Zobrazeno 1 - 10 of 47 pro vyhledávání: '"S. C. Achinewhu"'
2
Effect of Extraction Methods on the Physicochemical Properties, Fatty Acid Profile and Storage Stability of Virgin Coconut Oil
Autor: O. M. Akusu, C. O. Ajogun, D. B. Kiin Kabari, S. C. Achinewhu
Publikováno v: Asian Food Science Journal. :27-40
The objective of this work was to evaluate the physicochemical characteristics and storage stability of virgin coconut oil (VCO) extracted using cold press and hot press processes. Data were collected and analyzed using complete randomization design
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::0b4eb5408c6e7897c737327b59d1045a
https://doi.org/10.9734/afsj/2020/v18i430225
Zobrazit plný text záznamu
3
Proximate Composition, Mineral Bioavailability and Functional Properties of Defatted and Undefatted Avocado Pear (Persia americana) Seed Flours
Autor: N. J. T. Emelike, A. E. Ujong, S. C. Achinewhu
Publikováno v: Asian Food Science Journal. :1-10
The aim of this study was to investigate the proximate composition, mineral bioavailability and functional properties of defatted and undefatted avocado pear seed flours. Avocado pear seed was processed into flour and thereafter defatted using n-hexa
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::f60135d5016e61520fcc0a7c23259e6a
https://doi.org/10.9734/afsj/2020/v17i330191
Zobrazit plný text záznamu
4
Effect of Ginger and Cinnamon on the Proximate Composition and Sensory Properties of Corn Ogi
Autor: N. J. T. Emelike, A. E. Ujong, S. C. Achinewhu
Publikováno v: European Journal of Nutrition & Food Safety. :78-85
Objective: Ogi is a fermented cereal gruel produced from maize, sorghum or millet. The objective of the study was to investigate the effect of ginger and cinnamon on the proximate composition and sensory properties of corn ogi. Methodology: Ogi slurr
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::cfbbb5a94d6e8741be33f0b925f357b1
https://doi.org/10.9734/ejnfs/2020/v12i730253
Zobrazit plný text záznamu
5
Microbiological quality of selected street vended foods during wet and dry season in parts of Port Harcourt metropolis, Rivers State, Nigeria
Autor: M. O. Akusu, D. B. and Kiin-Kabari, G. I. Oyet, S. C. Achinewhu
Publikováno v: Research Journal of Food Science and Nutrition. 5:35-45
Microbiological quality of selected ready-to-eat (RTE) street vended foods (SVF) were determined to evaluate the impact of wet and dry seasons on food safety in 3 locations (Makoba-station 1, Elekahia-station 2 and Rivers State University-station 3).
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::2f74ea85fe4a9b60e62887033fa05039
https://doi.org/10.31248/rjfsn2020.091
Zobrazit plný text záznamu
6
Impact of Wet and Dry Seasons on the Distribution of Polycyclic Aromatic Hydrocarbons in Selected Vended Street Foods in Parts of Port Harcourt Metropolis
Autor: S. C. Achinewhu, G. I. Oyet, M. O. Akusu, D. B. Kiin-Kabari
Publikováno v: European Journal of Nutrition & Food Safety. :16-29
The distribution patterns of PAHs in selected ready-to-eat street foods in parts of Port Harcourt metropolis was investigated during wet and dry seasons in 3 locations (Makoba-station 1, Elekahia-station 2 and Rivers State University-station 3). The
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::21ef81cef9dd1757ea0437ffa90ff9ef
https://doi.org/10.9734/ejnfs/2020/v12i130180
Zobrazit plný text záznamu
7
Nutritional Composition, Functional and Organoleptic Properties of Breakfast Cereals Formulated from Acha, Wheat, Cashew Kernel and Prawn
Autor: N. J. T. Emelike, S. C. Achinewhu, C. O. Ebere
Publikováno v: European Journal of Agriculture and Food Sciences. 2
Acha grains and cashew kernels were processed into flour while prawn was processed into powder. Acha flour was used to substitute wheat flour while a constant percentage of cashew kernel flour and prawn was used as an enrichment in the formulation of
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::f037d361110a05a7c186f60c184bf4ea
https://doi.org/10.24018/ejfood.2020.2.5.112
Zobrazit plný text záznamu
9
Effects of Drying Parameters on Heat Transfer during Drying of Fermented Ground Cassava in a Rotary Dryer
Autor: M. F. N. Abowei, Y. T. Puyate, S. C. Achinewhu, F. T. Ademiluyi
Publikováno v: Drying Technology. 28:550-561
The effects of drying parameters on heat transfer during drying of fermented ground cassava in a rotary dryer were studied. The fermented ground cassava was dried in a bench-scale rotary dryer at different inlet air temperatures, inlet air velocities
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::82431591ef16145fa3e3178db97d13e9
https://doi.org/10.1080/07373931003622669
Zobrazit plný text záznamu

Vyhledávací nástroje:

Upřesnit hledání

Omezení vyhledávání
Plný text Recenzováno Digitální knihovna AV ČR
Zdroje