Use of Bacteria that Produce Linamarase in Cassava Processing for Gari

Autor: Ahaotu, I, Ogueke, CC, Owuamanam, CI, Ahaotu, NN, Nwosu, JN

Publikováno v: Nigerian Food Journal; Vol 29, No 2 (2011)

Assessment of the effectiveness of microorganisms involved in gari fermentation in the degradation of cyanogenic glucosides was studied. Alcaligenes faecalis, Lactobacillus plantarum, Bacillus subtilis and Leuconostoc cremoris were isolated from cass

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=78975075580c::6808447fd60cc802706b6ebbc606c247
https://www.ajol.info/index.php/nifoj/article/view/80607

Antibacterial activities and toxicological potentials of crude ethanolic extracts of Euphorbia hirta

Autor: Ogbulie, JN, Ogueke, CC, Okoli, IC, Anyanwu, BN

Publikováno v: African Journal of Biotechnology; Vol 6, No 13 (2007)

Leaves of Euphorbia hirta used in traditional medicine for the treatments of boils, wounds and control of diarrhoea and dysentery were extracted by maceration in ethanol. The agar diffusion method wasused to determine the antibacterial activity again

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=78975075580c::99b7bd3ad00cff8357e8ca234bfee907
https://www.ajol.info/index.php/ajb/article/view/57667

Revisiting food-sourced vitamins for consumer diet and health needs: a perspective review, from vitamin classification, metabolic functions, absorption, utilization, to balancing nutritional requirements.

Autor: Ofoedu CE; Department of Food Science and Engineering, South China University of Technology, Guangzhou, Guangdong, China.; Department of Food Science and Technology, Federal University of Technology, Owerri, Imo State, Nigeria., Iwouno JO; Department of Food Science and Technology, Federal University of Technology, Owerri, Imo State, Nigeria., Ofoedu EO; Department of Food Science and Technology, Federal University of Technology, Owerri, Imo State, Nigeria., Ogueke CC; Department of Food Science and Technology, Federal University of Technology, Owerri, Imo State, Nigeria., Igwe VS; Department of Food Science and Engineering, South China University of Technology, Guangzhou, Guangdong, China.; Department of Food Science and Technology, Federal University of Technology, Owerri, Imo State, Nigeria., Agunwah IM; Department of Food Science and Technology, Federal University of Technology, Owerri, Imo State, Nigeria., Ofoedum AF; Department of Food Science and Technology, Federal University of Technology, Owerri, Imo State, Nigeria., Chacha JS; Department of Food Science and Engineering, South China University of Technology, Guangzhou, Guangdong, China.; Department of Food Technology, Nutrition, and Consumer Sciences, Sokoine University of Agriculture, Chuo Kikuu, Morogoro, Tanzania., Muobike OP; Department of Food Science and Technology, Federal University of Technology, Owerri, Imo State, Nigeria., Agunbiade AO; Department of Food Science and Engineering, South China University of Technology, Guangzhou, Guangdong, China.; Department of Food Science, University of Ibadan, Ibadan, Nigeria., Njoku NE; Department of Food Science and Technology, Federal University of Technology, Owerri, Imo State, Nigeria., Nwakaudu AA; Department of Food Science and Technology, Federal University of Technology, Owerri, Imo State, Nigeria., Odimegwu NE; Department of Food Science and Technology, Federal University of Technology, Owerri, Imo State, Nigeria., Ndukauba OE; Department of Food Science and Technology, Federal University of Technology, Owerri, Imo State, Nigeria., Ogbonna CU; Department of Biochemistry, Federal University of Agriculture, Abeokuta, Ogun, Nigeria., Naibaho J; Faculty of Biotechnology and Food Science, Wroclaw University of Environmental and Life Sciences, Wroclaw, Poland., Korus M; Faculty of Biotechnology and Food Science, Wroclaw University of Environmental and Life Sciences, Wroclaw, Poland., Okpala COR; Faculty of Biotechnology and Food Science, Wroclaw University of Environmental and Life Sciences, Wroclaw, Poland.

Publikováno v: PeerJ [PeerJ] 2021 Sep 01; Vol. 9, pp. e11940. Date of Electronic Publication: 2021 Sep 01 (Print Publication: 2021).

Ugba, the fermented African oilbean seeds; its production, chemical composition, preservation, safety and health benefits.

Autor: Ogueke CC; Department of Food Science and Technology, Federal University of Technology, P.M.B. 1526 Owerri, Nigeria., Nwosu JN, Owuamanam CI, Iwouno JN

Publikováno v: Pakistan journal of biological sciences : PJBS [Pak J Biol Sci] 2010 May 15; Vol. 13 (10), pp. 489-96.