Zobrazeno 1 - 9
of 9
pro vyhledávání: '"Stella G. Uzogara"'
Autor:
Stella G Uzogara
Publikováno v:
Advances in Obesity, Weight Management & Control. 5
The obesity epidemic has been widespread in many countries, and has several adverse consequences. So many factors, some probable, others verified and documented, are known to contribute to the obesity problem in developed and developing countries. Nu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7d4eab2b8cc90f40ee2599e076b9ae9b
https://doi.org/10.15406/aowmc.2016.05.00121
https://doi.org/10.15406/aowmc.2016.05.00121
Autor:
Stella G Uzogara
Publikováno v:
Advances in Obesity, Weight Management & Control. 4
Nutritionists, health and food professionals need to be skilled in recognizing the various sources of calories in consumed foods and the implications of excessive caloric intake. Such skills are necessary in order to effectively counsel consumers and
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::65720dd6d5f934bf81c40b0730b615c1
https://doi.org/10.15406/aowmc.2016.04.00100
https://doi.org/10.15406/aowmc.2016.04.00100
Autor:
Elizabeth M. Harvey, Rashmi Dayalu, Stella G. Uzogara, Hafsatou Diop, Emily Lu, Susan E. Manning
Publikováno v:
Maternal and Child Health Journal. 16:278-286
This study explores how weight status is related to mental health status among Massachusetts children, aged 10-17 years. We used data from the 2007 National Survey of Children's Health to examine the association between weight status (body mass index
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::205b84a2b5579fc1a0f67ee56c16a7d1
https://doi.org/10.1007/s10995-012-1145-1
https://doi.org/10.1007/s10995-012-1145-1
Publikováno v:
International Journal of Food Science & Technology. 27:49-55
Summary Cowpeas were cooked in water made hard (or soft) by the separate addition of similar concentrations of certain salts (CaCl2, MgCl2, or NaHCO3). The beans were also cooked in hard tap water and in double distilled water before and after soakin
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8d1a9ebe26b1878a72ff51e4f228affa
https://doi.org/10.1111/j.1365-2621.1992.tb01177.x
https://doi.org/10.1111/j.1365-2621.1992.tb01177.x
Autor:
Stella G. Uzogara
Publikováno v:
Biotechnology Advances. 18:179-206
Genetic engineering of food is the science which involves deliberate modification of the genetic material of plants or animals. It is an old agricultural practice carried on by farmers since early historical times, but recently it has been improved b
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d24a40c467d2cb36b011bd91e5a20cb1
https://doi.org/10.1016/s0734-9750(00)00033-1
https://doi.org/10.1016/s0734-9750(00)00033-1
Publikováno v:
Plant Foods for Human Nutrition. 48:85-93
The influence of heat processing of African yam bean seed flour on the growth and organ weights of rats was studied. Body weight change, feed utilization and feed conversion ratio were improved by heat processing. All rats significantly (por = 0.05)
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::64017371236e380ca57b582bbe789632
https://doi.org/10.1007/bf01088303
https://doi.org/10.1007/bf01088303
Publikováno v:
Journal of Food Biochemistry. 14:283-291
The effects of processing with solutions of calcium chloride, magnesium chloride, sodium bicarbonate and a local tenderizer known as ‘Kanwa’ (sodium sesquicarbonate) on pectin losses and cooked texture of cowpea seeds were investigated. For compa
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::73611f5e46b312a601aa565f09f4bfa1
https://doi.org/10.1111/j.1745-4514.1990.tb00841.x
https://doi.org/10.1111/j.1745-4514.1990.tb00841.x
Publikováno v:
Plant foods for human nutrition (Dordrecht, Netherlands). 40(4)
The effect on several anti-nutritional factors in cowpeas (Vigna unguiculata L. Walp) was investigated following treatment at 100 degrees C or 121 degrees C with solutions (0.1% w/v) of kanwa rock salt or NaHCO3 in distilled water. The concentration
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d7761ce22079b7a4e4eab6c10ac94406
https://pubmed.ncbi.nlm.nih.gov/2174152
https://pubmed.ncbi.nlm.nih.gov/2174152
Publikováno v:
Food Chemistry. 30:1-18
The effects of processing with alkaline salts, kanwa and sodium bicarbonate, on some quality attributes and mineral contents of cowpea seeds were investigated. Analysis included objective measurements of texture and colour, cooking time, water absorp
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9d56c4701bbd44afc2e2e274f226175e
https://doi.org/10.1016/0308-8146(88)90019-2
https://doi.org/10.1016/0308-8146(88)90019-2