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boiled breeding brewers waste Cassava CATA compositionproximate composition consumer preferences Dioscorea sp. Drying food quality Freezing temperature functional properties Hanoi hedonic test JAR microbial count mushroom packaging pretreatment processing proximate quality snack product sweet potato flour sweetpotato variety Vietnam yam “Amala” “elubo”
Number of items: 34.

boiled

Naziri, Diego ORCID logoORCID: https://orcid.org/0000-0002-8078-5033, Vu, Thi Minh Hang and Tu, Viet Phu (2023) Varietal and trait preferences for boiled sweetpotato in urban Hanoi and implications for breeding. Food Science & Nutrition, 12 (1). pp. 354-369. ISSN 2048-7177 (Online) (doi:10.1002/fsn3.3774)

breeding

Naziri, Diego ORCID logoORCID: https://orcid.org/0000-0002-8078-5033, Vu, Thi Minh Hang and Tu, Viet Phu (2023) Varietal and trait preferences for boiled sweetpotato in urban Hanoi and implications for breeding. Food Science & Nutrition, 12 (1). pp. 354-369. ISSN 2048-7177 (Online) (doi:10.1002/fsn3.3774)

brewers waste

Omidiran, Adebukola T., Sobukola, Olajide P., Sanni, Ajoke, Adebowale, Abdul-Rasaq A., Obadina, Olusegun A., Sanni, Lateef O., Tomlins, Keith and Wolfgang, Tosch (2016) Optimization of some processing parameters and quality attributes of fried snacks from blends of wheat flour and brewers' spent cassava flour. Food Science & Nutrition, 4 (1). pp. 80-88. ISSN 2048-7177 (doi:10.1002/fsn3.255)

Cassava

Omidiran, Adebukola T., Sobukola, Olajide P., Sanni, Ajoke, Adebowale, Abdul-Rasaq A., Obadina, Olusegun A., Sanni, Lateef O., Tomlins, Keith and Wolfgang, Tosch (2016) Optimization of some processing parameters and quality attributes of fried snacks from blends of wheat flour and brewers' spent cassava flour. Food Science & Nutrition, 4 (1). pp. 80-88. ISSN 2048-7177 (doi:10.1002/fsn3.255)

CATA

Naziri, Diego ORCID logoORCID: https://orcid.org/0000-0002-8078-5033, Vu, Thi Minh Hang and Tu, Viet Phu (2023) Varietal and trait preferences for boiled sweetpotato in urban Hanoi and implications for breeding. Food Science & Nutrition, 12 (1). pp. 354-369. ISSN 2048-7177 (Online) (doi:10.1002/fsn3.3774)

compositionproximate composition

Ajayi, Oluwakemi, Obadina, Adewale, Idowu, Micheal, Adegunwa, Mojisola, Kajihausa, Olatundun, Sanni, Lateef, Asagbra, Yemisi, Ashiru, Bolanle and Tomlins, Keith (2015) Effect of packaging materials on the chemical composition and microbiological quality of edible mushroom (Pleurotus ostreatus) grown on cassava peels. Food Science & Nutrition, 3 (4). pp. 284-291. ISSN 2048-7177 (Online) (doi:10.1002/fsn3.216)

consumer preferences

Naziri, Diego ORCID logoORCID: https://orcid.org/0000-0002-8078-5033, Vu, Thi Minh Hang and Tu, Viet Phu (2023) Varietal and trait preferences for boiled sweetpotato in urban Hanoi and implications for breeding. Food Science & Nutrition, 12 (1). pp. 354-369. ISSN 2048-7177 (Online) (doi:10.1002/fsn3.3774)

Dioscorea sp.

