Zobrazeno 1 - 10
of 40
pro vyhledávání: '"M Naushad Emmambux"'
Autor:
Mondli Abednicko Masanabo, Amélie Tribot, Enni Luoma, Nusrat Sharmin, Morten Sivertsvik, M Naushad Emmambux, Janne Keränen
Publikováno v:
Polymer Testing, Vol 123, Iss , Pp 108047- (2023)
In this work, bio-composites were produced using faba bean sidestream (stems, pods and mixed stems and pods) as a filler to a bio-based and biodegradable polymer blend of Poly(butylene succinate-co-adipate)/Poly(hydroxy butyrate-co-valerate) (PBSA/PH
Externí odkaz:
https://doaj.org/article/1555dc3e3b284db6889c75c1bb27715a
Autor:
Mondli Abednicko Masanabo, Amélie Tribot, Enni Luoma, Jussi Virkajärvi, Nusrat Sharmin, Morten Sivertsvik, Suprakas Sinha Ray, Janne Keränen, M. Naushad Emmambux
Publikováno v:
Macromolecular Materials and Engineering, Vol 309, Iss 8, Pp n/a-n/a (2024)
Abstract Biodegradable poly(butylene succinate‐co‐adipate)/Poly(3‐hydroxybutyrate‐co‐3‐hydoxyvalerate) (PBSA/PHBV) filled with lignocellulosic sidestream/fibers from cowpea, a neglected and underutilized African crop are produced by injec
Externí odkaz:
https://doaj.org/article/867144fade7845249ce7be805951122b
Publikováno v:
NFS Journal, Vol 36, Iss , Pp 100187- (2024)
Background and objectives: Food-to-food fortification (FtFF) is gaining traction as a strategy to enhance nutritional value of cereal-based foods. Sorghum, a major food crop for millions in the semi-arid tropics lends itself to such FtFF efforts. Suc
Externí odkaz:
https://doaj.org/article/feaae0d1172642f0b7262c2465d2a3d0
Publikováno v:
Food & Function. 14:3949-3965
Food texture is important for food enjoyment and modulation of food intake, particularly in individuals with limited oral processing capabilities (OPC), such as the elderly, dysphagia, and head and neck cancer (HNC) patients.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::99add4c628eaaa3132f824d1edc3432f
https://doi.org/10.1039/d3fo00363a
https://doi.org/10.1039/d3fo00363a
Publikováno v:
Journal of Texture Studies.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d773c450a87ba4801eae898aecfa9579
https://doi.org/10.1111/jtxs.12753
https://doi.org/10.1111/jtxs.12753
Publikováno v:
International Journal of Biological Macromolecules. 180:559-569
This study investigated the effects of using infrared heat-moisture treatment (IRHMT) on the properties of maize starch paste complexed with stearic acid (SA). Scanning electron micrographs showed that starch granules ghosts from IR HMT starch with S
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::98a3f2e11f390ba68752eadaf8184dfe
https://doi.org/10.1016/j.ijbiomac.2021.03.100
https://doi.org/10.1016/j.ijbiomac.2021.03.100
Publikováno v:
J Food Sci Technol
Cowpeas are an inexpensive source of quality protein but their utilisation is limited by long seed cooking time. This is exacerbated by development of the hard-to-cook (HTC) defect, which also adversely affects starch and protein functionality. Gamma
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f6fb68994ab3332e00a1f55f74971dc3
https://doi.org/10.1007/s13197-020-04509-z
https://doi.org/10.1007/s13197-020-04509-z
Publikováno v:
International journal of biological macromolecules. 208
This work investigates the effect of the addition of NaOH on the compatibility and material properties of thermoplastic starch-zein composite films produced by a twin-screw extruder. Thermoplastic starch-zein composite films were produced by melt ext
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ca21ac6bb112b1dd8fa932d8bc003917
https://pubmed.ncbi.nlm.nih.gov/35304201
https://pubmed.ncbi.nlm.nih.gov/35304201
Publikováno v:
Food chemistry. 382
The thermal and structural changes of infrared heat-moisture treated (IR-HMT) maize starch with added stearic acid (SA) (1.5% w/w) were investigated. Scanning electron microscopy showed more protrusion and fewer pores on the starch granular surface f
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::320c49144c3d0322865773737717231f
https://pubmed.ncbi.nlm.nih.gov/35134724
https://pubmed.ncbi.nlm.nih.gov/35134724
Autor:
M. Naushad Emmambux, Peter Mukwevho
Publikováno v:
LWT. 153:112448
The effect of heat treatment (130 °C surface temperature) of pre-conditioned (20 or 53% moisture) bambara groundnut seeds using infrared, microwave energy alone and in combination on functional properties of their flours were determined. Heat treatm
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2a34a1a6f5000b6ec5c48d0489186fd9
https://doi.org/10.1016/j.lwt.2021.112448
https://doi.org/10.1016/j.lwt.2021.112448