Výsledky vyhledávání - "Elohor Oghenechavwuko Udoro"

Akademický článek

Characterization of the root and flour of South African Manihot esculenta Crantz landraces and their potential end-use properties

Autor: Elohor Oghenechavwuko Udoro, Tonna Ashim Anyasi, Afam Israel Obiefuna Jideani

Publikováno v: International Journal of Food Properties, Vol 23, Iss 1, Pp 820-838 (2020)

The root and flour of South African Manihot esculenta Crantz landraces (red and white) were characterized for their morphological, physicochemical, metabolic, structural and elemental properties. The results of the colourimetric analysis of the root

Externí odkaz: https://doaj.org/article/0bc490419c2b494e85706f103f58952d

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Akademický článek

Interactive Effects of Chemical Pretreatment and Drying on the Physicochemical Properties of Cassava Flour Using Response Surface Methodology

Autor: Elohor Oghenechavwuko Udoro, Tonna Ashim Anyasi, Afam I. O. Jideani

Publikováno v: International Journal of Food Science, Vol 2020 (2020)

Calcium chloride and citric acid (0.6–3.4%w/v) were separately applied in the pretreatment of two South African cassava landraces (white and red) processed into flour at drying temperatures of 45–74°C. Optimisation using the response surface met

Externí odkaz: https://doaj.org/article/1d25e71afd5a4686a116af0eb8420516

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Characterization of the root and flour of South African Manihot esculenta Crantz landraces and their potential end-use properties

Autor: Afam I. O. Jideani, Tonna A. Anyasi, Elohor Oghenechavwuko Udoro

Publikováno v: International Journal of Food Properties, Vol 23, Iss 1, Pp 820-838 (2020)

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::010d15f8f4133c4069caf08de7db7b7c
https://doi.org/10.1080/10942912.2020.1759625

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Process-Induced Modifications on Quality Attributes of Cassava (Manihot esculenta Crantz) Flour

Autor: Tonna A. Anyasi, Afam I. O. Jideani, Elohor Oghenechavwuko Udoro

Publikováno v: Processes, Vol 9, Iss 1891, p 1891 (2021)

Cassava flour (CF) is a suitable representative and one of the easiest shelf-stable food products of the edible portion of the highly perishable cassava root (Manihot esculenta Crantz). The quality and type of CF are dependent on processing variables

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4b9b11d4c92d2d8d75edd7e3300f7aae
https://www.mdpi.com/2227-9717/9/11/1891

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