Zobrazeno 1 - 10
of 42
pro vyhledávání: '"Ernest Ekow Abano"'
Autor:
Francis Padi Lamptey, Charles Lloyd Yeboah Amuah, Vida Gyimah Boadu, Ernest Ekow Abano, Ernest Teye
Publikováno v:
Applied Food Research, Vol 4, Iss 2, Pp 100471- (2024)
The global demand for organic foods, driven by health benefits and consumer preferences, necessitates reliable methods for distinguishing organic products from their inorganic counterparts. This study investigates the application of dual handheld nea
Externí odkaz:
https://doaj.org/article/23df7a70c678494ea5f8e6a71b5fcba9
Autor:
Gifty Serwaa Otoo, Ernest Ekow Abano, Robert Sarpong Amoah, Felix Edufia Agblemanyo, Rosemond Godbless Dadzie, Nazir Kizzie‐Hayford, Salifu Seidu‐Larry, Jerry Ampofo‐Asiama
Publikováno v:
Legume Science, Vol 6, Iss 2, Pp n/a-n/a (2024)
ABSTRACT Protein deficiency, especially among children, is prevalent in most developing countries. One sustainable strategy proposed to tackle this deficiency is by incorporating locally available but underutilised staple foods that are rich in prote
Externí odkaz:
https://doaj.org/article/c5098e16d58e4423afbc749a98b4357b
Publikováno v:
Smart Agricultural Technology, Vol 6, Iss , Pp 100357- (2023)
ABSTRACT: There are several varieties of mango fruits, and the most important quality indicators for determining mango maturity are pH and total soluble solids (TSS). The study examined the possibility of using a handheld NIR spectrometer (NIRS) with
Externí odkaz:
https://doaj.org/article/30bedf6dd3ce4c60a7746d327a127307
Publikováno v:
International Journal of Food Science, Vol 2023 (2023)
Tiger nut is a valuable source of fiber, lipids, minerals, and carbohydrates. However, avenues for incorporating tiger nuts into food remain underexplored, especially in several tropical countries where the plant grows well. The current study investi
Externí odkaz:
https://doaj.org/article/8ccd9729ebff4aa385f5a9cda6206eb9
Publikováno v:
Biology and Life Sciences Forum, Vol 18, Iss 1, p 38 (2022)
This study investigated the effects of partially substituting wheat flour (WF) with tiger nut flour (TNF) on the physical and sensory properties of different bread types. The substitution was performed at a WF:TNF ratio of 100:0, 90:10, 85:15, 80:20,
Externí odkaz:
https://doaj.org/article/487e4548d14c4df98641b783327ccee7
Publikováno v:
International Journal of Food Science, Vol 2021 (2021)
The objective of this study was to provide the optimum drying conditions to produce high-quality dried tiger nuts using hot-air drying. For this, we evaluated the effect of the whole, halved, and pulverized tiger nuts and air temperature (50 to 70°C
Externí odkaz:
https://doaj.org/article/824e5fbff39944b7a4cebce0a89df4e9
Publikováno v:
Journal of Agricultural Engineering, Vol 51, Iss 4 (2020)
The objective of this work was to identify the optimal drying conditions to produce better quality dried Moringa oleifera leaves with the best drying kinetics using microwave and steam blanching pre-treatments prior to hot air drying. For this purpos
Externí odkaz:
https://doaj.org/article/4af7a45142ba49adaff215d29c2883fe
Publikováno v:
Journal of Agricultural Engineering, Vol 50, Iss 1 (2019)
This study investigated the effect of air temperature, microwave power, and pomace thickness on the drying kinetics and quality of dried carrot pomace. The study established that the drying of carrot pomace occurs in the falling rate period, suggesti
Externí odkaz:
https://doaj.org/article/b33d6b15199d4b3f8ed980954ffceb06
Autor:
Michael Osei Adu, David Oscar Yawson, Frederick Ato Armah, Ernest Ekow Abano, Reginald Quansah
Publikováno v:
PLoS ONE, Vol 13, Iss 9, p e0203605 (2018)
BACKGROUND:Food insecurity and poverty rates in Ghana are highest in the districts from latitude 8° N upwards. These have motivated several interventions aimed at addressing the food insecurity via promoting agricultural growth. An assessment of the
Externí odkaz:
https://doaj.org/article/095e56b8a47b4514b528ddb080b95b63
Publikováno v:
Journal of Agricultural Engineering, Vol 45, Iss 1, Pp 37-45 (2014)
A far-infrared radiation (FIR) catalytic laboratory dryer was designed by us and used to dry tomato. The kinetics of drying of tomato slices with FIR energy was dependent on both the distance from the heat source and the sample thickness. Numerical e
Externí odkaz:
https://doaj.org/article/0feb635c04f5446baed7d6343407a7b2