Zobrazeno 1 - 9
of 9
pro vyhledávání: '"Faith Matiza Ruzengwe"'
Autor:
Moira Ledbetter, Jonathon Desmond Wilkin, Juliet Mubaiwa, Faith Angeline Manditsera, Lesley Macheka, Faith Matiza Ruzengwe, Obert Nobert Madimutsa, Prosper Chopera, Tonderayi Mathew Matsungo, Sarah C Cottin, Edryd William Stephens, Viren Ranawana, Alberto Fiore
Publikováno v:
Journal of Functional Foods, Vol 112, Iss , Pp 105957- (2024)
Maize in Zimbabwe lacks essential nutrients like protein, iron, and zinc. This study explored alternative ingredients, including climate smart cereals used in porridge, to address this issue. A fortified porridge was developed by adding mopane worm p
Externí odkaz:
https://doaj.org/article/763a228d9eca4481ad6a47b6d3bc5766
Autor:
Ayodeji Emmanuel Amobonye, Prashant Bhagwat, Faith Matiza Ruzengwe, Suren Singh, Santhosh Pillai
Publikováno v:
Polish Journal of Food and Nutrition Sciences, Vol 72, Iss 1, Pp 57-67 (2022)
Although pear is one of the most preferred fruits globally due to its high nutrient content, its juice products have not received equal consumer acceptability due to their undesirable haziness and turbidity. However, enzymatic treatment of juice has
Externí odkaz:
https://doaj.org/article/590877c1e4934fd1aef88ffb7476952b
Autor:
Brianmax A. Takundwa, Prashant Bhagwat, Faith Matiza Ruzengwe, Santhosh Pillai, Oluwatosin A. Ijabadeniyi
Publikováno v:
Future Foods, Vol 5, Iss , Pp 100141- (2022)
The effect of combined nisin, oregano and ultrasound treatments on the reduction of Listeria monocytogenes and Escherichia coli O157:H7 on raw cabbage was investigated using Box-Behnken response surface design. The optimised treatment comprising oreg
Externí odkaz:
https://doaj.org/article/82fb7d721a1446e9a42408bd263ffa68
Autor:
Faith A. Manditsera, Juliet Mubaiwa, Tonderayi M. Matsungo, Prosper Chopera, Sandra Bhatasara, George Kembo, Honest Mahlatini, Faith Matiza Ruzengwe, Felix Matutu, John Grigor, Alberto Fiore, Lesley Macheka
Publikováno v:
PLoS ONE, Vol 17, Iss 12 (2022)
Consumption of edible insects is a potential solution to the growing need for protein. However, the wild harvested edible insects’ value chain faces several challenges including limited knowledge on indigenous practices in the harvesting and proces
Externí odkaz:
https://doaj.org/article/82a4a965935f47018298401039cfb232
Autor:
Faith Matiza Ruzengwe, Shingai P. Nyarugwe, Faith A. Manditsera, Juliet Mubaiwa, Sarah Cottin, Tonderayi M. Matsungo, Prosper Chopera, Viren Ranawana, Alberto Fiore, Lesley Macheka
Publikováno v:
International Journal of Food Science & Technology. 57:6257-6269
The consumption of insects “entomophagy” or insect-based foods is increasingly being recognized as an emerging solution to promote diet diversification and address the multiple burden of malnutrition. Although several studies suggest edible insec
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::53d0bfbb6cf4545395732a6787bedd72
https://doi.org/10.1111/ijfs.15570
https://doi.org/10.1111/ijfs.15570
Autor:
Kasumbwe laurel Kabange, Blessing Nemadziva, Tukayi Kudanga, Faith Matiza Ruzengwe, Sandile Ngubane
Publikováno v:
Biomass Conversion and Biorefinery.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::08e9a4e166acb89ae8b459f63897031b
https://doi.org/10.1007/s13399-021-02251-w
https://doi.org/10.1007/s13399-021-02251-w
Publikováno v:
Food Research International. 163:112171
Enzymatic crosslinking has gained attention in improving plant protein heat-induced gels, which are composed of weak network structures. The aim of the study was to investigate the effect of laccase crosslinking on the rheological and microstructural
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a5eeffa74f277ae43079ec3f910273d4
https://doi.org/10.1016/j.foodres.2022.112171
https://doi.org/10.1016/j.foodres.2022.112171
Publikováno v:
Food research international (Ottawa, Ont.). 137
Interest in plant protein-based hydrogels with desirable strength has been increasing in recent years. In this study, Bambara groundnut protein isolate (BPI) was crosslinked with transglutaminase (TGase) (0 – 25 U/g protein) during gelation and rhe
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4bc47830814ef8e8593199592b101a9c
https://pubmed.ncbi.nlm.nih.gov/33233301
https://pubmed.ncbi.nlm.nih.gov/33233301
Publikováno v:
LWT. 123:109070
The increasing demand for plant proteins has stimulated the search for alternative and novel protein sources for various food applications. Rheological and microstructural properties of Bambara protein isolate (BPI) gels, prepared under varying pH an
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c474167dd284629b0dc3afa9b152094c
https://doi.org/10.1016/j.lwt.2020.109070
https://doi.org/10.1016/j.lwt.2020.109070