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Journal Abstract Search

94 related items for PubMed ID: 8722193

  • 1. The stability of stored gari.
    Sanni MO.
    Int J Food Microbiol; 1996 Feb; 29(1):119-23. PubMed ID: 8722193
    [Abstract] [Full Text] [Related]

  • 2. Physicochemical properties and garification (gari yield) of selected cassava cultivars in Rivers State, Nigeria.
    Achinewhu SC, Barber LI, Ijeoma IO.
    Plant Foods Hum Nutr; 1998 Feb; 52(2):133-40. PubMed ID: 9839812
    [Abstract] [Full Text] [Related]

  • 3. Cyanide detoxification in cassava for food and feed uses.
    Padmaja G.
    Crit Rev Food Sci Nutr; 1995 Jul; 35(4):299-339. PubMed ID: 7576161
    [Abstract] [Full Text] [Related]

  • 4. Acidification and starch behaviour during co-fermentation of cassava (Manihot esculenta Crantz) and soybean (Glycine max Merr) into gari, an African fermented food.
    Afoakwa EO, Kongor EJ, Annor GA, Adjonu R.
    Int J Food Sci Nutr; 2010 Aug; 61(5):449-62. PubMed ID: 20109125
    [Abstract] [Full Text] [Related]

  • 5. Physicochemical Composition and Antioxidant Activity of Five Gari Processed from Cassava Roots (Manihot esculenta Crantz) Harvested at Two Different Maturity Stages and Two Seasons.
    Laya A.
    Biomed Res Int; 2023 Aug; 2023():4779424. PubMed ID: 37920786
    [Abstract] [Full Text] [Related]

  • 6. Effect of traditional processing of cassava on the cyanide content of gari and cassava flour.
    Kemdirim OC, Chukwu OA, Achinewhu SC.
    Plant Foods Hum Nutr; 1995 Dec; 48(4):335-9. PubMed ID: 8882371
    [Abstract] [Full Text] [Related]

  • 7. Pro-vitamin A carotenoids stability and bioaccessibility from elite selection of biofortified cassava roots (Manihot esculenta, Crantz) processed to traditional flours and porridges.
    Aragón IJ, Ceballos H, Dufour D, Ferruzzi MG.
    Food Funct; 2018 Sep 19; 9(9):4822-4835. PubMed ID: 30131983
    [Abstract] [Full Text] [Related]

  • 8. Loss of residual cyanogens in a cassava food during short-term storage.
    Onabolu AO, Oluwole OS, Bokanga M.
    Int J Food Sci Nutr; 2002 Jul 19; 53(4):343-9. PubMed ID: 12090030
    [Abstract] [Full Text] [Related]

  • 9. Impact of style of processing on retention and bioaccessibility of beta-carotene in cassava (Manihot esculanta, Crantz).
    Thakkar SK, Huo T, Maziya-Dixon B, Failla ML.
    J Agric Food Chem; 2009 Feb 25; 57(4):1344-8. PubMed ID: 19199597
    [Abstract] [Full Text] [Related]

  • 10. Post-processing microflora and the shelf stability of gari marketed in Port Harcourt.
    Ofuya CO, Akpoti P.
    J Appl Bacteriol; 1988 May 25; 64(5):389-94. PubMed ID: 3170384
    [Abstract] [Full Text] [Related]

  • 11. A comparative evaluation of the macronutrient and micronutrient profiles of soybean-fortified gari and tapioca.
    Kolapo AL, Sanni MO.
    Food Nutr Bull; 2009 Mar 25; 30(1):90-4. PubMed ID: 19445264
    [Abstract] [Full Text] [Related]

  • 12. Pathological changes in growing dogs fed on a balanced cassava (Manihot esculenta Crantz) diet.
    Kamalu BP.
    Br J Nutr; 1993 May 25; 69(3):921-34. PubMed ID: 8329365
    [Abstract] [Full Text] [Related]

  • 13. Effect of fungi fermentation on organoleptic properties, energy content and in-vitro multienzyme digestibility of cassava products (flour & gari).
    Akindahunsi AA, Oboh G.
    Nutr Health; 2003 May 25; 17(2):131-8. PubMed ID: 14653508
    [Abstract] [Full Text] [Related]

  • 14. Effects of vacuum packaging storage of minimally processed cassava roots at various temperatures on microflora, tissue structure, starch extraction by wet milling and granule quality.
    Odoch M, Buys EM, Taylor JR.
    J Sci Food Agric; 2021 Dec 25; 101(15):6347-6354. PubMed ID: 33969893
    [Abstract] [Full Text] [Related]

  • 15. Effect of modified atmosphere and vacuum packaging on some quality characteristics and the shelf-life of "morcilla", a typical cooked blood sausage.
    Cachaldora A, García G, Lorenzo JM, García-Fontán MC.
    Meat Sci; 2013 Feb 25; 93(2):220-5. PubMed ID: 22999312
    [Abstract] [Full Text] [Related]

  • 16. Changes in cassava toxicity during processing into gari and ijapu--two fermented food products.
    Sokari TG, Karibo PS.
    Food Addit Contam; 1992 Feb 25; 9(4):379-84. PubMed ID: 1493886
    [Abstract] [Full Text] [Related]

  • 17. Fate of post-processing inoculated Listeria monocytogenes on vacuum-packaged pepperoni stored at 4, 12 or 25 degrees C.
    Byelashov OA, Carlson BA, Geornaras I, Kendall PA, Scanga JA, Sofos JN.
    Food Microbiol; 2009 Feb 25; 26(1):77-81. PubMed ID: 19028309
    [Abstract] [Full Text] [Related]

  • 18. Use of acid whey and mustard seed to replace nitrites during cooked sausage production.
    Wójciak KM, Karwowska M, Dolatowski ZJ.
    Meat Sci; 2014 Feb 25; 96(2 Pt A):750-6. PubMed ID: 24200566
    [Abstract] [Full Text] [Related]

  • 19. Coumarin compounds in cassava diets: 2 health implications of scopoletin in gari.
    Obidoa O, Obasi SC.
    Plant Foods Hum Nutr; 1991 Jul 25; 41(3):283-9. PubMed ID: 1924193
    [Abstract] [Full Text] [Related]

  • 20. The clinicopathologic significance of enriching grated cassava mash with red palm oil in the production of gari.
    Ihedioha JI.
    Plant Foods Hum Nutr; 2002 Jul 25; 57(3-4):295-305. PubMed ID: 12602937
    [Abstract] [Full Text] [Related]

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