Loizou, Fani Th Mantzouridou, Konstantinos Gkatzionis, Ediriisa Mugampoza, Stefanos A. Nastis
Publikováno v:
Resources, Vol 11, Iss 1, p 2 (2021)
The exploitation of agri-food industrial by-products to produce novel foods is a promising strategy in the framework of policies promoting the bioeconomy and circular economy. Within this context, this study aims to examine the effect of food neophob
Externí odkaz:
https://doaj.org/article/c8b249d64f0c4154a3305825b2bee4e4
Autor:
Mantzouridou, Eleni Naziri, Eugenia Papadaki, Iordanis Savvidis, George Botsaris, Konstantinos Gkatzionis, Ediriisa Mugampoza, Fani Th.
Publikováno v:
Sustainability; Volume 15; Issue 11; Pages: 9082
Production of halloumi cheese in Cyprus has increased rapidly over the last decade since the popularity of the cheese is growing. This results in excess production of whey streams that pose serious environmental concerns and are difficult to manage.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=multidiscipl::ee1de0fa221e56e4a7640881a97c883a
Autor:
Martin Mutambuka, Ediriisa Mugampoza, Andrew Mwebesa Muhame, Leakey Leonard Lubuulwa, George William Byarugaba Bazirake
Publikováno v:
African Journal of Food Science. 14:154-160
Silver fish (Rastrineobola argentea) also locally known in Uganda as Mukene contributes significantly to Ugandan national economy and its value was estimated at $13 million US dollars in 2015. The fish is traditionally dried under direct sunshine on
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::17f3062f51bd1bd1d037f8ad8eaeab9c
https://doi.org/10.5897/ajfs2019.1787
https://doi.org/10.5897/ajfs2019.1787
Publikováno v:
Journal of Food Research. 10:18
Uganda produces cassava, which has potential as a raw material for agro-industry. In this study, wheat flour was blended with high quality cassava flour in the ratios 100:0, 90:10; 80:20; 70:30; 60:40; 50:50 and 40:60 and the composite dough used to
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::98b66787ac2bcecb21755b85a567680a
https://doi.org/10.5539/jfr.v10n5p18
https://doi.org/10.5539/jfr.v10n5p18
Publikováno v:
Journal of Food Engineering. 190:205-210
It is vital to correlate the instrumental and non-instrumental analyses of food products so as to determine the product waste critical point. Texture and color (instrumental) were determined by a universal testing machine (UTM) and colorimetry respec
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c34f72f981f5a8e20c436bc2ef2cfb75
https://doi.org/10.1016/j.jfoodeng.2016.06.006
https://doi.org/10.1016/j.jfoodeng.2016.06.006
Publikováno v:
Journal of Food Research. 7:98
Textural hardness affects cooking time, processing, fuel used and the quality of cooked bananas. In this study, textural hardness of selected Ugandan cooking and juice banana cultivars at green maturity was determined using a Texture Analyzer in raw
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::08758e3ecaffd3d66007105f0a379c7d
https://doi.org/10.5539/jfr.v7n5p98
https://doi.org/10.5539/jfr.v7n5p98