Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Famuwagun AA"'
Autor:
Gbadamosi So, Famuwagun Aa
Publikováno v:
Journal of Food Processing & Technology. 7
The study prepared protein isolates from fermented Kariya seeds. Nutritional, anti-nutritional and antioxidant properties of the fermented (FKI) and unfermented (UKI) isolates were evaluated. Results showed that fermentation increased the protein con
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::75ac45fffb2579e91d96307b349ad3e4
https://doi.org/10.4172/2157-7110.1000618
https://doi.org/10.4172/2157-7110.1000618
Autor:
Ogori AF; Department of Home Sciences, Faculty of Agriculture, Federal University, Gashua, P.M.B.1005 Gashua, Yobe State, Nigeria; Department of Food Science and Technology, Federal University of Agriculture, Makurdi, Benue State, Nigeria., Abraham GT; Department of Food Science and Technology, Federal University of Agriculture, Makurdi, Benue State, Nigeria., Eke MO; Department of Food Science and Technology, Federal University of Agriculture, Makurdi, Benue State, Nigeria., Abu JO; Department of Food Science and Technology, Federal University of Agriculture, Makurdi, Benue State, Nigeria., Adeniyi AS; Department of Biochemistry, School of Sciences, Federal University of Technology, Akure, Ondo State, Nigeria., Famuwagun AA; Department of Food Science and Technology, Joseph Ayo Babalola University, Ikeji-Arakeji, Osun State, Nigeria; Department of Food Science and Technology, Obafemi Awolowo University, Ile-Ife, Nigeria.
Publikováno v:
Biomedicine & pharmacotherapy = Biomedecine & pharmacotherapie [Biomed Pharmacother] 2022 Sep; Vol. 153, pp. 113510. Date of Electronic Publication: 2022 Aug 05.
Autor:
Famuwagun AA; Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, MB R3T 2N2, Canada.; Department of Food Science & Technology, Obafemi Awolowo University, Ile-Ife 220002, Nigeria., Alashi AM; Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, MB R3T 2N2, Canada., Gbadamosi SO; Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, MB R3T 2N2, Canada., Taiwo KA; Department of Food Science & Technology, Obafemi Awolowo University, Ile-Ife 220002, Nigeria., Oyedele D; Department of Soil and Land Resources Management, Faculty of Agriculture, Obafemi Awolowo University, Ile-Ife 220002, Nigeria., Adebooye OC; Department of Agronomy, Faculty of Agriculture, Obafemi Awolowo University, Ile-Ife 220002, Nigeria., Aluko RE; Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, MB R3T 2N2, Canada.
Publikováno v:
Foods (Basel, Switzerland) [Foods] 2021 May 18; Vol. 10 (5). Date of Electronic Publication: 2021 May 18.
Autor:
Famuwagun AA; Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, MB, Canada.; Department of Food Science & Technology, Obafemi Awolowo University, Ile-Ife, Nigeria., Alashi AM; Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, MB, Canada., Gbadamosi OS; Department of Food Science & Technology, Obafemi Awolowo University, Ile-Ife, Nigeria., Taiwo KA; Department of Food Science & Technology, Obafemi Awolowo University, Ile-Ife, Nigeria., Oyedele D; Department of Soil and Land Resources Management, Faculty of Agriculture, Obafemi Awolowo University, Ile-Ife, Nigeria., Adebooye OC; Department of Agronomy, Faculty of Agriculture, Obafemi Awolowo University, Ile-Ife, Nigeria., Aluko RE; Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, MB, Canada.
Publikováno v:
Journal of food biochemistry [J Food Biochem] 2021 Mar; Vol. 45 (3), pp. e13396. Date of Electronic Publication: 2020 Jul 21.