Zobrazeno 1 - 10
of 13
pro vyhledávání: '"Musliu Olushola Sunmonu"'
Autor:
Michael Mayokun Odewole, Mayowa Saheed Sanusi, Musliu Olushola Sunmonu, Suleiman Yerima, Dare Mobolaji, Joshua Olanrewaju Olaoye
Publikováno v:
Heliyon, Vol 10, Iss 11, Pp e31611- (2024)
Agriculture is a primary sector of production that is important for providing basic raw materials for many sectors. There seemed to be more people practicing it traditionally, and this situation is limiting the buoyancy of agricultural productivity.
Externí odkaz:
https://doaj.org/article/9ce8b0371362446c9daafcf61122f892
Autor:
Mayowa Saheed Sanusi, Musliu Olushola Sunmonu, Abdulquadri Alaka, Akeem Olayemi Raji, Ahmed Abdulazeez, Victoria Auhoiza Joshua, Ikimot Adejoke Adeyemi
Publikováno v:
Food Production, Processing and Nutrition, Vol 5, Iss 1, Pp 1-12 (2023)
Abstract This study was targeted towards evaluating the outcome of partially substituting sugar with soursop puree at different proportions, varying pasteurization temperatures, storage durations and with the application of sodium benzoate and potass
Externí odkaz:
https://doaj.org/article/d58db45ad0f4407b9ad1a424474c2cb7
Autor:
Mayowa Saheed Sanusi, Musliu Olushola Sunmonu, Rafat Sani, Al Ameen Adeola Adesanya, Ameen Gegele Hammed, Abodunrin Tolulope
Publikováno v:
Croatian Journal of Food Science and Technology, Vol 15, Iss 1, Pp 16-27 (2023)
Soymilk market has achieved tremendous progress in consumption and sales due to its inexpensiveness and soymilk protein content. However, due to the present global health crisis, there is a need to further devise means of enriching the quality of soy
Externí odkaz:
https://doaj.org/article/10c96b13704b4103a16b30a5c83db9f3
Autor:
Mayowa Saheed Sanusi, Musliu Olushola Sunmonu, Sodiq Oladimeji Alasi, Adebayo Abdulganiyy Adebiyi, Abayomi Abdulsalam Tajudeen
Publikováno v:
Applied Food Research, Vol 3, Iss 1, Pp 100287- (2023)
Broken brown rice is usually categorised as raw material with low market value while watermelon seeds are discarded as waste. Therefore, this study aimed to develop brown rice-watermelon seeds extruded snacks by evaluating the effects of extrusion co
Externí odkaz:
https://doaj.org/article/a8c41a4fc9534c039f07324042e41fd8
Publikováno v:
Engineering and Applied Science Research, Vol 48, Iss 4, Pp 414-421 (2021)
A homogeneous mixing and drying of food substance are required prior to further processing and storage. This research was carried out to determine the heat transfer parameters of an existing dryer-mixer and evaluate its performance for the drying and
Externí odkaz:
https://doaj.org/article/2ba8fa2f5dd34adcb201acec4fd9139b
Publikováno v:
Notulae Scientia Biologicae, Vol 10, Iss 4, Pp 493-497 (2018)
Okra [Abelmoschuscaillei (A. Chev.) Stevels] drying was studied by a factorial experiment under randomized complete block design using a laboratory-scale hot-air dryer. Two osmotic solution concentrations (40 and 60 oBrix of sucrose), three osmotic p
Externí odkaz:
https://doaj.org/article/e5d60bbba184419b99ed6c4c2473789e
Publikováno v:
Journal of Culinary Science & Technology. :1-17
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ccb90c86cfb694035fabdbb610436a14
https://doi.org/10.1080/15428052.2023.2191875
https://doi.org/10.1080/15428052.2023.2191875
Publikováno v:
Journal of Food Engineering and Technology. 11:45-54
Milk quality decline and proliferation of microorganism can be prevented by heat-treatment. This however can denature the nutrients under excessive processing condition. There is therefore a need to selectively apply and evaluate this technology for
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2e445f498ce33648e54353939489fd20
https://doi.org/10.32732/jfet.2022.11.2.45
https://doi.org/10.32732/jfet.2022.11.2.45
Autor:
Mayowa Saheed Sanusi, Musliu Olushola Sunmonu, Akeem Raji, Abdulquadri Alaka, Ahmed Abdulazeez, Victoria Auhoiza Joshua
This study aimed to evaluate the impacts of pasteurization temperature (80°C, 90°C and 100°C), soursop puree substitution for sugar (0%, 25%, and 50%), storage duration (7, 14 and 28 days) and preservatives (potassium sorbate, sodium benzoate and
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::22431de0e0931f4779826d7cd47db467
https://doi.org/10.21203/rs.3.rs-1533588/v1
https://doi.org/10.21203/rs.3.rs-1533588/v1
Publikováno v:
Novel Food Grade Enzymes ISBN: 9789811912870
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6e22e4a5f20fa5af6527b78d85ae2d52
https://doi.org/10.1007/978-981-19-1288-7_16
https://doi.org/10.1007/978-981-19-1288-7_16