Zobrazeno 1 - 7
of 7
pro vyhledávání: '"Jelili Babatunde HUSSEIN"'
Autor:
Adesola Oluwasegun ONIFADE, Moruf Olanrewaju OKE, Stanley Efosa OJO, Jelili Babatunde HUSSEIN
Publikováno v:
Food and Environment Safety, Vol 23, Iss 1, Pp 5-16 (2024)
The development of equipment to mechanise the handling and processing of neem seeds requires an understanding of their physical characteristics. Thus, the physical properties of neem seeds were assessed at moisture content levels ranging from 7.78% t
Externí odkaz:
https://doaj.org/article/8c6ed70459be4e1ca00ab320ee9d7d2b
Autor:
Jelili Babatunde Hussein, Joseph idowu Olaniyi, Esther Anjikwi Msheliza, Seember Bernadette Kave
Publikováno v:
Croatian Journal of Food Science and Technology, Vol 13, Iss 1, Pp 96-104 (2021)
The partial substitution of margarine with mature avocado pear pulp in the production of cookies was investigated. Five cookie samples were produced with avocado pear pulp and margarine blends in the ratios 80:20%, 70:30%, 60:40%, 50:50%, and 100% ma
Externí odkaz:
https://doaj.org/article/4ce5c5d23668478e8214527d185a30c6
Publikováno v:
Acta Universitatis Cibiniensis. Series E: Food Technology. 26:261-270
In most developing nations, there has been an increase in the consumption of wheat-based products, particularly biscuits, due to recent lifestyle changes and rapid urbanization. Due to this, there has been a sudden rise in research into creating flou
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::24423c3e7c5b4b31fe3e9aa19ea7e9f4
https://doi.org/10.2478/aucft-2022-0021
https://doi.org/10.2478/aucft-2022-0021
Publikováno v:
Modeling Earth Systems and Environment. 9:567-584
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8fb30c82e8a13128bf4b2b72cc88288c
https://doi.org/10.1007/s40808-022-01506-3
https://doi.org/10.1007/s40808-022-01506-3
Autor:
James Abiodun Adeyanju, John Oluranti Olajide, Emmanuel Olusola Oke, Jelili Babatunde Hussein, Chiamaka Jane Ude
Publikováno v:
Acta Universitatis Cibiniensis. Series E: Food Technology, Vol 25, Iss 2, Pp 253-260 (2021)
This study uses artificial neural network (ANN) to predict the thermo-physical properties of deep-fat frying plantain chips (ipekere). The frying was conducted with temperature and time ranged of 150 to 190 °C and 2 to 4 minutes using factorial desi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::af381d396823879288a2e134bc703c7a
https://doaj.org/article/532eec5a0efd4891a39348e7d838a5d3
https://doaj.org/article/532eec5a0efd4891a39348e7d838a5d3
Autor:
Kazeem Olaniyi Oriola, Jelili Babatunde Hussein, Moruf Olanrewaju Oke, Rukayat Dupeola Isiaka
Publikováno v:
International Journal of Postharvest Technology and Innovation. 8:227
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c3acfdcfb7e31196efb9184c88cf98dd
https://doi.org/10.1504/ijpti.2022.121954
https://doi.org/10.1504/ijpti.2022.121954
Publikováno v:
International Journal of Food Science and Biotechnology. 3:40
The effect of germination time, during malting, on phytate and tannin concentration as well as on the In-vitro protein digestibility of some sorghum types was investigated. The increase in the germination time led to a decrease in the phytate content
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3afad28c340d6ffaf102769d264846b3
https://doi.org/10.11648/j.ijfsb.20180302.11
https://doi.org/10.11648/j.ijfsb.20180302.11