Zobrazeno 1 - 10
of 86
pro vyhledávání: '"Martinus J.R. Nout"'
Autor:
Adékambi Désiré Adéyèmi, Adéchola P. Polycarpe Kayodé, Ifagbemi Bienvenue Chabi, Oloudé B. Oscar Odouaro, Martinus J.R. Nout, Anita R. Linnemann
Publikováno v:
Aquaculture Reports, Vol 17, Iss , Pp 100386- (2020)
The cost of fish feed is a major constraint to fish farming in Sub-Sahara Africa. In the aquaculture value chain, feed is a determining factor and accounts for 60-75% of the total cost of fish production in many African countries. Therefore, 284 acto
Externí odkaz:
https://doaj.org/article/4f0117b364524f35989d7784807517a8
Autor:
Oloudé B. Oscar Odouaro, Adékambi Désiré Adéyèmi, Anita R. Linnemann, Ifagbémi Bienvenue Chabi, Adéchola Pierre Polycarpe Kayodé, Martinus J.R. Nout
Publikováno v:
Aquaculture Reports, Vol 17, Iss, Pp 100386-(2020)
Aquaculture Reports, 17
Aquaculture Reports 17 (2020)
Aquaculture Reports, 17
Aquaculture Reports 17 (2020)
The cost of fish feed is a major constraint to fish farming in Sub-Sahara Africa. In the aquaculture value chain, feed is a determining factor and accounts for 60-75% of the total cost of fish production in many African countries. Therefore, 284 acto
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e6716a783e9bf5067c80693f74e190bc
http://www.sciencedirect.com/science/article/pii/S2352513420300739
http://www.sciencedirect.com/science/article/pii/S2352513420300739
Autor:
Marcel H. Zwietering, Anita R. Linnemann, Eddy J. Smid, Martinus J.R. Nout, Heidy M.W. den Besten, Augustine Mpofu
Publikováno v:
International Journal of Food Microbiology 217 (2016)
International Journal of Food Microbiology, 217, 42-48
International Journal of Food Microbiology, 217, 42-48
Mutandabota is a dairy product consumed as a major source of proteins and micronutrients in Southern Africa. In this study the microbial safety of traditional and a variant of mutandabota fermented with the probiotic Lactobacillus rhamnosus yoba (yob
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::15eb59a299a6546c397956a4e3ed1306
https://doi.org/10.1016/j.ijfoodmicro.2015.09.016
https://doi.org/10.1016/j.ijfoodmicro.2015.09.016
Publikováno v:
Journal of Food Science and Technology 55 (2018) 6
Journal of Food Science and Technology, 55(6), 2048-2058
Journal of Food Science and Technology, 55(6), 2048-2058
Dhokla, a popular indigenous savoury dish of India, is prepared by soaking bengalgram dal and rice, grinding separately, mixing the batters, and spontaneously fermenting and steaming of mixed batter. Central composite rotatable response surface desig
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2fb27ef3518fa3d6429112d5de8b47ad
https://research.wur.nl/en/publications/preparation-of-antinutrients-reduced-dhokla-using-response-surfac
https://research.wur.nl/en/publications/preparation-of-antinutrients-reduced-dhokla-using-response-surfac
Autor:
Anita R. Linnemann, F.E. Carvajal-Larenas, Martinus J.R. Nout, M. Koziol, M.A.J.S. van Boekel
Publikováno v:
Critical Reviews in Food Science and Nutrition 56 (2016) 9
Critical Reviews in Food Science and Nutrition, 56(9), 1454-1487
Critical Reviews in Food Science and Nutrition, 56(9), 1454-1487
Lupinus mutabilis has protein (32.0–52.6 g/100 g dry weight) and lipid (13.0–24.6 g/100 g dry weight) contents similar to soya bean (Glycine max). The Ω3, Ω6, and Ω9 contents are 1.9–3.0, 26.5–39.6, and 41.2–56.2 g/100 g lipid, respectiv
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0fb25f7ba9113586559c1a73d2599385
https://doi.org/10.1080/10408398.2013.772089
https://doi.org/10.1080/10408398.2013.772089
Publikováno v:
Journal of Food Processing and Preservation. 39:1555-1565
The present study aimed to evaluate the effect of adding NaCl prior to fermentation and moisture reduction after the fermentation on the safety and shelf life of kinema, a Bacillus-fermented soybean food. The physicochemical parameters of kinema decr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4be04060d3a13efcd09417b359c47abb
https://doi.org/10.1111/jfpp.12382
https://doi.org/10.1111/jfpp.12382
Autor:
Martinus A.J.S. van Boekel, Raj Bala Grewal, Martinus J.R. Nout, Pradeep Kumar Dahiya, N. Khetarpaul, Anita R. Linnemann
Publikováno v:
British Food Journal, 116(6), 1031-1046
British Food Journal 116 (2014) 6
British Food Journal 116 (2014) 6
Purpose – The purpose of this paper is to address malnourishment in developing countries by a food-based approach in which locally produced and consumed foods are improved by applying food processing techniques that benefit the amount and availabil
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::43e0d504f61b869fb72e70ab943187b9
https://doi.org/10.1108/bfj-11-2012-0280
https://doi.org/10.1108/bfj-11-2012-0280
Autor:
N. Khetarpaul, Martinus J.R. Nout, Martinus A.J.S. van Boekel, Raj Bala Grewal, Anita R. Linnemann, Pradeep Kumar Dahiya
Publikováno v:
Ecology of Food and Nutrition 53 (2014) 2
Ecology of Food and Nutrition, 53(2), 171-192
Ecology of Food and Nutrition, 53(2), 171-192
Consumption habits for mung bean foods were assessed by the free word association method and interview techniques. Four groups of closely related products and perceived quality were revealed. The largest group comprised sweets and snacks, which were
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::08bf67e95af333e60a2c5b66bf8877ac
https://doi.org/10.1080/03670244.2013.807809
https://doi.org/10.1080/03670244.2013.807809
Autor:
F.E. Carvajal-Larenas, M.J.A.S. Van Boekel, M. Koziol, Anita R. Linnemann, Martinus J.R. Nout
Publikováno v:
Journal of Food Processing and Preservation. 38:1461-1471
Cold water processing by soaking, cooking and washing has been used for hundreds of years to produce debittered lupine in the Andean region. The process of debittering lupine (Lupinus mutabilis Sweet) was investigated at semi-industrial village-scale
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::04d1e30ef160f3143d1afb59203697fd
https://doi.org/10.1111/jfpp.12105
https://doi.org/10.1111/jfpp.12105
Publikováno v:
World Journal of Microbiology and Biotechnology 29 (2013) 10
World Journal of Microbiology and Biotechnology, 29(10), 1969-1974
World Journal of Microbiology and Biotechnology, 29(10), 1969-1974
Tempe is a traditional fermented food in Indonesia. The manufacture process is quite complex, which comprises two stages, preparatory soaking of soybeans and fungal solid state fermentation. Daily addition of previous soak water (back-slopping) durin
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::babe5fed5d29440a28c39fbf57a852fa
https://doi.org/10.1007/s11274-013-1349-6
https://doi.org/10.1007/s11274-013-1349-6