Wahab, Bashirat A., Adebowale, Abdul-Rasaq A., Sanni, Silifat A., Sobukola, Olajide P., Obadina, Adewale O., Kajihausa, Olatundun E., Adegunwa, Mojisola O., Sanni, Lateef O. and Tomlins, Keith (2016) Effect of species, pretreatments, and drying methods on the functional and pasting properties of high-quality yam flour. Food Science & Nutrition, 4 (1). pp. 50-58. ISSN 2048-7177 (doi:10.1002/fsn3.260)

Drying

Olatunde, Ganiyat O., Henshaw, Folake O., Idowu, Michael A. and Tomlins, Keith (2016) Quality attributes of sweet potato flour as influenced by variety, pretreatment and drying method. Food Science & Nutrition, 4 (4). pp. 623-635. ISSN 2048-7177 (Online) (doi:10.1002/fsn3.325)

Wahab, Bashirat A., Adebowale, Abdul-Rasaq A., Sanni, Silifat A., Sobukola, Olajide P., Obadina, Adewale O., Kajihausa, Olatundun E., Adegunwa, Mojisola O., Sanni, Lateef O. and Tomlins, Keith (2016) Effect of species, pretreatments, and drying methods on the functional and pasting properties of high-quality yam flour. Food Science & Nutrition, 4 (1). pp. 50-58. ISSN 2048-7177 (doi:10.1002/fsn3.260)

food quality

Olatunde, Ganiyat O., Henshaw, Folake O., Idowu, Michael A. and Tomlins, Keith (2016) Quality attributes of sweet potato flour as influenced by variety, pretreatment and drying method. Food Science & Nutrition, 4 (4). pp. 623-635. ISSN 2048-7177 (Online) (doi:10.1002/fsn3.325)

Freezing temperature

Ajayi, Oluwakemi, Obadina, Adewale, Idowu, Micheal, Adegunwa, Mojisola, Kajihausa, Olatundun, Sanni, Lateef, Asagbra, Yemisi, Ashiru, Bolanle and Tomlins, Keith (2015) Effect of packaging materials on the chemical composition and microbiological quality of edible mushroom (Pleurotus ostreatus) grown on cassava peels. Food Science & Nutrition, 3 (4). pp. 284-291. ISSN 2048-7177 (Online) (doi:10.1002/fsn3.216)

functional properties

Wahab, Bashirat A., Adebowale, Abdul-Rasaq A., Sanni, Silifat A., Sobukola, Olajide P., Obadina, Adewale O., Kajihausa, Olatundun E., Adegunwa, Mojisola O., Sanni, Lateef O. and Tomlins, Keith (2016) Effect of species, pretreatments, and drying methods on the functional and pasting properties of high-quality yam flour. Food Science & Nutrition, 4 (1). pp. 50-58. ISSN 2048-7177 (doi:10.1002/fsn3.260)

Hanoi

Naziri, Diego ORCID logoORCID: https://orcid.org/0000-0002-8078-5033, Vu, Thi Minh Hang and Tu, Viet Phu (2023) Varietal and trait preferences for boiled sweetpotato in urban Hanoi and implications for breeding. Food Science & Nutrition, 12 (1). pp. 354-369. ISSN 2048-7177 (Online) (doi:10.1002/fsn3.3774)

hedonic test

Naziri, Diego ORCID logoORCID: https://orcid.org/0000-0002-8078-5033, Vu, Thi Minh Hang and Tu, Viet Phu (2023) Varietal and trait preferences for boiled sweetpotato in urban Hanoi and implications for breeding. Food Science & Nutrition, 12 (1). pp. 354-369. ISSN 2048-7177 (Online) (doi:10.1002/fsn3.3774)

