Zobrazeno 1 - 10
of 49
pro vyhledávání: '"Stephen A. Akinola"'
Autor:
Mapula R. Moloto, Stephen A. Akinola, Faith Seke, Tinotenda Shoko, Yasmina Sultanbawa, Jerry L. Shai, Fabienne Remize, Dharini Sivakumar
Publikováno v:
Foods, Vol 12, Iss 8, p 1701 (2023)
This study investigated the effects of Lactiplantibacillus plantarum 75 (LAB 75) fermentation at 37 °C for 48 h on the pH, total soluble solids (TSS), colour, total titratable acidity (TTA), carotenoids, and bioactivities of cowpea leaf smoothies fr
Externí odkaz:
https://doaj.org/article/34d2d0e81be3477386cb24e03b4b1e02
Autor:
Nkamo Lecholocholo, Tinotenda Shoko, Vimbainashe E. Manhivi, Stephen A. Akinola, Martin M. Maboko, Dharini Sivakumar
Publikováno v:
Agronomy, Vol 12, Iss 10, p 2498 (2022)
Two rootstock hybrids of sweet melons and watermelons (“Kickstart” and “Carnivor” Cucurbita moschata × Cucurbita maxima) grafted onto two watermelon cultivars (scions), “Honeygoal” and “Honeyval”, were examined in this study to deter
Externí odkaz:
https://doaj.org/article/504ce938662b45298a4c94278c5c46a6
Autor:
Nobahle P. Cele, Stephen A. Akinola, Tinotenda Shoko, Vimbainashe E. Manhevi, Fabienne Remize, Dharini Sivakumar
Publikováno v:
Foods, Vol 11, Iss 17, p 2702 (2022)
The purpose of this study was to investigate the bioaccessibilities of total phenolic compounds, carotenoid profile, antioxidant activity, and Lactic acid bacteria (LAB) survival in fermented mango juice (MJs) obtained from three mango cultivars afte
Externí odkaz:
https://doaj.org/article/d3b5d0e178014e42bd4d6d6205566fc3
Publikováno v:
Heliyon, Vol 7, Iss 5, Pp e07107- (2021)
Marble vine (Dioclea reflexa) seeds were roasted using the conditions in runs generated from Response Surface Methodology with temperature ranging from 110 to 200 °C and time (10–40 min). Proximate composition, antioxidant activities (DPPH, ABTS,
Externí odkaz:
https://doaj.org/article/27ddb22487fb4bfbb338f2615dc22d19
Autor:
Faith Seke, Vimbainashe E. Manhivi, Marie Guerin, Tinotenda Shoko, Stephen A. Akinola, Cyrielle Garcia, Fabienne Remize, Retha M. Slabbert, Dharini Sivakumar
Publikováno v:
Foods, Vol 11, Iss 14, p 2116 (2022)
Biopolymeric systems that co-encapsulate probiotics and bioactive compounds ensure timely delivery in the gastrointestinal tract. Cyanidin 3-sambubioside is the dominant anthocyanin in Natal plum (Carissa macrocarpa). This study aims at the co-encaps
Externí odkaz:
https://doaj.org/article/dcd71587e5ad4262863fc49aabe0200b
Publikováno v:
Frontiers in Nutrition, Vol 8 (2021)
In this study, popularly consumed traditional chayote leaves and locally produced pineapple fruit were used to develop a fermented smoothie using lactic acid bacteria (LAB) strains: Lactobacillus plantarum (L75), Weissella cibaria (W64), and their co
Externí odkaz:
https://doaj.org/article/1252a7bdc98049deb376a25f871dcf5d
Autor:
Nobahle P. Cele, Stephen A. Akinola, Vimbainashe E. Manhivi, Tinotenda Shoko, Fabienne Remize, Dharini Sivakumar
Publikováno v:
Foods, Vol 11, Iss 5, p 682 (2022)
The effects of lactic acid fermentation using Lactiplantibacillus plantarum 75 (L75), Leuconostoc pseudomesenteroides 56 (L56) and its combination (L56 + 75) on the quality, bioactive and volatile compounds of mango juices (MJ) from three cultivars (
Externí odkaz:
https://doaj.org/article/c28453fd6cea408dba36203eca4a5c23
Autor:
Florence M. Mashitoa, Stephen A. Akinola, Vimbainashe E. Manhevi, Cyrielle Garcia, Fabienne Remize, Retha. M. Slabbert, Dharini Sivakumar
Publikováno v:
Foods, Vol 10, Iss 5, p 962 (2021)
This study describes the impact of utilising different strains of lactic acid bacteria (LAB) for the fermentation of papaya puree and their effect on the quality parameters and bioaccessibility of phenolic compounds during simulated in vitro gastroin
Externí odkaz:
https://doaj.org/article/7c4ad9df71a245aa9dfa347df6df7203
Publikováno v:
Journal of Plant Pathology. 104:711-720
Autor:
Azola Siwaphiwe Mpeluza, Stephen Abiola Akinola, Tinotenda Shoko, Fabienne Remize, Dharini Sivakumar
Publikováno v:
Agriculture
Volume 13
Issue 2
Pages: 269
Volume 13
Issue 2
Pages: 269
Anthracnose disease is still a threat to avocado fruit quality, and the use of fungicide (Plochloraz®) for its control has generated safety concerns that necessitate the search for alternatives. Therefore, the efficiency of lactic acid bacteria (LAB