Carotenoid profile and functional properties of flour blends from biofortified maize and improved soybean varieties for product developments

Autor: E. O. Alamu, G. O. Olatunde, M. O. Adegunwa, L. A. Adebanjo, O.C. Awoyinfa, J. B. Soyoye

Publikováno v: Cogent Food & Agriculture, Vol 7, Iss 1 (2021)

Biofortified maize has received increased attention from a nutraceutical perspective because of its bioactive phytochemical components, including carotenoids. However, biofortified maize is limiting in some amino acids which are present in soybeans;

Externí odkaz: https://doaj.org/article/508ff8e2470b40d38f4197ef484a4f23

Sequential dependency for affective appraisal of food images

Autor: Alexander Toet, Abadi Gebre Mezgebe, Henriëtte L. de Kock, Youjin Kim, Zahra Abbasi, Victor Kallen, Anne-Marie Brouwer, Jan B. F. van Erp, Emily MacEachern, G. O. Olatunde, Erik Van der Burg, Tzong-Ru Lee, Muhammad Rizwan Tahir, Wilis Srisayekti, Merve Aslıhan Yürek, Rouja Nikolova, Bohdan L. Luhovyy, Shota Ushiama, Yingxuan Liu, Marise Kinnear, Dyah Kusbiantari, Daisuke Kaneko

Publikováno v: Humanities and Social Sciences Communications, 8:228. Springer Nature
Humanities and Social Sciences Communications, 8(1):228. Springer
Humanities & Social Sciences Communications, Vol 8, Iss 1, Pp 1-11 (2021)

How we perceive the world is not solely determined by our experiences at a given moment in time, but also by what we have experienced in our immediate past. Here, we investigated whether such sequential effects influence the affective appraisal of fo

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4e844cd21ce1bc5e11a2500ceb7061e7
http://www.scopus.com/inward/record.url?scp=85117373853&partnerID=8YFLogxK

Quality and carotenoid compositions of extrudates produced from composite biofortified maize (Zea mays L.) and soybean (Glycine max (L.) Merr.) flours

Autor: Emmanuel Oladeji Alamu, Mojisola O. Adegunwa, J. E Ayanlowo, G. O. Olatunde, L. A. Adebanjo

Publikováno v: Cogent Chemistry, Vol 6, Iss 1 (2020)

Recently, the extrusion process has been applied to the production of snacks, cereals, and pasta due to the advantages it offers but processing temperature is a critical factor that affects the retention of nutrients in biofortified crops. This study

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::04097d635671313775f41e4dc62422b1
https://doaj.org/article/47b00649597f4e81bc95a08dca28649a

CHEMICAL COMPOSITION AND SENSORY QUALITY OF SWEETPOTATO CRISPS AS AFFECTED BY VARIETY AND FRYING CONDITIONS

Autor: G O Olatunde, B O Ogunyinka, M E Ashimi, A G Taiwo

Publikováno v: Journal of Natural Sciences Engineering and Technology. 15:108-121

The effect of frying temperatures ranging from 150-180 °C and frying time of 3-12 mins on the compo-sition and sensory quality of sweetpotato crisps from white-fleshed and yellow-fleshed varieties were investigated in this study. Chemical composit

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::831dfd3d84b3bec1d26ece41e9762411
https://doi.org/10.51406/jnset.v15i1.1770

Insectifugal and insecticidal potentials of two tropical botanical essential oils against cowpea seed bruchid

Autor: Olufemi O. R. Pitan, Samuel Adelani Babarinde, G. O. Olatunde, Michael Oluwole Ajala

Publikováno v: Environmental Science and Pollution Research. 24:19785-19794

Essential oils (EO) obtained from Xylopia parviflora root bark and Hoslundia opposita leaf via hydro distillation were analysed by GC-MS and evaluated for their insectifugal (repellent) and insecticidal activities against cowpea seed bruchid (Callosb

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::bd2371d956f7dc53da69756583fe29bb
https://doi.org/10.1007/s11356-017-9589-x