Zobrazeno 1 - 10 of 12 pro vyhledávání: '"Linda, Nicolaides"'
1
Consumer acceptability of modified and traditionally produced amala from fermented orange-fleshed sweet potato
Autor: Linda Nicolaides, Richard Fuchs, Abbas Bazata Yusuf
Publikováno v: African Journal of Food Science. 11:183-188
Amala is a food made out of sweet potato, yam and/or cassava flour product that is traditionally consumed in Nigeria. The aim of the study was to evaluate the acceptability of amala produced from orange-fleshed sweet potato using traditional and modi
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::04acd0fb666e07664050ebd2c455da8a
https://doi.org/10.5897/ajfs2017.1564
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2
Effect of traditional processing methods on the β-carotene, ascorbic acid and trypsin inhibitor content of orange-fleshed sweet potato for production of amala in Nigeria
Autor: Linda Nicolaides, Richard Fuchs, Abbas Bazata Yusuf
Publikováno v: Journal of the Science of Food and Agriculture. 96:2472-2477
BACKGROUND The aim of the work was to study the effect of traditional processing methods on the β-carotene, ascorbic acid and trypsin inhibitor contents of orange-fleshed sweet potato amala. The most common sweet potato in Nigeria is white or yellow
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::4444b46b66b9140bf9ac84fe63599c1f
https://doi.org/10.1002/jsfa.7367
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3
What do food traceability crises in the North mean for people working in food chains in the global South?
Autor: Linda Nicolaides, Raghavan Sampathkumar, Heather Ducharme, Jeanette Longfield, John Humphrey, Pamela Robinson, Caspar van Vark
Publikováno v: Food Chain. 3:5-17
Arising from a recent scare in the UK relating to adulteration of beef with horsemeat in processed foods, a number of contributors discuss what implications this has for producers and exporters in developing countries. These contributions discuss sim
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::dbc5de7207a1b3b916d9ac5caf3cf7ac
https://doi.org/10.3362/2046-1887.2013.002
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5
Studies of the iced storage characteristics and composition of a variety of Bolivian freshwater fish. 1. Altiplano fish
Autor: Linda Nicolaides, N. H. Poulter
Publikováno v: International Journal of Food Science & Technology. 20:437-449
Summary. The iced storage characteristics of three Bolivian freshwater fish species from the Altiplano region were monitored using chemical, microbiological and sensorial methods. Fish studied were: pejerrey (Busilichthys bonariensis) captured in two
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::5acef88322bad82f5390d55d91b81a41
https://doi.org/10.1111/j.1365-2621.1985.tb01955.x
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6
Studies of the iced storage characteristics and composition of a variety of Bolivian freshwater fish. 2. Parana and Amazon Basins fish
Autor: Linda Nicolaides, N. H. Poulter
Publikováno v: International Journal of Food Science & Technology. 20:451-465
Summary. A selection of fish from the warm lowland waters of the Parana and Amazonian Basins were studied to determine their shelf lives and spoilage characteristics when stored in crushed ice. The proximate composition and physical nature of these f
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::fcc9be85325d1b5aa05d325eda3ab1ed
https://doi.org/10.1111/j.1365-2621.1985.tb01956.x
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7
The base catalysed hydrolysis of methyl paraben: a test reaction for flow microcalorimeters used for determination of both kinetic and thermodynamic parameters
Autor: Anthony E. Beezer, Michael A. A. O'Neill, Linda Nicolaides, JA Connor, Chloé Labetoulle, D. Olomolaiye, Richard B. Kemp, John C. Mitchell, J. A. Orchard
Publikováno v: Thermochimica Acta. 399:63-71
The results of an inter/intra-laboratory study into a test and reference reaction for isothermal microcalorimeters, the imidazole catalysed hydrolysis of triacetin, have been reported in a recent paper [Thermochim. Acta 380 (2001) 13]. The results an
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::8e4eaf6e69d30e699fe27a731f105427
https://doi.org/10.1016/s0040-6031(02)00401-x
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8
Effect of traditional processing methods on the β-carotene, ascorbic acid and trypsin inhibitor content of orange-fleshed sweet potato for production of amala in Nigeria
Autor: Abbas Bazata, Yusuf, Richard, Fuchs, Linda, Nicolaides
Publikováno v: Journal of the science of food and agriculture. 96(7)
The aim of the work was to study the effect of traditional processing methods on the β-carotene, ascorbic acid and trypsin inhibitor contents of orange-fleshed sweet potato amala. The most common sweet potato in Nigeria is white or yellow fleshed, w
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=pmid________::a42c8a77cfa41e26c0361cb6a366523f
https://pubmed.ncbi.nlm.nih.gov/26250078
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9
Review of the sensitivity of different foodborne pathogens to fermentation
Autor: Martin R. Adams, Linda Nicolaides
Publikováno v: Food Control. 8:227-239
The characteristics of lactic acid bacterial fermentation and the principal antimicrobial factors produced by lactic acid bacteria (LAB) are reviewed and assessed. The principal anti-microbial factor identified is the ability of all LAB to produce or
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::cef1ceb034b9e008da74ecdf1b3e1f73
https://doi.org/10.1016/s0956-7135(97)00016-9
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