The Digital Marketing Handbook: Deliver Powerful Digital Campaigns
Marketing / General, E-Commerce / Internet Marketing, Commerce
Marketing in Web 3.0: Artificial Intelligence, the Metaverse and the Future of Marketing
Marketing/General, E-Commerce/Internet Marketing, Commerce
Project Management for the Advanced Practice Nurse
Cloud Security: Techniques and Applications (Smart Computing Applications).
CYBER SECURITY(Virtualization And Cloud Security)
Sirisha, Potluri., Katta, S. Rao., Sachi, N. Mohanty
The Relationship between Starch Microstructure
The trifoliate yam, Dioscorea dumetorum tuber is the most nutritious among the yam species consumed. Its consumption is however constrained by a rapid post-harvest hardening phenomenon that occurs after 24 hours of harvest, rendering them unsuitable for human consumption.
Effects of fermentation and cowpea fortification on the quality characteristics of maize-based nixtamalized foods
A 3 x 2 x 2 factorial experiment with fermentation time (0, 24, 48 hours), cowpea (0 and 15%) and alkaline treatment (nixtamalized and non-nixtamalized corn) was used. The blends were dried using a cabinet drier, milled into flour and spices added and processed into a snack food. Samples were analysed for moisture, fat acidity, water absorption and swelling capacity. The cylinder probe test cell was used in a TA-XT2 Texture Analyzer to measure the hardness of processed snack foods. Sensory analysis was conducted to determine the overall acceptability of the snack products. Fermentation and cowpea levels showed no significant effect (p< 0.05) on the moisture contents of the products. Cowpea addition caused decreases in the water absorption capacities from 192.23 to 117.15% in the unfermented nixtamalized sample whereas general increases were observed in the non-nixtamalized products. Similar observations were made for the swelling capacities of the products. No significant variations were observed in the fat acidity levels of the nixtamalized products with fermentation time and cowpea fortification. The texture (hardness) of the formulated products was acceptable. Sensory evaluation indicated that the presence of cowpea and fermentation in the products did not influence their acceptability by the panel.
SK SEFA-DEDEH, S Asare, EO Sakyi-Dawson, EO Afoakwa
The International Political Economy of Oil and Gas
Fundamentals of Signals and Control Systems (Digital Signal and Image Processing)
Electrical, Electronics, Digital Signal Processing
Intelligent Decision Support Systems—A Journey to Smarter Healthcare
Extracting Accountability : Engineers and Corporate Social Responsibility