Changes in flavor profile of vegetable seasonings by innovative drying technologies: A review.

Autor: Okonkwo CE; School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China.; Department of Food Science, College of Food and Agriculture, United Arab Emirates University, Al Ain, United Arab Emirates., Onyeaka H; School of Chemical Engineering, University of Birmingham, Birmingham, UK., Olaniran AF; Department of Food Science and Microbiology, College of Pure and Applied Science, Landmark University, Omu-Aran, Kwara State, Nigeria., Isaac-Bamgboye FJ; Department of Food Science and Technology, Federal University of Technology Akure, Akure, Nigeria., Nwaiwu O; School of Chemical Engineering, University of Birmingham, Birmingham, UK., Ukwuru M; Department of Food Science and Technology, Federal Polytechnic Idah, Idah, Nigeria., Adeyanju AA; Department of Food Science and Microbiology, College of Pure and Applied Science, Landmark University, Omu-Aran, Kwara State, Nigeria., Nwonuma CO; Department of Biochemistry, College of Pure and Applied Sciences, Landmark University, Omu-Aran, Kwara State, Nigeria., Alejolowo OO; Department of Biochemistry, College of Pure and Applied Sciences, Landmark University, Omu-Aran, Kwara State, Nigeria., Inyinbor AA; Industrial Chemistry Programme, Physical Sciences Department, Landmark University, Omu-Aran, Kwara State, Nigeria., Akinsemolu A; Institute of Advanced Studies, University of Birmingham, Birmingham, UK., Zhou C; School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China.

Publikováno v: Journal of food science [J Food Sci] 2024 Sep 30. Date of Electronic Publication: 2024 Sep 30.

A review on rebaudioside M: The next generation steviol glycoside and noncaloric sweetener.

Autor: Okonkwo CE; School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China.; Department of Food Science, College of Food and Agriculture, United Arab Emirates University, Al Ain, UAE., Adeyanju AA; Department of Food Science and Microbiology, College of Pure and Applied Science, Landmark University, Omu-Aran, Kwara State, Nigeria., Onyeaka H; School of Chemical Engineering, University of Birmingham, Birmingham, UK., Nwonuma CO; Department of Biochemistry, College of Pure and Applied Sciences, Landmark University, Omu-Aran, Kwara State, Nigeria., Olaniran AF; Department of Food Science and Microbiology, College of Pure and Applied Science, Landmark University, Omu-Aran, Kwara State, Nigeria., Alejolowo OO; Department of Biochemistry, College of Pure and Applied Sciences, Landmark University, Omu-Aran, Kwara State, Nigeria., Inyinbor AA; Physical Sciences Department, Industrial Chemistry Programme, Landmark University, Omu-Aran, Kwara State, Nigeria., Oluyori AP; Physical Sciences Department, Industrial Chemistry Programme, Landmark University, Omu-Aran, Kwara State, Nigeria., Zhou C; School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China.

Publikováno v: Journal of food science [J Food Sci] 2024 Sep 25. Date of Electronic Publication: 2024 Sep 25.

Author Correction: Date fruit melanin is primarily based on (-)-epicatechin proanthocyanidin oligomers.

