Zobrazeno 1 - 10
of 15
pro vyhledávání: '"Audrey L. Girard"'
Autor:
Yan Yang, Shannon Baker, Jason A. Baker, Audrey L. Girard, Richard P. Metz, Shichen Wang, Lisa Garza, Jackie C. Rudd, Kirk E. Jessup, Smit Dhakal, Ravindra N. Devkota, Xiaoxiao Liu, Charles D. Johnson, Amir M. H. Ibrahim, Chenggen Chu, Joseph M. Awika, Shuyu Liu, Qingwu Xue
Publikováno v:
Crop Science. 61:1944-1959
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1e90308526a57a24b79a33c748c0a29d
https://doi.org/10.1002/csc2.20415
https://doi.org/10.1002/csc2.20415
Autor:
Nan Li, Audrey L. Girard
Publikováno v:
Food Hydrocolloids. 134:108100
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a674587876c9eb74749524da9d34fb6d
https://doi.org/10.1016/j.foodhyd.2022.108100
https://doi.org/10.1016/j.foodhyd.2022.108100
Autor:
Audrey L, Girard
Publikováno v:
Food Chemistry. 393:133331
Understanding wheat gliadin-proanthocyanidin (PA) interactions would be useful to systematically control foams and gels, create novel textures, and reduce inflammatory reactions. This work aimed to determine the effects of heat (50-90 °C) on gliadin
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c61269b3ec5921832e24da85ea12a687
https://doi.org/10.1016/j.foodchem.2022.133331
https://doi.org/10.1016/j.foodchem.2022.133331
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
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4c4007c664c74d222b6f43645436ba67
https://doi.org/10.1016/j.foodhyd.2018.10.018
https://doi.org/10.1016/j.foodhyd.2018.10.018
Publikováno v:
LWT. 160:113320
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a22b61f11a9be46d4cc3e48ec6e4863b
https://doi.org/10.1016/j.lwt.2022.113320
https://doi.org/10.1016/j.lwt.2022.113320
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
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4beb4063f9f46531da5c2e0d6555fee2
https://pubmed.ncbi.nlm.nih.gov/33964661
https://pubmed.ncbi.nlm.nih.gov/33964661
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
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::419a23b591158334824f72372e614cbb
https://pubmed.ncbi.nlm.nih.gov/33337093
https://pubmed.ncbi.nlm.nih.gov/33337093
Autor:
Joseph M. Awika, Audrey L. Girard
Publikováno v:
Journal of Cereal Science. 84:112-124
Sorghum is a versatile, drought and heat tolerant crop that fits well in sustainable production systems. Sorghum grain has attractive attributes highly relevant to modern food use, especially in relation to chronic disease prevention. The sorghum end
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::230c0ab0f63eef9331b5619289f07826
https://doi.org/10.1016/j.jcs.2018.10.009
https://doi.org/10.1016/j.jcs.2018.10.009
Publikováno v:
Food Chemistry. 245:1154-1162
Proanthocyanidins (PA) crosslink wheat gluten, increasing its polymer size and strength. However, mechanisms behind these interactions are unknown. This study used PA of different MW profiles (mean degree of polymerization 8.3 and 19.5) to investigat
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4e246b288cacf4b3100d8af2a42fdde3
https://doi.org/10.1016/j.foodchem.2017.11.054
https://doi.org/10.1016/j.foodchem.2017.11.054
Anthocyanins, deoxyanthocyanins and proanthocyanidins (condensed tannins) are important dietary flavonoids, but are not widely distributed among the commonly consumed cereal grains. However, the anthocyanins are major phenolic constituents of special
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::891c3e7971b0f413f1789004777c987a
https://doi.org/10.1039/9781788012799-00305
https://doi.org/10.1039/9781788012799-00305
