Effect of Cassava Flour Characteristics on Properties of Cassava-Wheat-Maize Composite Bread Types

Autor: Maria Eduardo, Ulf Svanberg, Jorge Oliveira, Lilia Ahrné

Publikováno v: International Journal of Food Science, Vol 2013 (2013)

Replacement of wheat flour by other kinds of flour in bread making is economically important in South East Africa as wheat is mainly an imported commodity. Cassava is widely available in the region, but bread quality is impaired when large amounts of

Externí odkaz: https://doaj.org/article/435d38bc128c4494a0e81bf42bc66a5b

Degradation of phytate in composite wheat/cassava/sorghum bread by activation of intrinsic cereal phytase

Autor: Serafina Lídia Vilanculos, Ulf Svanberg

Publikováno v: African Journal of Food Science. 15:1-9

The objective of this study was to degrade the phytic acid content in composite wheat/cassava/ sorghum bread by activating intrinsic cereal phytases during the baking process. The aim was to reach a phytate:iron molar ratio

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::e50e7de5c14d047765e39171968f955c
https://doi.org/10.5897/ajfs2020.2008

Contribution of native fruits to alleviation of poverty and malnutrition in rural areas in Mozambique

Autor: Maida Abdulssatar Khan, Ulf Svanberg, S. Inguane

Publikováno v: Acta Horticulturae. :73-78

In Mozambique, 80% of the population depend on agriculture for their livelihoods, and 64% are food insecure. Malnutrition is the major health problem in some rural areas, and this is related to micro- and macronutrient deficiency. Irregular food avai

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::0676be50ae542680dc6678e56b75add1
https://doi.org/10.17660/actahortic.2016.1128.10

Effect of hydrocolloids and emulsifiers on the shelf‐life of composite cassava‐maize‐wheat bread after storage

Autor: Maria Eduardo, Lilia Ahrné, Ulf Svanberg

Publikováno v: Food Science & Nutrition
Eduardo, M, Svanberg, U & Ahrné, L 2016, ' Effect of hydrocolloids and emulsifiers on the shelf-life of composite cassava-maize-wheat bread after storage ', Food Science and Nutrition, vol. 4, no. 4, pp. 636-644 . https://doi.org/10.1002/fsn3.326

The objective of this study was to evaluate the effect of hydrocolloids and/or emulsifiers on the shelf-life of composite cassava-maize-wheat (ratio 40: 10: 50) reference bread during storage. Added hydrocolloids were carboxymethylcellulose (CMC) and

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::eb7b60d899675bc8d4c98f1b826debde
https://doi.org/10.1002/fsn3.326

Effect of Infrared Blanching on Enzyme Activity and Retention of β-Carotene and Vitamin C in Dried Mango

Autor: Ulf Svanberg, Isabel R. F. Guiamba, Lilia Ahrné

Publikováno v: Journal of Food Science. 80:E1235-E1242

The objectives of this work were to evaluate infrared (IR) dry blanching in comparison with conventional water blanching prior to hot air drying of mango to inactivate polyphenol oxidase (PPO) and ascorbic acid oxidase (AAO) enzymes, and to study its

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::25ebc7dd7637bb902be6af1852a8388c
https://doi.org/10.1111/1750-3841.12866