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Showing 10 out of a total of 25 results for collection: Department of Nutrition and Food Science.
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Influence of Spontaneous Fermentation on Some Quality Characteristics of Maize-Based Cowpea-Fortified nixtamalized Foods
Ohene- Afoakwa, E.
;
Sakyi-Dawson, E.
;
Sefa-Dedeh, S.
;
Budu, A.S.
;
Asomaning, J.
(
African Journal of Food and Agriculture Nutrition and Development 1(7): 2-18
,
2007
)
Microbiological changes in naturally fermented cassava fish (Pseudotolithus sp.) for lanhouin production
Anihouvi, V.B.
;
Sakyi-Dawson, E.
;
Ayernor, G.S.
;
Hounhouigan, J.D.
(
International Journal of Food Microbiology (116): 287-291
,
2007
)
Biochemical changes associated with the fermentation of baobab seeds in Maari: An alkaline fermented seeds condiment from western Africa
Parkouda, C.
;
Bahama, F.
;
Ouattarasongre, L.
;
Tano-Debrah, K.
;
Diawara, B.
(
Journal of Ethnic Foods
,
2015-06
)
Changes in nib acidification and biochemical composition during fermentation of pulp pre-conditioned cocoa (theobroma cacao) beans
Afoakwa, E.O.
;
Kongor, J.E.
;
Takrama, J.
;
Budu, A.S.
(
International Food Research Journal
,
2013-01
)
Changes in acidification, sugars and mineral composition of cocoa pulp during fermentation of pulp pre-conditioned cocoa (Theobroma cacao) beans
Afoakwa, E.O.
;
Kongor, J.E.
;
Takrama, J.F.
;
Budu, A.S.
(
International Food Research Journal
,
2013-01
)
Aerobic spore-forming bacteria and chemical composition of some Nigerian fermented soup condiments
Sanni, A.I.
;
Ayernor, G.S.
;
Sakyi-Dawson, E.
;
Sefa-Dedeh, S.
(
Plant Foods for Human Nutrition
,
2000-02
)
Effect of pulp preconditioning on acidification, proteolysis, sugars and free fatty acids concentration during fermentation of cocoa (Theobroma cacao) beans
Afoakwa, E.O.
;
Quao, J.
;
Budu, A.S.
;
Takrama, J.
;
Saalia, F.K.
(
International Journal of Food Sciences and Nutrition
,
2011-05
)
Chemical composition and microbiological changes during spontaneous and starter culture fermentation of Enam Ne-Setaakye, a West African fermented fish-carbohydrate product
Asiedu, M.
;
Sanni, A.I.
(
European Food Research and Technology
,
2002-07
)
Volatile compounds of maari, a fermented product from baobab (Adansonia digitata L.) seeds
Parkouda, C.
;
Diawara, B.
;
Lowor, S.
;
Diako, C.
;
Saalia, F.K.
;
Annan, N.T.
;
Jensen, J.S.
;
Tano-Debrah, K.
;
Jakobsen, M.
(
African Journal of Biotechnology
,
2011-04
)
Fermentation of Saccharomyces cerevisiae in a one liter flask coupled with an external circulation ultrasonic irradiation slot: Influence of ultrasonic mode and frequency on the bacterial growth and metabolism yield
Zhang, Z.
;
Xiong, F.
;
Wang, Y.
;
Dai, C.
;
Xing, Z.
;
Dabbour, M.
;
Mintah, B.
;
He, R.
;
Ma, H.
(
Ultrasonics Sonochemistry
,
2019-02
)
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Author
Afoakwa, E.O. (9)
Budu, A.S. (6)
Sefa-Dedeh, S. (6)
Sakyi-Dawson, E. (5)
Tano-Debrah, K. (5)
Annan, N.T. (4)
Ayernor, G.S. (4)
Jakobsen, M. (4)
Saalia, F.K. (4)
Diawara, B. (3)
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Subject
Fermentation (25)
Maize (5)
Nixtamalization (5)
Baobab (3)
Fish (3)
Functional properties (3)
Maari (3)
Pod storage (3)
Theobroma cacao (3)
Acidification (2)
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Date Issued
2010 - 2019 (10)
2000 - 2009 (15)
Has File(s)
No (19)
Yes (6)