Zobrazeno 1 - 10
of 18
pro vyhledávání: '"Moses Ojukwu"'
Publikováno v:
Heliyon, Vol 9, Iss 2, Pp e12638- (2023)
The influences of four types of brewing waters including tap water (TAP), alkaline ionized water (ALK), magnetized water (MAG) and mineral water (MIN), and two brands of commercial green tea (L and T) on quality characteristics of tea infusions were
Externí odkaz:
https://doaj.org/article/4bd738db75b941b58d071aaca7f16fd8
Publikováno v:
Croatian Journal of Food Science and Technology, Vol 12, Iss 1, Pp 130-138 (2020)
The colour of rice syrup produced from flours of malted and unmalted rice of different varieties treated with a combination of starch hydrolyzing enzymes were analysed using CIE-LAB Spectrophotometric colorimeter after being filtered and/or centrifug
Externí odkaz:
https://doaj.org/article/4412568ce32b4968bf399b7377b5bd09
Autor:
Chigozie E. Ofoedu, Lijun You, Chijioke M. Osuji, Jude O. Iwouno, Ngozi O. Kabuo, Moses Ojukwu, Ijeoma M. Agunwah, James S. Chacha, Onyinye P. Muobike, Adedoyin O. Agunbiade, Giacomo Sardo, Gioacchino Bono, Charles Odilichukwu R. Okpala, Małgorzata Korzeniowska
Publikováno v:
Foods, Vol 10, Iss 4, p 699 (2021)
Numerous reactive oxygen species (ROS) entities exist, and hydrogen peroxide (H2O2) is very key among them as it is well known to possess a stable but poor reactivity capable of generating free radicals. Considered among reactive atoms, molecules, an
Externí odkaz:
https://doaj.org/article/af9a8ea5907e4b6dae28b073de2d6a86
Autor:
Fakhar Islam, Farhan Saeed, Ali Imran, Umber Shehzadi, Rehman Ali, Farhan Nosheen, Anamika Chauhan, Aasma Asghar, Moses Ojukwu
Publikováno v:
Journal of Food Science and Technology.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ab75d382bd859e6c87af36ef578f0746
https://doi.org/10.1007/s13197-023-05762-8
https://doi.org/10.1007/s13197-023-05762-8
Publikováno v:
International Journal of Food Science & Technology. 57:1186-1196
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::abaf742961f4b012f38e07de4a14da21
https://doi.org/10.1111/ijfs.15491
https://doi.org/10.1111/ijfs.15491
Autor:
Solomon I. Nwoke, Queency N. Okechukwu, Fabian U. Ugwuona, Moses Ojukwu, Hanna Skendrović, Szymon Juchniewicaz, Katarzyna Leicht, Charles Odilichukwu R. Okpala, Małgorzata Korzeniowska
Publikováno v:
PLOS ONE. 18:e0282974
White melon (Cucumeropsis mannii Naudin), is among common and yet underutilized oil seed crop within the West African region, does not have sufficient information specific to its nutrient composition for foreign consumers. To supplement existing info
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a8808c918ed8fa0f05e6efb0a1ab2313
https://doi.org/10.1371/journal.pone.0282974
https://doi.org/10.1371/journal.pone.0282974
Autor:
Gloria C. Omeire, Chigozie E. Ofoedu, Małgorzata Korzeniowska, Charles Odilichukwu R. Okpala, C. M. Osuji, Moses Ojukwu
Publikováno v:
Journal of Food Science. 85:3081-3093
The continued increase in Nigeria's rice production makes product diversification very fitting, even to underutilized indigenous/local varieties. Further, rice converted to malt can bring about useful products like syrup with enhanced characteristics
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8b3b6a622fbbb24233e7f0962e2630f8
https://doi.org/10.1111/1750-3841.15446
https://doi.org/10.1111/1750-3841.15446
Publikováno v:
Journal of Food Science. 85:2720-2727
A process for enhancing textural and cooking properties of fresh rice flour-soy protein isolate noodles (RNS) to match those of yellow alkaline noodles (YAN) was developed by incorporating microbial transglutaminase (RNS-MTG), glucono-δ-lactone (RNS
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5268d258a6b52cd9d2af2d2d888cd981
https://doi.org/10.1111/1750-3841.15357
https://doi.org/10.1111/1750-3841.15357
Autor:
Moses Ojukwu, Azhar Mat Easa
Publikováno v:
Soybean-Recent Advances in Research and Applications
Soy protein isolate (SPI) may serve as a health-enhancing functional ingredient in many food products due to the content of isoflavones. However, the high protein content may also be exploited as a structure modifier in gluten-free noodles. We applie
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::613ad42116665cf561803cbee017c541
https://mts.intechopen.com/articles/show/title/innovative-application-of-soy-protein-isolate-and-combined-crosslinking-technologies-to-enhance-the-
https://mts.intechopen.com/articles/show/title/innovative-application-of-soy-protein-isolate-and-combined-crosslinking-technologies-to-enhance-the-
Publikováno v:
SSRN Electronic Journal.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::75b7ac4efd17d5a47ae11f8498ec190f
https://doi.org/10.2139/ssrn.4180081
https://doi.org/10.2139/ssrn.4180081