Quality Evaluation of Jam Formulated from Baobab and Pawpaw Fruits

Autor: Oyeyinka, SA, Abioye, AO, Adeyanju, JA, Oyeyinka, AT, Adedeji, GA

Publikováno v: Journal of Agricultural Research and Development; Vol 11, No 2 (2012); 333-340

In this work, possibility of making jam from two underutilized fruits (baobab and pawpaw fruits) known to have high pectin content was investigated. Formulation was made in different proportions (100:0, 0:100, 70:30, 30:70, and 50:50) using both frui

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=78975075580c::a0987b8b4893c740c17e0609b0d71052
https://www.ajol.info/index.php/jard/article/view/84804

Short-term germinated legume flours as functional ingredients in food products.

Autor: Onwuka QI; Department of Food Science and Technology, Federal University of Technology, Minna, Nigeria., Chinma CE; Department of Food Science and Technology, Federal University of Technology, Minna, Nigeria.; Centre for Innovative Food Research (CIFR), Department of Biotechnology and Food Technology, Faculty of Science, University of Johannesburg, Johannesburg, South Africa.; Africa Centre of Excellence for Mycotoxin and Food Safety, Federal University of Technology, Minna, Nigeria., Ezeocha VC; Department of Food Science and Technology, Michael Okpara University of Agriculture Umudike, Umudike, Nigeria., Otegbayo B; Food Science and Technology Program, Bowen University, Iwo, Nigeria., Oyeyinka SA; Centre for Innovative Food Research (CIFR), Department of Biotechnology and Food Technology, Faculty of Science, University of Johannesburg, Johannesburg, South Africa.; National Centre for Food Manufacturing, University of Lincoln, Holbeach, UK., Adebo JA; Food Evolution Research Laboratory, School of Tourism and Hospitality, University of Johannesburg, Johannesburg, South Africa., Wilkin J; Division of Engineering and Food Science, School of Applied Sciences, Abertay University, Dundee, UK., Bamidele OP; Department of Food Science and Technology, University of Venda, Limpopo, South Africa., Adebo OA; Centre for Innovative Food Research (CIFR), Department of Biotechnology and Food Technology, Faculty of Science, University of Johannesburg, Johannesburg, South Africa.; Africa Centre of Excellence for Mycotoxin and Food Safety, Federal University of Technology, Minna, Nigeria.

Publikováno v: Journal of food science [J Food Sci] 2024 Oct; Vol. 89 (10), pp. 6070-6085. Date of Electronic Publication: 2024 Sep 09.

Flour Functionality, Nutritional Composition, and In Vitro Protein Digestibility of Wheat Cookies Enriched with Decolourised Moringa oleifera Leaf Powder.

Autor: Agba TD; Centre of Excellence in Agri-Food Technologies, National Centre for Food Manufacturing, University of Lincoln, Holbeach PE12 7PT, UK., Yahaya-Akor NO; Centre of Excellence in Agri-Food Technologies, National Centre for Food Manufacturing, University of Lincoln, Holbeach PE12 7PT, UK., Kaur A; Centre of Excellence in Agri-Food Technologies, National Centre for Food Manufacturing, University of Lincoln, Holbeach PE12 7PT, UK., Ledbetter M; Division of Engineering and Food Science, School of Applied Sciences, Abertay University, Dundee DD1 1HG, UK., Templeman J; Division of Engineering and Food Science, School of Applied Sciences, Abertay University, Dundee DD1 1HG, UK., Wilkin JD; Division of Engineering and Food Science, School of Applied Sciences, Abertay University, Dundee DD1 1HG, UK., Onarinde BA; Centre of Excellence in Agri-Food Technologies, National Centre for Food Manufacturing, University of Lincoln, Holbeach PE12 7PT, UK., Oyeyinka SA; Centre of Excellence in Agri-Food Technologies, National Centre for Food Manufacturing, University of Lincoln, Holbeach PE12 7PT, UK.; Centre for Innovative Food Research (CIFR), Department of Biotechnology and Food Technology, Faculty of Science, University of Johannesburg, P.O. Box 17011, Johannesburg 2028, Gauteng, South Africa.

