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  1. Article ; Online: Economic impacts of Wuhan 2019-nCoV on China and the world.

    Ayittey, Foster K / Ayittey, Matthew K / Chiwero, Nyasha B / Kamasah, Japhet S / Dzuvor, Christian

    Journal of medical virology

    2020  Volume 92, Issue 5, Page(s) 473–475

    MeSH term(s) Betacoronavirus ; COVID-19 ; China ; Commerce/economics ; Coronavirus Infections/economics ; Coronavirus Infections/epidemiology ; Humans ; Pandemics/economics ; Pneumonia, Viral/economics ; SARS-CoV-2 ; Travel/economics
    Keywords covid19
    Language English
    Publishing date 2020-02-18
    Publishing country United States
    Document type Journal Article
    ZDB-ID 752392-0
    ISSN 1096-9071 ; 0146-6615
    ISSN (online) 1096-9071
    ISSN 0146-6615
    DOI 10.1002/jmv.25706
    Database MEDical Literature Analysis and Retrieval System OnLINE

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    In stock of ZB MED Cologne/Königswinter

    Zs.A 1320: Show issues Location:
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  3. Article: Nutritional, microbial and sensory attributes of bread fortified with defatted watermelon seed flour

    Anang, Daniel A / Ruth A. Pobee / Edward Antwi / Eugene M. Obeng / Amy Atter / Foster K. Ayittey / John T. Boateng

    International journal of food science & technology. 2018 June, v. 53, no. 6

    2018  

    Abstract: The utilisation of natural food supplements to fortify staples is considered as one of the effective means of dealing with global food nutrient deficiency. Herein, we report the nutritional, microbial and sensorial characteristics of defatted watermelon ... ...

    Abstract The utilisation of natural food supplements to fortify staples is considered as one of the effective means of dealing with global food nutrient deficiency. Herein, we report the nutritional, microbial and sensorial characteristics of defatted watermelon seed fortified bread. The protein content and level of micronutrients such as phosphorus, potassium, iron and calcium increased with increasing proportion of watermelon seed flour in the bread. Notably, calcium resulted as the highest micronutrient in the bread samples, whereas the content of iron in the fortified samples improved significantly. The defatted watermelon seed flour had a high iron content of about 12.1 mg/100 g as compared to the normal (unfortified) bread of 0.01 mg/100 g. The total microbial count results for all the fortification levels complied with the acceptable microbial quality requirement. Lastly, the consumer acceptability test did not show any significant difference between all levels of fortification with watermelon seed flour.
    Keywords breads ; calcium ; consumer acceptance ; dietary supplements ; flour ; fortified foods ; iron ; microbiological quality ; nutrient deficiencies ; phosphorus ; potassium ; protein content ; sensory properties ; watermelons
    Language English
    Dates of publication 2018-06
    Size p. 1468-1475.
    Publishing place John Wiley & Sons, Ltd
    Document type Article
    Note JOURNAL ARTICLE
    ZDB-ID 883561-5
    ISSN 0950-5423
    ISSN 0950-5423
    DOI 10.1111/ijfs.13727
    Database NAL-Catalogue (AGRICOLA)

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