Zobrazeno 1 - 10
of 12
pro vyhledávání: '"William Kasapila"'
Autor:
William Kasapila, Agnes Mbachi Mwangwela, Dumbo Njera, Limbikani Matumba, Tinna Ng'ong'ola Manani, Richard Banda, Lackson Nyirenda
Publikováno v:
Legume Science, Vol 6, Iss 1, Pp n/a-n/a (2024)
Abstract Of late, the global supply of wheat is increasingly becoming lower and lower due to the continuing Russia–Ukraine war, blockages of major seaports as a result of the war and climate change. Importing countries are hardest hit as prices sky
Externí odkaz:
https://doaj.org/article/6d44fb383d654bf5b3454ac31a741d51
Publikováno v:
International Journal of Food Science, Vol 2023 (2023)
A study was carried out to determine beta-carotene retention and acceptability of selected products made from two provitamin-A maize varieties grown in Malawi, namely, MH43A and MH44A. Beta-carotene retention in the provitamin-A maize products was de
Externí odkaz:
https://doaj.org/article/a954407df00e4711af203d73bc67e5a6
Publikováno v:
Food & Nutrition Research, Vol 62, Iss 0, Pp 1-9 (2018)
Grain amaranth–wheat flour bread was optimised using ascorbic acid (0.03% dry weight basis) and fungal α-amylase (10 ppm) to investigate their effects on sensory properties of the breads. Six formulations were used in the ratios of 5:95, 10:90, 15
Externí odkaz:
https://doaj.org/article/4fd9a918f0ff40ff99d6d2f518da1418
Publikováno v:
Food Science & Nutrition
Microbiological quality of smoked catfish (Clarias gariepinus) locally known as Mlamba was assessed in this study where traditional and improved smoking kilns were used to smoke fish. Catfish is common fish caught in abundance in the Lake Chilwa basi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::72096586027ec0c1094ccc9db2d51836
http://europepmc.org/articles/PMC6341131
http://europepmc.org/articles/PMC6341131
Publikováno v:
Food Science & Nutrition, Vol 6, Iss 8, Pp 2402-2413 (2018)
Food Science & Nutrition
Food Science & Nutrition, 6(8):2402-2413
Food Science & Nutrition
Food Science & Nutrition, 6(8):2402-2413
This study investigated the potential of using the underutilized fresh maize in the preparation of porridge to contribute toward complementary feeding of children, and reductions in pre‐harvest losses. Fresh maize was harvested at different stages
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::22206683d96cb08e26c5dab6e410b504
https://doaj.org/article/2fb53bedfa534683b323b4d719cd5cae
https://doaj.org/article/2fb53bedfa534683b323b4d719cd5cae
Publikováno v:
International Journal of Marine Science.
This study assessed the effects of two processing methods; open sun drying and solar tent drying on microbial quality of Barbus paludinosus , (straight fin barb locally known as Matemba), a species of ray-finned fish in the family Cyprinidae that sup
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::dc89b80d4050eb89c925fc8636b79392
https://doi.org/10.5376/ijms.2018.08.0010
https://doi.org/10.5376/ijms.2018.08.0010
Publikováno v:
Food Science & Nutrition
Glycemic index is defined as the incremental area under the blood glucose response curve of a 50 g carbohydrate portion of a test food expressed as a percent of the response to the same amount of carbohydrate from a standard food taken by the same su
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9dcb2e78319a135f126cf91cdad1f627
https://doi.org/10.1002/fsn3.293
https://doi.org/10.1002/fsn3.293
Publikováno v:
Food & Nutrition Research
Food & Nutrition Research, Vol 62, Iss 0, Pp 1-9 (2018)
Food & Nutrition Research, Vol 62, Iss 0, Pp 1-9 (2018)
Grain amaranth-wheat flour bread was optimised using ascorbic acid (0.03% dry weight basis) and fungal α-amylase (10 ppm) to investigate their effects on sensory properties of the breads. Six formulations were used in the ratios of 5:95, 10:90, 15:8
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6988bdce4e4e0acb0d44a8a9ab49f885
https://pubmed.ncbi.nlm.nih.gov/30302086
https://pubmed.ncbi.nlm.nih.gov/30302086
Publikováno v:
Food Control. 30:433-438
The purpose of this study was to analyse nutrition labelling practices in Malawi to identify opportunities for improvement. A series of food categories were surveyed at random from different manufacturers to capture relevant packaging data which was
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9f3e4547768e9bc0d1249b0fd2e2010b
https://doi.org/10.1016/j.foodcont.2012.08.006
https://doi.org/10.1016/j.foodcont.2012.08.006
Publikováno v:
Critical reviews in food science and nutrition. 56(1)
The need for accurate nutrition labeling on food products has never been greater. Obesity has assumed near-epidemic levels in both industrialized and emerging nations in recent years, and governments and consumer groups around the world are looking f
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::00223c6c47106506734b7ac35c7ffbde
https://pubmed.ncbi.nlm.nih.gov/24987986
https://pubmed.ncbi.nlm.nih.gov/24987986