Publikováno v: Foods (Basel, Switzerland) [Foods] 2024 May 25; Vol. 13 (11). Date of Electronic Publication: 2024 May 25.

Application of a generative adversarial network for multi-featured fermentation data synthesis and artificial neural network (ANN) modeling of bitter gourd-grape beverage production.

Autor: Gbashi S; Department of Biotechnology and Food Technology, Faculty of Science, Doornfontein Campus, University of Johannesburg, P.O Box 17011, Johannesburg, 2028, Gauteng, South Africa. sefatergbashi@gmail.com., Maselesele TL; Food Innovation Research Group, Department of Biotechnology and Food Technology, Faculty of Science, University of Johannesburg, P.O Box 17011, Johannesburg, 2028, Gauteng, South Africa., Njobeh PB; Department of Biotechnology and Food Technology, Faculty of Science, Doornfontein Campus, University of Johannesburg, P.O Box 17011, Johannesburg, 2028, Gauteng, South Africa., Molelekoa TBJ; Department of Biotechnology and Food Technology, Faculty of Science, Doornfontein Campus, University of Johannesburg, P.O Box 17011, Johannesburg, 2028, Gauteng, South Africa., Oyeyinka SA; National Centre for Food Manufacturing, Centre of Excellence in Agri-Food Technologies Building, South Lincolnshire Food Enterprise Zone Campus, University of Lincoln, 2 Peppermint Way, Holbeach, Spalding, PE12 7FJ, Lincolnshire, UK., Makhuvele R; Toxicology and Ethnoveterinary Medicine, Agricultural Research Council-Onderstepoort Veterinary Research (ARC-OVR), Private Bag X05, Onderstepoort, Pretoria, 0110, Gauteng, South Africa., Adebo OA; Food Innovation Research Group, Department of Biotechnology and Food Technology, Faculty of Science, University of Johannesburg, P.O Box 17011, Johannesburg, 2028, Gauteng, South Africa. oadebo@uj.ac.za.

Publikováno v: Scientific reports [Sci Rep] 2023 Jul 20; Vol. 13 (1), pp. 11755. Date of Electronic Publication: 2023 Jul 20.

Structure, in vitro starch digestibility and physicochemical properties of starch isolated from germinated Bambara groundnut.

Autor: Chinma CE; Department of Food Science and Technology, Federal University of Technology Minna, Minna, Nigeria.; Department of Biotechnology and Food Technology, Faculty of Science, University of Johannesburg, Doornfontein Campus, Gauteng, South Africa., Abu JO; Department of Food Science and Technology, Federal University of Technology Minna, Minna, Nigeria.; Department of Food Science and Technology, University of Agriculture Makurdi, Makurdi, Nigeria., Afolabi FH; Department of Food Science and Technology, Federal University of Technology Minna, Minna, Nigeria., Nwankwo P; Department of Food Science and Technology, Federal University of Technology Minna, Minna, Nigeria., Adebo JA; Food Evolution Research Laboratory, School of Hospitality and Tourism, College of Business and Economics, University of Johannesburg, Bunting Campus, Gauteng, South Africa., Oyeyinka SA; Department of Biotechnology and Food Technology, Faculty of Science, University of Johannesburg, Doornfontein Campus, Gauteng, South Africa.; National Centre for Food Manufacturing, University of Lincoln, Holbeach, PE12 7PT UK., Njobeh PB; Department of Biotechnology and Food Technology, Faculty of Science, University of Johannesburg, Doornfontein Campus, Gauteng, South Africa., Adebo OA; Food Innovation Research Group, Department of Biotechnology and Food Technology, Faculty of Science, University of Johannesburg, Doornfontein Campus, Gauteng, South Africa.

Publikováno v: Journal of food science and technology [J Food Sci Technol] 2023 Jan; Vol. 60 (1), pp. 190-199. Date of Electronic Publication: 2022 Oct 15.