Zobrazeno 1 - 10
of 12
pro vyhledávání: '"Joseph M. Awika"'
Autor:
Joseph M. Awika, Derrick B. Amoako
Publikováno v:
Food Chemistry. 285:326-333
Reducing starch digestibility can significantly benefit efforts to combat obesity and associated chronic diseases. Polymeric proanthocyanidins (PA) form complexes with starch via unknown mechanisms, resulting in dramatically decreased starch digestib
Publikováno v:
Food Hydrocolloids. 89:36-43
Depending on their structure, tannins are known to strongly complex proteins and alter their functionality. This study aimed to determine effect of polymeric condensed tannins from sorghum (proanthocyanidins, PA), versus tannic acid (hydrolysable tan
Autor:
Audrey L. Girard, Joseph M. Awika
Publikováno v:
Food chemistry. 359
Proanthocyanidins (PA) cross-link wheat gluten proteins and dramatically enhance batter viscosity; PA could similarly affect related grains. This study aimed to determine PA effect on viscosity and pasting properties of barley, rye, and oat flours, a
Publikováno v:
Food chemistry. 333
Sorghum derived 3-deoxyanthocyanin (DXA) pigments are stable relative to their anthocyanin analogs, and are of growing interest in food applications. However, the 3DXA are poorly extractable from grain tissue. This work aimed to determine the relativ
Autor:
Joseph M. Awika, Audrey L. Girard
Publikováno v:
Comprehensive reviews in food science and food safetyREFERENCES. 19(4)
Expanding plant-based protein applications is increasingly popular. Polyphenol interactions with wheat gluten proteins can be exploited to create novel functional foods and food ingredients. Polyphenols are antioxidants, thus generally decrease glute
Autor:
M. D. Lazar, B. W. Seabourn, Brent W. Bean, Amir M. H. Ibrahim, Qingwu Xue, Robert L. Bowden, Ravindra N. Devkota, Russell Sutton, Joseph M. Awika, Bryan E. Simoneaux, Jason A. Baker, Ming-Shun Chen, Shuyu Liu, Robert W. Duncan, Jackie C. Rudd, Yue Jin, Robert A. Graybosch, Geraldine Opena, Lloyd W. Rooney, Shannon Baker
Publikováno v:
Journal of Plant Registrations. 12:367-372
Publikováno v:
Food Chemistry. 346:128935
The effect of a new microwave energy treatment on brewers’ spent grain (BSG) functionality and its application in a bakery product was evaluated. The physicochemical modifications of BSG were studied with special emphasis on the analysis of non-enz
Publikováno v:
Food Chemistry. 324:126871
Flavones are important bioactive flavonoids in cereal grains, but are poorly characterized. This study investigated rye flavone profile as influenced by phenotype (grain color), sourdough fermentation, and subsequent heat processing. Twelve rye varie
Publikováno v:
Journal of Cereal Science. 70:170-176
Sorghum procyanidin polymers were depolymerized under acidic condition in presence of epicatechin to produce oligomers with better bioavailability. The objective of this research was to investigate the kinetics of this reaction and to optimize condit
Publikováno v:
Food chemistry. 279
Predominant flavonoids in cereals and pulses are structurally different and may positively interact to enhance bioactivity in combined diet. This work investigated the effects of combined cereal 3-deoxyflavonoids (apigenin, naringenin) and pulse flav