Zobrazeno 1 - 10
of 46
pro vyhledávání: '"F.O. Henshaw"'
Autor:
Olajide P. Sobukola, Mure Agbonlahor, Feyisola F. Ajayi, F.O. Henshaw, S. A. Sanni, Opeyemi R. Faloye, Goke Jacob Bodunde
Publikováno v:
Journal of Food Processing and Preservation. 45
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2cca4d7581c7415a1fe4d75ca02c1eee
https://doi.org/10.1111/jfpp.15946
https://doi.org/10.1111/jfpp.15946
Publikováno v:
International Journal of Food Properties, Vol 22, Iss 1, Pp 1886-1898 (2019)
This study evaluated bioactive components and antioxidant properties of malted millet, soy residue “okara” and wheat flour. The flour extracts were screened for phenolic content, flavonoid content and total antioxidant capacity using standard met
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e552fc3724d4c0e99ee40fac28cd27ca
https://doi.org/10.1080/10942912.2019.1689998
https://doi.org/10.1080/10942912.2019.1689998
Publikováno v:
Journal of Food Measurement and Characterization. 11:2211-2221
Multivariate methods such as factor analysis (FA), cluster analysis and discriminant function analysis (DFA) were employed in this study to evaluate important parameters for characterization and quality control analysis of sweetpotato flour. Eighty s
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8c4285175964ab2ea118643c282ac27c
https://doi.org/10.1007/s11694-017-9606-2
https://doi.org/10.1007/s11694-017-9606-2
Publikováno v:
Scientific African, Vol 10, Iss, Pp e00622-(2020)
Consumer interest and recognition of the link between health and diet have spurred the demand for functional foods. This study evaluated the quality characteristics of functional bread developed from the blends of wheat (WHF), malted millet (MMF), an
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5c9961cdccd4005b1674fabf5fc23bc3
https://doi.org/10.1016/j.sciaf.2020.e00622
https://doi.org/10.1016/j.sciaf.2020.e00622
Autor:
Lateef O. Sanni, Mojisola O. Adegunwa, F.O. Henshaw, Ajibola B. Oyedeji, O. P. Sobukola, Keith I. Tomlins
Publikováno v:
Heat and Mass Transfer. 52:1061-1070
Kinetics of mass transfer [moisture content, oil uptake, total carotenoid (TC) and shrinkage] during frying of yellow fleshed cassava roots (TMS 01/1371) was investigated. Slices were divided into (i) fresh and (ii) pre-dried to 75 % moisture content
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::aeb20ca1d871e9c1412d563656ba9717
https://doi.org/10.1007/s00231-015-1625-0
https://doi.org/10.1007/s00231-015-1625-0
Publikováno v:
Food Structure. 3:12-20
Title: EFFECT OF STARCH GELATINIZATION ANDVACUUM FRYING CONDITIONS ON STRUCTUREDEVELOPMENT AND ASSOCIATED QUALITYATTRIBUTES OF CASSAVA-GLUTEN BASED SNACKAuthor: O.C. Oginni O.P. Sobukola F.O. Henshaw W.A.O.Afolabi L. MunozPII: S2213-3291(14)00029-XDO
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f4503fa165dc6a1f1abd7ffd55a62712
https://doi.org/10.1016/j.foostr.2014.12.001
https://doi.org/10.1016/j.foostr.2014.12.001
Autor:
F.O. Henshaw, Ajibola B. Oyedeji, O. P. Sobukola, Lateef O. Sanni, Mojisola O. Adegunwa, Oluwatosin Ademola Ijabadeniyi, Keith I. Tomlins
Publikováno v:
Journal of Food Quality, Vol 2017 (2017)
Effects of frying treatments on texture (hardness) and colour parameters (L,a,b,ΔE) during deep fat frying of yellow fleshed cassava root slices (TMS 01/1371) were investigated. Slices (dimension of 40 mm × 25 mm × 3 mm) were divided into three po
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b966363071070c9ac653f073e43eaa08
Publikováno v:
Food Science & Nutrition
“Amala” is a generic term in Nigeria, used to describe a thick paste prepared by stirring flour (“elubo”) from yam, cassava or unripe plantain, in hot water, to form a smooth consistency. In order to overcome its high perishability and increa
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ac4d6e0f93e358f3bc9274e077c299db
https://doi.org/10.1002/fsn3.161
https://doi.org/10.1002/fsn3.161
Autor:
Olajide P. Sobukola, Olayinka Righteous Akinpelu, Loreto A. Muñoz, Goke Jacob Bodunde, M. A. Idowu, F.O. Henshaw, S. A. Sanni, M. U. Agbonlahor
Publikováno v:
Food Science and Biotechnology. 23:1121-1128
Optimization of processing conditions (temperature 122 to 136°C, vacuum pressure 9.91 to 19.91 cmHg, and frying time 3 to 9 min) during vacuum frying of plantain chips was investigated using a Box-Behnken experimental design with response surface me
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::85dea677885f8dfedf259c80da87534a
https://doi.org/10.1007/s10068-014-0153-x
https://doi.org/10.1007/s10068-014-0153-x
Publikováno v:
International Agrophysics. 27:69-74
This study was conducted to investigate effects of extrusion conditions on physicochemical properties of blend of yam and bambara nut flours. A blend of white yam grit (750 μm) and Bambara nut flour (500 μm) in a ratio of 4:1, respectively was extr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f8fe8c6d5489a665e79a9fcac848da62
https://doi.org/10.2478/v10247-012-0069-8
https://doi.org/10.2478/v10247-012-0069-8