Zobrazeno 1 - 10
of 52
pro vyhledávání: '"M.O. Iwe"'
Publikováno v:
Journal of Food Quality and Hazards Control, Vol 11, Iss 2, Pp 135-148 (2024)
Background: Ngu is an African salad dressing used to improve the stability and shelf life of African salad. The aim of this study was to produce canned Ngu using three stabilizers at various concentrations, constant sterilization temperature, and var
Externí odkaz:
https://doaj.org/article/32151850955d494fb876a28ba5e907f9
Publikováno v:
Journal of Food Quality and Hazards Control, Vol 10, Iss 1, Pp 29-38 (2023)
Background: The demand for vegetable oils is on the increase. Deep frying is the commonest method by which vegetable oils are consumed. The aim of this study was to extract oil from an underutilized oil seed and compare its physicochemical properties
Externí odkaz:
https://doaj.org/article/384c18ada89041e98e67a66a1c83b778
Publikováno v:
Cogent Food & Agriculture, Vol 2, Iss 1 (2016)
FARO 44 rice, brown cowpea and African yam bean seeds were processed into flours and their proximate, functional and pasting properties were assessed. Functional properties—loose bulk density, packed bulk density, water absorption capacity, oil abs
Externí odkaz:
https://doaj.org/article/bd12f3f6d1e346a481b77b40dac8bbc5
Publikováno v:
Journal of Food Quality and Hazards Control.
Background: The demand for vegetable oils is on the increase. Deep frying is the commonest method by which vegetable oils are consumed. The aim of this study was to extract oil from an underutilized oil seed and compare its physicochemical properties
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::887fa20aaa611b78873786e94541b077
https://doi.org/10.18502/jfqhc.10.1.11987
https://doi.org/10.18502/jfqhc.10.1.11987
Akademický článek
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Publikováno v:
Nigerian Food Journal; Vol 32, No 2 (2014); 1–7
False yam (Icacina trichantha) tubers were processed into different flour samples: the raw; steeped-sun-dried; steepedoven- dried; blanched-sun-dried and blanched-oven-dried samples. The nutrient composition: proximate and mineral elements contents o
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2c6f83d0cf459c5778907211bd88e678
https://www.ajol.info/index.php/nifoj/article/view/157402
https://www.ajol.info/index.php/nifoj/article/view/157402
Autor:
M.O Iwe, Ann N. Agiriga
Publikováno v:
Journal of Food Processing and Preservation. 38:2209-2222
Cassava varieties, TME 419, TMS 30,572 and TMS 98/0505, were planted and harvested at 3-month intervals of 10, 13 and 16 months, respectively. Ighu was produced from cassava tuber varieties steamed for 30 min and shredded using a motorized shredder w
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2649d7f9af0a7b5b1fe871aeb3495b32
https://doi.org/10.1111/jfpp.12201
https://doi.org/10.1111/jfpp.12201
Autor:
AN Agiriga, M.O Iwe
Publikováno v:
American Journal of Advanced Food Science and Technology.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e7b98c1aa88a92c1857d0b53e90d3c5a
https://doi.org/10.7726/ajafst.2016.1002
https://doi.org/10.7726/ajafst.2016.1002
Akademický článek
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Publikováno v:
Journal of Food Quality. 31:142-155
Five-level combinations of African breadfruit, corn and soybean, in the ratios 40:5:55; 55:5:40; 70:5:25; 85:5:10 and 100:0:0%, respectively, were hydrated to 15, 18, 21, 24 and 27% and extruded into snacks at screw speeds of 100, 120, 140, 160 and 1
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::bd8801e795365680cf46dd5584c567ee
https://doi.org/10.1111/j.1745-4557.2008.00194.x
https://doi.org/10.1111/j.1745-4557.2008.00194.x