Zobrazeno 1 - 10
of 39
pro vyhledávání: '"Charles Stephen Brennan"'
Autor:
Kanjana Singh, Benu Adhikari, Julia Low, Margaret Anne Brennan, Lisa Newman, Charles Stephen Brennan, Niramon Utama-ang
Publikováno v:
Scientific Reports, Vol 13, Iss 1, Pp 1-16 (2023)
Abstract The aim of this study was to investigate the ability of shell (coating) formulations comprised of alginate and glucono delta lactone (GDL) to encapsulate a mixture of green tea and turmeric extracts. Three concentrations of alginate and GDL
Externí odkaz:
https://doaj.org/article/07f2ee5828294da098be19479bd23f07
Autor:
Charles Stephen Brennan
Publikováno v:
Frontiers in Food Science and Technology, Vol 4 (2024)
During the last 2–3 decades there has been increasing attention from academics, professionals and consumers about how phenolic compounds from plant based foods could enhance the nutritional quality of foods. This mini-review evaluates the focus giv
Externí odkaz:
https://doaj.org/article/0fee41ea9d9346e69a424094596802bc
Autor:
Charles Stephen Brennan
Publikováno v:
Foods, Vol 13, Iss 3, p 427 (2024)
Food losses in the agri-food sector have been estimated as representing between 30 and 80% of overall yield. The agro-food sector has a responsibility to work towards achieving FAO sustainable goals and global initiatives on responding to many issues
Externí odkaz:
https://doaj.org/article/b41577e44ed8429385406c84ee26f61c
Autor:
Mahsa Majzoobi, Ziyu Wang, Shahla Teimouri, Nelum Pematilleke, Charles Stephen Brennan, Asgar Farahnaky
Publikováno v:
Foods, Vol 12, Iss 21, p 3901 (2023)
Due to the global rise in food insecurity, micronutrient deficiency, and diet-related health issues, the United Nations (UN) has called for action to eradicate hunger and malnutrition. Grains are the staple food worldwide; hence, improving their nutr
Externí odkaz:
https://doaj.org/article/01ac0a3c11254653bf8dcd6a08a83d56
Autor:
Kanjana Singh, Somdet Srichairatanakool, Teera Chewonarin, Adchara Prommaban, Rajnibhas Sukeaw Samakradhamrongthai, Margaret Anne Brennan, Charles Stephen Brennan, Niramon Utama-ang
Publikováno v:
Foods, Vol 11, Iss 22, p 3633 (2022)
Turmeric (Curcuma longa L.) powder is widely used as a spice and seasoning in Asian countries. This study investigated the effect of turmeric extracts on the anticancer activity of Huh7 and HCT 116 cells. The curcumin bioactive compounds were extract
Externí odkaz:
https://doaj.org/article/fbfa45fa597247cbaf7ab3866fc8549e
Publikováno v:
Nutrients, Vol 14, Iss 21, p 4575 (2022)
This study reports the digestibility and nutritional quality of pasta made from durum wheat semolina which was partially substituted by puree, juice or pomace from spinach and red cabbage. The results show that 10% substitution of semolina with red c
Externí odkaz:
https://doaj.org/article/1c2b0c45f2024eec8964f2667e94cb72
Publikováno v:
Nutrients, Vol 14, Iss 18, p 3864 (2022)
Dietary phenolic compounds must be released from the food matrix in the gastrointestinal tract to play a bioactive role, the release of which is interfered with by food structure. The release of phenolics (unbound and bound) of cold and hot extruded
Externí odkaz:
https://doaj.org/article/be5378099f514456abc4e06ae7dbb564
Autor:
Kanjana Singh, Somdet Srichairatanakool, Teera Chewonarin, Charles Stephen Brennan, Margaret Anne Brennan, Wannaporn Klangpetch, Niramon Utama-ang
Publikováno v:
Horticulturae, Vol 8, Iss 4, p 338 (2022)
The aim of this study was to investigate the catechin levels and antioxidant activities as manipulated by roasting temperature and roasting time of green tea. Roasting temperature and time varied between 100–300 °C and 60–240 s in green tea prod
Externí odkaz:
https://doaj.org/article/caae1fadb3a54c5e9961af6a12c7503c
Autor:
Yanyi Huang, Margaret Anne Brennan, Stefan Kasapis, Samantha J. Richardson, Charles Stephen Brennan
Publikováno v:
Foods, Vol 10, Iss 11, p 2862 (2021)
Red pitaya (Hylocereus polyrhizus, red pulp with pink peel), also known as dragon fruit, is a well-known species of pitaya fruit. Pitaya seeds and peels have been reported to exhibit higher concentrations of total polyphenols, beta-cyanins and amino
Externí odkaz:
https://doaj.org/article/0875cc30e777486daa539e13c3edcbb2
Autor:
Juncai Tu, Margaret Anne Brennan, Gang Wu, Weidong Bai, Ping Cheng, Bin Tian, Charles Stephen Brennan
Publikováno v:
Foods, Vol 10, Iss 8, p 1812 (2021)
Sorghum biscuits were enriched with mushroom powders (Lentinula edodes, Auricularia auricula and Tremella fuciformis) at 5%, 10% and 15% substitution levels. An in vitro gastrointestinal digestion was used to evaluate the effect of this enrichment on
Externí odkaz:
https://doaj.org/article/33b3da267f9748ad9006ef0f3ef65e53