Zobrazeno 1 - 10
of 26
pro vyhledávání: '"Henock Woldemichael Woldemariam"'
Publikováno v:
International Journal of Food Properties, Vol 27, Iss 1, Pp 753-767 (2024)
The aim of this study was to evaluate the effect of alcohol-alkaline modified enset starch on the quality of low-fat set yogurt. This study employed factorial design with stabilizer percentage having three levels (1%, 2%, and 3%) and stabilizer type
Externí odkaz:
https://doaj.org/article/ec8025f356e14a6c9c3d71c2dd1553db
Autor:
Abdulmajid Haji, Tilahun A. Teka, Tizazu Yirga Bereka, Tess Astatkie, Henock Woldemichael Woldemariam, Markos Makiso Urugo
Publikováno v:
Journal of Agriculture and Food Research, Vol 18, Iss , Pp 101493- (2024)
Pigeon pea (Cajanus cajan) is an important grain legume in tropical regions, including Ethiopia. Yet its nutritional value is often limited due to the presence of antinutritional factors and limited studies on how traditional processing methods affec
Externí odkaz:
https://doaj.org/article/884797edb91445cd8835bdd61da20a53
Autor:
Tilahun Belayneh Asfaw, Mesfin Getachew Tadesse, Fekade Beshah Tessema, Henock Woldemichael Woldemariam, Ajay V. Chinchkar, Anurag Singh, Ashutosh Upadhyay, Bewketu Mehari
Publikováno v:
Food Chemistry: X, Vol 22, Iss , Pp 101310- (2024)
This study aimed to determine the concentrations of ascorbic acid and polyphenols in fruits and peels of Citrus medica and Ziziphus spina-christi grown in Ethiopia. Conditions of ultrasound-assisted extraction (UAE) and ultra-high-performance liquid
Externí odkaz:
https://doaj.org/article/56ca929b9597452c80913f0e20290ff7
Publikováno v:
Frontiers in Nutrition, Vol 11 (2024)
Updating the biochemical composition of coffee beans across the years is necessary. This is important to understand the vulnerability of coffee toward climate adaptation longitudinally. Accordingly, in this study the influence of growing area and tra
Externí odkaz:
https://doaj.org/article/128842e5622e45239f0922bd15efe6c6
Autor:
Sosina Gebremichael Argaw, Tewodros Mulualem Beyene, Henock Woldemichael Woldemariam, Tarekegn Berhanu Esho, Shiferaw Ayalneh Worku, Hiwet Meresa Gebremeskel, Kebede Nigussie Mekonnen
Publikováno v:
Heliyon, Vol 10, Iss 10, Pp e31148- (2024)
Yam (Dioscorea spp.) is a versatile tuber crop that holds nutritional, cultural, and economic values. Yam is a major source of carbohydrates for tropical Countries and provides various nutrients and health benefits. This study aims to characterize th
Externí odkaz:
https://doaj.org/article/d14310fbbd354b1e9c59a4a5821b6829
Autor:
Mekuannt Alefe Adimas, Biresaw Demelash Abera, Zemenu Tadesse Adimas, Henock Woldemichael Woldemariam, Mulugeta Admasu Delele
Publikováno v:
Heliyon, Vol 10, Iss 9, Pp e30258- (2024)
Tradition methods that are applied for the processing of food commonly use relatively high temperature and long cooking time for the preparation of foods. This relatively high temperature and long processing time of foods especially in the presence o
Externí odkaz:
https://doaj.org/article/3187f736c32e4cf5a57d6ad29b32b0e8
Publikováno v:
Heliyon, Vol 10, Iss 8, Pp e29636- (2024)
Pectin was extracted from coffee pulp using 0.1 M H2SO4. The Box Behnken Design based Response surface methodology was applied to optimize pectin yield. The impact of extraction time (45–75 min), temperature (80–100 °C), solid to liquid ratio (S
Externí odkaz:
https://doaj.org/article/b449b976724d4d8d847381e18c598f25
Autor:
Desalew Tadesse, Negussie Retta, Wondmeneh Esatu, Henock Woldemichael Woldemariam, Nicholas Ndiwa, Olivier Hanotte, Paulos Getachew, Dirk Dannenberger, Steffen Maak
Publikováno v:
Agriculture, Vol 14, Iss 7, p 993 (2024)
In chicken diet with dietary fat, adding plant polyphenols as a natural antioxidant is recommended to enhance the n-3 polyunsaturated fatty acid (n-3 PUFA) content and improve oxidative stability in meat and eggs. However, high plant polyphenol doses
Externí odkaz:
https://doaj.org/article/219e675856544666a83077a9873e9e54
Autor:
Feriehiwote Weldeyohanis Gebremariam, Eneyew Tadesse Melaku, Venkatesa Prabhu Sundramurthy, Henock Woldemichael Woldemariam
Publikováno v:
Heliyon, Vol 10, Iss 2, Pp e24443- (2024)
To develop high quality cookies, even seemingly smallest changes depended on factors that can affect taste, texture, and nutritional value. In this light, this study aimed to investigate the upshot of refined wheat flour and pumpkin seed flour on pro
Externí odkaz:
https://doaj.org/article/0053e4bbc20a4fa79ed917db6a6c1fcf
Publikováno v:
International Journal of Food Properties, Vol 25, Iss 1, Pp 278-287 (2022)
Sweet lupine and soybean are legumes of high prospects as functional foods due to their rich protein content and low levels of fat, which sparked increased interest in incorporating these ingredients in food product development. This study aimed to i
Externí odkaz:
https://doaj.org/article/b213beab4b724426a4247c1500c721c5