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Showing 10 out of a total of 11 results for community: Food Science.
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Impact of cowpea adition on the Protein Digestibility Corrected Amino Acid Score and other protein quality parameters of traditional African foods made from non-tannin and tannin sorghum
Anyango, Joseph Ochieng
;
De Kock, Henrietta Letitia
;
Taylor, J.R.N. (John Reginald Nuttall)
(
Elsevier
,
2011-02
)
Effects of gamma‐irradiation on cotyledon cell separation and pectin solubilisation in hard‐to‐cook cowpeas
Jombo, Talknice Zvamaziva
;
Minnaar, Amanda
;
Taylor, J.R.N. (John Reginald Nuttall)
(
Wiley
,
2018-03
)
Novel in situ evaluation of the role minerals play in the development of the hard-to-cook (HTC) defect of cowpeas and its effect on the in vitro mineral bioaccessibility
Kruger, Johanita
;
Minnis-Ndimba, Roya
;
Mtshali, C.
;
Minnaar, Amanda
(
Elsevier
,
2015-05
)
Does a sorghum-cowpea composite porridge hold promise for contributing to alleviating oxidative stress?
Apea-Bah, Franklin B.
;
Minnaar, Amanda
;
Bester, Megan Jean
;
Duodu, Kwaku Gyebi
(
Elsevier
,
2014-08
)
Evaluation of the functional quality of cowpea-fortified traditional African sorghum foods using instrumental and descriptive sensory analysis
Anyango, Joseph Ochieng
;
De Kock, Henrietta Letitia
;
Taylor, J.R.N. (John Reginald Nuttall)
(
Elsevier
,
2011-12
)
The sensory profiles of flatbreads made from sorghum, cassava, and cowpea flour used as wheat flour alternatives
Dankwa, Rita
;
Aisala, Heikki
;
Kayitesi, Eugenie
;
De Kock, Henrietta Letitia
(
MDPI
,
2021-12-14
)
Influence of micronization (infrared treatment) on the protein and functional quality of a ready-to-eat sorghum-cowpea African porridge for young child-feeding
Unknown author
(
Elsevier
,
2015-10
)
Effects of processing and addition of a cowpea leaf relish on the iron and zinc nutritive value of a ready-to-eat sorghum-cowpea porridge aimed at young children
Vilakati, Nokuthula
;
Taylor, J.R.N. (John Reginald Nuttall)
;
MacIntyre, Una Elizabeth
;
Kruger, Johanita
(
Elsevier
,
2016-11
)
Lipid stabilisation and partial pre-cooking of pearl millet by thermal treatments
Unknown author
(
University of Pretoria
,
2007-07-26
)
Effect of micronisation temperature (130 and 170 °C) on functional properties of cowpea flour
Mwangwela, Agnes Mbachi
;
Waniska, Ralph D.
;
Minnaar, Amanda
(
Elsevier
,
2007
)
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Author
Taylor, J.R.N. (John Reginald Nuttall) (5)
De Kock, Henrietta Letitia (4)
Minnaar, Amanda (4)
Anyango, Joseph Ochieng (2)
Kruger, Johanita (2)
Aisala, Heikki (1)
Apea-Bah, Franklin B. (1)
Bester, Megan Jean (1)
Chiremba, Constance (1)
Dankwa, Rita (1)
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Subject
Cowpea (11)
Sorghum (6)
Flour (3)
Iron (2)
Protein (2)
Ready-to-eat (2)
Tannins (2)
Zinc (2)
Biscuits (1)
Calcium (1)
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Date Issued
2020 - 2021 (1)
2010 - 2019 (8)
2007 - 2009 (2)
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