Zobrazeno 1 - 10
of 32
pro vyhledávání: '"O.J. Oyelade"'
Autor:
O.J. Oyelade
Publikováno v:
Journal of Applied Sciences and Environmental Management, Vol 24, Iss 12 (2021)
Whiteflies that are pests of many crops and ornamental plants produce migratory forms during dense populations with different species sharing the same host plant. Fields surveys of these pests were conducted from 8 sampling sites within the five stat
Externí odkaz:
https://doaj.org/article/9aa432d8db964a83a742e2a8d2ec13f3
Autor:
Bosesde Folake Olanipekun, O.J. Oyelade, Joy A. Ilevbare, Oluyemisi Elizabeth Adelakun, Ajekigbe Sola Olajire
Publikováno v:
European Journal of Nutrition & Food Safety. :45-52
Pigeon pea (Cajanus cajan) is a leguminous crop rich in protein and widely cultivated in Nigeria but underutilized due to high anti-nutritional properties. Several processing methods such as fermentation using non-pathogenic micro fungi have been use
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::194e29678a34ee1d16947a4c65267c0a
https://doi.org/10.9734/ejnfs/2021/v13i530418
https://doi.org/10.9734/ejnfs/2021/v13i530418
Publikováno v:
Journal of Food Processing and Preservation. 39:1431-1441
The drying kinetics of pineapple was studied, and the model that best describes it was selected. Pineapple slices were dried in a hot-air oven at temperatures of 50, 60 and 70C; microwave power levels of 385, 540 and 700 W, respectively; and under di
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3022d5ba29a12c8cc1abe07c0bdb87ce
https://doi.org/10.1111/jfpp.12362
https://doi.org/10.1111/jfpp.12362
Autor:
O.J. Oyelade, I.A. Adeyemi, B.I.O. Ade-Omowaye, M. van de Venter, Oluyemisi Elizabeth Adelakun
Publikováno v:
Food and Chemical Toxicology. 47:1123-1126
Studies on the chemical composition and the antioxidative properties of Nigerian Okra Seed (Abelmoschus esculentus Moench) Flour were carried out. This is done to establish the nutritional composition and the antioxidative potentials of the seeds, bo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5789f974b96cf431e42a1ff868ebcd05
https://doi.org/10.1016/j.fct.2009.01.036
https://doi.org/10.1016/j.fct.2009.01.036
Publikováno v:
Journal of Food Engineering. 87:229-235
Fitting equilibrium moisture content data of food products into empirical equations is a first vital step in identifying acceptable mathematical expressions that could be subsequently applied in several food processing related operations. Adsorption
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e7f5eba7e92d8c0101af083913bd6d28
https://doi.org/10.1016/j.jfoodeng.2007.11.036
https://doi.org/10.1016/j.jfoodeng.2007.11.036
Publikováno v:
Journal of Stored Products Research. 44:179-185
The sorption isotherm of food material is pertinent in the processing and storage of food products. Adsorption and desorption isotherms for maize flour were investigated using the static gravimetric method over the range of temperature (27–40 °C)
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b3ec30d03d87f6f0b6a061add0c5872d
https://doi.org/10.1016/j.jspr.2007.10.005
https://doi.org/10.1016/j.jspr.2007.10.005
Various secondary metabolites such as essential oils (EOs) are produced by plants which, when extracted and concentrated, find their application in pharmaceutical, sanitary, cosmetic, agricultural, and food industries. There is an increasing interest
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d2cc535874138d50bbfdff26eea47345
https://doi.org/10.1016/b978-0-12-416641-7.00007-9
https://doi.org/10.1016/b978-0-12-416641-7.00007-9
Publikováno v:
Journal of Food Engineering. 67:435-440
Basic physical properties of food crops that are often required in order to design production processes, equipment and evaluation of the effect of processing on nutrients were determined for African star apple seeds, at a moisture contents of 8.49% (
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0caada21d93759873b82d5795f5c97bb
https://doi.org/10.1016/j.jfoodeng.2004.05.046
https://doi.org/10.1016/j.jfoodeng.2004.05.046
Publikováno v:
Journal of Food Engineering. 57:111-114
Varietal effects on crude protein, fat contents and some physical properties relevant to dehulling process of five cultivars of okra seeds prepared into ground whole seed, endosperm, defatted and seed coat fractions were investigated. The analyses in
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::dc6a4ebebc7d8b3f88ae54895f2991ae
https://doi.org/10.1016/s0260-8774(02)00279-0
https://doi.org/10.1016/s0260-8774(02)00279-0
Autor:
J.O. Olajide, O.J. Oyelade
Publikováno v:
Technovation. 22:463-468
In this paper, the Strategic Grain Reserve Storage Programme in Nigeria is discussed. The programme was designed to provide relief in time of national disasters, drought and war both locally and internationally, to provide a ready and accessible mark
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::922d183be0319f352b3ce1fd6fe82a93
https://doi.org/10.1016/s0166-4972(01)00015-3
https://doi.org/10.1016/s0166-4972(01)00015-3