Zobrazeno 1 - 10
of 11
pro vyhledávání: '"Carol Ann Patterson"'
Autor:
Pierre Hucl, Lamia L'Hocine, Marta Hernandez, Iwona Rabalski, El-Sayed M. Abdel-Aal, Carol Ann Patterson
Publikováno v:
Cereal Chemistry. 96:908-919
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2b76a89a2b494e2a240eb7bcf3bab0c7
https://doi.org/10.1002/cche.10194
https://doi.org/10.1002/cche.10194
Autor:
Seyed Mohammad Ali Razavi, El-Sayed M. Abdel-Aal, Pierre Hucl, Carol Ann Patterson, Mahdi Irani
Publikováno v:
International Journal of Biological Macromolecules. 124:270-281
In this study, viscoelastic properties and textural profile analysis of starches from two canary seed varieties (CDC Maria and C05041) were compared with wheat starch. Based on amplitude sweep, the limiting strain values were 5.7%, 5.4% and 16.3% for
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c2d1e419258a6c1667e63236c0262ac2
https://doi.org/10.1016/j.ijbiomac.2018.11.216
https://doi.org/10.1016/j.ijbiomac.2018.11.216
Autor:
Joanne L. Slavin, Julianne Curran, Susan I. Barr, Carol Ann Patterson, Seema Puri, Sumathi Swaminathan, Christopher P. F Marinangeli, Linda C Tapsell
Publikováno v:
Nutrition Reviews
Pulses, defined as dry-harvested leguminous crops, include several varieties of beans, peas, lentils, and chickpeas. There is no consensus around a recommended serving size of pulses within a balanced diet, which prevents the development of transregi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::15ed61167c01bd93fcd59ccde5c1a148
http://europepmc.org/articles/PMC5914352
http://europepmc.org/articles/PMC5914352
Autor:
Pierre Hucl, Seyed Mohammad Ali Razavi, Mahdi Irani, El-Sayed M. Abdel-Aal, Carol Ann Patterson
Publikováno v:
Cereal Chemistry Journal. 94:341-348
Recently, hairless canary seed has received generally recognized as safe (GRAS) status from the U.S. Food and Drug Administration and an approval as a novel food from Health Canada. There is a need to characterize its components for food and nonfood
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::04aa838f580b38511882824aa18500b1
https://doi.org/10.1094/cchem-04-16-0083-r
https://doi.org/10.1094/cchem-04-16-0083-r
Publikováno v:
Cereal Chemistry Journal. 94:2-10
Processing of pulses (peas, beans, lentils, chickpeas, and faba beans) is necessary to reduce or eliminate the antinutrient compounds. Conventional processing including soaking, dehulling, boiling, and pressure cooking as well as germination and ferm
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::075cca31725e558b1a97800c0e592f6d
https://doi.org/10.1094/cchem-05-16-0144-fi
https://doi.org/10.1094/cchem-05-16-0144-fi
Autor:
Seyed Mohammad Ali Razavi, El-Sayed M. Abdel-Aal, Pierre Hucl, Mahdi Irani, Carol Ann Patterson
Publikováno v:
International Journal of Biological Macromolecules. 87:123-129
Dilute solution properties of an unknown starch are important to understand its performance and applications in food and non-food industries. In this paper, rheological and molecular properties (intrinsic viscosity, molecular weight, shape factor, vo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e60bd7739c4a18e96744e4971e898941
https://doi.org/10.1016/j.ijbiomac.2016.02.050
https://doi.org/10.1016/j.ijbiomac.2016.02.050
Publikováno v:
Food Chemistry. 127:10-20
Nineteen glabrous canaryseed samples, comprising brown- and yellow-coloured seeds, were investigated to determine the nature of phenolic constituents present. Total phenolic content (TPC) was determined, using the Folin–Ciocalteau assay. Flavonoid
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b92b3eefd5d82d2957c6439e2957b1f1
https://doi.org/10.1016/j.foodchem.2010.12.033
https://doi.org/10.1016/j.foodchem.2010.12.033
Publikováno v:
LWT - Food Science and Technology. 44:904-910
Canary seed is one of the top four specialty crops grown in Western Canada. Currently it is used entirely in food mixtures for caged birds but our previous studies have shown its unique composition and potential use in food and non-food applications.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9c6cf9d77cd7590a77ac17c4341b69b4
https://doi.org/10.1016/j.lwt.2010.10.019
https://doi.org/10.1016/j.lwt.2010.10.019
Publikováno v:
Plant foods for human nutrition (Dordrecht, Netherlands). 68(3)
Glabrous or hairless canaryseed is a nutritional grain that could be a good addition to the diet if approved as a novel food. To assess the impact of thermal treatment on its digestibility; raw, roasted or boiled flours prepared from three different
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::dc398f212c0d175a3dc37b2bfbb6e292
https://pubmed.ncbi.nlm.nih.gov/23912803
https://pubmed.ncbi.nlm.nih.gov/23912803
Autor:
Dorcas Weber, Terence B. Koerner, Chantal Cleroux, Carol Ann Patterson, Joyce I. Boye, Nancy Raymond, Pierre Hucl, Allaoua Achouri
Publikováno v:
Journal of agricultural and food chemistry. 61(25)
Glabrous (hairless) canary seed belongs to the Poaceae (Gramineae) family and could serve as an alternative source of gluten-free cereal grain. In this study, allergenic cross-reactivities between hairless, dehulled canary seeds (Phalaris canariensis
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6abf297ea6fae2d4ee0ccb2a98edc395
https://pubmed.ncbi.nlm.nih.gov/23706175
https://pubmed.ncbi.nlm.nih.gov/23706175