Zobrazeno 1 - 10
of 21
pro vyhledávání: '"Juliana Mandha"'
Autor:
Juliana Mandha, Habtu Shumoy, Jolien Devaere, Joachim J. Schouteten, Xavier Gellynck, Ann De Winne, Athanasia O. Matemu, Katleen Raes
Publikováno v:
Foods, Vol 11, Iss 3, p 383 (2022)
Fermentation is a sustainable bio-preservation technique that can improve the organoleptic quality of fruit juices. Mango juices were fermented by monoculture strains of Lactiplantibacillus plantarum subsp. plantarum (MLP), Lacticaseibacillus rhamnos
Externí odkaz:
https://doaj.org/article/39e22e9f1bce4a759695e39533abeb95
Publikováno v:
Foods, Vol 10, Iss 7, p 1635 (2021)
Mango by-products are disregarded as waste contributing to greenhouse gas emissions. This study used mango seed and kernel to enhance the nutritional content of maize complementary porridges. Composite maize-based porridges (MBP) were formulated by f
Externí odkaz:
https://doaj.org/article/f1ad9a4604624e259d847156fe85b046
Publikováno v:
International Journal of Food Science & Technology. 57:5461-5471
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0d8e525db2910e568734ad8e17248420
https://doi.org/10.1111/ijfs.15878
https://doi.org/10.1111/ijfs.15878
Publikováno v:
FOOD BIOSCIENCE
Characterization, pasteurization and storage are essential steps in fruit juice processing. Watermelon, pineapple, and mango juices were pasteurized at 80 +/- 2 degrees C and held at different treatment times (1, 2.5, 5, 10, and 15 min). Juice yield,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::70ec89e3e437ab0208385c57bf3ec6bd
https://hdl.handle.net/1854/LU-01GPC5Y31CDQVXR9PYR9FVZTHQ
https://hdl.handle.net/1854/LU-01GPC5Y31CDQVXR9PYR9FVZTHQ
Publikováno v:
Foods, Vol 10, Iss 1635, p 1635 (2021)
FOODS
Foods
Volume 10
Issue 7
FOODS
Foods
Volume 10
Issue 7
Mango by-products are disregarded as waste contributing to greenhouse gas emissions. This study used mango seed and kernel to enhance the nutritional content of maize complementary porridges. Composite maize-based porridges (MBP) were formulated by f
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a6ad07af75d85d908d9679b30ecf165e
https://www.mdpi.com/2304-8158/10/7/1635
https://www.mdpi.com/2304-8158/10/7/1635
Although dairy-based foods have been the main probiotic food sources, a range of plant-based products are currently being developed to meet the needs of vegetarians, lactose intolerant persons, individuals on low cholesterol diets or allergic to milk
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::809cb7e93753fea393852e2fb49ccbe9
https://doi.org/10.1016/b978-0-12-818588-9.00013-9
https://doi.org/10.1016/b978-0-12-818588-9.00013-9
Autor:
Oluwafemi Ayodeji Adebo, Martins Ajibade Adefisoye, Md Latiful Bari, Sudhanshu S. Behera, Ramakrishna Biswal, Wei Chen, Urmimala Das, Gargi Dey, Eleftherios H. Drosinos, Chandan Goswami, Ezekiel Green, Tatsuhiko Hirota, Julie Kellershohn, Nasim Khorshidian, Sae Hun Kim, Jongho Koh, Sripathi Rao Kulkarni, Kwangsei Lim, Natalia Lumby, Soumya R. Mahapatra, Md Arafat Al Mamun, Juliana Mandha, Athanasia O. Matemu, Swati S. Mishra, Namrata Misra, Sushama Mohanta, Neda Mollakhalili Meybodi, Didier Montet, Amir M. Mortazavian, Sarah Sanaei Nasab, Patrick Berka Njobeh, Ajibola Bamikole Oyedeji, Sandeep K. Panda, Spiros Paramithiotis, Jonghun (Jay) Park, Katleen Raes, Inge Russell, Susrita Sahoo, Lopamudra Sahu, Habtu Shumoy, Mrutyunjay Suar, Hirosuke Sugahara, Maria K. Syrokou, Pei Lei Tan, Phillippe Thonart, Sudsai Trevanich, Mojtaba Yousefi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::caf8f93e0b5ba6427881bcc8b5d19d44
https://doi.org/10.1016/b978-0-12-818588-9.09992-7
https://doi.org/10.1016/b978-0-12-818588-9.09992-7
Autor:
Xavier Gellynck, Katleen Raes, Habtu Shumoy, Athanasia O. Matemu, Joachim J. Schouteten, Jolien Devaere, Juliana Mandha, Ann De Winne
Publikováno v:
Food Chemistry. 358:129809
Fermentation increases food shelf-life but is characterized by changes that affect product's perception. Watermelon juice was fermented with Lactobacillus plantarum (WJ-LP), L. rhamnosus (WJ-LR), L. casei (WJ-LC), L. brevis (WJ-LB) and Pediococcus pe
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::28e44a208cb38d491709ce11c449c756
https://doi.org/10.1016/j.foodchem.2021.129809
https://doi.org/10.1016/j.foodchem.2021.129809
Publikováno v:
Archives of Current Research International. 2:96-108
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::cfb6345e8d2da1eb729d8064b73529d4
https://doi.org/10.9734/acri/2015/22353
https://doi.org/10.9734/acri/2015/22353
Publikováno v:
OALib. :1-11
Background: The prevalence of non-communicable diseases in particular diabetes is rising worldwide especially in low income countries. Information on the risk factors at the community level is of paramount importance to enable strategic preventive pr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c221365677f5bd6aec9bc0b10c378939
https://doi.org/10.4236/oalib.1102079
https://doi.org/10.4236/oalib.1102079