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6 results for Patience C. Obinna-Echem.

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Acid, Bile and Aggregation Abilities of Lactobacillus plantarum Strains Isolated from Akamu a Nigerian Fermented Maize Food
by Patience C. Obinna-Echem
American Journal of Food Science and Technology. 2018, 6(1), 7-11. DOI: 10.12691/ajfst-6-1-2
Pub. Date: January 05, 2018Views: 14603Downloads: 13725
Lactobacillus plantarum akamu acid and bile tolerance auto-aggregation co-aggregation
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Effect of Processing method on Pasting, Morphological and Sensory Properties of Akamu- a Nigerian Fermented Maize Product
by Patience C. Obinna-Echem
American Journal of Food Science and Technology. 2017, 5(3), 101-108. DOI: 10.12691/ajfst-5-3-5
Pub. Date: June 27, 2017Views: 17948Downloads: 17053
Akamu fermentation gamma irradiation maize slurries and porridges pasting properties morphological and sensory properties
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Quality Characteristics of Probiotic (Lactobacillus acidophilus) Beverage from Hydrolyzed Tigernut Milk Supplemented with Beetroot Juice
by Jessica I. Igwebuike, Lucretia I. Barber and Patience C. Obinna-Echem
American Journal of Food Science and Technology. 2022, 10(3), 95-102. DOI: 10.12691/ajfst-10-3-1
Pub. Date: August 03, 2022Views: 3432Downloads: 3752
Tigernut partial hydrolysis beetroot Lactobacillus acidophilus beverage physicochemical and sensory properties
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Inhibitory Activity of Lactobacillus plantarum Strains from Akamu - A Nigerian Fermented Maize Food against Escherichia coli
by Patience C. Obinna-Echem
American Journal of Food Science and Technology. 2015, 3(5), 118-125. DOI: 10.12691/ajfst-3-5-1
Pub. Date: September 28, 2015Views: 26474Downloads: 24892
Lactobacillus plantarum maize slurry fermentation acidity inhibition Escherichia coli
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Effect of Pasteurization and Storage Temperatures on the Physicochemical Properties and Microbiological Quality of Cashew Apple Juice
by Nkechi J.T. Emelike and Patience C. Obinna-Echem
American Journal of Food Science and Technology. 2020, 8(2), 63-69. DOI: 10.12691/ajfst-8-2-4
Pub. Date: March 19, 2020Views: 7049Downloads: 7482
Cashew apple juice pasteurization storage temperature physicochemical and microbiological properties
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Effect of Production Method on the Dietary Fibre Composition of Akamu- A Nigerian Fermented Maize Product
by Patience C. Obinna-Echem and Thomas Adjei-Duodu
American Journal of Food and Nutrition. 2016, 4(3), 68-73. DOI: 10.12691/ajfn-4-3-2
Pub. Date: May 17, 2016Views: 16140Downloads: 14045
Lactobacillus plantarum Maize porridge fermentation akamu insoluble dietary fibre soluble dietary fibre precipitates soluble dietary fibre soluble
Abstract Full Text PDF (159 KB) Full Text HTML Full Text ePUB (111 KB)
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