Search Results - "Aryee, Alberta N A"

Functional Lipids and Cardiovascular Disease Reduction: A Concise Review by Omachi, Deborah O, Aryee, Alberta N A, Onuh, John O

“…Functional lipids are dietary substances that may have an impact on human health by lowering the risk of chronic illnesses and enhancing the quality of life…”
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Machine Learning Approaches for Predicting Fatty Acid Classes in Popular US Snacks Using NHANES Data by Tachie, Christabel Y E, Obiri-Ananey, Daniel, Tawiah, Nii Adjetey, Attoh-Okine, Nii, Aryee, Alberta N A

“…In the US, people frequently snack between meals, consuming calorie-dense foods including baked goods (cakes), sweets, and desserts (ice cream) high in lipids,…”
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Current trends in nano-delivery systems for functional foods: a systematic review by Otchere, Emmanuel, McKay, Brighid M, English, Marcia M, Aryee, Alberta N A

“…Increased awareness of the relationship between certain components in food beyond basic nutrition and health has generated interest in the production and…”
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High Salt Concentration Affects the Microbial Diversity of Cassava during Fermentation, as Revealed by 16S rRNA Gene Sequencing by Zhou, Wei, Ananga, Anthony, Ukuku, Dike O., Aryee, Alberta N. A.

“…Cassava plays an important role in the life and diet of several communities worldwide. It is used in various processed forms and has become the focus of…”
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Immobilization of Lipase from Grey Mullet by Aryee, Alberta N. A., Simpson, Benjamin K.

“…Grey mullet ( Mugil cephalus ) lipase was isolated using para -aminobenzamidine agarose and immobilized on octyl Sepharose CL-4B (o-Sep). Immobilized grey…”
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Effect of Temperature and Time on the Stability of Salmon Skin Oil During Storage by Aryee, Alberta N. A., Simpson, Benjamin K., Phillip, Leroy E., Cue, Roger I.

“…The effect of 45 days of storage at 25, 4, −18 and −80 °C on the quality indices; free fatty acid (FFA) content, peroxide value (PV), thiobarbituric acid…”
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Improving nutrition through biofortification-A systematic review by Ofori, Kelvin F, Antoniello, Sophia, English, Marcia M, Aryee, Alberta N A

“…Nutritious foods are essential for human health and development. However, malnutrition and hidden hunger continue to be a challenge globally. In most…”
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Identification and Quantitation of Reaction Intermediates and Residuals in Lipase-Catalyzed Transesterified Oils by HPLC by Aryee, Alberta N. A, Phillip, Leroy E, Cue, Roger I, Simpson, Benjamin K

“…A high-performance liquid chromatography (HPLC) unit equipped with size exclusion column and a refractive index detector was used for simultaneous monitoring,…”
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Cell Culture-Based Assessment of Toxicity and Therapeutics of Phytochemical Antioxidants by Asuzu, Peace C, Trompeter, Nicholas S, Cooper, Carlton R, Besong, Samuel A, Aryee, Alberta N A

“…Plant-derived natural products are significant resources for drug discovery and development including appreciable potentials in preventing and managing…”
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Characteristics of gelatin from lizardfish (Saurida micropectoralis) and threadfin bream (Nemipterus hexodon) skins as influenced by extraction conditions by Kuepethkaew, Sakonwat, Klomklao, Sappasith, Zhang, Yi, Aryee, Alberta N. A., Benjakul, Soottawat, Betti, Mirko, Simpson, Benjamin K.

“…Gelatins from lizardfish and threadfin bream skins were extracted using distilled water at 45 and 60 °C and 4, 8 and 12 h. Gelatin recovered from both…”
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Recovery and utilization of seaweed pigments in food processing by Aryee, Alberta NA, Agyei, Dominic, Akanbi, Taiwo O

“…[Display omitted] •There is a huge diversity of high value natural edible pigments from seaweeds.•Chlorophylls, carotenoids and xanthophylls are most abundant…”
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Improving the Digestibility of Lentil Flours and Protein Isolate and Characterization of Their Enzymatically Prepared Hydrolysates by Aryee, Alberta N. A., Boye, Joyce I.

“…Raw and cooked lentil flours and protein isolate were digested using one-step-multi-enzyme, two-step-sequential multi-enzyme or pre-hydrolyzed with…”
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In vitro Gastrointestinal Digestion of Glabrous Canaryseed Proteins as Affected by Variety and Thermal Treatment by Rajamohamed, Sahul H, Aryee, Alberta N. A, Hucl, Pierre, Patterson, Carol Ann, Boye, Joyce I

“…Glabrous or hairless canaryseed is a nutritional grain that could be a good addition to the diet if approved as a novel food. To assess the impact of thermal…”
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Enzymatic transesterification of fats and oils from animal discards to fatty acid ethyl esters for potential fuel use by Aryee, Alberta N.A., Simpson, Benjamin K., Cue, Roger I., Phillip, Leroy E.

“…Fatty acid ethyl ester (FAEE) for use as biodiesel (BD) was produced by enzymatic transesterification of salmon skin oil (SSO), a commercial oil-fat blend of…”
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Optimized transformation of animal fats to alkyl esters by Aryee, Alberta N.A., Dutilleul, Pierre, Paszti, Michael, Simpson, Benjamin K.

“…The optimum conditions for the preparation of fatty acid ethyl ester (FAEE) were investigated in three experiments to assess the linear, quadratic, and…”
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Classification of oils and margarines by FTIR spectroscopy in tandem with machine learning by Tachie, Christabel Y.E., Obiri-Ananey, Daniel, Alfaro-Cordoba, Marcela, Tawiah, Nii Adjetey, Aryee, Alberta N.A.

“…[Display omitted] •ML approaches were extended to food identification and adulteration detection.•FTIR in combination with ML offered a non-destructive path…”
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Influence of conventional and recent extraction technologies on physicochemical properties of bioactive macromolecules from natural sources: A review by Okolie, Chigozie Louis, Akanbi, Taiwo O., Mason, Beth, Udenigwe, Chibuike C., Aryee, Alberta N.A.

“…The incorporation of bioactive macromolecules from natural sources into marketable functional foods and nutraceuticals is of major significance to the…”
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Achievements and Challenges in Improving the Nutritional Quality of Food Legumes by Vaz Patto, Maria C., Amarowicz, Ryszard, Aryee, Alberta N. A., Boye, Joyce I., Chung, Hyun-Jung, Martín-Cabrejas, Maria A., Domoney, Claire

“…Quality aspects of food crops have globally important market economic and health repercussions in the current climate of food security. Grain legumes have high…”
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Nutritional and potential health benefits of fermented food proteins by Tachie, Christabel Y.E., Onuh, John O., Aryee, Alberta N. A.

“…BACKGROUND Protein fermentation continues to gain popularity as a result of several factors, including the cost‐effectiveness of the process and the positive…”
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Trends and innovations in the formulation of plant-based foods by Tachie, Christabel, Nwachukwu, Ifeanyi D., Aryee, Alberta N. A.

“…Abstract Globally, the production, distribution, sale and consumption of plant-based foods (PBFs) are on the increase due to heightened consumer awareness, a…”
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