Zobrazeno 1 - 7
of 7
pro vyhledávání: '"Olusegun A. Obadina"'
Autor:
Sulaimon Babatunde Kosoko, Celestina Ibitayo Omohimi, Abdurasaq Ade Adebowale, Olusegun A. Obadina, K. A. Sanwo, Dorcas Oluwadara Ayandipe
Publikováno v:
Journal of Culinary Science & Technology. 20:1-32
This study aimed at producing gluten-free chicken sausages using High-Quality Cassava Flour (HQCF) and coconut composite flour as fillers. The composite flour constituted 20% of the sausage recipe....
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e6337a6775be18ee136fe5763aadf7df
https://doi.org/10.1080/15428052.2020.1799280
https://doi.org/10.1080/15428052.2020.1799280
Effect of Smoking Methods on Quality and Safety of Traditional Smoked Fish from Lagos State, Nigeria
Autor:
Adetola Olugbile, Samuel Ayofemi Olalekan Adeyeye, Saheed A. Omoniyi, A. M. Omemu, H. A. Oyedele, Olusegun A. Obadina, O. E. Adeniran, Olusola B. Oyewole
Publikováno v:
Journal of Culinary Science & Technology. 15:17-35
This study was carried out to assess the effect of smoking methods on quality and safety of traditional smoked of fish from Lagos State, Nigeria. Five types of fresh fish (40) samples each were obtained from 20 different fish processing centers. The
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::46e03dbfcdc86ac3315b91faca9ebf1f
https://doi.org/10.1080/15428052.2016.1185072
https://doi.org/10.1080/15428052.2016.1185072
Autor:
A. M. Omemu, H. A. Oyedele, Olusegun A. Obadina, Olusola B. Oyewole, O. E. Adeniran, Adetola Olugbile, Samuel Ayofemi Olalekan Adeyeye
Publikováno v:
Journal of Culinary Science & Technology. 14:91-106
A study was carried out to investigate the effect of smoking methods on microbial safety, polycyclic aromatic hydrocarbon, and heavy metal concentrations of traditional smoked fish from Lagos State, Nigeria. One hundred samples of fresh fish were obt
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::038be3df0db99565d07ad3a3c5b6fe5c
https://doi.org/10.1080/15428052.2015.1080644
https://doi.org/10.1080/15428052.2015.1080644
Autor:
Olajide P. Sobukola, Olusegun A. Obadina, Tosch Wolfgang, Ajoke Sanni, Lateef O. Sanni, A.T. Omidiran, A.A. Adebowale, Keith I. Tomlins
Publikováno v:
Food Science & Nutrition
The effect of some processing parameters (frying temperature [140–160°C], frying time [2–4 min], level of brewers' spent cassava flour (BSCF) [20–40%], and thickness [2–4 mm]) on some quality attributes of wheat‐BSCF fried snack was invest
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9a974043074d859e7efe9bf372e7c3c8
https://doi.org/10.1002/fsn3.255
https://doi.org/10.1002/fsn3.255
Autor:
Mojisola O. Adegunwa, Olusegun A. Obadina, O.E. Kajihausa, Tomlins Keith, Sekinat T. Kareem, A.A. Adebowale, Lateef O. Sanni, M. A. Adebisi, Olajide P. Sobukola
Publikováno v:
Journal of Culinary Science & Technology. 13:242-262
The chemical properties of the high quality cassava-tigernut composite flour, as well as the physical and quantitative descriptive sensory properties of the extruded snack therefrom, were investigated. Extruded snacks were procesed from different ble
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5078f7dec4ed818f1466b8d2ceb010aa
https://doi.org/10.1080/15428052.2015.1015667
https://doi.org/10.1080/15428052.2015.1015667
Publikováno v:
Journal of Culinary Science & Technology. 12:316-325
This study evaluated the effects of replacing wheat flour (WF) with fermented breadfruit flour (FBF) at between 10 to 40% substitution level on the qualities of biscuit produced from the blends of composite flour. Farinograph and gluten properties of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d8b6d9ab7e4c30f4e1116757234eb459
https://doi.org/10.1080/15428052.2014.904833
https://doi.org/10.1080/15428052.2014.904833
Autor:
Cynthia Adaku Chilaka, Michael Sulyok, Benedikt Warth, Olusegun Atanda, Adegoke H. Bakare, Modupeade C. Adetunji, Chibundu N. Ezekiel, Eduardo Beltrán, Rudolf Krska, Olusegun A. Obadina
Publikováno v:
Mycotoxin Research. 30:89-102
Seventy composite samples of maize grains stored in five agro-ecological zones (AEZs) of Nigeria where maize is predominantly produced were evaluated for the presence of microbial metabolites with the LC-MS/MS technique. The possible relationships be
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::72f97855bb60b08a33a8993925ad97b6
https://doi.org/10.1007/s12550-014-0194-2
https://doi.org/10.1007/s12550-014-0194-2