Zobrazeno 1 - 10
of 23
pro vyhledávání: '"Paa-Nii T. Johnson"'
Publikováno v:
Heliyon, Vol 9, Iss 12, Pp e22567- (2023)
Commercial poultry feed required for proper growth of birds and egg production contains essential nutrients with maize as key component. Inadequately dried maize is prone to aflatoxin contamination and therefore when used in feed formulation for poul
Externí odkaz:
https://doaj.org/article/7abfcf72125648af8218d4e76409d668
Autor:
Patience Atitsogbey, Emmanuel Kyereh, Hayford Ofori, Paa-Nii T. Johnson, Matilda Steiner-Asiedu
Publikováno v:
Heliyon, Vol 9, Iss 4, Pp e15466- (2023)
Green leafy vegetables (such as cocoyam (Colocasia spp) leaves, spinach (Spinach spp), amaranths (Amaranthus spp), roselle leaves (Hibiscus spp), and lettuce (Lactuca spp)) form a major part of Ghanaian meals providing essential vitamin such as A, B
Externí odkaz:
https://doaj.org/article/94a2f0b0d8ba42758a874769ebbeaa12
Publikováno v:
Heliyon, Vol 7, Iss 6, Pp e07224- (2021)
Non-enzymatic browning develops in dry-cooked foods and those with high carbohydrate develop acrylamide, a neurotoxin and potential carcinogen. However, some non-enzymatic browning products have reducing properties. We hypothesized that non-enzymatic
Externí odkaz:
https://doaj.org/article/0c8e4d87971c4b538d1b66a191ab2a9d
Autor:
Mauro Marengo, Hannah F. Akoto, Miriam Zanoletti, Aristodemo Carpen, Simona Buratti, Simona Benedetti, Alberto Barbiroli, Paa-Nii T. Johnson, Esther O. Sakyi-Dawson, Firibu K. Saalia, Francesco Bonomi, Maria Ambrogina Pagani, John Manful, Stefania Iametti
Publikováno v:
Foods, Vol 5, Iss 2, p 38 (2016)
Snacks were produced by extruding blends of partially-defatted soybean flour with flours from milled or parboiled African-grown rice. The interplay between composition and processing in producing snacks with a satisfactory sensory profile was address
Externí odkaz:
https://doaj.org/article/a27abd77f6934bbb801bb2fa67cfc80c
Publikováno v:
Journal of Applied and Natural Science. 13:230-237
The processing of cassava into different staple foods, including gari, comes with occupational and environmental hazards. This research aimed at assessing the awareness of occupational health hazards associated with the processing of cassava (Manihot
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5f08a8ef5b339fc46dfd1ed4936fc0ec
https://doi.org/10.31018/jans.v13i1.2520
https://doi.org/10.31018/jans.v13i1.2520
Autor:
Hayford Ofori, David Aryee, C. Tortoe, Paa-Nii T. Johnson, Samuel Kofi Frimpong, Rebecca Adjei-Mensah
Publikováno v:
Toxicology Reports, Vol 8, Iss, Pp 1830-1838 (2021)
Toxicology Reports
Toxicology Reports
Graphical abstract
Highlights • As, Mn, and Pb levels recorded for all unprocessed samples were higher compared to WHO specifications. • Home processing methods reduced the levels of As, Cd, Hg, Mn and Pb in food crops grown in and around Ak
Highlights • As, Mn, and Pb levels recorded for all unprocessed samples were higher compared to WHO specifications. • Home processing methods reduced the levels of As, Cd, Hg, Mn and Pb in food crops grown in and around Ak
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1dc431679ab7c51e537f108aa2efe1ab
https://doi.org/10.1016/j.toxrep.2021.11.001
https://doi.org/10.1016/j.toxrep.2021.11.001
Autor:
Robert C. Abaidoo, G. M. Ankar-Brewoo, Godfred Darko, Paa-Nii T. Johnson, Anders Dalsgaard, Leon Brimer, William O. Ellis
Publikováno v:
Polycyclic Aromatic Compounds. 42:2151-2161
Polycyclic aromatic hydrocarbons (PAH) are present and pervasive in the environment. Handling of the foods by the vendors is therefore likely to introduce PAHs into the meals. Quantification of PAH...
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f4ee4e37e8290f43f2fd7ae5cd5b7c21
https://doi.org/10.1080/10406638.2020.1830128
https://doi.org/10.1080/10406638.2020.1830128
Publikováno v:
Heliyon
Heliyon, Vol 7, Iss 6, Pp e07224-(2021)
Heliyon, Vol 7, Iss 6, Pp e07224-(2021)
Non-enzymatic browning develops in dry-cooked foods and those with high carbohydrate develop acrylamide, a neurotoxin and potential carcinogen. However, some non-enzymatic browning products have reducing properties. We hypothesized that non-enzymatic
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1fa5a264194196ace81e8b913f335efc
http://europepmc.org/articles/PMC8203699
http://europepmc.org/articles/PMC8203699
Autor:
Robert C. Abaidoo, Anders Dalsgaard, William O. Ellis, Paa-Nii T. Johnson, Godfred Darko, L. Brimer, G. M. Ankar-Brewoo
Publikováno v:
Scientific African, Vol 7, Iss, Pp-(2020)
Ankar-Brewoo, G M, Darko, G, Abaidoo, R C, Dalsgaard, A, Johnson, P N, Ellis, W O & Brimer, L 2020, ' Health risks of toxic metals (Al, Fe and Pb) in two common street vended foods, fufu and fried-rice, in Kumasi, Ghana ', Scientific African, vol. 7, e00289 . https://doi.org/10.1016/j.sciaf.2020.e00289
Ankar-Brewoo, G M, Darko, G, Abaidoo, R C, Dalsgaard, A, Johnson, P N, Ellis, W O & Brimer, L 2020, ' Health risks of toxic metals (Al, Fe and Pb) in two common street vended foods, fufu and fried-rice, in Kumasi, Ghana ', Scientific African, vol. 7, e00289 . https://doi.org/10.1016/j.sciaf.2020.e00289
The preparation practices, handling and raw materials for street food vending could be sources of toxic metals in street food vending business which is yet to be explored in-depth as microbial contamination. The concentrations and dietary risk of the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::844f729ef698c2d4a4a787dda55a5cd9
http://www.sciencedirect.com/science/article/pii/S2468227620300272
http://www.sciencedirect.com/science/article/pii/S2468227620300272
Autor:
Herman Lutterodt, Stefania Iametti, Francesco Bonomi, Alessandra Marti, Isaac Amoah, Simona Benedetti, John Manful, Mauro Marengo, M. Zanoletti, Susanna Buratti, Paa-Nii T. Johnson, Aristodemo Carpen
Publikováno v:
Journal of Food Science and Technology. 55:2641-2648
The development of innovative rice products is a way to exploiting and adding value to low-grade African rice varieties. To this purpose, rice-based pasta was enriched with flours from soybean and orange-fleshed sweet potato, that are common ingredie
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2b5baccff608685b86865567b1bbd759
https://doi.org/10.1007/s13197-018-3185-z
https://doi.org/10.1007/s13197-018-3185-z