Zobrazeno 1 - 10
of 37
pro vyhledávání: '"O C, Aworh"'
Autor:
O.O. Ezekiel, O. C. Aworh
Publikováno v:
Innovative Food Science & Emerging Technologies. 49:184-191
Candida utilis yeast, a rich source of proteins and vitamin B-complex was cultivated on cassava peel, a food processing waste, which was first liquefied with Termamyl 120 L α-amylase enzyme. The cultivation process was optimized simultaneously with
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::33b92a23ec191def1755e8c81202f6c4
https://doi.org/10.1016/j.ifset.2018.02.009
https://doi.org/10.1016/j.ifset.2018.02.009
Autor:
O. C. Aworh
Publikováno v:
Journal of the Science of Food and Agriculture. 98:3609-3613
There are hundreds of traditional leafy vegetables and wild food plants of horticultural and nutritional significance in Africa. These lesser-known crops and wild food plants that are highly adapted to harsh growing conditions thrive with little care
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::03abcb50acbe29d641816793710399dc
https://doi.org/10.1002/jsfa.8902
https://doi.org/10.1002/jsfa.8902
Publikováno v:
Annals of Agricultural Sciences, Vol 62, Iss 1, Pp 33-37 (2017)
Conventional sources of protein are becoming inadequate for protein-based food supply. Non-conventional sources are of much concern, but literature is sparse on the protein quality of yam peel biomass. Solid state fermentation (with and without ammon
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::28293e16ddb04cbfe145b3f7a0f3c022
https://doi.org/10.1016/j.aoas.2017.01.002
https://doi.org/10.1016/j.aoas.2017.01.002
Publikováno v:
Nutrition & Food Science. 47:108-121
Purpose This paper aims to examine the effects of substituting durum wheat semolina (DWS) with high-quality cassava starch (HQCS) in macaroni noodle production. Design/methodology/approach The effect of substituting semolina with cassava starch in ma
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5118cb7d31e8630c6fd3a3a1f04d3cc0
https://doi.org/10.1108/nfs-10-2015-0130
https://doi.org/10.1108/nfs-10-2015-0130
Publikováno v:
IOSR Journal of Environmental Science, Toxicology and Food Technology. 8:38-44
Inspite of the characteristic objectionable painty odour, soybean is an attractive value added food grain because of its higher nutritive value. The effect of different flavourings on the quality and acceptability of soy-yoghurt were studied. The fla
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e425270520ac5c5a31e1545b53fb73df
https://doi.org/10.9790/2402-08133844
https://doi.org/10.9790/2402-08133844
Publikováno v:
Food Science & Nutrition
High-quality cassava starch (HQCS) produced from high-yielding low-cyanide improved cassava variety, TMS 30572, was mixed with durum wheat semolina (DWS) on a replacement basis to produce flour samples containing 0, 20, 30, 50, 70, and 100% cassava s
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::19ce82449766a393bfbd5283c24a19d2
http://europepmc.org/articles/PMC3959959
http://europepmc.org/articles/PMC3959959
Autor:
N. U. Arisa, O. C. Aworh
Publikováno v:
Journal of Food Processing and Preservation. 32:946-950
Oil extracted with hexane from dried African pear (Dacryodes edulis) mesocarp was degummed with 1 or 5% NaOH or H3PO4, and bleached with fuller's earth. Degumming and bleaching produced lighter-colored oils with lower specific gravity and free fatty
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d81f48e948ce71d0355ae41f53a784e0
https://doi.org/10.1111/j.1745-4549.2008.00224.x
https://doi.org/10.1111/j.1745-4549.2008.00224.x
Autor:
O. C. Aworh, K. Joseph
Publikováno v:
International Journal of Food Science & Technology. 26:337-342
The effects of tree and room ripening and of storage at chill temperatures and at 26–29°C on the sensory quality, composition and respiration of edible wild mango fruits were investigated. Fruits harvested at the mature green stage and ripened at
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a93c7580637a0c3a100fbf77b0b76472
https://doi.org/10.1111/j.1365-2621.1991.tb01170.x
https://doi.org/10.1111/j.1365-2621.1991.tb01170.x
Publikováno v:
International Journal of Food Science & Technology. 16:447-450
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ca201ce3bbc08340d45bace7d91d6859
https://doi.org/10.1111/j.1365-2621.1981.tb01837.x
https://doi.org/10.1111/j.1365-2621.1981.tb01837.x
Publikováno v:
International Journal of Food Science & Technology. 22:135-138
Summary Warankasi, a soft unripened cheese, was made from milk containing up to 20% soymilk. The best cheeses were obtained from soymilk prepared by grinding in boiling water soybeans that had been preheated by dipping in hot water, 95–100°C, for
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::dc2bfb50970859e6dcb712f0b60e2f9f
https://doi.org/10.1111/j.1365-2621.1987.tb00467.x
https://doi.org/10.1111/j.1365-2621.1987.tb00467.x