Zobrazeno 1 - 10
of 41
pro vyhledávání: '"Samuel Sefa-Dedeh"'
Autor:
Samuel Sefa-Dedeh, Henry Mensah-Brown, E. Sinayobye, Gloria Essilfie, Firibu K. Saalia, Agnes Simpson Budu, Clement Djameh
Publikováno v:
Journal of the Institute of Brewing. 121:106-112
Pito is an alcoholic beverage obtained through a yeast (Saccharomyces cerevisiae) fermentation of wort extracted from sorghum (Sorghum bicolor L. Moench) malt. The malting conditions of sorghum are thought to influence the quality characteristics of
Autor:
Emmanuel Kwasi Asare, Emmanuel Ohene Afoakwa, Esther Sakyi-Dawson, Samuel Sefa-Dedeh, Agnes Simpson Budu
Publikováno v:
Journal of Food Processing and Preservation. 36:465-476
Response surface methodology was used to study the effect of extruder characteristics on product quality of rice-groundnut-cowpea extrudates using a single-screw extruder. The combined effect of cowpea (0–20%), groundnut (0–10%) and feed moisture
Publikováno v:
Food Quality and Preference, 19(1), 114-121
Food Quality and Preference 19 (2008) 1
Food Quality and Preference 19 (2008) 1
The influence of information about organic production and fair trade on hedonic and analytic judgments of pineapple was studied in British ( n = 44) and Dutch ( n = 51) subjects. The subjects received pineapple pieces of three regularly grown varieti
Publikováno v:
Food Chemistry. 86:317-324
The high utilization and consumption levels of maize in developing countries calls for investigations into new methods of processing to help introduce variety as well as improve the functionality and nutrient quality of maize-based foods. This study
Publikováno v:
International Journal of Food Microbiology. 94:97-103
Strains of Candida krusei and Saccharomyces cerevisiae were grown together at 30 degrees C in MYGP broth, pH 2.5, in the presence of 106.4 mM undissociated lactic acid. The two C. krusei strains investigated grew within 48 h from initial counts of 2
Publikováno v:
International Journal of Food Microbiology. 90:189-195
Shigellae are among the major causes of diarrheal diseases in infants and young children in developing countries. We conducted a study to determine the effect of fermentation of corn and corn/cowpea doughs used to prepare a traditional weaning porrid
Publikováno v:
European Food Research and Technology. 216:377-384
Various combinations of Lactobacillus fermentum, Saccharomyces cerevisiae and Candida krusei were investigated as starter cultures for the fermentation of the Ghanaian maize dough. The four combinations used were each yeast species with L. fermentum,
Publikováno v:
Innovative Food Science & Emerging Technologies. 4:109-119
Studies were conducted on the chemical and functional properties of fermented cowpea-fortified nixtamalized maize using response surface methodology. The central composite rotatable design for Ks3 was used to study the combined effect of lime concent
Publikováno v:
Journal of Applied Microbiology. 94:462-474
N.T. ANNAN, L. POLL, S. SEFA-DEDEH, W.A. PLAHAR AND M. JAKOBSEN. 2003. Aims: To identify and compare the volatile compounds associated with maize dough samples prepared byspontaneous fermentation and by the use of added starter cultures in Ghana.Meth
Publikováno v:
Food Research International. 36:57-64
Spontaneous lactic acid fermentation is an important process in cereal processing. It is applied to develop and enhance taste and flavour, modify texture and improve the microbial safety of foods. When applied to nixtamalized corn mixed with traditio