Zobrazeno 1 - 10
of 10
pro vyhledávání: '"Oluwatoyin Ayetigbo"'
Publikováno v:
Data in Brief, Vol 37, Iss , Pp 107192- (2021)
Freshly harvested cassava has a tendency to deteriorate rapidly in its physiological properties after harvest. Therefore, cassava is often processed using a number of unit operations in order to derive a stable, storable product of acceptable eating
Externí odkaz:
https://doaj.org/article/6dfc514726664457a554a36a9764498b
Autor:
Oladeji Emmanuel Alamu, Béla Teeken, Oluwatoyin Ayetigbo, Michael Adesokan, Ismail Kayondo, Ugo Chijioke, Tessy Madu, Benjamin Okoye, Bello Abolore, Damian Njoku, Ismail Rabbi, Chiedozie Egesi, Robert Ndjouenkeu, Alexandre Bouniol, Kauê De Sousa, Dominique Dufour, Busie Maziya‐Dixon
Publikováno v:
Journal of the Science of Food and Agriculture
Background: Gari and eba, forms of cassava semolina, are mainly consumed in Nigeria and other West African countries. This study aimed to define the critical quality traits of gari and eba, to measure their heritability, to define medium and high thr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8779232a01a6fcf5306e6230c47e5c4c
http://agritrop.cirad.fr/604212/
http://agritrop.cirad.fr/604212/
Publikováno v:
Powder Technology
This study evaluated the physical properties of cassava foam powder (CFP) produced from white and yellow cassava by foam mat drying, and compared them with cassava pulp powder (CPP). Cassava foams were prepared, dried and milled to foam powder. The w
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::34e1c86b481b15794558e33de0f690f2
http://agritrop.cirad.fr/604213/
http://agritrop.cirad.fr/604213/
Publikováno v:
Food and Bioproducts Processing. 127:454-464
Fresh cassava is highly susceptible to rapid post-harvest physiological deterioration due to the high water activity. Therefore, foam mat drying was considered as an alternative drying technique for preservation. The drying kinetics of white-fleshed
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f551f961a3ab0dd5a776a071121ed692
https://doi.org/10.1016/j.fbp.2021.04.005
https://doi.org/10.1016/j.fbp.2021.04.005
Publikováno v:
Data in Brief, Vol 37, Iss, Pp 107192-(2021)
Data in Brief
Data in Brief
Freshly harvested cassava has a tendency to deteriorate rapidly in its physiological properties after harvest. Therefore, cassava is often processed using a number of unit operations in order to derive a stable, storable product of acceptable eating
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a168422d1676739610a3c761164b885a
http://www.sciencedirect.com/science/article/pii/S2352340921004765
http://www.sciencedirect.com/science/article/pii/S2352340921004765
Publikováno v:
Journal of Food Science and Technology. 56:4251-4265
In recent times, the cultivation, processing and consumption of biofortified yellow-flesh cassava is of significant interest to breeders and food processors due to its relatively high pro-vitamin-A content, compared to the conventional white-flesh ca
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::303625254c84452693704e6761d8f846
https://doi.org/10.1007/s13197-019-03895-3
https://doi.org/10.1007/s13197-019-03895-3
Publikováno v:
Journal of Food Measurement and Characterization. 13:2581-2593
The flour, native starch and modified starches produced from three pro-vitamin A cassava cultivars were studied for their properties. Loose (0.51–0.54 g/mL) and packed (0.58–0.71 g/mL) bulk densities of cassava flours were significantly lower tha
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8aa900f4282fb3a906b855da5d652727
https://doi.org/10.1007/s11694-019-00178-5
https://doi.org/10.1007/s11694-019-00178-5
Publikováno v:
Journal of Food Science and Technology. 54:1455-1466
The effects of tempering (annealing), acid hydrolysis and low-citric acid substitution on chemical and physicochemical properties of starches of four Nigerian yam cultivars were investigated. Crude fat and protein contents of the native starches decr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c0c636293b7de7e73d8ccbcf95954b5c
https://doi.org/10.1007/s13197-017-2568-x
https://doi.org/10.1007/s13197-017-2568-x
Publikováno v:
J Food Sci Technol
In recent times, the cultivation, processing and consumption of biofortified yellow-flesh cassava is of significant interest to breeders and food processors due to its relatively high pro-vitamin-A content, compared to the conventional white-flesh ca
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::ba5dccb6f8fd897fe354b27d97501b0d
https://pubmed.ncbi.nlm.nih.gov/31477996
https://pubmed.ncbi.nlm.nih.gov/31477996
Publikováno v:
Food Hydrocolloids. 43:529-539
The effects of annealing, acid hydrolysis and citric acid modification on the physical and functional properties of starches of four Nigerian yam cultivars were studied. Loose (0.3636–0.7658 g/cm3) and packed (0.5606–1.0165 g/cm3) bulk densities
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d4a9ce63e4b9bde7e158ec7cf635389b
https://doi.org/10.1016/j.foodhyd.2014.07.008
https://doi.org/10.1016/j.foodhyd.2014.07.008