Zobrazeno 1 - 10
of 63
pro vyhledávání: '"Keith I. Tomlins"'
Autor:
Aurélie Bechoff, Apurba Shee, Brighton M. Mvumi, Patrick Ngwenyama, Hawi Debelo, Mario G. Ferruzzi, Loveness K. Nyanga, Sarah Mayanja, Keith I. Tomlins
Publikováno v:
Food Security. 14:571-590
Postharvest losses (PHLs) amplify food insecurity and reduce the amount of nutrients available to vulnerable populations, especially in the world's Low and Middle Income Countries (LMICs). However, little is known about nutrient loss at the various p
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8725a3f3f73acb132839e4da3b1c0b0e
https://doi.org/10.1007/s12571-021-01238-9
https://doi.org/10.1007/s12571-021-01238-9
Autor:
A.A. Adebowale, Keith I. Tomlins, Ben Bennett, Lateef O. Sanni, Celestina Omohimi, Aditya Parmar, Adekola Felix Adegoke
Publikováno v:
Processes
Volume 9
Issue 4
Processes, Vol 9, Iss 577, p 577 (2021)
Volume 9
Issue 4
Processes, Vol 9, Iss 577, p 577 (2021)
Postharvest physiological deterioration (PPD) of fresh cassava roots limits their shelf-life to about 48 h. There is a demand for simple, cheap, and logistically feasible solutions for extending the shelf life of fresh cassava roots in industrial pro
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c41c893ae4ec9fa2b49cd8bda652bc18
Autor:
Gaspar Audifas, Lora Forsythe, Aurélie Bechoff, Adrienne Martin, Adebayo Abass, Maria Njau, Keith I. Tomlins
Publikováno v:
Ecology of food and nutrition. 59(5)
An original approach was used to examine how staple food choice differs by gender and migration: this consisted of a quantitative survey (6 locations with urban consumers from various economic classes (n=123)), a qualitative in-depth interview with a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::cba8ccc043a91699fa2f31b286314f0d
https://pubmed.ncbi.nlm.nih.gov/32343166
https://pubmed.ncbi.nlm.nih.gov/32343166
Autor:
Abimbola B. Wahab, A.A. Adebowale, Ester O. Kajihausa, Olanike M. Adegunwa, Adewale O. Obadina, Oladimeji L. Sanni, Philip O. Sobukola, Keith I. Tomlins
Publikováno v:
Food Science & Nutrition, 6(8):1985-1990
Food Science & Nutrition
Food Science & Nutrition, Vol 6, Iss 8, Pp 1985-1990 (2018)
Food Science & Nutrition
Food Science & Nutrition, Vol 6, Iss 8, Pp 1985-1990 (2018)
Fresh yams are not shelf stable due to its high susceptibility to physiological deterioration; hence, its conversion into a more stable product like flour can stimulate its industrial application as a substitute to wheat flour. The influence of yam s
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2fa7e4a408ea5bf7e13f8c5cb883f721
https://doi.org/10.1002/fsn3.619
https://doi.org/10.1002/fsn3.619
Autor:
Mady Cisse, Maria Manuela Pintado, Keith I. Tomlins, Aurélie Bechoff, Maria João Monteiro, Dominique Pallet, A.I.A. Costa, Geneviève Fliedel
Publikováno v:
Food Chemistry
Repositório Científico de Acesso Aberto de Portugal
Repositório Científico de Acesso Aberto de Portugal (RCAAP)
instacron:RCAAP
Repositório Científico de Acesso Aberto de Portugal
Repositório Científico de Acesso Aberto de Portugal (RCAAP)
instacron:RCAAP
The need to increase sustainability and add value to traditional foods claiming health benefits led to the introduction of key improvements in the production of hibiscus beverages in Senegal. The physicochemical and sensory properties of three result
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::22c9e385b56e1048527a578b1842e4d9
https://doi.org/10.1016/j.foodchem.2016.11.127
https://doi.org/10.1016/j.foodchem.2016.11.127
Autor:
A. Ball, Maria I. Andrade, Richard Dove, John N. Low, S. Magezi, J. Njoku, T. van Mourik, Keith I. Tomlins, Robert O. M. Mwanga
