Zobrazeno 1 - 7
of 7
pro vyhledávání: '"Ashwini V. Shevade"'
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
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
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
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
http://europepmc.org/articles/PMC6848806
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
https://doi.org/10.1111/jfpp.15419
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)
Volume 8
Issue 9
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,
C,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ecde5b36e2db1b59c663f557c88b2ecf
https://hdl.handle.net/10468/8757
https://hdl.handle.net/10468/8757
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
http://hdl.handle.net/11019/1767
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
https://pubmed.ncbi.nlm.nih.gov/30515846