JAR

Naziri, Diego ORCID logoORCID: https://orcid.org/0000-0002-8078-5033, Vu, Thi Minh Hang and Tu, Viet Phu (2023) Varietal and trait preferences for boiled sweetpotato in urban Hanoi and implications for breeding. Food Science & Nutrition, 12 (1). pp. 354-369. ISSN 2048-7177 (Online) (doi:10.1002/fsn3.3774)

microbial count

Ajayi, Oluwakemi, Obadina, Adewale, Idowu, Micheal, Adegunwa, Mojisola, Kajihausa, Olatundun, Sanni, Lateef, Asagbra, Yemisi, Ashiru, Bolanle and Tomlins, Keith (2015) Effect of packaging materials on the chemical composition and microbiological quality of edible mushroom (Pleurotus ostreatus) grown on cassava peels. Food Science & Nutrition, 3 (4). pp. 284-291. ISSN 2048-7177 (Online) (doi:10.1002/fsn3.216)

mushroom

Ajayi, Oluwakemi, Obadina, Adewale, Idowu, Micheal, Adegunwa, Mojisola, Kajihausa, Olatundun, Sanni, Lateef, Asagbra, Yemisi, Ashiru, Bolanle and Tomlins, Keith (2015) Effect of packaging materials on the chemical composition and microbiological quality of edible mushroom (Pleurotus ostreatus) grown on cassava peels. Food Science & Nutrition, 3 (4). pp. 284-291. ISSN 2048-7177 (Online) (doi:10.1002/fsn3.216)

packaging

Ajayi, Oluwakemi, Obadina, Adewale, Idowu, Micheal, Adegunwa, Mojisola, Kajihausa, Olatundun, Sanni, Lateef, Asagbra, Yemisi, Ashiru, Bolanle and Tomlins, Keith (2015) Effect of packaging materials on the chemical composition and microbiological quality of edible mushroom (Pleurotus ostreatus) grown on cassava peels. Food Science & Nutrition, 3 (4). pp. 284-291. ISSN 2048-7177 (Online) (doi:10.1002/fsn3.216)

pretreatment

Olatunde, Ganiyat O., Henshaw, Folake O., Idowu, Michael A. and Tomlins, Keith (2016) Quality attributes of sweet potato flour as influenced by variety, pretreatment and drying method. Food Science & Nutrition, 4 (4). pp. 623-635. ISSN 2048-7177 (Online) (doi:10.1002/fsn3.325)

Wahab, Bashirat A., Adebowale, Abdul-Rasaq A., Sanni, Silifat A., Sobukola, Olajide P., Obadina, Adewale O., Kajihausa, Olatundun E., Adegunwa, Mojisola O., Sanni, Lateef O. and Tomlins, Keith (2016) Effect of species, pretreatments, and drying methods on the functional and pasting properties of high-quality yam flour. Food Science & Nutrition, 4 (1). pp. 50-58. ISSN 2048-7177 (doi:10.1002/fsn3.260)

processing

Fetuga, Ganiyat, Tomlins, Keith, Henshaw, Folake and Idowu, Michael (2014) Effect of variety and processing method on functional properties of traditional sweet potato flour (“elubo”) and sensory acceptability of cooked paste (“amala”). Food Science & Nutrition, 2 (6). pp. 682-691. ISSN 2048-7177 (doi:10.1002/fsn3.161)

proximate

Ajayi, Oluwakemi, Obadina, Adewale, Idowu, Micheal, Adegunwa, Mojisola, Kajihausa, Olatundun, Sanni, Lateef, Asagbra, Yemisi, Ashiru, Bolanle and Tomlins, Keith (2015) Effect of packaging materials on the chemical composition and microbiological quality of edible mushroom (Pleurotus ostreatus) grown on cassava peels. Food Science & Nutrition, 3 (4). pp. 284-291. ISSN 2048-7177 (Online) (doi:10.1002/fsn3.216)

quality

Fetuga, Ganiyat, Tomlins, Keith, Henshaw, Folake and Idowu, Michael (2014) Effect of variety and processing method on functional properties of traditional sweet potato flour (“elubo”) and sensory acceptability of cooked paste (“amala”). Food Science & Nutrition, 2 (6). pp. 682-691. ISSN 2048-7177 (doi:10.1002/fsn3.161)

snack product

Omidiran, Adebukola T., Sobukola, Olajide P., Sanni, Ajoke, Adebowale, Abdul-Rasaq A., Obadina, Olusegun A., Sanni, Lateef O., Tomlins, Keith and Wolfgang, Tosch (2016) Optimization of some processing parameters and quality attributes of fried snacks from blends of wheat flour and brewers' spent cassava flour. Food Science & Nutrition, 4 (1). pp. 80-88. ISSN 2048-7177 (doi:10.1002/fsn3.255)

