Zobrazeno 1 - 10
of 108
pro vyhledávání: '"Danyang, Ying"'
Publikováno v:
Foods, Vol 13, Iss 14, p 2168 (2024)
This study investigates the impact of dry heat pretreatment on the functionality of soy, chickpea, and pea protein ingredients for use in texturized vegetable protein (TVP) production via low moisture extrusion. The protein powders were heat-treated
Externí odkaz:
https://doaj.org/article/24e57ffbe013497a92963ed88533ec89
Publikováno v:
Food and Bioprocess Technology. 16:98-110
The search for allergy friendly texturized vegetable proteins (TVP) has prompted the use of novel protein sources over conventional wheat and soy proteins. Hempseed protein (HP) offers promising nutritional characteristics. This work assessed the eff
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e9d7f8d8426b6db0f93176a02379ba6e
https://doi.org/10.1007/s11947-022-02923-z
https://doi.org/10.1007/s11947-022-02923-z
The sustainability of the food supply chain is gaining increasing attention in the quest to balance economic, environmental, and social dimensions. A key opportunity to enhance food system sustainability is by addressing food waste through upcycling
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=intech______::38d1e7935159bf9a8cd509b2d13c1b00
https://mts.intechopen.com/articles/show/title/extrusion-processing-of-biomass-by-products-for-sustainable-food-production
https://mts.intechopen.com/articles/show/title/extrusion-processing-of-biomass-by-products-for-sustainable-food-production
Publikováno v:
Foods, Vol 10, Iss 10, p 2298 (2021)
Perishable fresh vegetables that do not meet cosmetic standards and by-products of processing are currently wasted. Broccoli and carrots were selected as model vegetables to demonstrate that they can be converted into nutrient-dense and shelf-stable
Externí odkaz:
https://doaj.org/article/6e0826318a20435aa9ffb87098c7db45
Publikováno v:
Food and Bioprocess Technology.
Soy protein based high moisture meat analogues (HMMAs) were made by extrusion, with incorporation of 0, 5, 10, and 20% whole tomato powder (WTP) or 10% tomato peel powder (TPP). Their color, nutritional, and textural properties were characterized. Re
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::980dba27c27dd8a19868072a1ec5491a
https://doi.org/10.1007/s11947-023-03133-x
https://doi.org/10.1007/s11947-023-03133-x
Autor:
DanYang Ying, Luz Sanguansri, Rangika Weerakkody, Michelle Bull, Tanoj Kumar Singh, Mary Ann Augustin
Publikováno v:
Journal of Functional Foods, Vol 25, Iss , Pp 447-458 (2016)
Spray dried microencapsulated formulations [25% protein:25% sugar:25% resistant starch (RS):20% oil:5% Lactobacillus rhamnosus GG (LGG)] were compared with commercial freeze dried LGG during non-refrigerated storage with or without packaging. Microen
Externí odkaz:
https://doaj.org/article/e25848bc3d874b21bacb012ab46e617e
Publikováno v:
Journal of Agricultural and Food Chemistry. 69:11259-11271
Despite the latest pursuit to discover novel phenolic compounds in hempseed and its biological properties, it remains a mystery whether they can be absorbed in the human body. Extrusion treatment and extraction of the free phenolic fraction significa
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::14d378a68217ba05e0b7afc2a4143a55
https://doi.org/10.1021/acs.jafc.1c04500
https://doi.org/10.1021/acs.jafc.1c04500
Publikováno v:
Critical reviews in food science and nutrition.
Plant-based food products have been receiving an astronomical amount of attention recently, and their demand will most likely soar in the future. However, their unpleasant, intrinsic flavor and odor are the major obstacles limiting consumer's accepta
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::681ffc0a1e32142e733bf4c8a36b4979
https://pubmed.ncbi.nlm.nih.gov/35603719
https://pubmed.ncbi.nlm.nih.gov/35603719
Autor:
DanYang Ying, Stephanie Schwander, Rangika Weerakkody, Luz Sanguansri, Corinne Gantenbein-Demarchi, Mary Ann Augustin
Publikováno v:
Journal of Functional Foods, Vol 5, Iss 1, Pp 98-105 (2013)
This study compared the survival of spray dried microencapsulated Lactobacillus rhamnosus GG (LGG) added into apple juice or citrate buffer (pH 3.5) and stored at 4 or 25 °C over a 5-week period. The LGG was encapsulated in matrices comprising (i) w
Externí odkaz:
https://doaj.org/article/67109ac53bd044f8a918372cd43dfff0
Publikováno v:
Comprehensive Reviews in Food Science and Food Safety. 20:710-737
Hydroxycinnamic acids (HCAs) are a major class of phenolic acids with the characteristic phenylpropanoid C6 -C3 backbone. Its typically conjugated status with plant cell wall components and liberation by limited enzymes might be the reason for its ne
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::271bef6fe1a96205a2e6bd6d42281d85
https://doi.org/10.1111/1541-4337.12663
https://doi.org/10.1111/1541-4337.12663