Bibliografías temáticas / Obushera

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  1. Artículos de revistas
  2. Tesis

Literatura académica sobre el tema "Obushera"

Autor: Grafiati
Publicado: 4 de junio de 2021
Última modificación: 20 de febrero de 2023

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Artículos de revistas sobre el tema "Obushera"

1

Mukisa, Ivan Muzira, Stellah Byakika, Rehema Meeme, Alex Paul Wacoo, Wilbert Sybesma, and Remco Kort. "Adopting traditional fermented foods as carriers for probiotics." Nutrition & Food Science 50, no. 5 (November 17, 2019): 841–52. http://dx.doi.org/10.1108/nfs-06-2019-0188.

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Purpose Traditional fermented products can be adopted as probiotic carriers. This study was aimed at evaluating the potential of using Obushera, a traditional sorghum beverage from Uganda, as a carrier for Lactobacillus rhamnosus yoba. Design/methodology/approach Probiotic Obushera was produced by fermenting sorghum malt with Lb. rhamnosus yoba 2012 and Streptococcus thermophilus C106 at 30 °C and at room temperature (21°C-25 °C) for 24 h. Acidity, pH, total soluble solids and microbial counts were monitored. Consumer acceptability and purchase index of probiotic Obushera were compared to four
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2

Mukisa, IM, CMBK Muyanja, YB Byaruhanga, T. Langsrud, and JA Narvhus. "Changes in physico-chemical properties and flavour compounds during fermentation of different obushera (sorghum and millet) beverages." African Journal of Food, Agriculture, Nutrition and Development 12, no. 54 (October 19, 2012): 6665–85. http://dx.doi.org/10.18697/ajfand.54.11765.

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Four types of Obushera, a fermented millet or sorghum beverage: Ekitiribita, Obuteire, Obutoko and Enturire were analyzed for their physico-chemical properties, sugars, organic acids and volatile compounds during fermentation. Standard chemical methods were used to determine the physico-chemical properties of Obushera. The organic acids, carbohydrates, glucose, fructose and maltose were analyzed by highperformance liquid chromatography. The pH of all Obushera varied between 4.00±0.10 and 4.42±0.11 after 4 days of fermentation. The pH of Obuteire, Obutoko and Enturire dropped below 4.5 within o
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3

Byakika, Stellah, Ivan Muzira Mukisa, Robert Mugabi, and Charles Muyanja. "Antimicrobial Activity of Lactic Acid Bacteria Starters against Acid Tolerant, Antibiotic Resistant, and Potentially Virulent E. coli Isolated from a Fermented Sorghum-Millet Beverage." International Journal of Microbiology 2019 (December 16, 2019): 1–10. http://dx.doi.org/10.1155/2019/2013539.

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Bacterial contamination of fermented foods is a serious global food safety challenge that requires effective control strategies. This study characterized presumptive E. coli isolated from Obushera, a traditional fermented cereal beverage from Uganda. Thereafter, the antimicrobial effect of lactic acid bacteria (LAB) previously isolated from Obushera, against the E. coli, was examined. The presumptive E. coli was incubated in brain heart infusion broth (pH = 3.6) at 25°C for 48 h. The most acid-stable strains were clustered using (GTG)5 rep-PCR fingerprinting and identified using 16S rRNA seque
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4

Mukisa, Ivan Muzira, Stellah Byakika, and Arnold Serwanga. "APPLICATION OF REFRIGERATED AND FROZEN SORGHUM MALT SLURRIES IN THE PRESERVATION OF STARTER CULTURES FOR OBUSHERA FROM UGANDA." Food ScienTech Journal 2, no. 2 (December 1, 2020): 46. http://dx.doi.org/10.33512/fsj.v2i2.9120.

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5

Mukisa, Ivan M., Davide Porcellato, Yusuf B. Byaruhanga, Charles M. B. K. Muyanja, Knut Rudi, Thor Langsrud, and Judith A. Narvhus. "The dominant microbial community associated with fermentation of Obushera (sorghum and millet beverages) determined by culture-dependent and culture-independent methods." International Journal of Food Microbiology 160, no. 1 (November 2012): 1–10. http://dx.doi.org/10.1016/j.ijfoodmicro.2012.09.023.

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Byakika, Stellah, Ivan Muzira Mukisa, Yusuf Byenkya Byaruhanga, Denis Male, and Charles Muyanja. "Influence of food safety knowledge, attitudes and practices of processors on microbiological quality of commercially produced traditional fermented cereal beverages, a case of Obushera in Kampala." Food Control 100 (June 2019): 212–19. http://dx.doi.org/10.1016/j.foodcont.2019.01.024.

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7

MUKISA, I. M., D. G. NSIIMIRE, Y. B. BYARUHANGA, C. M. B. K. MUYANJA, T. LANGSRUD, and J. A. NARVHUS. "OBUSHERA: DESCRIPTIVE SENSORY PROFILING AND CONSUMER ACCEPTABILITY." Journal of Sensory Studies, April 2010. http://dx.doi.org/10.1111/j.1745-459x.2009.00272.x.

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Tesis sobre el tema "Obushera"

1

Kateu, Kepher Kuchana, of Western Sydney Hawkesbury University, Faculty of Science and Technology, and Centre for Advanced Food Research. "A study of traditional production of Ugandan fermented cereal beverage, Obushera." THESIS_FST_CAFR_Kateu_K.xml, 1998. http://handle.uws.edu.au:8081/1959.7/634.

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The study presented here was to investigate the traditional production of the Ugandan fermented cereal beverage, Obushera. The effects of germination and malting of sorghum grains under different steeping treatment were first investigated. The traditional preparation of Obushera beverage was carried out and course of fermentation monitored. The viscosity of Obushera was very low throughout the fermentation process. The microflora responsible for the fermentation of Obushera were identified. After considerable research and conduction of tests were carried out, it was found that there was no det
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2

Kateu, Kepher Kuchana. "A study of traditional production of Ugandan fermented cereal beverage, Obushera." Thesis, View thesis, 1998. http://handle.uws.edu.au:8081/1959.7/634.

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The study presented here was to investigate the traditional production of the Ugandan fermented cereal beverage, Obushera. The effects of germination and malting of sorghum grains under different steeping treatment were first investigated. The traditional preparation of Obushera beverage was carried out and course of fermentation monitored. The viscosity of Obushera was very low throughout the fermentation process. The microflora responsible for the fermentation of Obushera were identified. After considerable research and conduction of tests were carried out, it was found that there was no det
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3

Kateu, Kepher Kuchana. "A study of traditional production of Ugandan fermented cereal beverage, obushera /." View thesis, 1998. http://library.uws.edu.au/adt-NUWS/public/adt-NUWS20040916.152810/index.html.

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Thesis (M.Sc.)(Hons)--University of Western Sydney, Hawkesbury,1998.<br>"Thesis submitted in partial fulfillment of the requirements for the Degree of Master of Science (Honours) in Food Science." Includes bibliographical references.
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