Zobrazeno 1 - 8
of 8
pro vyhledávání: '"Elijah Heka Kamau"'
Autor:
Emmanuel O. Ayua, Smith G. Nkhata, Sydney J. Namaumbo, Elijah Heka Kamau, Theresa N. Ngoma, Kevin Omondi Aduol
Publikováno v:
Heliyon, Vol 7, Iss 2, Pp e06245- (2021)
With the current global surge in diabetes cases, there is a growing interest in slowing and managing diabetes and its effects. While there are medications that can be used, they have adverse side effects such as hypoglycemia and weight gain. To overc
Externí odkaz:
https://doaj.org/article/a7536adfdd614394844d9ecb1b07970a
Autor:
Smith G. Nkhata, Kevin Omondi Aduol, Elijah Heka Kamau, Emmanuel Ayua, Sydney J. Namaumbo, Theresa N. Ngoma
Publikováno v:
Heliyon, Vol 7, Iss 2, Pp e06245-(2021)
Heliyon
Heliyon
With the current global surge in diabetes cases, there is a growing interest in slowing and managing diabetes and its effects. While there are medications that can be used, they have adverse side effects such as hypoglycemia and weight gain. To overc
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3bd8da1025c1723b0dbf3832ececfdee
http://www.sciencedirect.com/science/article/pii/S2405844021003509
http://www.sciencedirect.com/science/article/pii/S2405844021003509
Publikováno v:
European Journal of Agriculture and Food Sciences. 2
Fruits constitute a major part of the diet in many parts of the world, highly recommended for the nutritional value derived from them. Fruit maturity is an important determinant of the quality as it affects the appearance, an aspect of quality consid
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e3f2de17385c6c30f5c466544fd8a1f9
https://doi.org/10.24018/ejfood.2020.2.3.44
https://doi.org/10.24018/ejfood.2020.2.3.44
Publikováno v:
Food Science & Nutrition, 8(4):1753-1765
Food Science & Nutrition, Vol 8, Iss 4, Pp 1753-1765 (2020)
Food Science & Nutrition
Food Science & Nutrition, Vol 8, Iss 4, Pp 1753-1765 (2020)
Food Science & Nutrition
Cereal and legume diets make up the bulk of caloric sources for a majority of households in the developing world. They contain macro‐ and micronutrients as well as phytochemicals embedded as one matrix. Some phytochemicals are antinutritional facto
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7b918cd99d5fc482b4315b6b7d62ba4d
https://repository.publisso.de/resource/frl:6429376
https://repository.publisso.de/resource/frl:6429376
Publikováno v:
Food Science & Nutrition
Food Science & Nutrition, Vol 6, Iss 8, Pp 2446-2458 (2018)
Food Science & Nutrition, 6(8):2446-2458
Food Science & Nutrition, Vol 6, Iss 8, Pp 2446-2458 (2018)
Food Science & Nutrition, 6(8):2446-2458
Cereals and legumes are outstanding sources of macronutrients, micronutrients, phytochemicals, as well as antinutritional factors. These components present a complex system enabling interactions with different components within food matrices. The int
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::eedbec3b831a6d4d4025f8369e80c61f
https://doi.org/10.1002/fsn3.846
https://doi.org/10.1002/fsn3.846
Publikováno v:
Journal of Agricultural Studies. 8:806
Solanum nigrum complex is a green, indigenous leafy vegetable that grows in many parts of the world and its utilization can deliver more nutrients and phytochemicals into the diet. Even though it can help in alleviating the burden of hidden hunger, o
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c555997cce7c86b373ed01d0d060a5e9
https://doi.org/10.5296/jas.v8i2.16873
https://doi.org/10.5296/jas.v8i2.16873
Publikováno v:
Journal of Food Research. 6:35
Compositing complementary flours with legumes of high protein quality such as soy can be effective in abating Protein Energy Malnutrition. Soy-fortified complementary flours were developed using locally available foods from Western Kenya and used to
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3adc804476aec033441b99f9348e3929
https://doi.org/10.5539/jfr.v6n6p35
https://doi.org/10.5539/jfr.v6n6p35
Autor:
Kamau, Elijah Heka1,2 (AUTHOR) ekellyne@gmail.com, Nkhata, Smith G.3 (AUTHOR), Ayua, Emmanuel Owino1 (AUTHOR)
Publikováno v:
Food Science & Nutrition. Apr2020, Vol. 8 Issue 4, p1753-1765. 13p.