Zobrazeno 1 - 10
of 86
pro vyhledávání: '"Christopher R. Daubert"'
Autor:
Isaac Duah Boateng, Ravinder Kumar, Christopher R. Daubert, Sherry Flint-Garcia, Azlin Mustapha, Lucas Kuehnel, Joseph Agliata, Qianwei Li, Caixia Wan, Pavel Somavat
Publikováno v:
Ultrasonics Sonochemistry, Vol 95, Iss , Pp 106418- (2023)
For the first time, purple corn pericarp (PCP) was converted to polyphenol-rich extract using two-pot ultrasound extraction technique. According to Plackett-Burman design (PBD), the significant extraction factors were ethanol concentration, extractio
Externí odkaz:
https://doaj.org/article/97108702d3154e198b8f6a328249cba6
Autor:
Isaac Duah Boateng, Lucas Kuehnel, Christopher R. Daubert, Joseph Agliata, Wenxue Zhang, Ravinder Kumar, Sherry Flint-Garcia, Mustapha Azlin, Pavel Somavat, Caixia Wan
Publikováno v:
Food & Function. 14:569-601
Extraction is regarded as the most crucial stage in analyzing bioactive compounds.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::523cffcc095c00c6310e713ebcde353d
https://doi.org/10.1039/d2fo02520e
https://doi.org/10.1039/d2fo02520e
Autor:
Isaac Duah Boateng, Azlin Mustapha, Christopher R. Daubert, Lucas Kuehnel, Ravinder Kumar, Sherry Flint-Garcia, Joseph Agliata, Caixia Wan, Pavel Somavat
Publikováno v:
Food and Bioprocess Technology.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0c7620849263e730dbe091ca95313dcd
https://doi.org/10.1007/s11947-023-03072-7
https://doi.org/10.1007/s11947-023-03072-7
Autor:
Isaac Duah, Boateng, Lucas, Kuehnel, Christopher R, Daubert, Joseph, Agliata, Wenxue, Zhang, Ravinder, Kumar, Sherry, Flint-Garcia, Mustapha, Azlin, Pavel, Somavat, Caixia, Wan
Publikováno v:
Foodfunction.
Extraction is regarded as the most crucial stage in analyzing bioactive compounds. Nonetheless, due to the intricacy of the matrix, numerous aspects must be optimized during the extraction of bioactive components. Although one variable at a time (OVA
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::f4941dc0e3d07b59b56e0d38376ffb30
https://pubmed.ncbi.nlm.nih.gov/36537225
https://pubmed.ncbi.nlm.nih.gov/36537225
Publikováno v:
Journal of Texture Studies. 47:377-391
Perceptions of food quality, acceptability and satiety are often driven by food texture. It is hypothesized that food texture alters satiety by adjusting eating rate and enjoyment; however, few studies have evaluated wide ranges of food textures with
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8b5366db9bd4af0618f1a38b70e4f77a
https://doi.org/10.1111/jtxs.12182
https://doi.org/10.1111/jtxs.12182
Publikováno v:
Food Science Text Series ISBN: 9783319457741
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8ec505d0165161c2c2999d097095dd46
https://doi.org/10.1007/978-3-319-45776-5_29
https://doi.org/10.1007/978-3-319-45776-5_29
Publikováno v:
Journal of Food Engineering. 137:51-63
There has been increased interest over the past decade to use soft tribology to mimic conditions in the oral cavity. Tribological measurements in these studies have been performed on a variety of instruments, both commercial and custom-made. While th
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7a3b98bb3c1ca9b0f87970701567bfc8
https://doi.org/10.1016/j.jfoodeng.2014.03.019
https://doi.org/10.1016/j.jfoodeng.2014.03.019
Publikováno v:
Tribology Letters. 56:143-160
Emulsions have been used as a model food system for many studies on food behavior, including tribological studies. Several studies have examined the effect of fat content and emulsifier on emulsion friction behavior; however, other emulsion parameter
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6d4c1e72832d5193fd7075a666caddf1
https://doi.org/10.1007/s11249-014-0393-1
https://doi.org/10.1007/s11249-014-0393-1
Publikováno v:
Journal of Food Science. 79:E867-E880
UNLABELLED Rheological analysis is commonly used to evaluate mechanical properties in studies of food behavior. However, rheological analysis is often insufficient to describe food texture as evaluated by descriptive sensory analysis. Additionally, t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5424d817aad2ac603e6a141170f4027f
https://doi.org/10.1111/1750-3841.12439
https://doi.org/10.1111/1750-3841.12439
Autor:
E.A. Foegeding, Hicran Koç, Gregory K Essick, MaryAnne Drake, E. Çakir, Christopher R. Daubert, Jason A. Osborne, Christopher J. Vinyard
Publikováno v:
Journal of Texture Studies. 45:47-61
Hardness and rubberiness are distinct textural properties that are associated with extended oral processing times and therefore of interest to designing food structure for specific textural properties. Model food gels were developed with (1) increasi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1d6e99af9b73300f066dccd1d9c5a310
https://doi.org/10.1111/jtxs.12051
https://doi.org/10.1111/jtxs.12051