Výsledky vyhledávání - "Ashwini V. Shevade"

Akademický článek

Fortified Blended Food Base: Effect of Co-Fermentation Time on Composition, Phytic Acid Content and Reconstitution Properties

Autor: Ashwini V. Shevade, Yvonne C. O’Callaghan, Nora M. O’Brien, Tom P. O’Connor, Timothy P. Guinee

Publikováno v: Foods, Vol 8, Iss 9, p 388 (2019)

Dehydrated blends of dairy-cereal combine the functional and nutritional properties of two major food groups. Fortified blended food base (FBFB) was prepared by blending fermented milk with parboiled wheat, co-fermenting the blend at 35 °C, shelf-dr

Externí odkaz: https://doaj.org/article/5e81c7551f78401e9643e4a1af9d1ae8

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Akademický článek

The Proportion of Fermented Milk in Dehydrated Fermented Milk–Parboiled Wheat Composites Significantly Affects Their Composition, Pasting Behaviour, and Flow Properties on Reconstitution

Autor: Ashwini V. Shevade, Yvonne C. O’Callaghan, Nora M. O’Brien, Tom P. O’Connor, Timothy P. Guinee

Publikováno v: Foods, Vol 7, Iss 7, p 113 (2018)

Dairy and cereal are frequently combined to create composite foods with enhanced nutritional benefits. Dehydrated fermented milk–wheat composites (FMWC) were prepared by blending fermented milk (FM) and parboiled wheat (W), incubating at 35 °C for

Externí odkaz: https://doaj.org/article/a7ff586d9abb46a2b58904ede61f61cf

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Development of a dehydrated fortified food base from fermented milk and parboiled wheat, and comparison of its composition and reconstitution behavior with those of commercial dried dairy‐cereal blends

Autor: Thomas P. O'Connor, Yvonne C. O'Callaghan, Ashwini V. Shevade, Timothy P. Guinee, Nora M. O'Brien

Publikováno v: Food Science & Nutrition
Food Science & Nutrition, Vol 7, Iss 11, Pp 3681-3691 (2019)
Food Science & Nutrition, 7(11):3681-3691

Dehydrated blends of milk and cereal are reconstituted and consumed as a nutritious soup or porridge in many regions; the composition and reconstitution behavior of the blends are likely to impact on nutritional quality and consumer acceptability of

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7d6d9b5520a52570dd2a6155e3b4c727
http://europepmc.org/articles/PMC6848806

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Fortified blended foods prepared from fermented milk and cereal: Effect of storage conditions on composition, color, and pasting behavior

Autor: Thomas P. O'Connor, Ashwini V. Shevade, Timothy P. Guinee, Nora M. O'Brien, Yvonne C. O'Callaghan

Publikováno v: Journal of Food Processing and Preservation. 45

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::b47926020fb4d149770ecaea783b99de
https://doi.org/10.1111/jfpp.15419

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Fortified blended food base: effect of co-fermentation time on composition, phytic acid content and reconstitution properties

Autor: Thomas P. O'Connor, Ashwini V. Shevade, Nora M. O'Brien, Timothy P. Guinee, Yvonne C. O'Callaghan

Publikováno v: Foods
Volume 8
Issue 9
Foods, Vol 8, Iss 9, p 388 (2019)

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ecde5b36e2db1b59c663f557c88b2ecf
https://hdl.handle.net/10468/8757

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Comparison of the nutritional composition of experimental fermented milk:wheat bulgur blends and commercially available kishk and tarhana products

Autor: Timothy P. Guinee, Ashwini V. Shevade, Thomas P. O'Connor, Nora M. O'Brien, Yvonne C. O'Callaghan

peer-reviewed Dried, fermented blends of dairy products and cereals, such as kishk and tarhana, are foodstuffs traditionally consumed in many regions as they possess good nutritional qualities and extended storage stability. This study examined the n

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::13a5a0e63028f3fd68a238df8f17b677
http://hdl.handle.net/11019/1767

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Cereal type significantly affects the composition and reconstitution characteristics of dried fermented milk-cereal composites

Autor: Timothy P. Guinee, Thomas P. O'Connor, Ashwini V. Shevade, Nora M. O'Brien, Yvonne C. O'Callaghan, Deirdre Kennedy

Publikováno v: Journal of the science of food and agriculture. 99(6)

Dairy and cereal products are frequently combined to create composites with enhanced nutritional benefits. Commercially available dried dairy-cereal composites are typically reconstituted and cooked to produce porridge or soup. RESULTS Dried fermente

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9ced0f54a490956efe7d8f99d398c9ad
https://pubmed.ncbi.nlm.nih.gov/30515846

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Akademický článek

Autor: Shevade, Ashwini V.^1,2 (AUTHOR), O'Callaghan, Yvonne C.² (AUTHOR), O'Brien, Nora M.² (AUTHOR), O'Connor, Thomas P.² (AUTHOR), Guinee, Timothy P.¹ (AUTHOR) tim.guinee@teagasc.ie

Publikováno v: Food Science & Nutrition. Nov2019, Vol. 7 Issue 11, p3681-3691. 11p.

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Akademický článek

Fortified blended foods prepared from fermented milk and cereal: Effect of storage conditions on composition, color, and pasting behavior.

Autor: Shevade, Ashwini V.^1,2 (AUTHOR), O'Callaghan, Yvonne C.² (AUTHOR), O'Brien, Nora M.² (AUTHOR), O'Connor, Tom P.² (AUTHOR), Guinee, Timothy P.¹ (AUTHOR) tadgik6017@gmail.com

Publikováno v: Journal of Food Processing & Preservation. May2021, Vol. 45 Issue 5, p1-10. 10p.

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Akademický článek

Issue Information.

Publikováno v: Journal of Food Processing & Preservation. May2021, Vol. 45 Issue 5, p1-5. 5p.

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