Zobrazeno 1 - 10
of 21
pro vyhledávání: '"Jacob Ojobi Omedi"'
Autor:
Jing Huang, Jacob Ojobi Omedi, Chengye Huang, Cheng Chen, Li Liang, Jianxian Zheng, Yongqing Zeng, Yan Xu, Weining Huang
Publikováno v:
Applied Food Research, Vol 4, Iss 1, Pp 100425- (2024)
The effects of black bean supplemented with wheat bran sourdough fermented by phytase and β-glucosidase producing Pediococcus acidilactici (L19) and Pediococcus pentosaceus (J28), respectively, on baking quality and staling characteristics of wheat
Externí odkaz:
https://doaj.org/article/71d31e982dca4ed9818587c3fc9fde6e
Autor:
Chengye Huang, Binle Zhang, Jing Huang, Youyi Liu, Cheng Chen, Jacob Ojobi Omedi, Li Liang, Zhongkai Zhou, Weining Huang, Ning Li
Publikováno v:
Foods, Vol 13, Iss 17, p 2856 (2024)
The effects of single- (Lactobacillus fermentum) or mixed-strain (Lactobacillus fermentum, Kluyveromyces marxianus) fermentation of red bean with or without wheat bran on sourdough bread quality and nutritional aspects were investigated. The results
Externí odkaz:
https://doaj.org/article/35bb77fe44494e94a3679f14383932c2
Autor:
Chengye Huang, Jing Huang, Binle Zhang, Jacob Ojobi Omedi, Cheng Chen, Liyuan Zhou, Li Liang, Qibo Zou, Jianxian Zheng, Yongqing Zeng, Weining Huang
Publikováno v:
Foods, Vol 12, Iss 3, p 605 (2023)
This study investigated the impact of in situ-formed exopolysaccharides (EPS) in red bean (Vigna angularis) sourdough fermented by Weissella confusa QS813 on dough rheo-fermentation properties, bread-making quality and aroma characteristics of red be
Externí odkaz:
https://doaj.org/article/f12803d9d2024ee69340ea32a6cb6f9f
Autor:
Jacob Ojobi Omedi, Jing Huang, Weining Huang, Jianxian Zheng, Yongqing Zeng, Binle Zhang, Liyuan Zhou, Faqun Zhao, Ning Li, Tiecheng Gao
Publikováno v:
Heliyon, Vol 7, Iss 11, Pp e08290- (2021)
The objective of this study was to investigate the suitability of incorporating pitaya fruit fermented by antifungal LAB strains Lactiplantibacillus plantarum and Pediococcus pentosaceus at 1: 30 °C for 24h or 2: 31 °C for 19.5h as an ingredient wi
Externí odkaz:
https://doaj.org/article/bdbb4cbc4a9a4ce4b586491a16ae8e99
Autor:
Xing Shen, Yang Chen, Jacob Ojobi Omedi, Emel Oz, Fatih Oz, Chunwang Xiao, Yijun Zhou, Jie Chen, Maomao Zeng
Publikováno v:
Foods, Vol 11, Iss 22, p 3687 (2022)
In this study, UPLC-MS/MS was used to study the effects of smoking duration and temperature on the formation of heterocyclic amines (HAs) in smoke-processed meat patties. Four kinds of free HAs—including F-7,8-DiMeIQx; F-MeAαC; F-Harman and F-Norh
Externí odkaz:
https://doaj.org/article/e6693908019d4936abca3890bd22d20e
Autor:
Jacob Ojobi Omedi, Ning Li, Cheng Chen, Xin Cheng, Jing Huang, Binle Zhang, Tiecheng Gao, Li Liang, Zhongkai Zhou, Weining Huang
Publikováno v:
Foods, Vol 11, Iss 21, p 3416 (2022)
This study aimed to investigate the effect of the incorporation of 0–25% pitaya (Hylocereus undatus) fermented by Pediococcus pentosaceus on physicochemical and bioactive properties of yeast-leavened wheat-mung bean bread. The results revealed that
Externí odkaz:
https://doaj.org/article/87499e8e03d04568ac1fd3271c0fd9d3
Autor:
Sunday Bulus Peter, Zhina Qiao, Hero Nmeri Godspower, Jacob Ojobi Omedi, Xian Zhang, Meijuan Xu, Zhiming Rao
Publikováno v:
Systems Microbiology and Biomanufacturing.
Autor:
Sunday Bulus Peter, Zhina Qiao, Hero Nmeri Godspower, Jacob Ojobi Omedi, Xian Zhang, Meijuan Xu, Zhiming Rao
Publikováno v:
SSRN Electronic Journal.
Autor:
Weining Huang, Tiecheng Gao, Liyuan Zhou, Jianxian Zheng, Jing Huang, Binle Zhang, Yongqing Zeng, Faqun Zhao, Jacob Ojobi Omedi, Ning Li
Publikováno v:
Heliyon, Vol 7, Iss 11, Pp e08290-(2021)
Heliyon
Heliyon
The objective of this study was to investigate the suitability of incorporating pitaya fruit fermented by antifungal LAB strains Lactiplantibacillus plantarum and Pediococcus pentosaceus at 1: 30 °C for 24h or 2: 31 °C for 19.5h as an ingredient wi
Publikováno v:
LWT. 111:309-317
Natural preservation of bakery fruit fillings is less studied. In this study, 12 lactic acid bacteria (LAB) strains were screened for antifungal activity against 3 fungal strains; and used as starters in natural preservation of pitaya fruit substrate