Articles

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Microstructural properties of deep-fat fried chicken nuggets coated with different batter formulation (with Michael O. Ngadi Dr.), International Journal of Food Properties (2011)
 

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Microstructural evaluation of deep-fat fried chicken nugget batter coating using confocal laser scanning microscopy (with Li Lui Lui Dr. and Michael O. Ngadi Dr.), Journal of Food Engineering (2011)
 

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Porosity determination for coatings of deep-fat fried chicken nuggets using pycnometer, International Journal of Food Science and Technology (2011)
 

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Characterization of pore properties of deep-fat fried chicken nuggets breading coating using mercury intrusion porosimetry technique, International Journal of Food Science and Technology (2010)
 

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Microstructural characterization of deep-fat fried breaded chicken nuggets using X-ray micro-computed tomography, Journal of Food Process Engineering (2010)

X-ray micro-computed imaging technique was applied to study microstructural characteristics of deep-fat fried chicken nuggets....

 

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3-D Imaging of Deep-Fat Fried Chicken Nuggets Breading Coating Using X-Ray Micro-CT (with Michael O. Ngadi), International Journal of Food Engineering (2009)

Food coatings are used to add value to deep-fat fried foods and to control heat...

 

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Effect of microwave pretreatment on mass transfer during deep-fat frying of chicken nugget (with Michael O. Ngadi, Yunfeng Wang, and Vijaya Raghavan), LWT - Food Science and Technology (2009)

The effect of a microwave pretreatment at different time duration on the mass transfer of...

 

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Influence of pulsed electric field energy on the damage degree in alfalfa tissue (with Tanya K. Gachovska and Michael O. Ngadi), Journal of Food Engineering (2009)

The objectives of this study were to investigate the influence of pulsed electric field (PEF)...

 

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Kinetics of mass transfer in microwave precooked and deep-fat fried chicken nuggets (with Michael O. Ngadi), Journal of Food Engineering (2009)

The objective of this study was to evaluate the effect of microwave precooking on mass...

 

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A Comparative Study on the Effect of Chemical, Microwave, and Pulsed Electric Pretreatments on Convective Drying and Quality of Raisins (with S. R. S. Dev, T. Padmini, Yvan Gariépy, and Vijaya Raghavan), Drying Technology (2008)

In order to discourage the use of chemicals in raisin processing, the effect of microwave...

 

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Drying Characteristics of Pulsed Electric Field-Treated Carrot (with Tanya K. Gachovska, Michael Ngadi, and Vijaya Raghavan), Drying Technology (2008)

This study was designed to establish the interaction effect of various components of pulsed electric...

 

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Effect of Pretreatments on Drying Characteristics of Okra (with Tanya K. Gachovska, Michael O. Ngadi, and Vijaya Raghavan), Drying Technology (2008)

This study was conducted to evaluate the effect of different pretreatment methods (blanching, microwave, and...

 

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Potentials of high intensity electric field pulses (HELP) to food processors in developing countries (with J.O Olajide, Beatrice I.O. Ade-Omowaiye, E. T. Otunola, and Johnson A. Adejuyitan), Nutrition & Food Science (2006)

Purpose – This paper aims to focus on the prospects of incorporating a non-thermal process...

 

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Design and construction of a manually operated double face meat mincer (with O.J. Oyelade, J.O Olajide, A Owonikoko, and E. A. Akande), Journal of Science, Engineering and Technology (JSET), Enugu, Nigeria (2003)
 

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Effect of Soybean substitution for Cowpea On Physical, Compositional, Sensory and Sorption Properties of Akara Ogbomoso (with Kolawole O. Falade and J. O. Akingbala), European Food Research and Technology (2003)

Akara Ogbomoso was prepared from cowpea:soybean flour mixture ratios of 100:0, 80:20, 60:40 and 40:60....

 

Contributions to Books

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Physicochemical changes of foods during frying: Novel evaluation techniques and effect of process parameters (with Michael O. Ngadi Dr.), Physicochemical Aspects of Food Engineering and Processing (2011)
 

Microstructural characterization of deep-fat fried breaded foods (with Michael O. Ngadi and Lamin Kassama), Advances in Deep-Fat Frying of Foods (2009)

Food products undergo several chemical, nutritional and physical changes during deep-fat frying. Starch components are...