Zobrazeno 1 - 10
of 19
pro vyhledávání: '"Friday, Ogori A"'
Publikováno v:
In Food Chemistry Advances June 2024 4
Autor:
Akama Friday Ogori, Julius Amove, Precious Evi-Parker, Giacomo Sardo, Charles Odilichukwu R. Okpala, Gioacchino Bono, Małgorzata Korzeniowska
Publikováno v:
Foods and Raw Materials, Vol 9, Iss 1, Pp 192-200 (2021)
Introduction. Fruits and vegetables are vital for healthy food consumption. Conservation is the only option to prolong their shelf life. Nigeria is currently experiencing an increase in production of fruit jams that incorporate vegetables. Cucumbers,
Externí odkaz:
https://doaj.org/article/1726d935047544fabdb686266530169a
Autor:
Friday, Ogori Akama1 ogorifaraday@gmail.com, Julius, Amove2, Tretyak, Lyudmila3, Kenijz, Nadezhda4, Mikolaychik, Ivan5, Morozova, Larisa5, Hleba, Lukas6, Shariati, Mohammad Ali7
Publikováno v:
Journal of Microbiology, Biotechnology & Food Sciences. Oct/Nov2021, Vol. 11 Issue 2, p1-5. 5p.
Autor:
Maria Iji Adakole, Akama Friday Ogori, Julius Kwagh-Hal Ikya, Vincent Upev, Giacomo Sardo, Joncer Naibaho, Maciej Korus, Gioacchino Bono, Charles Odilichukwu R. Okpala, Abraham Tartenger Girgih
Publikováno v:
Applied Sciences, Vol 11, Iss 7, p 3151 (2021)
A fermented millet flour called “Ibyer” traditionally available in Nigeria is increasingly being enhanced with ginger powder, of which its quality characteristics to our best knowledge appears not yet reported. To supplement existing information,
Externí odkaz:
https://doaj.org/article/8b7d44d176ce40ff9d0e53d315beb6b8
Autor:
Friday, Ogori A.1 Ogorifaraday@gmail.com, Julius, Amove2, Nsa, Effiong S.2, Rebezov, Maksim3,4, Maksimiuk, Nikolai5, Kenijz, Nadezhda6, Kuznetsova, Elena7, Gayvas, Alexei8, Hleba, Lukas9, Shariati, Mohammad Ali4
Publikováno v:
Journal of Microbiology, Biotechnology & Food Sciences. Aug/Sep2021, Vol. 11 Issue 1, p1-6. 6p.
Autor:
Akama Friday Ogori, Julius Amove, Precious Aduloju, Giacomo Sardo, Charles Odilichukwu R. Okpala, Gioacchino Bono, Małgorzata Korzeniowska
Publikováno v:
Foods, Vol 10, Iss 3, p 525 (2021)
In this current work, the functional and quality characteristics of ginger, pineapple, and turmeric juice mix as influenced by blend variations were investigated. Specifically, the blends had constant ginger amounts, decreased pineapple, and increase
Externí odkaz:
https://doaj.org/article/ec8a38969dcf4338bed18cd1c3ca1f6c
Autor:
Precious Evi-Parker, Gioacchino Bono, Charles Odilichukwu R. Okpala, Giacomo Sardo, Akama Friday Ogori, Julius Amove, Małgorzata Korzeniowska
Publikováno v:
Foods and Raw Materials, Vol 9, Iss 1, Pp 192-200 (2021)
Introduction. Fruits and vegetables are vital for healthy food consumption. Conservation is the only option to prolong their shelf life. Nigeria is currently experiencing an increase in production of fruit jams that incorporate vegetables. Cucumbers,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::863e00aa1cb9b626e084ca3c4d64ad54
http://jfrm.ru/files/archive/17/Ogori.pdf
http://jfrm.ru/files/archive/17/Ogori.pdf
Publikováno v:
Archive of Food and Nutritional Science. 4:029-035
A mucoso-respiratory highly contagious disease; COVID-19, has led to tremendous global health and economy damages. This virus could be dampened through home use of fermented bio food material. Fermented millet flour (ibyer) is an indigenous non-alcoh
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::cdd57f80deb3770c547443280ae255c4
https://doi.org/10.29328/journal.afns.1001025
https://doi.org/10.29328/journal.afns.1001025
Autor:
Anuarbek Suychinov, Akama Friday Ogori, Zukhra Abdisheva, Lukáš Hleba, Abraham T. Girgih, Bibigul Abilmazhinova, Zhanibek Yessimbekov, Mohammad Ali Shariati
Publikováno v:
Journal of microbiology, biotechnology and food sciences. 9:354-358
Effects of pretreatments on the phytochemical properties of Balanites aeqyptiaca seed meal were investigated. Balanites aegyptiaca, belongs to the family Balaniteceae, that grows in tropical zones and is employed as animal forage. Its leaves are cook
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::bbba63fd41da62a2d72de2104445ecbc
https://doi.org/10.15414/jmbfs.2019.9.2.354-358
https://doi.org/10.15414/jmbfs.2019.9.2.354-358
Publikováno v:
Asian Food Science Journal. :1-11
The bioactive peptides produced by enzymatic hydrolysis, acid hydrolysis and fermentation approach have been identified and used widely in research. These methods are important in enhancement or prevention and management of chronic diseases that are
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::05349562362f36de37cfea9667f4bdf9
https://doi.org/10.9734/afsj/2019/v8i129981
https://doi.org/10.9734/afsj/2019/v8i129981