Zobrazeno 1 - 7
of 7
pro vyhledávání: '"Dagmara Head"'
Publikováno v:
Heliyon, Vol 6, Iss 10, Pp e05158- (2020)
Red osier dogwood (ROD) (Cornus stolonifer) is a popular ornamental shrub in most parts of North America. It has a record of ethnopharmacological uses by native North Americans. With increasing awareness about the health benefits of natural antioxida
Externí odkaz:
https://doaj.org/article/23ffb884be0b47ddacde8e62ad854c19
Publikováno v:
Heliyon, Vol 6, Iss 10, Pp e05158-(2020)
Heliyon
Heliyon
Red osier dogwood (ROD) (Cornus stolonifer) is a popular ornamental shrub in most parts of North America. It has a record of ethnopharmacological uses by native North Americans. With increasing awareness about the health benefits of natural antioxida
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::bba963d93b97e3cbb3f6533a96c033ad
https://doi.org/10.1016/j.heliyon.2020.e05158
https://doi.org/10.1016/j.heliyon.2020.e05158
Publikováno v:
LWT - Food Science and Technology. 44:261-268
Storage stability of oat groats processed commercially (conditioning with saturated steam followed by kiln drying) and with superheated steam (SS) was evaluated at room and elevated temperatures (21 and 38 °C, respectively) for 26 and 13 weeks, resp
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c79b8acf1ef59e137d6b3a7aaeb0c368
https://doi.org/10.1016/j.lwt.2010.05.022
https://doi.org/10.1016/j.lwt.2010.05.022
Publikováno v:
LWT - Food Science and Technology. 43:690-694
Superheated steam (SS) processing of oat groats with a lab-scale SS processing system was studied as a method of heat treatment alternative to commercial processing (kiln drying) of groats. The objective of this study was to determine conditions of S
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::06f701a8be3635499b7534e30ab5b50d
https://doi.org/10.1016/j.lwt.2009.12.002
https://doi.org/10.1016/j.lwt.2009.12.002
Publikováno v:
2010 Pittsburgh, Pennsylvania, June 20 - June 23, 2010.
Red lentils produced in Canada undergo biochemical changes when exported to countries with different climates. This may adversely affect their end-use as chemical composition affects dehulling quality. Cooking quality, determined via evaluation of te
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b0b75373f838c59a2ca404643b7840e8
https://doi.org/10.13031/2013.29816
https://doi.org/10.13031/2013.29816
Publikováno v:
ASABE/CSBE North Central Intersectional Meeting.
The effects of storage pre-treatment, storage time, storage moisture content and cooking time on the cooking quality of red lentils were investigated. Cooking quality is a very important attribute in pulses; in this case the cooking quality of cooked
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7e95d2a5d4c59372c7e7c86009e92627
https://doi.org/10.13031/2013.29153
https://doi.org/10.13031/2013.29153
Publikováno v:
ASABE/CSBE North Central Intersectional Meeting.
Red lentils produced in Canada undergo biochemical changes when exported to countries with different climates. This may adversely affect their end-use as chemical composition affects dehulling quality. Therefore, there is a need to develop a knowledg
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::44f74dd9a3ef865b020d26a9dfa6f68c
https://doi.org/10.13031/2013.29152
https://doi.org/10.13031/2013.29152