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pro vyhledávání: '"Bin Xiao Fu"'
Publikováno v:
Toxins, Vol 11, Iss 4, p 195 (2019)
The fate of ergot alkaloids during the milling of durum and subsequent production and cooking of pasta was examined. Durum samples containing varying amounts of ergot sclerotia (0.01–0.1% by mass) were milled, and all milling product was analyzed f
Externí odkaz:
https://doaj.org/article/773cde5426744be6b25b0f1209bdcf05
Autor:
Lianna Bestvater, Marta S. Izydorczyk, Jules Carlson, Bin Xiao Fu, Sheryl A. Tittlemier, Jerry Kletke
Publikováno v:
Cereal Chemistry. 98:100-108
Publikováno v:
Toxins
Volume 11
Issue 4
Toxins, Vol 11, Iss 4, p 195 (2019)
Volume 11
Issue 4
Toxins, Vol 11, Iss 4, p 195 (2019)
The fate of ergot alkaloids during the milling of durum and subsequent production and cooking of pasta was examined. Durum samples containing varying amounts of ergot sclerotia (0.01&ndash
0.1% by mass) were milled, and all milling product was a
0.1% by mass) were milled, and all milling product was a
Publikováno v:
Antioxidants, Vol 6, Iss 4, p 78 (2017)
Antioxidants
Antioxidants; Volume 6; Issue 4; Pages: 78
Antioxidants
Antioxidants; Volume 6; Issue 4; Pages: 78
The aim of this study was to investigate the distribution of total yellow pigments, total phenolic compounds, and their antioxidant activities in various durum wheat milling fractions. Carotenoid composition of yellow pigment extract was also examine
Autor:
Bin Xiao Fu
Publikováno v:
Food Research International. 41:888-902
Noodles in various contents, formulations, and shapes have been the staple foods for many Asian countries since ancient time. They can be made from wheat, rice, buckwheat, and starches derived from potato, sweet potato, and pulses. Noodles based on w