Zobrazeno 1 - 10
of 50
pro vyhledávání: '"Emmanuel A. IRONDI"'
Publikováno v:
Food and Environment Safety, Vol 23, Iss 3, Pp 171-185 (2024)
The recent increase in starch utilization for food and other applications demands research into other potential sources of starch. Hence, starch isolated from cocoyam corm, was succinylated and the functional and pasting properties were determined, t
Externí odkaz:
https://doaj.org/article/167681280a144610a39bbd813f3e730a
Publikováno v:
Food Production, Processing and Nutrition, Vol 5, Iss 1, Pp 1-10 (2023)
Abstract The bioactive compounds in a food matrix can exist either in their free form or bound to other endogenous compounds, which may affect their bioactivities. This study investigated the impact of endogenous proteins and lipids on the phenolics
Externí odkaz:
https://doaj.org/article/a2d2eb9c30f746269f240fbb1f1fcc0a
Publikováno v:
Journal of Ethnic Foods, Vol 10, Iss 1, Pp 1-9 (2023)
Abstract Kunu is a millet-based, non-alcoholic, and non-carbonated energy beverage commonly consumed in the northern part of Nigeria. The nutrients composition, antioxidant properties, and sensory characteristics of instant kunu beverage made from pe
Externí odkaz:
https://doaj.org/article/fde0b4155f77486399d60941d9367721
Publikováno v:
Frontiers in Nutrition, Vol 10 (2023)
Yogurt, a popular fermented dairy product, is of different types and known for its nutritional and nutraceutical benefits. However, incorporating additives into yogurt has been adopted to improve its functionality and nutraceutical properties. Additi
Externí odkaz:
https://doaj.org/article/0d0ace4729ce4cccb985f61a8f671b67
Autor:
Babajide Kareem, Emmanuel Anyachukwu Irondi, Emmanuel Oladeji Alamu, Emmanuel Oladipo Ajani, Adebayo Abass, Elizabeth Parkes, Busie Maziya-Dixon
Publikováno v:
Frontiers in Sustainable Food Systems, Vol 7 (2023)
Biofortification of cassava roots has improved its health benefits by raising the quantity and bioavailability of bioactive compounds, particularly carotenoids. This study analyzed the bioactive constituents (carotenoids, tannins, total phenolics, an
Externí odkaz:
https://doaj.org/article/5d4662a4072c489f9c4fe9677697b157
Autor:
Babajide Kareem, Emmanuel Anyachukwu Irondi, Emmanuel Oladeji Alamu, Emmanuel Oladipo Ajani, Adebayo Abass, Michael Adesokan, Elizabeth Parkes, Busie Maziya-Dixon
Publikováno v:
Frontiers in Nutrition, Vol 9 (2022)
Yellow-fleshed cassava root (YFCR) is processed into traditional products that may influence its bioactivities. In this study, the antioxidant and anti-hyperglycaemic activities of three traditional products (lafun, fufu and gari) from five genotypes
Externí odkaz:
https://doaj.org/article/50838dce96354e3ca4c5dd45f196e0f0
Publikováno v:
Frontiers in Nutrition, Vol 8 (2022)
This study evaluated the effect of endogenous lipids and proteins on the antioxidants, starch digestibility, and pasting properties of sorghum (Sorghum bicolor) flour (SF). Endogenous lipids and/or proteins were removed from different portions of SF
Externí odkaz:
https://doaj.org/article/1231275b94cb46dfad289c1a90e931a3
Autor:
Emmanuel Anyachukwu Irondi, Bosede Mofoluwake Adegoke, Emy Sofie Effion, Selimat Oluwakemi Oyewo, Emmanuel Oladeji Alamu, Aline Augusti Boligon
Publikováno v:
Food Science and Human Wellness, Vol 8, Iss 2, Pp 142-148 (2019)
Whole grain cereals are important dietary sources for management of metabolic diseases due to the bioactive components they contain. Hence, this study investigated enzymes (pancreatic lipase, α-amylase, α-glucosidase, xanthine oxidase and angiotens
Externí odkaz:
https://doaj.org/article/1047f7ade88d4acc8b34f4a70109ffd7
Publikováno v:
Annals of the University Dunarea de Jos of Galati. Fascicle VI: Food Technology, Vol 43, Iss 1, Pp 9-23 (2019)
The increasing use of high-quality cassava flour (HQCF) for the baking of food products makes it imperative to improve its antioxidant and pasting attributes. Therefore, the phenolics composition, antioxidant and pasting properties of HQCF substitute
Externí odkaz:
https://doaj.org/article/9defe5ad6de24e82840fd6ed32e8ef5e
Autor:
Emmanuel Oladeji Alamu, Bussie Maziya-Dixon, Abebe Menkir, Emmanuel Anyachukwu Irondi, Olorunfemi Olaofe
Publikováno v:
Frontiers in Nutrition, Vol 8 (2021)
Bioactive compounds in foods are responsible for their biological activities, but biotic and abiotic factors may influence their levels. This study evaluated the impact of three genotypes (designated 4, 5, and 7), maturity stages (20, 27, and 34 days
Externí odkaz:
https://doaj.org/article/d5c3b5a5dd604294894b56c2eeab1aa0