Zobrazeno 1 - 10
of 61
pro vyhledávání: '"John H. Muyonga"'
Publikováno v:
Heliyon, Vol 9, Iss 11, Pp e21614- (2023)
Solanum anguivi Lam. fruits (SALF) possess bioactive compounds, such as phenolics, alkaloids, saponins, flavonoids, and vitamin C, that are beneficial for preventing oxidative stress-related diseases. It has been documented that ripeness stage influe
Externí odkaz:
https://doaj.org/article/baefa9951df340c08ddfb6220a60db1e
Publikováno v:
Journal of Horticulture and Postharvest Research, Vol 3, Iss Issue 2, Pp 333-346 (2020)
Purpose: Transformation of pumpkin flesh and seeds into dry flours increases their shelf stability and versatility. This study sought to optimise drying conditions for production of flour with high nutritional and nutraceutical value from flesh and s
Externí odkaz:
https://doaj.org/article/098d0be07aa84ef68d7946eb9e6ed5cb
Publikováno v:
Journal of Applied Botany and Food Quality, Vol 94 (2021)
African eggplant (Solanum anguivi Lam.) fruits reportedly exhibit antidiabetic properties, possibly due to the presence of bioactive compounds. This study aimed to assess the bioactive compounds content (BCC) and antioxidant activity (AA) in the frui
Externí odkaz:
https://doaj.org/article/a5eafc2981da4cd6b5a4e6bee0ac1b5c
Autor:
Catherine T. Ndagire, John H. Muyonga, Dan Isabirye, Benard Odur, Serge M. A. Somda, Richard Bukenya, Juan E. Andrade, Dorothy Nakimbugwe
Publikováno v:
BMC Public Health, Vol 18, Iss 1, Pp 1-9 (2018)
Abstract Background Accurate measurement of body composition in children and adolescents is important as the quantities of fat and fat-free mass have implications for health risk. The objectives of the present study were: to determine the reliability
Externí odkaz:
https://doaj.org/article/6c8d3ddc39ba48c793f95b5711b7a5e1
Publikováno v:
Molecules, Vol 26, Iss 7, p 2044 (2021)
Type 2 diabetes mellitus (T2DM) is a complex metabolic disorder of glucose homeostasis associated with a status of insulin resistance, impaired insulin signaling, β-cell dysfunction, impaired glucose and lipid metabolism, sub-clinical inflammation,
Externí odkaz:
https://doaj.org/article/f7aff9ade9824cba943a239ea70be53c
Autor:
Beatrice Ekesa, Diana S. Grigsby-Toussaint, John H. Muyonga, Richard Bukenya, Juan E. Andrade, Jeanette Andrade, Robert Mugabi
Publikováno v:
Asian Food Science Journal. :125-136
Valid and reliable questionnaires are necessary to improve the existence and quality of nutrition information, which determines interventions in low-resource settings, especially among decision makers and change agents. The present study evaluated th
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1f8b849f74bb668face5f4986844c61e
https://doi.org/10.9734/afsj/2021/v20i1030368
https://doi.org/10.9734/afsj/2021/v20i1030368
Publikováno v:
Journal of Engineering, Design and Technology. 20:1499-1518
Purpose Refractance window drying (RWD) has been identified as the method that can give high-quality products at a relatively low production cost. However, knowledge about its use and adoption remains lacking both in academic curricula and industry i
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::28e30127ad35bdb818f2db672e2ea44b
https://doi.org/10.1108/jedt-12-2020-0523
https://doi.org/10.1108/jedt-12-2020-0523
Autor:
John H. Muyonga, Sophie Nansereko
Publikováno v:
Asian Food Science Journal. :97-117
Background: Jackfruit (Artocarpus heterophyllus Lam) is widely cultivated in tropical and sub-tropical areas worldwide. The tree is highly productive, resilient, and requires minimal care. Jackfruit has a characteristic flavour and is highly versatil
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b2f517329cfddaa0d875108c4bdb239c
https://doi.org/10.9734/afsj/2021/v20i930346
https://doi.org/10.9734/afsj/2021/v20i930346
Publikováno v:
Asian Food Science Journal. :38-49
Aims: The study evaluated the use of refractance window dried passion fruit powder as a flavoring for yogurt. Place and Duration of Study: Department of Food Technology and Nutrition, Makerere University, Kampala-Uganda between October 2020 and Janua
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::06ff2c3bc2328c9023e6b94f76cf439c
https://doi.org/10.9734/afsj/2021/v20i530297
https://doi.org/10.9734/afsj/2021/v20i530297
Publikováno v:
Food Science & Nutrition, Vol 8, Iss 9, Pp 4763-4772 (2020)
Food Science & Nutrition
Food Science & Nutrition
School‐age children frequently consume snacks. However, most of the snacks they consume are of low nutritional quality. The objective of this study was to develop a nutrient‐rich and acceptable extruded bean‐based snack, which could contribute
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6ca97e5376f7fb1a16f640d9899306d6
https://doi.org/10.1002/fsn3.1727
https://doi.org/10.1002/fsn3.1727