Zobrazeno 1 - 7
of 7
pro vyhledávání: '"Olukayode Adediran Okunade"'
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
Publikováno v:
Turkish Journal of Agriculture: Food Science and Technology, Vol 8, Iss 1, Pp 64-68 (2020)
The effects of temperature and pressure processing on myrosinase extracted from fresh broccoli and brown mustard seed was studied. Brown mustard seeds had higher myrosinase activity (2.75 un/mL) than fresh broccoli (0.58 un/mL). The extent of enzyme
Externí odkaz:
https://doaj.org/article/962a4abc89514043bed42cfcf27ad5d4
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
Publikováno v:
Turkish Journal of Agriculture: Food Science and Technology, Vol 8, Iss 1, Pp 64-68 (2020)
The effects of temperature and pressure processing on myrosinase extracted from fresh broccoli and brown mustard seed was studied. Brown mustard seeds had higher myrosinase activity (2.75 un/mL) than fresh broccoli (0.58 un/mL). The extent of enzyme
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d4075c32647dd8f749f50fceae54bd6e
http://www.agrifoodscience.com/index.php/TURJAF/article/view/2704
http://www.agrifoodscience.com/index.php/TURJAF/article/view/2704
Food spices are used globally for diverse culinary and ethno medicinal applications. Therefore the objective of this study was to synthesize food spice from locally available plants (Lippia multifloraleaves,O. gratissimumleaves, ginger (Zingiber offi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::29725e8d5a1ddf980ebfd6b01ea7156f
Autor:
Gunter G. C. Kuhnle, Lisa Methven, Sameer Khalil Ghawi, Olukayode Adediran Okunade, Keshavan Niranjan
Publikováno v:
Molecular nutritionfood research. 62(18)
Broccoli contains the glucosinolate glucoraphanin which, in the presence of myrosinase, can hydrolyse to the isothiocyanate sulforaphane, reported to have anti-carcinogenic activity. However, the myrosinase enzyme is denatured on cooking. Addition of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d05d88dd1f19d2bafd4d43ebed5d237f
https://pubmed.ncbi.nlm.nih.gov/29806738
https://pubmed.ncbi.nlm.nih.gov/29806738
Publikováno v:
Food chemistry. 187
This study investigates the effects of temperature and pressure on inactivation of myrosinase extracted from black, brown and yellow mustard seeds. Brown mustard had higher myrosinase activity (2.75 un/mL) than black (1.50 un/mL) and yellow mustard (
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::dda230996f3f64d121b672576b85c87f
https://pubmed.ncbi.nlm.nih.gov/25977054
https://pubmed.ncbi.nlm.nih.gov/25977054