Zobrazeno 1 - 10
of 25
pro vyhledávání: '"JOEL NDIFE"'
Publikováno v:
Croatian Journal of Food Science and Technology, Vol 12, Iss 1, Pp 1-10 (2020)
There are increasing research efforts on the possibilities of the utilization of natural sources of bioactive compounds for the dietary management of certain degenerative diseases due to their deleterious health effects associated with the the use of
Externí odkaz:
https://doaj.org/article/bdf0e9ce47e345bcad91656c8cd5f1c9
Publikováno v:
Food and Environment Safety, Vol 17, Iss 4, Pp 372-384 (2018)
The objective of this study was to determine the functional relationship between Roasting temperature (RT), Roasting time (RM) and Feed quantity (FQ) and the yield of all essential and non-essential amino-acids obtainable through modulated roasting o
Externí odkaz:
https://doaj.org/article/36d95c544b64437da8df4f629ced6b08
Autor:
Samaila James, Titus Ugochukwu Nwabueze, Joel Ndife, Gregory I. Onwuka, Mohammed Ata’Anda Usman
Publikováno v:
Journal of Agriculture and Food Research, Vol 2, Iss , Pp 100086- (2020)
This study assessed the effects of fermentation time (2, 3 and 4 days) and germination time (2, 3 and 4 days) on total phenolics, tannin, anthocyanin, carotenoids and flavonoids contents of lesser legumes: cowpea (Vigna unguiculata L.), bambaranut (V
Externí odkaz:
https://doaj.org/article/c3da9e014f2e49c9b56f4ae7b9f01318
Autor:
Samaila James, Titus Ugochukwu Nwabueze, Gregory I. Onwuka, Joel Ndife, Mohammed Ata'anda Usman
Publikováno v:
Heliyon, Vol 6, Iss 11, Pp e05497- (2020)
This study evaluated the nutritional composition of Nigeria's lesser known legumes namely African breadfruit (Treculia africana), African yam bean (Sphenostylis stenocarpa) seed, bambaranut (Vigna subterranean L.), red bean (Phaseolus vulgaris), grou
Externí odkaz:
https://doaj.org/article/76dde953f55d4c8ead33ee222c2c6ebd
Publikováno v:
FUDMA JOURNAL OF SCIENCES. 6:160-168
Meat is a good source of quality protein but undergoes rapid deterioration due to physical, chemical and microbial influence. Hence, the need to develop a nutrient-dense product like kilishi with significant storage stability, increased cost efficien
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5385b531d56a2260f7ba564fe4d4e07f
https://doi.org/10.33003/fjs-2022-0602-904
https://doi.org/10.33003/fjs-2022-0602-904
Publikováno v:
Croatian Journal of Food Science & Technology. 2021, Vol. 13 Issue 1, p36-42. 7p.
Publikováno v:
Croatian Journal of Food Science and Technology, Vol 13, Iss 1, Pp 36-42 (2021)
Croatian journal of food science and technology
Volume 13
Issue 1
Croatian journal of food science and technology
Volume 13
Issue 1
Food formulations that incorporate soy ingredients are being exploited as veritable alternatives. Cheese analogues are healthy alternatives to obtain the benefits of consuming functional foods. There is a need to enhance the production and quality of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9d1692aa001b40307173350f26ae5b55
https://hrcak.srce.hr/file/375811
https://hrcak.srce.hr/file/375811
Publikováno v:
Journal of Food Stability. 3:1-11
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6e243dc599b37a35ac7a8d33c74b459f
https://doi.org/10.36400/j.food.stab.3.1.2020-0019
https://doi.org/10.36400/j.food.stab.3.1.2020-0019
Publikováno v:
Journal of Microbiology, Biotechnology & Food Sciences. Oct/Nov2019, Vol. 9 Issue 2, p298-301. 4p.
Publikováno v:
Annals: Food Science & Technology. 2019, Vol. 20 Issue 3, p443-450. 8p.