Ultrasound-assisted extraction (UAE) of Jerusalem artichoke tuber bio-active ingredient using optimized conditions of Box-Behnken response surface methodology.

Autor: Afoakwah NA; Department of Food Science and Technology, Faculty of Agriculture, Food and Consumer Sciences, University for Development Studies, P. O. Box 1882, Tamale, Ghana., Tchabo W; Department of Food Science and Nutrition, National Advanced School of Agro-Industrial Sciences (ENSAI), University of Ngaoundere, Ngaoundere, Cameroon., Owusu-Ansah P; Department of Food Science and Technology, Faculty of Agriculture, Food and Consumer Sciences, University for Development Studies, P. O. Box 1882, Tamale, Ghana.

Publikováno v: Heliyon [Heliyon] 2024 Feb 13; Vol. 10 (4), pp. e25645. Date of Electronic Publication: 2024 Feb 13 (Print Publication: 2024).

Effects of Various Nonthermal Pretreatments on the Physicochemical Properties of Dried Ginger (Zingiber officinale Roscoe) Slices from Two Geographical Locations.

Autor: Osae R; School of Food and Biological Engineering, Jiangsu Univ., Zhenjiang, 212013, P. R. China., Zhou C; School of Food and Biological Engineering, Jiangsu Univ., Zhenjiang, 212013, P. R. China.; Technology Integration Base for Vegetable Dehydration Processing, Ministry of Agriculture, Jiangsu Univ., Zhenjiang, 212013, P. R. China., Alolga RN; State Key Laboratory of Natural Medicines, Dept. of Pharmacognosy, China Pharmaceutical Univ., No. 639 Longmian Road, Nanjing, 211198, P. R. China., Xu B; School of Food and Biological Engineering, Jiangsu Univ., Zhenjiang, 212013, P. R. China.; Technology Integration Base for Vegetable Dehydration Processing, Ministry of Agriculture, Jiangsu Univ., Zhenjiang, 212013, P. R. China., Tchabo W; School of Food and Biological Engineering, Jiangsu Univ., Zhenjiang, 212013, P. R. China., Bonah E; School of Food and Biological Engineering, Jiangsu Univ., Zhenjiang, 212013, P. R. China., Alenyorege EA; School of Food and Biological Engineering, Jiangsu Univ., Zhenjiang, 212013, P. R. China., Ma H; School of Food and Biological Engineering, Jiangsu Univ., Zhenjiang, 212013, P. R. China.; Technology Integration Base for Vegetable Dehydration Processing, Ministry of Agriculture, Jiangsu Univ., Zhenjiang, 212013, P. R. China.

Publikováno v: Journal of food science [J Food Sci] 2019 Oct; Vol. 84 (10), pp. 2847-2858. Date of Electronic Publication: 2019 Oct 01.

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Exploring the Therapeutic Potential, Ethnomedicinal Values, and Phytochemistry of Helianthus tuberosus L.: A Review.

Autor: Tapera, Ruvimbo Faith¹ (AUTHOR) 201906818@swave.smu.ac.za, Siwe-Noundou, Xavier¹ (AUTHOR) xavier.siwenoundou@smu.ac.za, Shai, Leshweni Jeremia² (AUTHOR) shailj@tut.ac.za, Mokhele, Shoeshoe¹ (AUTHOR) shoeshoe.mokhele@smu.ac.za

Publikováno v: Pharmaceuticals (14248247). Dec2024, Vol. 17 Issue 12, p1672. 22p.

Probiotic Lactobacillus plantarumLP28 and Saccharomyces cerevisiae improve the bioactive content and quality of fruit‐based rice beverage.

Autor: Aregbe, Afusat Yinka¹ (AUTHOR), Boasiako, Turkson Antwi¹ (AUTHOR), Xiong, YuQing¹ (AUTHOR), Rahman, Md. Hafizur² (AUTHOR) hafiz.rahman@kau.ac.bd, Ma, Yongkun¹ (AUTHOR) mayongkun@ujs.edu.cn

Publikováno v: Food Science & Nutrition. Nov2024, Vol. 12 Issue 11, p9340-9352. 13p.