sweet potato flour

Fetuga, Ganiyat, Tomlins, Keith, Henshaw, Folake and Idowu, Michael (2014) Effect of variety and processing method on functional properties of traditional sweet potato flour (“elubo”) and sensory acceptability of cooked paste (“amala”). Food Science & Nutrition, 2 (6). pp. 682-691. ISSN 2048-7177 (doi:10.1002/fsn3.161)

Olatunde, Ganiyat O., Henshaw, Folake O., Idowu, Michael A. and Tomlins, Keith (2016) Quality attributes of sweet potato flour as influenced by variety, pretreatment and drying method. Food Science & Nutrition, 4 (4). pp. 623-635. ISSN 2048-7177 (Online) (doi:10.1002/fsn3.325)

sweetpotato

Naziri, Diego ORCID logoORCID: https://orcid.org/0000-0002-8078-5033, Vu, Thi Minh Hang and Tu, Viet Phu (2023) Varietal and trait preferences for boiled sweetpotato in urban Hanoi and implications for breeding. Food Science & Nutrition, 12 (1). pp. 354-369. ISSN 2048-7177 (Online) (doi:10.1002/fsn3.3774)

variety

Fetuga, Ganiyat, Tomlins, Keith, Henshaw, Folake and Idowu, Michael (2014) Effect of variety and processing method on functional properties of traditional sweet potato flour (“elubo”) and sensory acceptability of cooked paste (“amala”). Food Science & Nutrition, 2 (6). pp. 682-691. ISSN 2048-7177 (doi:10.1002/fsn3.161)

Olatunde, Ganiyat O., Henshaw, Folake O., Idowu, Michael A. and Tomlins, Keith (2016) Quality attributes of sweet potato flour as influenced by variety, pretreatment and drying method. Food Science & Nutrition, 4 (4). pp. 623-635. ISSN 2048-7177 (Online) (doi:10.1002/fsn3.325)

Vietnam

Naziri, Diego ORCID logoORCID: https://orcid.org/0000-0002-8078-5033, Vu, Thi Minh Hang and Tu, Viet Phu (2023) Varietal and trait preferences for boiled sweetpotato in urban Hanoi and implications for breeding. Food Science & Nutrition, 12 (1). pp. 354-369. ISSN 2048-7177 (Online) (doi:10.1002/fsn3.3774)

yam

Wahab, Bashirat A., Adebowale, Abdul-Rasaq A., Sanni, Silifat A., Sobukola, Olajide P., Obadina, Adewale O., Kajihausa, Olatundun E., Adegunwa, Mojisola O., Sanni, Lateef O. and Tomlins, Keith (2016) Effect of species, pretreatments, and drying methods on the functional and pasting properties of high-quality yam flour. Food Science & Nutrition, 4 (1). pp. 50-58. ISSN 2048-7177 (doi:10.1002/fsn3.260)

“Amala”

Fetuga, Ganiyat, Tomlins, Keith, Henshaw, Folake and Idowu, Michael (2014) Effect of variety and processing method on functional properties of traditional sweet potato flour (“elubo”) and sensory acceptability of cooked paste (“amala”). Food Science & Nutrition, 2 (6). pp. 682-691. ISSN 2048-7177 (doi:10.1002/fsn3.161)

“elubo”

Fetuga, Ganiyat, Tomlins, Keith, Henshaw, Folake and Idowu, Michael (2014) Effect of variety and processing method on functional properties of traditional sweet potato flour (“elubo”) and sensory acceptability of cooked paste (“amala”). Food Science & Nutrition, 2 (6). pp. 682-691. ISSN 2048-7177 (doi:10.1002/fsn3.161)

This list was generated on Sat Dec 21 15:46:51 2024 UTC.