Zobrazeno 1 - 8
of 8
pro vyhledávání: '"Nelson K.O. Ojijo"'
Autor:
Mwanjala A. Mwasaru, Daniel N. Sila, Hunja Murage, George Thiong’o, Owino O. Willis, Nelson K.O. Ojijo, Makori E. Mouti
Publikováno v:
Sugar Tech. 15:263-270
The study was undertaken with the objective of producing sweet sorghum syrup, analyze its physical, chemical and antioxidant properties, and quantify the influence of environment on the properties of the syrup. The color coordinate values of Chroma a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d6b4e62217392c7388cfac3d2a64d580
https://doi.org/10.1007/s12355-013-0222-0
https://doi.org/10.1007/s12355-013-0222-0
Publikováno v:
Global Food Security and Wellness ISBN: 9781493964949
Africa is changing rapidly. Across the continent, sustained economic growth now averages 4 % per annum, and by 2030 more than 50 % of Africans will live in cities. Africa is now in a “Nutrition Transition.” This transition to an energy-dense but
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2aab75a828afb633fc44a0cc85e7ba58
https://doi.org/10.1007/978-1-4939-6496-3_13
https://doi.org/10.1007/978-1-4939-6496-3_13
Autor:
Eyal Shimoni, Nelson K.O. Ojijo
Publikováno v:
LWT - Food Science and Technology. 41:51-57
Cereals and tuber crops are the raw materials for thin porridges meant for infant feeding in many parts of the world. However, the high viscosity and low energy density of such starchy porridges limit their use as complementary foods. In this study,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::00c04cdcd6b3b84190bd1a12f1d96fc2
https://doi.org/10.1016/j.lwt.2007.01.020
https://doi.org/10.1016/j.lwt.2007.01.020
Autor:
Nelson K.O. Ojijo, Eyal Shimoni
Publikováno v:
Journal of Texture Studies. 38:100-115
Dynamic storage modulus, G′, was used to monitor the primary retrogradation tendency of model paste systems involving finger millet starch (FMS)–tapioca and FMS–xanthan gum mixtures during cooling and curing for 48 h at 25C. Xanthan gum enhance
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::fc8dea7b220d2f46494cc47b89094d2c
https://doi.org/10.1111/j.1745-4603.2007.00088.x
https://doi.org/10.1111/j.1745-4603.2007.00088.x
Publikováno v:
Journal of the Science of Food and Agriculture. 84:1585-1593
Functionality of conventional fat spreads can be achieved without hydrogenation by the formation of stable network structures upon cooling of mixtures of monoglycerides (MGs) and vegetable oils from the melt. Such mixtures are healthy substitutes for
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::050faa4c03d3d6e8a4379a966080c2f5
https://doi.org/10.1002/jsfa.1831
https://doi.org/10.1002/jsfa.1831
Autor:
Nelson K.O. Ojijo, Eyal Shimoni
Publikováno v:
Carbohydrate Polymers. 56:235-242
Effects of flour solids concentration, cooking time, and temperature on yield stress and apparent viscosity of fermented finger millet pastes were investigated. Static yield stress of pastes increased linearly with cooking time, was independent of fl
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::50c0a7894d754944913d62900d89922c
https://doi.org/10.1016/j.carbpol.2004.02.007
https://doi.org/10.1016/j.carbpol.2004.02.007
Autor:
Eyal Shimoni, Nelson K.O. Ojijo, Sigal Eichler, Vered Shuster, Ellina Kesselman, Shaul Eger, Ishak Neeman
Publikováno v:
Food Research International. 37:385-393
Effects of storage at 25 C on microstructural, thermal, and rheological characteristics of olive oil/monoglyceride (MG) gel networks were studied. Polarized light micrographs revealed rod-shaped aggregates whose crystalline intensity increased with s
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5536f4c917dc144219d398ad02ec2941
https://doi.org/10.1016/j.foodres.2004.02.003
https://doi.org/10.1016/j.foodres.2004.02.003
Publikováno v:
Ecology of food and nutrition. 48(6)
The β-carotene content of fresh and dried mangoes commonly consumed in Kenya was evaluated and converted to retinol equivalent (RE). Mango fruits of varieties Ngowe, Apple, and Tommy Atkins were harvested at mature green, partially ripe, and ripe st
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::06ea9384b9ecbe63eba481ba73aadbe3
https://pubmed.ncbi.nlm.nih.gov/21883054
https://pubmed.ncbi.nlm.nih.gov/21883054