Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Evelyn S. Buckman"'
Autor:
Ebenezer Asiamah, Evelyn S. Buckman, Frank Peget, P.T. Akonor, Alice Padi, Constance Boateng, Nicole Sharon Affrifah
Publikováno v:
Heliyon, Vol 8, Iss 10, Pp e11200- (2022)
Yam and its products can be modified during processing to reduce losses and ensure food security in the developing world. Xanthan gum (XG) and carboxymethyl cellulose (CMC) were added at different concentrations to yam balls and their effect on the s
Externí odkaz:
https://doaj.org/article/de17c712fbbd44b8b50e6f37a1c3a747
Sensory optimization of crackers developed from high-quality cassava flour, starch, and prawn powder
Autor:
Keith I. Tomlins, Edna Mireku Essel, Francis Lavoe, Nanam Tay Dziedzoave, Paa Toah Akonor, Evelyn S. Buckman
Publikováno v:
Food Science & Nutrition, 5(3):564-569
Food Science and Nutrition
Food Science & Nutrition
Food Science and Nutrition
Food Science & Nutrition
Crackers produced from high‐quality cassava flour (HQCF), cassava starch, and prawn powder were optimized based on sensory preference testing. Ten different formulations of crackers were produced using mixture design. These were subjected to sensor
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::dae8ebeb5f7e02a988d6e920e19adaf7
https://doi.org/10.1002/fsn3.431
https://doi.org/10.1002/fsn3.431
Publikováno v:
British Journal of Applied Science & Technology. 6:138-144
Aims: T o determine the effects of sodium metabisulphite and blanching pretreatments on the quality characteristics of yam bean ( Pachyrhizus erosus ) flour. Study Design: Evaluation of the effects of peeling, blanching and sodium metabisulphite pret
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9e684f4dbef2aa545c6860c4ea38eb9f
https://doi.org/10.9734/bjast/2015/14773
https://doi.org/10.9734/bjast/2015/14773
Publikováno v:
Food Science & Nutrition, 6(2):457-463
Food Science & Nutrition
Food Science & Nutrition
Many plant species that are suitable for food across the world are neglected and underutilized. In order to increase their diversified food uses and thus help enhance food and nutrition security, we studied the chemical and functional properties of P
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5b56b80d44beb5fd2f89a0fc0033aba8
https://repository.publisso.de/resource/frl:6418370
https://repository.publisso.de/resource/frl:6418370
