Zobrazeno 1 - 9
of 9
pro vyhledávání: '"Johnson Aina"'
Autor:
Esther Sakyi-Dawson, Mpoko Bokanga, Johnson Aina, Bolanle Otegbayo, Lawrence Abbey, Robert Asiedu
Publikováno v:
Journal of Texture Studies. 38:355-372
Textural quality of pounded yam made from tubers of Dioscorea rotundata Poir. and Dioscorea alata L. that were freshly harvested or stored for 4 months were evaluated using texture profile analysis. Significant correlations were obtained between the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::baf6fb89409ae70ec10bcb3fa6d75ea2
https://doi.org/10.1111/j.1745-4603.2007.00101.x
https://doi.org/10.1111/j.1745-4603.2007.00101.x
Publikováno v:
Food Chemistry. 99:663-669
Low efficiency of available screening procedures constrains breeding and selection of yams (Dioscorea spp.) towards high textural quality of food products made from their tubers. This study was undertaken to determine the potential usefulness of past
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::23da69e396954c9e28f07743fba574f2
https://doi.org/10.1016/j.foodchem.2005.08.041
https://doi.org/10.1016/j.foodchem.2005.08.041
Publikováno v:
Journal of Texture Studies. 36:478-488
This study evaluated sensory texture profile analysis (STPA) as an objective method for characterizing the texture attributes of "pounded yam," a popular dish in West Africa made by peeling yam, boiling, pounding and kneading it into a glutinous doug
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6b1003a22d9fd20851cbeecd568e3fd3
https://doi.org/10.1111/j.1745-4603.2005.00028.x
https://doi.org/10.1111/j.1745-4603.2005.00028.x
MICROSTRUCTURE OF BOILED YAM (DIOSCOREA SPP.) AND ITS IMPLICATION FOR ASSESSMENT OF TEXTURAL QUALITY
Publikováno v:
Journal of Texture Studies. 36:324-332
The effects of boiling on the microstructure of yams and their association with the textural quality of “boiled yam,” arguably the most common food product from yams, were studied using six varieties with variable cooking qualities from each of t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::838b9869dd89d06caa7440f3c2a42922
https://doi.org/10.1111/j.1745-4603.2005.00019.x
https://doi.org/10.1111/j.1745-4603.2005.00019.x
Publikováno v:
Journal of the Science of Food and Agriculture. 79:653-656
Three plantain cultivars, Agbagba, Obino L'ewai and Cardaba, harvested at two stages of maturity, were irradiated at 0.1–1.0 kGy prior to storage under tropical ambient conditions. Post-irradiation storage behaviour showed that plantain fruits at f
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a78e158e5ccd171861b11567c5b543c6
https://doi.org/10.1002/(sici)1097-0010(199904)79:5<653::aid-jsfa227>3.0.co
https://doi.org/10.1002/(sici)1097-0010(199904)79:5<653::aid-jsfa227>3.0.co
Publikováno v:
Volume 3A: Biomedical and Biotechnology Engineering.
Human body functions as a network of mechanically coupled parts (components) that work together to form a complete system; these body components can experience failure when in service. Specifically, failure such as arthritis may be caused by articula
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3a2f9b14cb6292d8a04fadbfa68085da
https://doi.org/10.1115/imece2013-63046
https://doi.org/10.1115/imece2013-63046
Autor:
O. O. Oladunjoye, Johnson Aina
Publikováno v:
Journal of the Science of Food and Agriculture. 63:451-454
Post-harvest changes in fruit firmness, respiration, pectinesterase (PE) and polygalacturonase (PG) activities were followed in African mango fruits during storage ripening at tropical ambient conditions (28±1°C and 68±2% RH). Respiration followed
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e011690eb8fb429ce3468f467a050423
https://doi.org/10.1002/jsfa.2740630412
https://doi.org/10.1002/jsfa.2740630412
Autor:
Johnson Aina, Adetokunbo A. Adesina
Publikováno v:
Food Chemistry. 40:345-351
The chemical, sensory and storage properties of jams produced from two low-usage tropical fruits are presented. High-solids jams, either singly or blends, were produced from mature-ripe pulps of African star apple ( Chrysophyllum albidum ) and Africa
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::10e644bed75f3c8ab424717d88466697
https://doi.org/10.1016/0308-8146(91)90118-8
https://doi.org/10.1016/0308-8146(91)90118-8
Autor:
Johnson Aina
Publikováno v:
Food Chemistry. 36:205-212
Some physical and chemical measurements were applied to mature green African mango fruits ( Irvingia gabonensis Baill) during a 7-day storage ripening period at tropical ambient conditions (27–30°C and 68–70% relative humidity). Changes in fruit
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::68c3147dbedbf2cd0d47e64b1a4f60d5
https://doi.org/10.1016/0308-8146(90)90055-9
https://doi.org/10.1016/0308-8146(90)90055-9