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Refractance window drying: Principles and applications.
(Wiley Online Library, 2022-03-28)
Refractance window (RW) drying is a modern drying technology that yields superior quality products. The dryer incorporates a technology that can be used to dry or evaporate both fluids and semi-fluid-like products; hence, ...
Bio-based smart materials for fish product packaging: a review.
(Taylor & Francis Online, 2022-04-25)
Conventional packaging offers protection, containment, communication, and convenience to packaged food. The most commonly used packaging materials are petrochemical-based plastics which generate massive wastes that persist ...
Indigenous and under-utilised oil seeds of Botswana: proximate composition, phytochemical screening and antioxidant activity.
(Society of Phamarceutical Sciences and Research, 2022-10-01)
Proximate composition, qualitative screening for phytochemicals (terpenoids, steroids, tannins, oxalates, coumarins, phenols, saponins, and flavonoids) and antioxidant properties in four selected indigenous oilseeds: morama ...
Effects of Moringa oleifera seeds on the physicochemical properties and microbiological quality of borehole water from Botswana
(IWA Publishing, 2022-09-07)
This study was conducted to determine the effects of Moringa oleifera seeds on the physicochemical properties and microbiological quality of borehole water collected from Thamaga village in Botswana. Borehole water samples ...
Genotypic variation in response to drought stress is associated with biochemical and transcriptional regulation of ureides metabolism in common bean (Phaseolus vulgaris L.).
(University of Ljubljana, 2022-05-29)
Ureidic legumes such as common bean (Phaseoulus valgaris L.) plants export nitrogen from the nodules to shoots and leaves as ureides during symbiotic biological nitrogen fixation. Common bean gene encoding allantoinase ...
An alternative food neophobia scale (FNS-A) to quantify responses to new foods.
(Elsevier, 2022-05-13)
An alternative Food Neophobia Scale (FNS-A) was developed in three studies to measure food neophobia (reluctance to eat and avoidance of trying new foods). In Study 1, the original food neophobia scale, FNS (Pliner, & ...
Effects of Bambara groundnut and Butternut blending on functional and sensory properties of sorghum flour porridge.
(AIMS Press, 2022-05-06)
Mageu is a non-alcoholic fermented gruel processed from cereal grains, mostly maize and is widely consumed in the Southern African region. The refined maize meal used for mageu processing is limited in dietary fiber, ...