Zobrazeno 1 - 10
of 49
pro vyhledávání: '"Emmanuel Anyachukwu Irondi"'
Autor:
Khadijat Oluwashola Abdulrazaaq, Yunus Temitayo Imam, Emmanuel Anyachukwu Irondi, Emmanuel Oladipo Ajani
Publikováno v:
Frontiers in Food Science and Technology, Vol 4 (2024)
The use of gluten-free ingredients in the baking of cookies is increasing due to gluten-associated disorder and other nutritional-related non-communicable diseases, and consumer's pursuit for health-promoting foods. In this study, gluten-free cookies
Externí odkaz:
https://doaj.org/article/da1ec9576a644e5fa0552c66100ffde9
Autor:
Emmanuel Anyachukwu Irondi, Kazeem Koledoye Olatoye, Hassan Taiye Abdulameed, Olawale Mashood Aliyu, Emmanuel Oladipo Ajani, Osayame Funmilayo Ogbebor
Publikováno v:
Food Production, Processing and Nutrition, Vol 6, Iss 1, Pp 1-14 (2024)
Abstract The consumption of whole grain cereals, pulses and their products, such as biscuits, is associated with protection against nutrition-related non-communicable diseases. Hence, the aim of this study was to evaluate the physicochemical qualitie
Externí odkaz:
https://doaj.org/article/e4db473977ed4a2189de03e3f04e6b3e
Autor:
Arinze Favour Anyiam, Emmanuel Anyachukwu Irondi, Ejeatuluchukwu Obi, Onyinye Cecilia Arinze-Anyiam, Pius Omoruyi Omosigho, Musa Abidemi Muhibi, Ayodele Olusola Ilesanmi, Okelola Odunayo Oluwatimilehin, Blessing Okezie
Publikováno v:
Avicenna Journal of Medical Biochemistry, Vol 11, Iss 2, Pp 117-122 (2023)
Background: It has been known for centuries that plants and plant-derived chemicals are useful in treating diseases, with Aloe vera being one of the biologically active plants. A significant role is played by the C-reactive protein (CRP) in many infl
Externí odkaz:
https://doaj.org/article/794a2373bead41f6b915c3156a2e828e
Autor:
Emmanuel Anyachukwu Irondi, Yunus Temitayo Imam, Emmanuel Oladipo Ajani, Emmanuel Oladeji Alamu
Publikováno v:
Grain & Oil Science and Technology, Vol 6, Iss 4, Pp 163-171 (2023)
Gluten, the protein responsible for the superior viscoelastic properties of refined wheat flour dough over gluten-free cereals, causes celiac disease in people susceptible to gluten-allergy. Moreover, the sustainability of using wheat flour in baked
Externí odkaz:
https://doaj.org/article/b5ceac0cdba44b01bfc94223f4562324
Autor:
Yunus Temitayo Imam, Emmanuel Anyachukwu Irondi, Wasiu Awoyale, Emmanuel Oladipo Ajani, Emmanuel Oladeji Alamu
Publikováno v:
Frontiers in Sustainable Food Systems, Vol 8 (2024)
This study presents a review of the application of legumes in the formulation of gluten-free foods (GFFs), with emphasis on their functional, nutritional, and nutraceutical importance. Consumption of GFF and abstinence from gluten-containing foods ar
Externí odkaz:
https://doaj.org/article/bd337eca40c64c319adb1fb83d450762
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
Autor:
Emmanuel Anyachukwu Irondi, Abigael Odunayo Bankole, Wasiu Awoyale, Emmanuel Oladipo Ajani, Emmanuel Oladeji Alamu
Publikováno v:
Frontiers in Nutrition, Vol 10 (2024)
This study aimed to assess the antioxidant, enzyme inhibitory, physicochemical and sensory properties of instant bio-yoghurts containing multi-purpose natural additives. Multi-purpose natural additives were formulated with three natural additives (sw
Externí odkaz:
https://doaj.org/article/30ebe173e0ca44dd8b038a11a332d9ae
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