Zobrazeno 1 - 10
of 13
pro vyhledávání: '"I. Iwanegbe"'
Publikováno v:
Asian Food Science Journal. :62-73
Aim: This study examined the production, assessment, and safety aspects of weaning food from sorghum, crayfish, and garden eggs. Methodology: Sorghum was fermented, garden egg and crayfish were cleaned and processed into flours and further formulated
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b81451626cd08a1d65bdb66a9e7e4a42
https://doi.org/10.9734/afsj/2022/v21i230408
https://doi.org/10.9734/afsj/2022/v21i230408
Autor:
I. Iwanegbe, I. G. Omonigho
Publikováno v:
Asian Food Science Journal. :17-24
In the olden days, there was no refrigeration for meat preservation and sausage making was a way to solve this problem. Sausage making evolved as an effort to economize and preserve meat which could not be consumed immediately after slaughter. This s
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::267b15cd78dcb8f863ad358e42f0a100
https://doi.org/10.9734/afsj/2020/v19i330240
https://doi.org/10.9734/afsj/2020/v19i330240
Publikováno v:
Current Journal of Applied Science and Technology. :1-10
Aim: To evaluate the organoleptic, pH and pasting properties of unripe plantain (Musa paradisiaca), soybeans (Glycine max) and ginger (Zingerber officianale) as edible sources of food which can be processed into flour for several purposes. Methodolog
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3726f8e3391eb74410b14dfb9d3e3cf4
https://doi.org/10.9734/cjast/2019/v34i630150
https://doi.org/10.9734/cjast/2019/v34i630150
Publikováno v:
Asian Food Science Journal. :1-8
This study was conducted to evaluate the nutritive value, phytochemicals and functional properties of flour blends from unripe plantain, soybean and ginger. Fresh samples of unripe plantain, soybean and ginger were dried and milled to produce five fl
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1ce4c57f362146889dd06b3ad3c0406c
https://doi.org/10.9734/afsj/2019/v8i129983
https://doi.org/10.9734/afsj/2019/v8i129983
Publikováno v:
Annual Research & Review in Biology. :1-9
This study investigated the effect of processing methods, temperature and storage days on the physico-chemical characteristics of snail meat products. Four different treatments were carried out; unseasoned fried (USF), seasoned fried (SF), seasoned o
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::88e380a5157e04f010f2ad13dc1a5f7e
https://doi.org/10.9734/arrb/2018/v30i530023
https://doi.org/10.9734/arrb/2018/v30i530023
Publikováno v:
International Journal of Biochemistry Research & Review. :1-12
Aims: To investigate the effect of food blends (plantain, soybean and ginger) on the blood glucose, lipid profile and haematological indices on streptozotocin induced diabetic rats. Methodology: A total of 35 rats of mean body weight 219.07 g separat
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9c4382dbb4e3e64d2413aaaca8935f37
https://doi.org/10.9734/ijbcrr/2019/v25i130067
https://doi.org/10.9734/ijbcrr/2019/v25i130067
The effect of processing methods, storage days (d) and storage temperatures on the lipid oxidation and palatability of processed snail meat products was carried out in this study. Oxidation of lipids can occur in foods containing substantial amounts
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::93ea22bde0330f7d6c705da6c908ae45
https://doi.org/10.9734/bpi/crafs/v4/2005e
https://doi.org/10.9734/bpi/crafs/v4/2005e
Publikováno v:
Asian Food Science Journal. 6:1-12
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::47b3d93d501228257c0ac8e46bdbe6c6
https://doi.org/10.9734/afsj/2019/43378
https://doi.org/10.9734/afsj/2019/43378
Publikováno v:
Current Journal of Applied Science and Technology. 23:1-7
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a0d96595252b2820d638e6dd9333f70d
https://doi.org/10.9734/cjast/2017/30836
https://doi.org/10.9734/cjast/2017/30836
Publikováno v:
Journal of Advances in Microbiology. 2:1-10
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::406eff756a2394f48a263c9039a4c8cb
https://doi.org/10.9734/jamb/2017/30966
https://doi.org/10.9734/jamb/2017/30966