Zobrazeno 1 - 9
of 9
pro vyhledávání: '"Misgana Banti"'
Autor:
Misgana Banti, Tegene Atlaw
Publikováno v:
CyTA - Journal of Food, Vol 22, Iss 1 (2024)
ABSTRACTCoffee processing methods have a noteworthy impact on coffee quality. The aim of this study was to investigate the influence of coffee processing methods on raw and cup quality at Jimma, Gera and Tepi locations. Accordingly, the highest total
Externí odkaz:
https://doaj.org/article/1d69b327218c49acb82a94cc9557a54a
Autor:
Misgana Banti, Tegene Atlaw
Publikováno v:
Heliyon, Vol 10, Iss 9, Pp e30480- (2024)
Coffee quality is a complex attribute influenced by a variety of factors, including postharvest processing methods. The goal of this study was to investigate the impact of coffee processing methods on coffee quality (raw, cup, and biochemical makeup)
Externí odkaz:
https://doaj.org/article/54f1a729c9054e5e835ae9911919578f
Autor:
Misgana Banti
Publikováno v:
World Journal of Food Science and Technology. 5:37
Raffinose family oligosaccharides are important components in various plant products which 8have numbers of contributions to plant physiology and are non-digestible in monogastric 9animals and in human upper gut. Thus, they are passed into the lower
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::87420d04e410f54227168aa23189f2a7
https://doi.org/10.11648/j.wjfst.20210503.11
https://doi.org/10.11648/j.wjfst.20210503.11
Autor:
Misgana Banti, Eba Abraham
Publikováno v:
Journal of Food and Nutrition Sciences. 9:144
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3300234d66f7994364ab434efbc56a97
https://doi.org/10.11648/j.jfns.20210906.12
https://doi.org/10.11648/j.jfns.20210906.12
Publikováno v:
International Journal of Nutrition and Food Sciences. 9:150
Kocho (flat bread) is one of the food products made from enset, a staple food consumed by about 20% of the Ethiopian population. It is good sources of minerals, vitamins and carbohydrate, but low in protein and fat contents. Formulation of kocho with
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8f28c8eebe05f0618bec1444c78d9ac9
https://doi.org/10.11648/j.ijnfs.20200906.12
https://doi.org/10.11648/j.ijnfs.20200906.12
Publikováno v:
American Journal of Bioscience and Bioengineering. 8:99
Tef is indigenous Ethiopian cereal crop while cassava is a high carbohydrate-containing crop recently introduced to Ethiopia. Injera is the staple food to Ethiopians mostly prepared from tef as the main ingredient. This was a research done by partial
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f09c80caa96804e76bc451613f079117
https://doi.org/10.11648/j.bio.20200806.11
https://doi.org/10.11648/j.bio.20200806.11
Autor:
Wabi Bajo, Misgana Banti
Publikováno v:
International Journal of Nutrition and Food Sciences. 9:138
Legumes are important crops in human nutrition and considered as protein sources for low income populations due to the fact that they can be accessed at relatively lower price than animal products. In Ethiopia, the production of leguminous crops is i
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e446cf429f0cab0281594a5b5ba37de6
https://doi.org/10.11648/j.ijnfs.20200906.11
https://doi.org/10.11648/j.ijnfs.20200906.11
Autor:
Misgana Banti
Publikováno v:
World Journal of Food Science and Technology. 4:80
Electrical conductivity in food and agricultural products is gaining attentions in response to ohmic heating and pulsed electric field processing, the newly emerging food processing technologies. Electrical conductivity of agricultural product is the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a6d9184d25f6d0af304e93450eb7703f
https://doi.org/10.11648/j.wjfst.20200404.11
https://doi.org/10.11648/j.wjfst.20200404.11
Autor:
Misgana Banti
Publikováno v:
International Journal of Nutrition and Food Sciences. 9:86
Most of the Foods we are having are prone to food fraud and adulteration. Food adulteration is either the addition of a non-food item to increase the quantity of raw or prepared food intentionally or non food substances added accidentally. Food adult
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0fda32caafb9d46a04cc362d2b23c143
https://doi.org/10.11648/j.ijnfs.20200903.13
https://doi.org/10.11648/j.ijnfs.20200903.13