Olugbenga Abiola Fakayode
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View article: Revolutionizing food processing with infrared heating: New approaches to quality and efficiency
Revolutionizing food processing with infrared heating: New approaches to quality and efficiency Open
Infrared (IR) heating technology represents a cutting-edge thermal technology in food processing, offering energy-efficient and effective solutions for various unit operations such as blanching, microbial decontamination, peeling, roasting…
View article: Green Extraction of Polyphenols via Deep Eutectic Solvents and Assisted Technologies from Agri-Food By-Products
Green Extraction of Polyphenols via Deep Eutectic Solvents and Assisted Technologies from Agri-Food By-Products Open
Polyphenols are the largest group of phytochemicals with important biological properties. Their presence in conveniently available low-cost sources, such as agri-food by-products, has gained considerable attention in their recovery and fur…
View article: A-251 Comparison of Antimicrobial Susceptibility Profiles of <i>Enterobacteriaceae</i> spp. Isolates from Retail Meat Products Imported from USA and Brazil or Domestically Produced on Caribbean Islands of St. Kitts and Grenada
A-251 Comparison of Antimicrobial Susceptibility Profiles of <i>Enterobacteriaceae</i> spp. Isolates from Retail Meat Products Imported from USA and Brazil or Domestically Produced on Caribbean Islands of St. Kitts and Grenada Open
Background Enterobacteriaceae species, including Escherichia coli, Klebsiella and Salmonella, are endogenous colonizers of gastrointestinal tract of livestock animals, which pose potential health threats to humans, particularly for individ…
View article: Laccase-catalyzed lignin depolymerization in deep eutectic solvents: challenges and prospects
Laccase-catalyzed lignin depolymerization in deep eutectic solvents: challenges and prospects Open
View article: Hybrid techniques of pre and assisted processing modify structural, physicochemical and functional characteristics of okra pectin: Controlled-temperature ultrasonic-assisted extraction from preparative dry powders and its field monitoring
Hybrid techniques of pre and assisted processing modify structural, physicochemical and functional characteristics of okra pectin: Controlled-temperature ultrasonic-assisted extraction from preparative dry powders and its field monitoring Open
Diversiform okra dry powders were prepared and controlled-temperature ultrasonic-assisted extraction (CTUAE) was then utilized to obtain okra pectin (OP) from the preparative powders. During processing of hybrid techniques, 6 types of dry …
View article: Dual-frequency multi-angle ultrasonic processing technology and its real-time monitoring on physicochemical properties of raw soymilk and soybean protein
Dual-frequency multi-angle ultrasonic processing technology and its real-time monitoring on physicochemical properties of raw soymilk and soybean protein Open
View article: Improving soaking efficiency of soybeans through sweeping frequency ultrasound assisted by parameters optimization
Improving soaking efficiency of soybeans through sweeping frequency ultrasound assisted by parameters optimization Open
View article: Synergism of sweeping frequency ultrasound and deep eutectic solvents pretreatment for fractionation of sugarcane bagasse and enhancing enzymatic hydrolysis
Synergism of sweeping frequency ultrasound and deep eutectic solvents pretreatment for fractionation of sugarcane bagasse and enhancing enzymatic hydrolysis Open
View article: Multimode-ultrasound and microwave assisted natural ternary deep eutectic solvent sequential pretreatments for corn straw biomass deconstruction under mild conditions
Multimode-ultrasound and microwave assisted natural ternary deep eutectic solvent sequential pretreatments for corn straw biomass deconstruction under mild conditions Open
View article: Moisture dependent thermal properties of selected vegetables in Akwa Ibom State, Nigeria
Moisture dependent thermal properties of selected vegetables in Akwa Ibom State, Nigeria Open
The thermal properties of some selected vegetables in Akwa Ibom State, Nigeria were investigated. The specific heat, thermal conductivity and thermal diffusivity for the five selected vegetables (Afang, Nkong, Atama, Editan and Nton) were …
View article: Optimization of oil and pectin extraction from orange (Citrus sinensis) peels: a response surface approach
Optimization of oil and pectin extraction from orange (Citrus sinensis) peels: a response surface approach Open