Zobrazeno 1 - 10
of 11
pro vyhledávání: '"Muna Ilowefah"'
Publikováno v:
Journal of Pure & Applied Sciences. 21:1-4
The Physical and chemical properties of durum wheat are important aspects in terms of its trading and processing. Accordingly, this research aimed to study the physical and chemical properties of two-imported durum (Mexican and Canadian) and their lo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4c97e24dbdf85a2983a7a577c72527d2
https://doi.org/10.51984/jopas.v21i2.1684
https://doi.org/10.51984/jopas.v21i2.1684
Publikováno v:
Cereal Chemistry Journal. 94:519-523
This study investigated the effect of solid-state yeast fermentation on the nutritional and antioxidant properties of brown rice flour (BRF). Three brands of commercial baker’s yeast (Eagle, Saf-levure, and Mauripan) were used to ferment BRF at 25
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3afef1c70718e7579216654c98375719
https://doi.org/10.1094/cchem-08-16-0204-r
https://doi.org/10.1094/cchem-08-16-0204-r
Autor:
Mohammad Usman Makeri, Kharidah Muhammad, Shuaibu M. Bala, Farhia Abdulmannan, Muna Ilowefah, Chinma Chiemela
Publikováno v:
Journal of Food Measurement and Characterization. 11:835-846
The physicochemical (colour, bulk density, thermal properties, molecular sizes), functional (water and oil absorption, solubility, emulsifying and gelation properties) and secondary structural properties of winged bean isolate (W-ISO) were studied an
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::80a447dbe246d03abe7dc91c9340704b
https://doi.org/10.1007/s11694-016-9455-4
https://doi.org/10.1007/s11694-016-9455-4
Autor:
Mat Gani Hanis-Syazwani, Muna Ilowefah, Chiemela Enyinnaya Chinma, Kharidah Muhammad, Yogeshini Ramakrishnan
Publikováno v:
Cereal Chemistry Journal. 92:1-7
Cereal brans are functional ingredients with high nutritive value and enormous health properties. Cereal brans have not been fully utilized in food systems despite their health benefits. This review presents an overview on the physical, chemical, mic
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::84a8f9c448914712632dc4c70478196b
https://doi.org/10.1094/cchem-10-13-0221-rw
https://doi.org/10.1094/cchem-10-13-0221-rw
Publikováno v:
Journal of Food Science and Technology. 52:5534-5545
In the current study, effects of fermentation on physicochemical and functional properties of brown rice flour (BRF) were investigated. Fermentation conditions were optimized using response surface methodology to achieve moderate acidity (pH 5–6),
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::85452fb49ba25bc0e81c483280581634
https://doi.org/10.1007/s13197-014-1661-7
https://doi.org/10.1007/s13197-014-1661-7
The current study investigated effect of fermented brown rice (Oryza sativa) flour (FBRF) at moderate acidity (pH 5.5) on the nutritional, rheological and textural properties of steamed brown rice bread (SBRB). Brown rice flour was substituted with 4
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d0583f6ddbae31d80592e1418bc23c95
https://doi.org/10.5772/66880
https://doi.org/10.5772/66880
Autor:
Makeri Mohammed, Muna Ilowefah, Kharidah Muhammad, Chiemela Enyinnaya Chinma, Balakrishnan Shammugasamy
Publikováno v:
International Journal of Food Science & Technology. 50:290-297
The effect of substituting wheat flour with 0%, 5%, 10% and 15% protein concentrates from natural and yeast fermented rice bran on the rheological properties of their dough and bread properties was studied. Rheological properties of wheat dough were
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::93d58f83c8b2a2257dd188902042a52f
https://doi.org/10.1111/ijfs.12619
https://doi.org/10.1111/ijfs.12619
Autor:
Chiemela Enyinnaya Chinma, Muna Ilowefah, Yogeshini Ramakrishnan, Kharidah Muhammad, Balakrishnan Shammugasamy
Publikováno v:
International Journal of Food Science & Technology. 49:2204-2213
The paper focuses on the chemical, antioxidant, functional and thermal properties of rice bran proteins after yeast, natural fermentations and unfermented rice bran. Protein content of yeast-fermented rice bran protein concentrate (YFRBPC), naturally
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2d25bcb3b28106417094f259d1a76c38
https://doi.org/10.1111/ijfs.12533
https://doi.org/10.1111/ijfs.12533
Autor:
Chiemela Enyinnaya Chinma, Hasanah Mohd Ghazali, Kharidah Muhammad, Muna Ilowefah, Jamilah Bakar, Mohammad Usman Makeri
Publikováno v:
Foods; Volume 3; Issue 1; Pages: 149-159
Foods
Foods
As fermentation could reduce the negative effects of bran on final cereal products, the utilization of whole-cereal flour is recommended, such as brown rice flour as a functional food ingredient. Therefore, this study aimed to investigate the effect
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::27cec32deef6c9c75d561f16bbb785d6
Autor:
Muna Ilowefah, Zulkarnain Zainal, Moayad Husein Flaifel, Norhaszalina Mohd Isa, Mohd Saeed, Sharida Fakurazi, Mohd Zobir Hussein, Eltayeb E M Eid, Samer Hasan Hussein-Al-Ali, Mothanna Sadiq Al-Qubaisi, Sahrim H J Ahmad, Mohamed E. El Zowalaty, Abdullah Rasedee
Publikováno v:
International Journal of Nanomedicine
Mothanna Sadiq Al-Qubaisi,1 Abdullah Rasedee,1,2 Moayad Husein Flaifel,5 Sahrim HJ Ahmad,5 Samer Hussein-Al-Ali,1 Mohd Zobir Hussein,3 Eltayeb EM Eid,6 Zulkarnain Zainal,3 Mohd Saeed,1 Muna Ilowefah,4 Sharida Fakurazi,1 Norhaszalina Mohd Isa,1 Mohame
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9ffc68433f526fb164d1cd5fffd45167
https://www.dovepress.com/cytotoxicity-of-nickel-zinc-ferrite-nanoparticles-on-cancer-cells-of-e-peer-reviewed-article-IJN
https://www.dovepress.com/cytotoxicity-of-nickel-zinc-ferrite-nanoparticles-on-cancer-cells-of-e-peer-reviewed-article-IJN