Dr K O Falade

Publications

*Falade, K.O., Adetunji, A. I. and Aworh, O. C. (2003). Adsorption isotherm and heat of sorption of fresh - and osmo-oven dried plantain slices. European Food Research and Technology, 217, 230 – 234.
*Falade, K. O., Adedeji, A. A. and Akingbala, J.O. (2003). Effect of soybean substitution for cowpea on physical, compositional, sensory and sorption properties of Akara Ogbomoso. European Food Research and Technology, 217 (6), 492-497.
*Falade, K.O., Adeyanju, K. and Uzo-Peters, P. I. (2003). Foam- mat drying of cowpea using glyceryl monostearate and egg albumin, as foaming agent. European Food Research and Technology, 217 (6), 486-491.
*Falade, K. O. and Aworh, O. C. (2004). Adsorption isotherm of osmo-oven dried African star apple (Chrysophyllum albidum) and African mango (Irvingia gabonensis) slices. European Food Research and Technology, 281 (3), 278 – 283.
*Falade, K.O., Olukini, A. I. and Adegoke, G.O. (2004). Adsorption isotherm and heat of sorption of osmotically pretreated and air-dried pineapple slices. European Food Research and Technology, 218 (6), 540 – 543.
*Falade, K.O., Babalola, S. O., Akinyemi, S. O. S and Ogunlade, A. A. (2004). Degradation of quality attributes of sweetened Julie and Ogbomoso mango juices during storage. European Food Research and Technology, 218 (5), 456 – 459.
*Falade, K.O., Chime, J. J. and Ogunwolu, O. O. (2004). Water sorption isotherms and heat of sorption of cashewnuts pretreated by different methods. Journal of Food, Agriculture and Environment, 2 (2), 83-87.
*Falade, K. O. and Uzo-Peters, P.I. (2004). Water sorption isotherms and heat of sorption of osmotically preteated and oven-dried papaya varieties. Journal of Food, Agriculture and Environment, 2 (3&4), 34 – 39.
*Falade, K. O. and Aworh, O. C. (2005). Sensory attributes of osmotically pretreated and oven-dried African star apple (Chrysophyllum albidum) and African mango (Irvingia gabonensis). Journal of Food Agriculture and Environment, 3 (1), 90-95.
*Falade, K. O. and Awoyele, O. O. (2005). Adsorption isotherms and heat of sorption of fresh and preosmosed oven-dried bananas. Journal of Food, Agriculture and Environment, 3 (1), 96-101.
*Falade, K. O. and Adelakun, T. O. (2007). Effect of pre-freezing and solutes on mass transfer during osmotic dehydration, and colour of oven dried African star apple during storage. International Journal of Food Science and Technology 42, 394–402.
*Falade, K. O. and Abbo, E. O. (2007). Air-drying and rehydration of date palm (Phoenix dylactifera) fruits. Journal of Food Engineering 79, 724-730.
*Falade K. O., Olurin, T. O., Ike, E. A., and Aworh, O. C. (2007). Effect of pretreatmentand temperature on air-drying of Dioscorea alata and Dioscorea rotundata slices. Journal of Food Engineering 80, 1002–1010.
*Falade, K. O., Igbeka, J. C., and Ayanwuyi, F. A. (2007). Kinetics of mass transfer, and colour changes during osmotic dehydration of watermelon. Journal of Food Engineering 80, 979–985.
*Falade, K. O. and Igbeka, J. C. (2007). Osmotic dehydration of tropical fruits and vegetables. A review. Food Reviews International. 23, 1–33.
*Falade, K. O. and Omojola, B. S. (2008). Effect of processing methods on physical, chemical, rheological and sensory properties of okra (Abelmoschus esculentus). Journal of Food and Bioprocess Technology. Available on line DOI 10.1007/s11947-008-0126-2.
*Falade, K. O. and Shogaolu, O. T. (2008). Effect of pretreatments on air-drying pattern, and colour of dried pumpkin (Cucurbita maxima) slices. Journal of Food Process Engineering. In Press.
*Falade, K. O. and Olugbuyi, A. O. (2010). Effects of maturity and drying method on the physico-chemical and reconstitution properties of plantain flour. International Journal of Food Science and Technology, 45, 170–178.
*Falade, K. O and Akingbala, J. O. (2010). Utilization of cassava. Food
Reviews International. In Press.
*Falade, K. O. and Solademi, O. J. (2010). Modelling of air drying of fresh and blanched sweet potato slices. International Journal of Food Science and Technology, 45, 278–288.
*Falade, K. O. and Onyeoziri, N. F. (2010). Effects of Cultivar And Drying Method on Colour, Pasting and Sensory Attributes of Instant Yam (Dioscorea rotundata) Flours. Accepted by Food and Bioprocess Technology.
*Falade, K. O. and Okocha, Joy O. (2010) Foam-mat drying of plantain and cooking banana (Musa spp). Accepted by Food and Bioprocess Technology. In Press. Books

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