Zobrazeno 1 - 10
of 535
pro vyhledávání: '"tiger nut"'
Publikováno v:
Acta Universitatis Cibiniensis. Series E: Food Technology, Vol 28, Iss 1, Pp 93-104 (2024)
This study was carried out to advance the use of indigenous composite flour obtained from amaranth seed and tiger nut in the production of biscuits to increase access to a healthy and sustainable diet. Biscuit was produced from amaranth seed flour su
Externí odkaz:
https://doaj.org/article/290c241d6f6c4af5ba09c32acb627293
Autor:
Linus Anderson Enye, Edem Ekpenyong Edem, Lydia Ijeoma Onyeogaziri, Augustine Yusuf, Bliss Oluwafunmi Ikpade, Daniel Akinwale Ikuelogbon, Oladunni Eunice Kunlere, Mujeeb Adekunle Adedokun
Publikováno v:
Toxicology Reports, Vol 12, Iss , Pp 23-40 (2024)
Organophosphate poisoning remains a global health crisis without efficacious treatments to prevent neurotoxicity. We examined whether antidotal tiger nut and coconut dietary intervention could ameliorate neurobehavioral deficits from organophosphate
Externí odkaz:
https://doaj.org/article/f7d8b00fd936401a8f3b5bb9807eadfe
Publikováno v:
Zhongguo youzhi, Vol 49, Iss 5, Pp 100-106 (2024)
为充分利用油莎豆油及改善人造奶油的营养品质,以油莎豆油和棕榈硬脂为原料制备人造奶油,与5种市售人造奶油的理化性质进行对比分析,并将其应用到面包制作中。结果表明:自制人造
Externí odkaz:
https://doaj.org/article/6c656ee9860644d88cc8317af0b0bf9f
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 10, Pp 207-216 (2024)
In order to improve the yield and quality of tiger nut oil, the strategy of ultrasonic-assisted n-hexane was studied by response surface methodology. In this study, the total phenolic content, total flavonoid content, free radical scavenging rate, fa
Externí odkaz:
https://doaj.org/article/d90e988a8b664812b63f87647a4d77fe
Publikováno v:
Food Chemistry: X, Vol 23, Iss , Pp 101733- (2024)
To investigate the effect of freeze-thaw (FT) process on the yield and quality of tiger nut oil, tiger nuts were subjected to 0–12 cycles of FT treatment. Results indicated that FT treatment ruptured the cell structure of tiger nut, resulting in an
Externí odkaz:
https://doaj.org/article/4ba085efbab547e0917db1f41742cc7e
Autor:
Yali Yu, Xinyu Jiang, Xiaoyu Lu, Rongcan Cai, Yuer Shan, Minglong Tang, Quan Wang, Ye Song, Feng Gao
Publikováno v:
Food Chemistry: X, Vol 23, Iss , Pp 101741- (2024)
In this study, the structural characteristics, functional properties, and in vitro gastrointestinal digestibility of glutenin from Tiger nut seed meal (TNSMG) treated by microwave (140–700 W, 20–60 s) and water-bath heating (40–100 °C, 10–30
Externí odkaz:
https://doaj.org/article/94aaafefbdfd40b795d69d6cc7be6e31
Publikováno v:
Ibom Medical Journal, Vol 17, Iss 3 (2024)
Background: Tiger nut juice is a popular non-alcoholic beverage in Nigeria, but it can be contaminated with bacteria that pose a risk to consumers. A study in Ogbete market, South Eastern Nigeria, aimed to identify virulence genes in Salmonella enter
Externí odkaz:
https://doaj.org/article/7f9383f14c4e4e27b1c13e9b542a5482
Akademický článek
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Autor:
Abdullahi Nasir Salmanu, Yahuza Gimba Muhammed, Ahmadu Hamza Maibeza, Bashir Musa, Maryam Abdulkadir Dangambo, Salihu Ibrahim, Kabiru Abubakar Musa, Adamu Jibril Alhassan
Publikováno v:
Malaysian Journal of Science and Advanced Technology, Vol 4, Iss 3 (2024)
Enzymatic catalysts hold significant importance across diverse industrial domains, including food processing, detergent manufacture, and pharmaceuticals.. This study focuses on evaluating the effectiveness of lipase inhibitors in enhancing the shelf
Externí odkaz:
https://doaj.org/article/e9b3682d122b4e1992c42fe9deb69c7d
Autor:
Adebola O. Oladunjoye, Adeola E. Alade
Publikováno v:
Food Chemistry Advances, Vol 4, Iss , Pp 100626- (2024)
The purpose of this study is to investigate the quality attributes of gluten-free cookies from sorghum flour and tiger nut pomace (TNP). Flour blends containing sorghum and TNP at 0, 5, 10, 15 and 20% were evaluated for functional and dough textural
Externí odkaz:
https://doaj.org/article/b463ff8a23794442b3bc9b89ded8a549