Zobrazeno 1 - 7
of 7
pro vyhledávání: '"Laura Suzanne da Silva"'
Publikováno v:
Fermentation, Vol 7, Iss 4, p 295 (2021)
The food and pharmaceutical industries are searching for natural colour alternatives as required by consumers. Over the last decades, fungi have emerged as producers of natural pigments. In this paper, five filamentous fungi; Penicillium multicolour,
Externí odkaz:
https://doaj.org/article/6a540f6fb102463ab5825c51746bcaa1
Publikováno v:
Saudi Journal of Biological Sciences. 30:103630
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4984a808dbb69b676be8bbd98383f9ea
https://doi.org/10.1016/j.sjbs.2023.103630
https://doi.org/10.1016/j.sjbs.2023.103630
Publikováno v:
Fermentation, Vol 7, Iss 295, p 295 (2021)
Fermentation; Volume 7; Issue 4; Pages: 295
Fermentation; Volume 7; Issue 4; Pages: 295
The food and pharmaceutical industries are searching for natural colour alternatives as required by consumers. Over the last decades, fungi have emerged as producers of natural pigments. In this paper, five filamentous fungi; Penicillium multicolour,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6fd2d62fa91f680b9035e0b13616e733
https://www.mdpi.com/2311-5637/7/4/295
https://www.mdpi.com/2311-5637/7/4/295
Autor:
Siphosethu Richard Dibakoane, Belinda Du Plessis, Laura Suzanne Da Silva, Tonna Ashim Anyasi, Mohammad Naushad Emmambux, Victor Mlambo, Obiro Cuthbert Wokadala
Publikováno v:
Starch - Stärke. :2200041
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5aa312da712948b7f7a2df5bb30807aa
https://doi.org/10.1002/star.202200041
https://doi.org/10.1002/star.202200041
Autor:
Obiro Cuthbert Wokadala, Joelle Ilunga Kongolo, Johan J. Husselman, Mduduzi E. K Ngcobo, Naushad M. Emmambux, Laura Suzanne Da Silva, Mieke M.S. Daneel, Belinda du Plessis
Publikováno v:
Journal of Food Measurement and Characterization. 11:1056-1064
Unripe banana flour is a potential commercial ingredient in various food products for increased resistant starch and reduced gluten contents. In the present study, the pasting (rapid visco-analysis), gel texture (penetration test), thermal (different
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6a00a8ebade3a028dfef5cae1a3ba353
https://doi.org/10.1007/s11694-017-9481-x
https://doi.org/10.1007/s11694-017-9481-x
Publikováno v:
South African Journal of Science, Volume: 114, Issue: 11-12, Pages: 1-6, Published: DEC 2018
South African Journal of Science, Vol 114, Iss 11/12 (2018)
South African Journal of Science, Vol 114, Iss 11/12 (2018)
Although there is an abundance of indigenous fruits in South Africa, knowledge of their potential uses is mainly restricted to within communities. In this study, marula fruit-processing waste by-products (fruit pulp residue and skin) were used as sub
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::bb3a0e1a42099997d3d6c756f4fb8ea8
http://www.scielo.org.za/scielo.php?script=sci_arttext&pid=S0038-23532018000600017&lng=en&tlng=en
http://www.scielo.org.za/scielo.php?script=sci_arttext&pid=S0038-23532018000600017&lng=en&tlng=en
Autor:
Sello Presly Lepule, Mark Penter, Mduduzi E. K Ngcobo, Alan N. Hall, Hendrik C. Swart, Nomali Ziphorah Ngobese, Belinda du Plessis, Laura Suzanne Da Silva, Obiro Cuthbert Wokadala
Publikováno v:
Starch - Stärke. 70:1700345
The physicochemical properties of wild mango (Cordyla africana L) seed starch are assessed and compared to bean, pea, and commercial maize starch. Scanning electron microscopy (SEM) and polarized optical microscopy (POM) show that wild mango starch g
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2e9bc409e28b065fc70910c4be0951c7
https://doi.org/10.1002/star.201700345
https://doi.org/10.1002/star.201700345