Zobrazeno 1 - 10
of 10
pro vyhledávání: '"Olanrewaju Arinola"'
Publikováno v:
Turkish Journal of Agriculture: Food Science and Technology, Vol 9, Iss 6, Pp 1195-1200 (2021)
White and red cocoyam starches were physically modified by heat moisture treatment at 16, 24 and 32 % moisture levels. The functional and pasting properties of the modified and native starches were evaluated using standard methods. The swelling power
Externí odkaz:
https://doaj.org/article/76ffa3c399ff440cb969fe0f4ae51674
Autor:
STEPHEN OLANREWAJU ARINOLA
Publikováno v:
Croatian Journal of Food Science and Technology, Vol 11, Iss 2, Pp 251-258 (2019)
The need to explore potentials of pregelatinization and microwave radiation as non laborious and inexpensive processes of starch modification and to promote utilization of cocoyam starch were the reasons behind this study. Starches extracted from whi
Externí odkaz:
https://doaj.org/article/3a6f01573a8f441d8fe368418b2e557a
Publikováno v:
The Annals of the University Dunarea de Jos of Galati Fascicle VI – Food Technology. 45:134-146
The focus of this study was to produce composite flour with nutritional and functional potentials from underutilized and inexpensive crops, which can be used in food formulations as a substitute to composite flours from commonly used and expensive cr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1656ed8f32aa4ebe285be37187ebaba1
https://doi.org/10.35219/foodtechnology.2021.2.09
https://doi.org/10.35219/foodtechnology.2021.2.09
Publikováno v:
Turkish Journal of Agriculture: Food Science and Technology, Vol 9, Iss 6, Pp 1195-1200 (2021)
White and red cocoyam starches were physically modified by heat moisture treatment at 16, 24 and 32 % moisture levels. The functional and pasting properties of the modified and native starches were evaluated using standard methods. The swelling power
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4c2c0dc8e6902b22afe730a4bcb79869
https://doi.org/10.24925/turjaf.v9i6.1195-1200.2701
https://doi.org/10.24925/turjaf.v9i6.1195-1200.2701
SOME NUTRITIONAL PROPERTIES AND ANTIOXIDANT ACTIVITY OF AFRICAN LOCUST BEAN (Parkia biglobosa) PULP.
Autor:
Olanrewaju, Arinola Stephen1 lanrearinola@yahoo.com, James, Oje Opeyemi1, Adenike, Omowaye-Taiwo Omolara1
Publikováno v:
Annals: Food Science & Technology. 2019, Vol. 20 Issue 2, p355-361. 7p.
Autor:
Stephen Olanrewaju Arinola
Publikováno v:
Food Science and Quality Management.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ce275e0144281baebea8dfe044ac0c41
https://doi.org/10.7176/fsqm/95-05
https://doi.org/10.7176/fsqm/95-05
Autor:
Olanrewaju, Arinola Stephen1 lanrearinola@yahoo.com
Publikováno v:
Annals: Food Science & Technology. 2016, Vol. 17 Issue 2, p358-366. 9p.
Publikováno v:
British Journal of Applied Science & Technology. 14:1-7
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1498c3c5a059ae8fa484082b04804db1
https://doi.org/10.9734/bjast/2016/22936
https://doi.org/10.9734/bjast/2016/22936
Autor:
Kunle Adesina, S. Olanrewaju Arinola
Publikováno v:
Journal of Food Processing.
The effect of thermal processing (roasting and boiling) on the nutritional, antinutritional, and antioxidant properties of African walnut was studied. Tetracarpidium conophorum (African walnut) was subjected to thermal treatment of roasting (RWIS), b
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0f7283097e2a26afb8e78e0e1e88abf3
Autor:
Olanrewaju Arinola, S., Adesina, Kunle
Publikováno v:
Journal of Food Processing; 2014, Vol. 2014 Issue: 1