Zobrazeno 1 - 10
of 70
pro vyhledávání: '"S.A.O. Adeyeye"'
Autor:
A. Surendra Babu, N. Guruprasath, S.A.O. Adeyeye, P. Sankarganesh, A. Ganesh Kumar, T. Sivapriya
Publikováno v:
Journal of Pure and Applied Microbiology, Vol 17, Iss 4, Pp 2041-2059 (2023)
Postbiotics are an emerging field in gut and gastroenterological research. Despite it being a vast field, limited scientific research has been conducted on this topic. Postbiotics are functional bioactive compounds generated in the cell wall matrix d
Externí odkaz:
https://doaj.org/article/9f9de64044734c5d9b692519afec5da0
Publikováno v:
Scientific African, Vol 12, Iss , Pp e00833- (2021)
This study evaluates the quality of blends of fermented cassava flour (lafun) and pigeon pea flour and stiff Amala-lafun produced from the blends. The blends were produced using five different proportions of fermented cassava flour and pigeon pea flo
Externí odkaz:
https://doaj.org/article/16423ce44e7b40e493c979db92076f10
Publikováno v:
Cogent Food & Agriculture, Vol 3, Iss 1 (2017)
This study investigated the effect of autoclave and oven heat-moisture treatment on some quality attributes of water yam starch. The water yam starch was adjusted to moisture content of 15–35% and subjected to heat-moisture treatment (HMT) using au
Externí odkaz:
https://doaj.org/article/3d1a1075ae1f4ffd9f9e223b16e5f9d5
Publikováno v:
Cogent Food & Agriculture, Vol 3, Iss 1 (2017)
This study was carried out to assess the quality and sensory properties of maize flour cookies enriched with soy protein isolate with the aim of encouraging the use of soy beans in producing value-added products. Soy protein isolate was produced from
Externí odkaz:
https://doaj.org/article/77b0437962e8457e9c47477e40d0537b
Autor:
A.O. Adebayo-Oyetoro, O.O. Ogundipe, I.G. Adeyemo, F.O. Ogundipe, F.A. Bamidele, S.A.O. Adeyeye
Publikováno v:
Cogent Food & Agriculture, Vol 2, Iss 1 (2016)
This study was carried out to assess the chemical properties, storage stability and consumer acceptability of a drink (functional food) from ripe pawpaw juice blended with milk and sugar. Pawpaw juice was produced from mature and ripe pawpaw (Carica
Externí odkaz:
https://doaj.org/article/15c8eee9714f44b592e5a48878fe00e7
Publikováno v:
Polycyclic Aromatic Compounds, 42(8), 5779-5795
Polycyclic Aromatic Compounds 42 (2022) 8
Polycyclic Aromatic Compounds 42 (2022) 8
Mycotoxins are among the major food contaminants, especially in Africa and in many developing countries. Contamination by mycotoxins has greater consequences in terms of both human and animal health as well as economics of these countries. This pheno
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3cee19e942aa6eecfed3b5030ddeb3cd
https://research.wur.nl/en/publications/mycotoxins-food-safety-consumer-health-and-africas-food-security
https://research.wur.nl/en/publications/mycotoxins-food-safety-consumer-health-and-africas-food-security
Publikováno v:
Scientific African, Vol 12, Iss, Pp e00833-(2021)
This study evaluates the quality of blends of fermented cassava flour (lafun) and pigeon pea flour and stiff Amala-lafun produced from the blends. The blends were produced using five different proportions of fermented cassava flour and pigeon pea flo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::accb9e6d06e22d65e5e78031cf3d16be
http://www.sciencedirect.com/science/article/pii/S246822762100137X
http://www.sciencedirect.com/science/article/pii/S246822762100137X
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