Full Member
Miss Beatrice Fasogbon
Membership since:
2017
Field of activity:
Other Memberships/Affiliations
Institute of Food Technologists
Nigerian Institute of Food Science and Technology
Institute of Public Analysts
Degrees:
2016
Doctorate
Engineering sciences
2012
Master
Engineering sciences
2007
Undergraduate
Engineering sciences
Publications resulting from Research
Fasogbon, B.M., Gbadamosi, S.O. and Taiwo, K.A (2013): Studies on the osmotically dehydration and rehydration characteristics of pineapple slices. Journal of Food Processing and Technology, 4: 220.
(ii) Beatrice M. Fasogbon, Saka O. Gbadamosi and Kehinde A. Taiwo (2013): Studies on the chemical and sensory properties of jam from osmotically dehydrated pineapple slices. British Journal of Applied Science and Technology, 3(4): 1327-1335.
Bamidele, O.P., Ogundele, F.G., Ojubanire, B.A., Fasogbon, M.B. and Bello, O.W. (2014): Nutritional composition of “gari” analog produced from cassava (Manihot esculenta) and cocoyam (Colocasia esculenta) tuber. Food Science and Nutrition, 2(6):706-711.
Bamidele, O.P., Ojedokun, O.S. and Fasogbon, B.M. (2015): Physico-chemical properties of instant ogbono (Irvingia gabonensis) mix powder. Food Science and Nutrition, 3(4): 313-318.
Bamidele, O.P., Fasogbon, M.B., Oladiran, D.A. and Akande, E.O (2015): Nutritional composition of fufu analog flour produced from cassava root (Manihot esculenta) and cocoyam (Colocasia esculenta) tuber. Food Science and Nutrition, 3(6): 597-603.
Oluwaseun P. Bamidele and Mofoluwaso B. Fasogbon. (2017): Chemical and antioxidant properties of snake tomato (Trichosanthes cucumerina) juice and Pineapple (Ananas comosus) juice blends and their changes during storage. Journal of Food Chemistry, 220: 184-189.