Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Emmanuel Kwasi Asare"'
Autor:
Benjamin Kumah Mintah, Bin Wang, Felix Y.H. Kutsanedzie, Akwasi Akomeah Agyekum, Emmanuel Kwasi Asare, Viswadevarayalu Annavaram
Publikováno v:
Vibrational Spectroscopy. 108:103044
A technique for predicting the K-value of fish freshness using Fourier Transform-Near-Infrared (FT-NIR) coupled with chemometric algorithms was developed. FT-NIR spectra of 150 fresh fish were acquired, and their respective K-value estimated using HP
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5cbf8279ea418fec4080fcf15483b6e3
https://doi.org/10.1016/j.vibspec.2020.103044
https://doi.org/10.1016/j.vibspec.2020.103044
Autor:
Emmanuel Kwasi Asare, Emmanuel Ohene Afoakwa, Esther Sakyi-Dawson, Samuel Sefa-Dedeh, Agnes Simpson Budu
Publikováno v:
Journal of Food Processing and Preservation. 36:465-476
Response surface methodology was used to study the effect of extruder characteristics on product quality of rice-groundnut-cowpea extrudates using a single-screw extruder. The combined effect of cowpea (0–20%), groundnut (0–10%) and feed moisture
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e7d8a49582e6332f6f2fdb45cc50b634
https://doi.org/10.1111/j.1745-4549.2011.00605.x
https://doi.org/10.1111/j.1745-4549.2011.00605.x
Autor:
Emmanuel Ohene Afoakwa, Esther Sakyi-Dawson, Emmanuel Kwasi Asare, Samuel Sefa-Dedeh, Agnes Simpson Budu
Publikováno v:
International Journal of Food Engineering. 6
Studies were conducted to evaluate the effects of feed moisture and ingredient variations on the chemical composition and appearance of extruded sorghum-groundnut-cowpea blends using response surface methodology. Central composite rotatable design fo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9b1b0f18f9ea2892b0d891d585b46ad9
https://doi.org/10.2202/1556-3758.2025
https://doi.org/10.2202/1556-3758.2025
Autor:
Samuel Sefa-Dedeh, Agnes Simpson Budu, Emmanuel Ohene Afoakwa, Emmanuel Kwasi Asare, Esther Sakyi-Dawson
Publikováno v:
International Journal of Food Engineering. 6
Central composite rotatable design for k = 3 was used to study the combined effect of feed moisture (12-44%), cowpea concentration (0-20%) and groundnut concentration (0-10%) on the physical and functional properties of extruded sorghum-legume blends
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5fb227c4ced1c00a93e7e2e27b707696
https://doi.org/10.2202/1556-3758.1974
https://doi.org/10.2202/1556-3758.1974
Publikováno v:
International journal of food sciences and nutrition. 55(5)
Response surface methodology (with central composite rotatable design for k=3) was used to investigate the product properties of extruded rice-cowpea-groundnut blends in a single screw extruder. The combined effect of cowpea (0-20%), groundnut (0-10%
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b921025c9b000f260ca3199dd1362327
https://pubmed.ncbi.nlm.nih.gov/15545052
https://pubmed.ncbi.nlm.nih.gov/15545052