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Browsing by Author Amagloh, F. K.

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Issue DateTitleAuthor(s)
2022NON-MEAT INGREDIENTS IN MEAT PRODUCTS: A SCOPING REVIEWOwusu-Ansah, P.; Besiwah, E. K.; Bonah, E.; Amagloh, F. K.
2017NUTRIENT AND TOTAL POLYPHENOL CONTENTS OF DARK GREEN LEAFY VEGETABLES, AND ESTIMATION OF THEIR IRON BIOACCESSIBILITY USING THE IN VITRO DIGESTION/CACO-2 CELL MODELAtuna, R. A.; Amagloh, F. K.; McBride, R.; Carey, E. E.; Christides, T.
2016NUTRIENT COMPOSITION AND CONSUMER ACCEPTABILITY OF BREAD MADE WITH ORANGE SWEET POTATO PUREEBonsi, E. A.; Zabawa, R.; Mortley, D.; Bonsi, C.; Acheremu, K.; Amagloh, F. C.; Amagloh, F. K.
2020NUTRITIONAL, MICROBIAL, AND SENSORY EVALUATION OF COMPLEMENTARY FOODS MADE FROM BLENDS OF ORANGE-FLESHED SWEET POTATO AND EDIBLE INSECTSAgbemafle, I.; Hadzi, D.; Amagloh, F. K.; Zotor, F. B.; Reddy, M. B.
2017ORANGE-FLESHED SWEET POTATO (IPOMOEA BATATAS) COMPOSITE BREAD AS A SIGNIFICANT SOURCE OF DIETARY VITAMIN AAwuni, Victoria; Alhassan, Martha Wunnam; Amagloh, F. K.
2014ORANGE-FLESHED SWEET POTATO-BASED INFANT FOOD IS A BETTER SOURCE OF DIETARY VITAMIN A THAN A MAIZE– LEGUME BLEND AS COMPLEMENTARY FOODAmagloh, F. K.; Coad, Jane
2018PACKAGING CONTAINERS FOR LONG-DISTANCE TRANSPORT OF SWEETPOTATO [IPOMOEA BATATAS (L) LAM] STORAGE ROOTS IN GHANAAlhassan, Sampson; Atuna, Richard Atinpoore; Nyarko, G.; Low, Jan W.; Carey, Edward Ewing; Amagloh, F. K.
2021PHYSICOCHEMICAL, OXIDATIVE STABILITY AND SENSORY PROPERTIES OF FRANKFURTER-TYPE SAUSAGE AS INFLUENCED BY THE ADDITION OF CARROT (DAUCUS CAROTA) PASTESam, F. E.; Ma, T.-Z.; Atuna, R. A.; Salifu, R.; Nubalanaan, B.-A.; Amagloh, F. K.; Han, S.-Y.
2022PLANT-BASED ALKALINE FERMENTED FOODS AS SUSTAINABLE SOURCES OF NUTRIENTS AND HEALTH-PROMOTING BIOACTIVE COMPOUNDSOwusu-Kwarteng, J.; Agyei, D.; Akabanda, F.; Atuna, R. A.; Amagloh, F. K.
2021THE POTENTIAL OF SWEETPOTATO AS A FUNCTIONAL FOOD IN SUB-SAHARAN AFRICA AND ITS IMPLICATIONS FOR HEALTH: A REVIEWAmagloh, F. C.; Yada, B.; Tumuhimbise, G. A.; Amagloh, F. K.; Kaaya, A. N.
2013RETENTION OF Β-CAROTENE IN CREAM-FLESHED SWEETPOTATO-BASED COMPLEMENTARY FOOD STORED IN DIFFERENT CONTAINERS UNDER SIMULATED TROPICAL TEMPERATURE AND HUMIDITYAmagloh, F. K.; Brough, L.; Weber, J. L.; Mutukumira, A. N.; Hardacre, A.; Coad, J.
2017SHELF LIFE EXTENSION OF SWEETPOTATO (IPOMOEA BATATAS (L) LAM) STORAGE ROOTS USING HOUSEHOLD-LEVEL STORAGE METHODSAtuna, Richard Atinpoore; Carey, Edward Ewing; Amagloh, F. K.
2016SHELF LIFE IMPROVEMENT OF SORGHUM BEER (PITO) THROUGH THE ADDITION OF MORINGA OLEIFERA AND PASTEURIZATIONAyirezang, Florence Adwoa; Saba, Courage Kosi Setsoafia; Amagloh, F. K.; Gonu, Hellie
2012SWEET POTATO-BASED COMPLEMENTARY FOOD FOR INFANTS IN LOW-INCOME COUNTRIESAmagloh, F. K.; Hardacre, A.; Mutukumira, N.; Weber, J. L.; Brough, L.; Coad, J.
2015SWEETPOTATO- AND CEREAL-BASED INFANT FOODS: PROTEIN QUALITY ASSESSMENT, AND EFFECT ON BODY COMPOSITION USING SPRAGUE DAWLEY RATS AS A MODELAmagloh, F. K.; Chiridza, Tracy; Lemercier, Marie-Eve; Broomfield, Anne; Morel, Patrick C.H.; Coad, Jane
2012SWEETPOTATO-BASED COMPLEMENTARY FOOD FOR INFANTS IN GHANAAmagloh, F. K.
2012SWEETPOTATO-BASED COMPLEMENTARY FOOD WOULD BE LESS INHIBITORY ON MINERAL ABSORPTION THAN A MAIZE-BASED INFANT FOOD ASSESSED BY COMPOSITIONAL ANALYSISAmagloh, F. K.; Brough, L.; Weber, J. L.; Mutukumira, A. N.; Hardacre, A.; Coad, J.
2015SWEETPOTATO-BASED FORMULATION AN ALTERNATIVE FOOD BLEND FOR COMPLEMENTARY FEEDINGAmagloh, F. K.; Coad, J.
2021TRADITIONAL PROCESSING METHODS REDUCED PHYTATE IN CEREAL FLOUR, IMPROVED NUTRITIONAL, FUNCTIONAL AND RHEOLOGICAL PROPERTIESAtuna, R. A.; Ametei, P. N.; Bawa, A.; Amagloh, F. K.
2021TRADITIONAL PROCESSING METHODS REDUCED PHYTATE IN CEREAL FLOUR, IMPROVED NUTRITIONAL, FUNCTIONAL AND RHEOLOGICAL PROPERTIESAtuna, R. A.; Ametei, P. N.; Bawa, A.-A.; Amagloh, F. K.
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