African Journal of
Food Science

  • Abbreviation: Afr. J. Food Sci.
  • Language: English
  • ISSN: 1996-0794
  • DOI: 10.5897/AJFS
  • Start Year: 2007
  • Published Articles: 978

Full Length Research Paper

Impact of electric voltages on the emulsification capabilities of okra seed protein-rich extract

Uhiara N. S.
  • Uhiara N. S.
  • Department of Food Science and Technology, Department of Electrical Engineering, Federal Polytechnic, Bauchi, Nigeria.
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Onwuka G. I.
  • Onwuka G. I.
  • Department of Food Science and Technology, Department of Electrical Engineering, Federal Polytechnic, Bauchi, Nigeria.
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Nwabueze T. U.
  • Nwabueze T. U.
  • Department of Food Science and Technology, University of Agriculture Umudike, Nigeria.
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Anosike M.
  • Anosike M.
  • Department of Food Science and Technology, Department of Electrical Engineering, Federal Polytechnic, Bauchi, Nigeria.
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  •  Received: 25 March 2014
  •  Accepted: 28 September 2015
  •  Published: 30 April 2018

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Fennema Owen (2003). Physical chemistry of foods. Mercel Dekker, Switzerland. pp 791 -800

 

Gilles P (2002). Uses of at Least One Protein Fraction Extracted from Hibiscus esculentus Seed and Cosmetic Composition Containing such a Fraction. United States Patent No: 6379719.

 

Martin FW, Telek L, Ruberté R, Santiago AG (2006). Protein, Oil and Gossypol Contents of a Vegetable Curd Made From Okra Seed. J. Food Sci. 44(5):1517-1579.
Crossref

 

Micheal JW (1990). Physical properties of foods and food Processing systems. Ellis Hardwood Publishers Limited London. pp. 194-196.

 

Karakoltsidis PA, Constantinides SM (1975). Okra Seed: A New Protein Source. J. Agric. Food Chem. 23(6):1204-1207.
Crossref

 

Valclavick AV, Elizabeth WC (2008). Essentials of Food Science. Dennis R. Heldman, San Marcos CA 92078, USA. . pp 88-98