Zobrazeno 1 - 10
of 78
pro vyhledávání: '"Madhav P. Yadav"'
Autor:
Claudia M. Berlanga-Reyes, Elizabeth Carvajal-Millan, Kevin B. Hicks, Madhav P. Yadav, Agustín Rascón-Chu, Jaime Lizardi-Mendoza, Alma R. Toledo-Guillén, Alma R. Islas-Rubio
Publikováno v:
International Journal of Molecular Sciences, Vol 15, Iss 10, Pp 19106-19118 (2014)
Wheat bran arabinoxylan (WBAX) gels entrapping standard model proteins at different mass ratios were formed. The entrapment of protein affected the gel elasticity and viscosity values, which decreased from 177 to 138 Pa. The presence of protein did n
Externí odkaz:
https://doaj.org/article/7441904603e641c4bbf8551d46df8f67
Publikováno v:
BioResources. 15:7933-7953
Recovered hemicellulose fractions from biorefineries have the potential to improve overall process economics during the production of biofuels or other high value chemicals. A common hemicellulose found in many agricultural feedstocks is arabinoxylan
Autor:
Balwinder Singh, Madhav P. Yadav, Seerat Bhinder, Stefanie Simon, Amritpal Kaur, Narpinder Singh
Publikováno v:
Carbohydrate Polymers. 221:166-173
The study was aimed to evaluate the yield and sugar composition of water-extractable (WE) and alkali extractable (AE) Hemi-A, Hemi-B and oligosaccharides (Oligo) fractions isolated from bran of four wheat varieties and their relationship with dough r
Publikováno v:
Food Chemistry. 295:537-547
Black cumin seed (BCS) is a novel oil source with potential health benefits. This study investigates the influence of infrared (IR) and dry air (DA) roasting (140, 160 and 180 °C for 5 and 10 min) on BCS oil quality characteristics. Results revealed
Publikováno v:
Journal of Food Processing and Preservation. 45
Publikováno v:
Journal of Cereal Science. 87:85-90
The possible interaction of six hydrocolloids with gluten proteins and starch has been investigated. It has been found that λ-carrageenan, high methoxyl orange pectin, guar gum and konjac glucomannan could form complexes with gluten proteins and ind
Autor:
Alberto Nuñez, Senghane Dieng, Madhav P. Yadav, Julie Hirsch, Stefanie Simon, Hoa K. Chau, Andre K. White, Arland T. Hotchkiss, Eugene R. Heuberger, Gary D. Strahan
Publikováno v:
Food Hydrocolloids. 123:107188
Publikováno v:
Food research international (Ottawa, Ont.). 143
Citrus peel (CP), a by-product of the citrus fruit processing, comprises nearly forty to fifty percent of the fruit portion. Interestingly, the essential oil (EO) is primarily concentrated in the peel portion of the citrus fruit. Extraction of CP ess
Publikováno v:
Food chemistry. 326
In this study, flaxseeds roasted at microwave (MW) powers of 180, 360 and 540 W for 5 and 10 min were evaluated for their influence on oil yield, chemical properties, carotenoid and chlorophyll contents, total phenolic content (TPC), radical scavengi
Publikováno v:
Cereal Chemistry. 95:720-733