Publikováno v:
African Journal of Food, Agriculture, Nutrition and Development; Vol 17, No 2 (2017); 11955-11972
In sub-Saharan Africa, more than 40% of children under five years of age suffer from vitamin A deficiency. Among several interventions in place to address vitamin A deficiency is biofortification, breeding vitamin A into key staple crops. Staple crop
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2dba11a144d601f5ed8ed5b52304b1a3
https://doi.org/10.18697/ajfand.78.harvestplus07
https://doi.org/10.18697/ajfand.78.harvestplus07
Autor:
Lateef O. Sanni, O.E. Kajihausa, Keith I. Tomlins, H.O. Owo, A.A. Adebowale, O. P. Sobukola, Mojisola O. Adegunwa, Adewale O. Obadina
Publikováno v:
Quality Assurance and Safety of Crops & Foods. 9:221-227
Adsorption isotherms of water yam flour were determined by static gravimetric method of saturated salt solutions in the range of water activities between 0.11 and 0.96 and at temperatures of 25, 35 and 45 °C. The experimental sorption data was fitte
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::67502a6a0206df05d965d07088fd2e92
https://doi.org/10.3920/qas2015.0655
https://doi.org/10.3920/qas2015.0655
Autor:
Lateef O. Sanni, Thierry Tran, Funmi Thomas, Aditya Parmar, Keith I. Tomlins, Celestina Omohimi
Publikováno v:
Environmental Monitoring and Assessment
Exposure to air pollutants and heat stress from traditional cooking fires is the leading cause of mortality and morbidity in low- and middle-income countries globally and have an adverse effect on the environment. According to the World Health Organi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::172e9861dcc3dc28202e1d26e2eff77b
http://agritrop.cirad.fr/594566/
http://agritrop.cirad.fr/594566/
Autor:
Cristóbal Noe Aguilar, Lorenzo Albanese, Adriana Antonio-Bautista, O.T. Antonio-Gutiérrez, Adalberto Benavides-Mendoza, Pierantonio Bertero, S. Bocanegra-Rodríguez, P. Campíns-Falcó, Esra Capanoglu, Ana Isabel A. Costa, Francesca Culasso, Marion Pereira da Costa, Vanessa Bonfim da Silva, Sirshendu De, Paola De Bernardi, Adriana C. Flores-Gallegos, Marta Fornabaio, Lara Fornabaios, José D. García-García, L. Georgina Michelena-Álvarez, Elisa Giacosa, Francesca Girotto, R.A. González-Fuenzalida, Burcu Guldiken, Dolores Hidalgo, M. Humberto Reyes-Valdés, Anna Iliná, Amit Jain, N. Jornet-Martínez, Sigrid Kusch-Brandt, Maria Cristina Lavagnolo, A.S. López-Díaz, A. López-Malo, José L. Martínez-Hernández, Jesús M. Martín-Marroquín, Francesco Meneguzzo, C. Molins-Legua, Maria João P. Monteiro, Jan Mumme, Ossanna Nashalian, Anand Nighojkar, Sadhana Nighojkar, Arianna Núñez-Caraballo, Gulay Ozkan, Roberto Palacios, E. Palou, Mukesh K. Patidar, Manuela E. Pintado, Massimo Pollifroni, Margherita Paola Poto, N. Ramírez-Corona, Erika Nohemi Rivas-Martínez, Armando Robledo-Olivo, Gerardo Rodríguez-Cutiño, Federica Sordo, Margherita Stupino, Keith I. Tomlins, Chibuike Udenigwe, Carlos Manuel Valdés-Dávila, José Ángel Villarreal-Quintanilla
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4023125e44253a28f163fccf9af62a61
https://doi.org/10.1016/b978-0-12-815259-1.09990-0
https://doi.org/10.1016/b978-0-12-815259-1.09990-0
Hibiscus beverages have a potential health benefit. An important challenge faced by the beverages industry is understanding sensory perception and the chemical-sensory drivers of acceptance, as well as developing new products that effectively meet co
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4fda32475515b4853c4866438dab6ca4
https://ciencia.ucp.pt/en/publications/4a19ea11-f552-48ce-8663-4f824cb01e00
https://ciencia.ucp.pt/en/publications/4a19ea11-f552-48ce-8663-4f824cb01e00