Zobrazeno 1 - 10
of 15
pro vyhledávání: '"F. C. K. Ocloo"'
Publikováno v:
Heliyon
Heliyon, Vol 7, Iss 6, Pp e07224-(2021)
Heliyon, Vol 7, Iss 6, Pp e07224-(2021)
Non-enzymatic browning develops in dry-cooked foods and those with high carbohydrate develop acrylamide, a neurotoxin and potential carcinogen. However, some non-enzymatic browning products have reducing properties. We hypothesized that non-enzymatic
Publikováno v:
Carbohydrate Polymers. 212:352-360
This study determines the effects of stearic acid and gamma irradiation, alone and in combination, on properties of amylose-lipid nanomaterials from pasted high amylose maize starch (HAMS) with and without alpha amylase hydrolysis. HAMS was incorpora
Publikováno v:
Scientific African, Vol 12, Iss, Pp e00763-(2021)
Gari is a cassava based food product which lacks most essential nutrients needed to promote good health and growth. An easy-to-adopt strategy widely accepted and used by most low-income household to improve nutritional intake is to blend nutrient den
Autor:
Henry Doku, Adjoa Sarfo, Ernestina Ayeh, Dora Ofori-Appiah, Joyce Agyei-Amponsah, Wisdom Selorm Kofi Agbemavor, Martin Egblewogbe, Franklin B. Apea-Bah, Mavis Owureku-Asare, John Apatey, F. C. K. Ocloo
Publikováno v:
Radiation Physics and Chemistry. 130:196-201
Rice ( Oryza sativa L.) is a staple crop in Ghana and much of West Africa, where it serves as an important convenience food for urban consumers. The objective of this study was to determine the effect of gamma irradiation as insect disinfestation tec
Publikováno v:
Food Chemistry. 190:12-19
The effects of stearic acid and gamma irradiation on pasting properties of high amylose maize starch (HAMS) were studied. Stearic acid (0%, 1.5%, and 5%) was added to HAMS, and then irradiated at 0, 30, and 60 kGy before pasting. Stearic acid increas
Autor:
E A Ayeh, I K Asare, W S K Agbemavor, Mavis Owureku-Asare, Joyce Agyei-Amponsah, F. C. K. Ocloo, S Acquah, J. Apatey
Publikováno v:
African Journal of Food Science. 9:540-545
The purpose of this study was to determine the effects of gamma irradiation on pasting characteristics and resistant starch (RS) levels of starches from some locally-improved cassava accessions. Three cassava accessions were collected from Ministry o
Publikováno v:
Journal of Agricultural Biotechnology and Sustainable Development. 7:1-8
The objective of this study was to determine the effect of spontaneous fermentation on proximate composition, physicochemical and microbial characteristics of sprouted millet-acha blends with the aim of producing fermented flour blends for traditiona
Autor:
F. C. K. Ocloo, Adenike O. Ogunshe, Kolawole O. Falade, Opeolu. M. Ogundele, Olanrewaju E. Fayemi
Publikováno v:
Journal of Food Science and Technology. 52:5858-5865
Physico-chemical, sensory and microbiological characteristics of plain yoghurt from bambara groundnut and soybean milks were studied. Milks were prepared from bambara and soybean and then fermented using Lactobacillus delbruieckii subspp. bulgaricus
Publikováno v:
Radiation Physics and Chemistry. 103:9-15
Tiger nut (Cyperus esculentus L.) has been recognised as one of the best nutritional crops that can be used to augment the Ghanaian diet. The application of gamma irradiation as means of preserving tiger nut could modify the characteristics of result
Publikováno v:
African Journal of Microbiology Research. 8:1352-1359
This study investigates proximate composition, antinutritional contents and physicochemical properties of breadfruit (Treculia africana) and cowpea (Vigna unguiculata) flour blends fermented with pure strains Lactobacillus plantarum (FO-12) for the p