Zobrazeno 1 - 10 of 62 pro vyhledávání: '"Kolawole O. Falade"'
1
Akademický článek
Okra (Abelmoschus esculentus L.) pectin yield as influenced by particle size and extraction solvent
Autor: Benjamin Afotey, Jacob K. Agbenorhevi, Leonard D.K. De-Souza, John K. Logosu, Fidelis M. Kpodo, Kolawole O. Falade
Publikováno v: Food Chemistry Advances, Vol 3, Iss , Pp 100339- (2023)
Pectin extractable from okra (Abelmoschus esculentus L.) is known to have various food and non-food applications. The objective of this work was to investigate the effect of particle size of milled samples on okra pectin yield using two different ext
Externí odkaz: https://doaj.org/article/c9a7e2c06b6b46ebace61ed0b288187c
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2
Akademický článek
Potentials of baobab in food systems
Autor: Vivian Obiamaka Offiah, Kolawole O. Falade
Publikováno v: Applied Food Research, Vol 3, Iss 1, Pp 100299- (2023)
The current study aims to review the prospects for baobab domestication and cultivation, nutrient variability, food applications, industrial value and future potentials of the African baobab. The variations in nutrient content of baobab as seen in se
Externí odkaz: https://doaj.org/article/8e40180cb1504768b5d9b8c253e2f2d0
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3
Influence of physical and chemical modifications on granule size frequency distribution, fourier transform infrared (FTIR) spectra and adsorption isotherms of starch from four yam (Dioscorea spp.) cultivars
Autor: Kolawole O. Falade, Oluwatoyin Ayetigbo
Publikováno v: Journal of Food Science and Technology. 59:1865-1877
In this work, the effect of the modifications (annealing, acid hydrolysis and citric acid substitution) on starch granule size frequency distribution, Fourier Transform Infrared (FTIR) spectra, and adsorption isotherm of starches of four yam cultivar
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::82006354dd831c3dd33aac988b62493f
https://doi.org/10.1007/s13197-021-05200-7
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5
Physical, chemical and adsorption isotherm characteristics of fermented soybean cultivars, and cracked and dehulled African locust bean using selected Bacillus spp
Autor: Ibukunoluwa M Akinrinde, Kolawole O. Falade
Publikováno v: J Food Sci Technol
Physical, chemical and adsorption isotherm characteristics of fermented soybean cultivars and dehulled African locust bean using selected Bacillus spp. were investigated. The CIE Lab, pH, titratable acidity, temperature and viable cells of the fermen
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4c1b7bbfde6381018e0e68b6ea2efa1b
https://doi.org/10.1007/s13197-020-04782-y
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6
Protein quality of dehulled-defatted African mesquite bean (Prosopis africana) flour and protein isolates
Autor: Kolawole O. Falade, Sarafa A. Akeem
Publikováno v: Journal of Food Measurement and Characterization. 14:3426-3433
In this study, the protein quality of dehulled-defatted African mesquite bean (Prosopis africana) flour and protein isolates obtained using micellization and isoelectric precipitation methods were investigated. The dominant amino acids in the dehulle
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::40250b0c00614dacd99943b9a03eb331
https://doi.org/10.1007/s11694-020-00582-2
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7
Physicochemical properties, protein digestibility and thermal stability of processed African mesquite bean (Prosopis africana) flours and protein isolates
Autor: Kolawole O. Falade, Sarafa A. Akeem
Publikováno v: Journal of Food Measurement and Characterization. 14:1481-1496
The physicochemical, in vitro protein digestibility and thermal properties of dehulled (DPAF) and dehulled–defatted (DDPAF) African mesquite bean (Prosopis africana) flours and protein isolates produced by micellization and isoelectric precipitatio
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::c1254dfc0cb2897115ef1d5b5941f41c
https://doi.org/10.1007/s11694-020-00398-0
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8
Quality and Public Health Concerns of Instant Noodles as Influenced by Raw Materials and Processing Technology
Autor: Kolawole O. Falade, Afam I. O. Jideani, Ololade H. Adejuwon
Publikováno v: Food Reviews International. 36:276-317
Noodle originated from China but has received pervasive acceptance worldwide due to globalization, and the associated convenience, palatability and shelf stability of the product. Production of noo...
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::b86566e70dedc08c1c06251a6bb74af0
https://doi.org/10.1080/87559129.2019.1642348
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9
Comparing properties of starch and flour of yellow-flesh cassava cultivars and effects of modifications on properties of their starch
Autor: Blessing Ibanga-Bamijoko, Oluwatoyin Ayetigbo, Kolawole O. Falade
Publikováno v: Journal of Food Measurement and Characterization. 13:2581-2593
The flour, native starch and modified starches produced from three pro-vitamin A cassava cultivars were studied for their properties. Loose (0.51–0.54 g/mL) and packed (0.58–0.71 g/mL) bulk densities of cassava flours were significantly lower tha
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::8aa900f4282fb3a906b855da5d652727
https://doi.org/10.1007/s11694-019-00178-5
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