Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Nicole S. Affrifah"'
Publikováno v:
Legume Science, Vol 5, Iss 4, Pp n/a-n/a (2023)
Abstract Legume crops are widely grown worldwide and a primary source of proteins across many least developed countries. These food crops are inherently produced in environmentally sustainable manner and are also an economical source of plant‐based
Externí odkaz:
https://doaj.org/article/d7235cb01f0b42d9b9c600dff6cd0bdb
Publikováno v:
Legume Science, Vol 4, Iss 2, Pp n/a-n/a (2022)
Abstract The hard‐to‐cook defect is a well‐known problem in stored legumes, including cowpeas, which reduces the consumption and utilization of these nutritious foods. It is a generally held view that the enzyme, phytase is involved in the deve
Externí odkaz:
https://doaj.org/article/eb906c0bf76546a3a451a9daeaba134a
Autor:
Nicole S. Affrifah, Manjeet S. Chinnan
Publikováno v:
International Journal of Food Science and Technology. 41:867-877
Summary A three-factor–three-level Box–Behnken design was used to evaluate the effect of drying time, temperature and humidity on textural and physicochemical characteristics during storage of steamed cowpeas. The treatment significantly improved
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2ef65e19ce44efcde4e8d1ea95537e68
https://doi.org/10.1111/j.1365-2621.2005.01121.x
https://doi.org/10.1111/j.1365-2621.2005.01121.x
Publikováno v:
LWT - Food Science and Technology. 39:598-604
Cowpeas at moisture content of 20 g water/100 g were steamed at 100 or 121 °C for 0–900 s. Steamed seeds were milled whole or fractioned into three layers (inner, middle, outer) using a customized drill. Residual phytase activity was assayed by me
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5a9b57ef1c684574470ca2d917ab7f09
https://doi.org/10.1016/j.lwt.2005.04.010
https://doi.org/10.1016/j.lwt.2005.04.010
Publikováno v:
Journal of Food Science. 70:E98-E103
een 70 and 95 °C were 33.3, 37.9, and 43.4 kJ/mol at 10%, 25%, and 35% moistur e 33.3, 37.9, and 43.4 kJ/mol at 10%, 25%, and 35% moistur e 33.3, 37.9, and 43.4 kJ/mol at 10%, 25%, and 35% moistur e 33.3, 37.9, and 43.4 kJ/mol at 10%, 25%, and 35% m
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1bda18dfb1a0c210a265000270afd3e7
https://doi.org/10.1111/j.1365-2621.2005.tb07097.x
https://doi.org/10.1111/j.1365-2621.2005.tb07097.x