Autor: Alam MZ; Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University, P.O. Box: 15551, Al-Ain, United Arab Emirates., Okonkwo CE; Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University, P.O. Box: 15551, Al-Ain, United Arab Emirates., Cachaneski-Lopes JP; Postgraduate Program in Materials Science and Technology (POSMAT), São Paulo State University (UNESP), Bauru, SP, Brazil., Graeff CFO; Postgraduate Program in Materials Science and Technology (POSMAT), São Paulo State University (UNESP), Bauru, SP, Brazil.; Department of Physics, School of Sciences, São Paulo State University (UNESP), Bauru, SP, Brazil., Batagin-Neto A; Postgraduate Program in Materials Science and Technology (POSMAT), São Paulo State University (UNESP), Bauru, SP, Brazil.; Institute of Sciences and Engineering, São Paulo State University (UNESP), Itapeva, SP, Brazil., Tariq S; Department of Anatomy, College of Medicine and Health Sciences, United Arab Emirates University, Al Ain, United Arab Emirates., Varghese S; Core Technology Platforms, New York University Abu Dhabi, 129188, Abu Dhabi, United Arab Emirates., O'Connor MJ; Core Technology Platforms, New York University Abu Dhabi, 129188, Abu Dhabi, United Arab Emirates., Albadri AE; Department of Chemistry, College of Science, Qassim University, 51452, Buraidah, Saudi Arabia., Webber JBW; Lab-Tools Ltd., Marlowe Innovation Centre, Marlowe Way, Ramsgate, CT12 6FA, UK., Tarique M; Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University, P.O. Box: 15551, Al-Ain, United Arab Emirates., Ayyash M; Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University, P.O. Box: 15551, Al-Ain, United Arab Emirates., Kamal-Eldin A; Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University, P.O. Box: 15551, Al-Ain, United Arab Emirates. afaf.kamal@uaeu.ac.ae.; National Water and Energy Center (NWEC), United Arab Emirates University, P.O. Box: 15551, Al-Ain, United Arab Emirates. afaf.kamal@uaeu.ac.ae.

Publikováno v: Scientific reports [Sci Rep] 2024 Mar 26; Vol. 14 (1), pp. 7169. Date of Electronic Publication: 2024 Mar 26.

Production, acceptability, nutritional and pasting properties of orange-flesh sweet potato, cowpea and banana flour mix.

Autor: Olaniran AF; Department of Food Science and Microbiology, College of Pure and Applied Sciences, Landmark University, P.M.B. 1001, Omu-Aran, Kwara State, Nigeria. olaniran.abiola@lmu.edu.ng., Okonkwo CE; Department of Agricultural and Biosystems Engineering, College of Engineering, Landmark University, P.M.B. 1001, Omu-Aran, Kwara State, Nigeria.; Department of Food Science, United Arab Emirates University, Al Ain, United Arab Emirates., Osemwegie OO; Department of Food Science and Microbiology, College of Pure and Applied Sciences, Landmark University, P.M.B. 1001, Omu-Aran, Kwara State, Nigeria., Iranloye YM; Department of Food Science and Microbiology, College of Pure and Applied Sciences, Landmark University, P.M.B. 1001, Omu-Aran, Kwara State, Nigeria., Adewumi AD; Department of Agricultural and Biosystems Engineering, College of Engineering, Landmark University, P.M.B. 1001, Omu-Aran, Kwara State, Nigeria., Taiwo AE; Faculty of Engineering, Mangosuthu University of Technology, 511 Griffiths Mxenge Highway, Durban, South Africa., Erinle OC; Department of Agricultural and Biosystems Engineering, College of Engineering, Landmark University, P.M.B. 1001, Omu-Aran, Kwara State, Nigeria., Ajayi IE; Department of Food Science and Microbiology, College of Pure and Applied Sciences, Landmark University, P.M.B. 1001, Omu-Aran, Kwara State, Nigeria., Ojo OA; Department of Biochemistry, Bowen University, Iwo, 232101, Osun State, Nigeria. oluwafemiadeleke08@gmail.com.

Publikováno v: Scientific reports [Sci Rep] 2024 Feb 26; Vol. 14 (1), pp. 4602. Date of Electronic Publication: 2024 Feb 26.

Application of ultrasound and its real-time monitoring of the acoustic field during processing of tofu: Parameter optimization, protein modification, and potential mechanism.

Autor: Wang X; School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China., Zhang L; School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China., Chen L; Co-Innovation Center of Jiangsu Marine Bio-industry Technology, Jiangsu Ocean University, Lianyungang, China., Wang Y; School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China., Okonkwo CE; Department of Food Science, College of Food and Agriculture, United Arab Emirates University, Al Ain, United Arab Emirates., Yagoub AEA; Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh, Saudi Arabia., Wahia H; School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China., Zhou C; School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China.

Publikováno v: Comprehensive reviews in food science and food safety [Compr Rev Food Sci Food Saf] 2023 Jul; Vol. 22 (4), pp. 2747-2772. Date of Electronic Publication: 2023 May 09.