Zobrazeno 1 - 10
of 155
pro vyhledávání: '"Oluwafemi. A. Adebo"'
Publikováno v:
Macromol, Vol 4, Iss 3, Pp 533-543 (2024)
This study investigated the potential of annealed Bambara starch as a locally sourced stabilizer for ice cream, aimed at addressing the high cost of imported stabilizers. Annealed Bambara starch, modified at various temperatures (45, 50, 55, and 60
Externí odkaz:
https://doaj.org/article/9beb3a49f77949e5adf0be095c7843a5
Autor:
Samson A. Oyeyinka, Ruth O. Agabje, Adeshola A. Babayeju, Deborah O. Opaleke, Fausat L. Kolawole, Abdulhameed A. Badmos, Patrick B. Njobeh, Oluwafemi A. Adebo
Publikováno v:
Discover Food, Vol 4, Iss 1, Pp 1-13 (2024)
Abstract This study investigated the consumer awareness, consumption pattern and the quality of unrefined groundnut oil in comparison with soybean, sesame oil and palm olein obtained from stores in Ilorin South Local Government Area of Kwara State, N
Externí odkaz:
https://doaj.org/article/e95c5bbd69c24ee79aa8528738685153
Autor:
Mpho Sebabiki Maleke, Oluwafemi Ayodeji Adebo, Jonathan Wilkin, Moira Ledbetter, Xi Feng, John Gieng, Tumisi Beiri Jeremiah Molelekoa
Publikováno v:
Frontiers in Nutrition, Vol 11 (2024)
BackgroundFood processing offers various benefits that contribute to food nutrition, food security and convenience. This study investigated the effect of three different processes (fermentation, malting and ultrasonication) on the nutritional, techno
Externí odkaz:
https://doaj.org/article/8a565c5945a2484a8e170023cc5fada1
Autor:
Benjamin Oluwamuyiwa Olorunfemi, Nnamdi I. Nwulu, Oluwafemi Ayodeji Adebo, Kosmas A. Kavadias
Publikováno v:
Journal of Agriculture and Food Research, Vol 16, Iss , Pp 101154- (2024)
This research conducted a bibliometric analysis of scholarly literature on fruit sorting and grading using machine vision, identifying primary themes, sources, most-cited publications, and countries. The literature and bibliometric analysis were thor
Externí odkaz:
https://doaj.org/article/50e0c57f707c4fe89258ada55da511bc
Publikováno v:
Applied Food Research, Vol 4, Iss 1, Pp 100389- (2024)
Abstracts: Bambara groundnut are legumes with high nutritional value, quality, and potential for various food development, after undergoing processing. This study investigated the influence of different processing (fermentation, infrared heating, mal
Externí odkaz:
https://doaj.org/article/f9c3ea6ea2ed45c08d638463679613a2
Publikováno v:
Scientific Reports, Vol 14, Iss 1, Pp 1-15 (2024)
Abstract Germination and fermentation are age-long food processes that beneficially improve food composition. Biological modulation by germination and probiotic fermentation of cowpea, sorghum, and orange-fleshed sweet potato (OFSP) and subsequent ef
Externí odkaz:
https://doaj.org/article/be585561d9694a0bad2bafe16711600b
Autor:
Sefater Gbashi, Tintswalo Lindi Maselesele, Patrick Berka Njobeh, Tumisi Beiri Jeremiah Molelekoa, Samson Adeoye Oyeyinka, Rhulani Makhuvele, Oluwafemi Ayodeji Adebo
Publikováno v:
Scientific Reports, Vol 13, Iss 1, Pp 1-15 (2023)
Abstract Artificial neural networks (ANNs) have in recent times found increasing application in predictive modelling of various food processing operations including fermentation, as they have the ability to learn nonlinear complex relationships in hi
Externí odkaz:
https://doaj.org/article/809ab28c4a2f470391d70ba80a59be87
Autor:
Helen Onyeaka, Adedola S. Adeboye, Oluwaseun P. Bamidele, Isiguzoro Onyeoziri, Oluwafemi A. Adebo, Maria M. Adeyemi, Susan N. Thera‐Sekgweng
Publikováno v:
Food and Energy Security, Vol 13, Iss 1, Pp n/a-n/a (2024)
Abstract This article explores the fundamental right to food, examining its legal framework, its relationship with other human rights, and the efforts being made globally to improve this right. It begins by looking at international and national laws
Externí odkaz:
https://doaj.org/article/5f5412caa1994811a468f207441e9749
Autor:
Stephano Tambo Tene, Hermann Arantes Kohole Foffe, Oluwafemi Ayodeji Adebo, Derek Tantoh Ndinteh, Alex Blairio Tsopbeng Tsopzong, Justine Odelonne Kenfack, Michael Hermann Kengne Kamdem, Julie Mathilde Klang, Hilaire Macaire Womeni
Publikováno v:
Cogent Food & Agriculture, Vol 9, Iss 2 (2023)
AbstractThe present work aims to evaluate the influence of varieties and malting conditions on the liquefying and sweetening capacities of germinated flours of two new maize varieties (Atp-Y and Coca-sr). Five (5) factors such as soaking time (18–4
Externí odkaz:
https://doaj.org/article/066fc911859e4a44ab6e6a34f62a9576
Autor:
Julianah Olayemi Odukoya, Sarah De Saeger, Marthe De Boevre, Gabriel Olaniran Adegoke, Frank Devlieghere, Siska Croubels, Gunther Antonissen, Oluwafemi Ayodeji Adebo, Sefater Gbashi, Johnson Oluwaseun Odukoya, Patrick Berka Njobeh
Publikováno v:
Food Hydrocolloids for Health, Vol 4, Iss , Pp 100160- (2023)
Mycotoxins are widely present in maize, a favourite staple food in sub-Saharan Africa. Food processing methods, like fermentation, have been suggested as potential ways to reduce mycotoxin contamination levels in the grain and, as a result, limit the
Externí odkaz:
https://doaj.org/article/ede779e6c4074a3e92aba83b3c6ca263