Zobrazeno 1 - 10
of 49
pro vyhledávání: '"Saka O, Gbadamosi"'
Publikováno v:
The Proceedings of the Nigerian Academy of Science, Vol 14, Iss 2, Pp 112-122 (2021)
The disadvantage posed by native starch during food application had led to starch modification using physical or chemical techniques. This research therefore, aimed at modelling and optimizing the amylose-amylopectin ratio of modified cooking banana
Externí odkaz:
https://doaj.org/article/9b14877d60c0438d817db7fecabac663
Publikováno v:
The Proceedings of the Nigerian Academy of Science, Vol 13, Iss 2, Pp 86-96 (2020)
This work reports the isolation of protein from defatted Carica papaya Linn. Seed (CPS), with the crude protein product containing 88.08% protein. Under its natural conditions, the solubility of this protein isolate is comparable to sweet lupin prote
Externí odkaz:
https://doaj.org/article/3dec52c2a843458caed6700ede963be9
Publikováno v:
The Proceedings of the Nigerian Academy of Science, Vol 13, Iss 1, Pp 109-125 (2020)
The study was aimed at optimizing the extraction conditions of phenolic compounds from an orange-fleshed cultivar of sweet potato peel using a single factor vis-a-vis chemometric experimental approach. The effectiveness of extracting antioxidants com
Externí odkaz:
https://doaj.org/article/c1974f3d55df4498bc34eb5f9201477e
Autor:
Akinsola A. Famuwagun, Adeola M. Alashi, Saka O. Gbadamosi, Kehinde A. Taiwo, Durodoluwa J. Oyedele, Odunayo C. Adebooye, Rotimi E. Aluko
Publikováno v:
International Journal of Food Properties, Vol 23, Iss 1, Pp 955-970 (2020)
Isoelectric precipitation was used to produce protein isolates (>90% protein contents) from three edible vegetable leaves. Amaranth (ALI), eggplant (ELI) and fluted pumpkin (FLI) leaf protein were isolated to study their conformational structures. In
Externí odkaz:
https://doaj.org/article/d1b35e01544c4d5286f8098e86910c99
Publikováno v:
Artificial Intelligence in Agriculture, Vol 4, Iss , Pp 219-228 (2020)
The study investigated the improvement of slowly digestible starch fraction of cardaba banana via octenyl succinic anhydride (OSA) modification process. A nonlinear (Response surface methodology [RSM] and artificial neural network [ANN]) and linear (
Externí odkaz:
https://doaj.org/article/b03d470e336e4504bf186224e42ba873
Publikováno v:
Heliyon, Vol 7, Iss 2, Pp e06246- (2021)
Sweet orange ranks as one of the most acceptable fruit juices across the globe as it offers a healthy choice and pleasant taste to a wide spectrum of consumers. This makes it a promising vehicle for conveying functional ingredients into the human bod
Externí odkaz:
https://doaj.org/article/d1d24ea5056940c7b751ea237f492a71
Publikováno v:
Heliyon, Vol 6, Iss 10, Pp e05117- (2020)
This research investigates the effect of baking temperature and time on the resistant starch (RS), glycemic index (GI) and glycemic load (GL) of gluten-free cookies, optimized the processing parameter using a chemometrics approach of response surface
Externí odkaz:
https://doaj.org/article/901e5d274e7442639f82f0d1a63d060e
Autor:
Akinsola A. Famuwagun, Adeola M. Alashi, Saka O. Gbadamosi, Kehinde A. Taiwo, Durodoluwa Oyedele, Odunayo C. Adebooye, Rotimi E. Aluko
Publikováno v:
Foods, Vol 10, Iss 5, p 1112 (2021)
Solanum macrocarpon (eggplant) leaf protein isolate (ELI) was hydrolyzed using four different enzymes to produce hydrolysates from alcalase (AH), chymotrypsin (CH) pepsin (PH) and trypsin (TH). CH had an overall stronger antioxidant property and was
Externí odkaz:
https://doaj.org/article/248dac56cf074cfead27ce548ab9a4e9
Publikováno v:
Turkish Journal of Agriculture: Food Science and Technology, Vol 4, Iss 11, Pp 1006-1013 (2016)
The effect of different processing stages- defatting, solubilization, isoelectric precipitation, neutralisation and lyophilisation on the total phenolic content and protein content of Carica papaya (pawpaw) seeds (CPS) full-fat flour (CFF), defatted
Externí odkaz:
https://doaj.org/article/471aed71b973485281a507c5eff2a1ba
Publikováno v:
Cogent Food & Agriculture, Vol 3, Iss 1 (2017)
In recent times, only the leaves of Amaranthus viridis are been utilized, the seeds are usually discarded. Processing this seed will enhance its utilization as food or functional food. A. viridis seed with protein, fat, ash and carbohydrate content o
Externí odkaz:
https://doaj.org/article/f327e3f20ee346878a031c8914fc6ce3