Zobrazeno 1 - 10
of 27
pro vyhledávání: '"I. D. Morton"'
Autor:
I. D. Morton
Publikováno v:
Grasas y Aceites, Vol 49, Iss 3-4, Pp 247-249 (1998)
How far back in time, frying with oil goes, it is difficult to tell. The rules for sacrifice in Leviticus, Chapter 2, the 3rd book in the Old Testament, which is commonly accepted to date from about 600 BC, distinguishes between bread baked in the ov
Externí odkaz:
https://doaj.org/article/674c0e6dc8bf4a3a8d7afeee6065c245
Publikováno v:
Recueil des Travaux Chimiques des Pays-Bas. 73:150-156
Diacylglycerol-α-iodohydrins react smoothly with silver dibenzyl phosphate in the presence of benzene, with the formation of diacylglycerol-α-phosphoric acid dibenzyl esters. Upon hydrogenolysis in alcoholic suspension or solution in the presence o
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8d9316a56cb353e791e9b01d44e45b08
https://doi.org/10.1002/recl.19540730211
https://doi.org/10.1002/recl.19540730211
Publikováno v:
International Journal of Food Science & Technology. 27:49-55
Summary Cowpeas were cooked in water made hard (or soft) by the separate addition of similar concentrations of certain salts (CaCl2, MgCl2, or NaHCO3). The beans were also cooked in hard tap water and in double distilled water before and after soakin
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8d1a9ebe26b1878a72ff51e4f228affa
https://doi.org/10.1111/j.1365-2621.1992.tb01177.x
https://doi.org/10.1111/j.1365-2621.1992.tb01177.x
Autor:
I. D. Morton, Olusola Omueti
Publikováno v:
International Journal of Food Sciences and Nutrition. 47:5-13
A nutritionally improved local snack compared to existing kokoro has been developed by extrusion cooking of different formulations of maize, soybean and condiments such as pepper, onion, salt, palm oil, plantain and banana. The improved snack was nam
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::518827ed08c5dd7907721930dd3762a7
https://doi.org/10.3109/09637489609028555
https://doi.org/10.3109/09637489609028555
Publikováno v:
International Journal of Food Sciences and Nutrition. 43:147-153
Flours were prepared from soybean seeds which had been blanched in water, sodium bicarbonate (0.5%) or trona (sodium sesquicarbonate; 0.5% or 1.0%), with or without prior soaking for 24h in same solutions. All treatments removed significant proportio
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4b0c2461722347149b976739451b4129
https://doi.org/10.3109/09637489209028366
https://doi.org/10.3109/09637489209028366
Publikováno v:
Ecology of Food and Nutrition. 25:79-89
The growth performance of weanling Sprague‐Dawley rats fed test diets based on cowpea seed flour prepared using ‘Kanwa’ (an alkaline rocksalt) was studied. In addition, the protein quality (NPR & PER), feed efficiency and organ weights were det
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ce38f509c43bc9f7b43ca783138133c2
https://doi.org/10.1080/03670244.1991.9991156
https://doi.org/10.1080/03670244.1991.9991156
Publikováno v:
Journal of Food Biochemistry. 14:283-291
The effects of processing with solutions of calcium chloride, magnesium chloride, sodium bicarbonate and a local tenderizer known as ‘Kanwa’ (sodium sesquicarbonate) on pectin losses and cooked texture of cowpea seeds were investigated. For compa
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::73611f5e46b312a601aa565f09f4bfa1
https://doi.org/10.1111/j.1745-4514.1990.tb00841.x
https://doi.org/10.1111/j.1745-4514.1990.tb00841.x
Autor:
I. D. Morton
Publikováno v:
Grasas y Aceites. 49:247-249
How far back in time, frying with oil goes, it is difficult to tell. The rules for sacrifice in Leviticus, Chapter 2, the 3 rd book in the Old Testament, which is commonly accepted to date from about 600 BC, distinguishes between bread baked in the o
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2a60641823caad01598af4b419e3c8c7
https://doi.org/10.3989/gya.1998.v49.i3-4.745
https://doi.org/10.3989/gya.1998.v49.i3-4.745
Autor:
I. D. Morton, J. Lenges
Publikováno v:
Education and Training in Food Science
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e7bb622c9d2f91289528f450c5310c40
https://doi.org/10.1533/9781845698201
https://doi.org/10.1533/9781845698201
Publikováno v:
Plant foods for human nutrition (Dordrecht, Netherlands). 40(4)
The effect on several anti-nutritional factors in cowpeas (Vigna unguiculata L. Walp) was investigated following treatment at 100 degrees C or 121 degrees C with solutions (0.1% w/v) of kanwa rock salt or NaHCO3 in distilled water. The concentration
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d7761ce22079b7a4e4eab6c10ac94406
https://pubmed.ncbi.nlm.nih.gov/2174152
https://pubmed.ncbi.nlm.nih.gov/2174152