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Browsing Research Articles (Food Science) by Author "Hamaker, Bruce R."
Now showing items 1-10 of 10
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Debelo, Hawi; Ndiaye, Cheikh; Kruger, Johanita; Hamaker, Bruce R.; Ferruzzi, Mario G. (Springer, 2020-04)Food-to-food fortification of staple cereal products using nutrient-dense plants shows promise to address multiple micronutrient deficiencies including vitamin A, iron and zinc in Sub-Saharan Africa. However, there is ...
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De Groote, Hugo; Mugalavai, Violet; Ferruzzi, Mario G.; Onkware, Augustino; Ayua, Emmanuel; Duodu, Kwaku Gyebi; Ndegwa, Michael; Hamaker, Bruce R. (Sage, 2020-06)BACKGROUND : Maize is the major food staple in East and Southern Africa, where food-processing industries are emerging fast. New low-cost extrusion cookers allow small enterprises to enter the market for processed cereals, ...
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Taylor, J.R.N. (John Reginald Nuttall); Ferruzzi, Mario G.; Ndiaye, Cheikh; Traor, Djibril; Mugalavai, Violet K.; De Groote, Hugo; O'Brien, Cheryl; Rendall, Timothy J.; Hamaker, Bruce R. (Elsevier, 2023-03)Small and micro food enterprises are critical implementation partners for fortification strategies that address the widespread micronutrient deficiencies in low-income countries. This paper describes the concept and practice ...
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Taylor, J.R.N. (John Reginald Nuttall); Taylor, Janet; Campanella, Osvaldo H.; Hamaker, Bruce R. (Elsevier, 2016-01)The dough functionality of the storage proteins in “gluten-free” grains has been studied for almost 25 years. Zein, maize prolamin, when isolated as a-zein can form a wheat gluten-like visco-elastic dough when mixed with ...
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Asare, Isaac Kwabena; Palaniappan, Ayyappan; Jungles, Thaisa Moro Cantu; Hamaker, Bruce R.; Emmambux, Mohammad Naushad (Wiley, 2022-07)The effect of resistant starch type 5 (amylose-lipid complex, ALC) from maize starch and maize meal on short-chain fatty acids (SCFAs) production by in-vitro human faecal fermentation are determined. The maize starch and ...
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De Groote, Hugo; Kariuki, Sarah W.; Traore, Djibril; Taylor, J.R.N. (John Reginald Nuttall); Ferruzzi, Mario G.; Hamaker, Bruce R. (Wiley, 2018-04)BACKGROUND : In Africa, food-processing industries are emerging fast, especially for cereals. New low-cost extrusion cookers give small enterprises an opportunity to enter the market for processed cereal products, in ...
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Taylor, J.R.N. (John Reginald Nuttall); De Kock, Henrietta Letitia; Makule, Edna; Adebowale, Olalekan Jimi; Hamaker, Bruce R.; Milani, Peiman (Elsevier, 2022-03)Sub-Saharan Africa (SSA) suffers from both undernutrition and overnutrition. Wholegrain cereal foods can help address both nutritional challenges. Food quality issues are rancidity, coarse texture and negative consumer ...
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Adetola, Oluyimika Yanmife; Kruger, Johanita; Ferruzzi, Mario G.; Hamaker, Bruce R.; Taylor, J.R.N. (John Reginald Nuttall) (Taylor and Francis, 2022)Food-to-food fortification (FtFF) with moringa leaf (iron source) and/or baobab fruit (citric acid and ascorbic acid source) (each 13–15 g/100 g porridge dry basis (db)) was studied to improve iron and zinc nutritive quality ...
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Taylor, J.R.N. (John Reginald Nuttall); De Kock, Henrietta Letitia; Makule, Edna; Hamaker, Bruce R.; Milani, Peiman (Wiley, 2024-03)BACKGROUND AND OBJECTIVE : Maize is the major staple in sub-Saharan Africa. Whole-grain maize meal (WGMM) is highly susceptible to rancidity development. This work investigated whether rancidity development in ...
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Milani, Peiman; Torres-Aguilar, Pablo; Hamaker, Bruce R.; Manary, Mark; Abushamma, Suha; Laar, Amos; Steiner, Roy; Ehsani, Mehrdad; De la Parra, John; Skaven-Ruben, Daniel; De Kock, Henriette; Hawkes, Corina; Covic, Namukolo; Mitchell, Chris; Taylor, J.R.N. (John Reginald Nuttall) (Elsevier, 2022-09)Grains have historically represented a major component of human diets and were predominantly consumed in whole form until the first half of the 19th century, when a combination of technological innovations and market ...
Now showing items 1-10 of 10