Zobrazeno 1 - 10
of 164
pro vyhledávání: '"Dave Oomah"'
Autor:
Priscila Zaczuk Bassinello, Juliana Aparecida Correia Bento, Luciana de Oliveira Froes Gomes, Márcio Caliari, Bassoodeo Dave Oomah
Publikováno v:
Ciência Rural, Vol 50, Iss 6 (2020)
ABSTRACT: Gluten-free foods are a growing trend in the domestic and international markets, contributing to health and wellness, especially the celiac public. The objective of this study was to create a new option of gluten-free food by replacing whea
Externí odkaz:
https://doaj.org/article/19c29161c04a4078b81d8a5904eac1ac
Publikováno v:
In Food Research International July 2017 97:191-198
Publikováno v:
Current Bioactive Compounds. 19:11-20
Background: Asteraceae family, of which Pulicaria genus, plays a remarkable role in the development of drugs used in modern medicine. Leaf extracts of Pulicaria odora harvested in Bejaia were evaluated for their antioxidant and antimicrobial activiti
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1b1e31636c49f4d9578a85aa26cc8463
https://doi.org/10.2174/1573407218666220404094002
https://doi.org/10.2174/1573407218666220404094002
Autor:
Radia Arab, Christophe Hano, Dave Oomah, Fouzia Yous, Siham Ayouaz, Khodir Madani, Lila Boulekbache-Makhlouf
Publikováno v:
The North African Journal of Food and Nutrition Research. 6:154-164
Aim: The aim of this study was to investigate the effect of carob pulp flour addition on probiotic viability, milk fermentation (pH, acidity and syneresis) and antioxidant activity, during yogurt cold storage (4 °C, 28 days). Methods: Four types of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b0ecbc67e1d39d938a40c61b0d5a5c3a
https://doi.org/10.51745/najfnr.6.14.154-164
https://doi.org/10.51745/najfnr.6.14.154-164
Autor:
Juliana Aparecida Correia Bento, Mariana Juste Contin Gomes, Priscila Zaczuk Bassinello, Hércia Stampini Duarte Martino, Menandes Alves de Souza Neto, B. Dave Oomah
Publikováno v:
Molecular Mechanisms of Functional Food. :112-141
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::24f4b4b59d97e1e6e1c6cdbd65571ff8
https://doi.org/10.1002/9781119804055.ch5
https://doi.org/10.1002/9781119804055.ch5
Autor:
Yvonne V. Yuan, B. Dave Oomah
Publikováno v:
Molecular Mechanisms of Functional Food. :238-268
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::32d4f142700a25e42a69c3cbca501315
https://doi.org/10.1002/9781119804055.ch8
https://doi.org/10.1002/9781119804055.ch8
The aim of this paper was to investigate effects of inulin and ultrasonic homogenization on particle size distribution and microstructure of oil-in-water emulsion gels stabilized by psyllium husk were investigated. The emulsion gel was assessed their
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1bcfdf088701c7bbd1ab3599db44dee6
https://doi.org/10.22541/au.167700259.90749522/v1
https://doi.org/10.22541/au.167700259.90749522/v1
Autor:
Karen Carvalho Ferreira, Juliana Aparecida Correia Bento, B. Dave Oomah, Priscila Z. Bassinello
Publikováno v:
Italian Journal of Food Science. 33:43-56
The culinary quality of carioca beans is related to their market value and consumer acceptability. The depreciation of the cooking/technological quality of the product occurs mainly because of the integument browning and the longer cooking time of th
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::87fbb5e026b4648262c01f86590d4b18
https://doi.org/10.15586/ijfs.v33i4.2025
https://doi.org/10.15586/ijfs.v33i4.2025
Publikováno v:
Current Functional Foods.
Background: Olive (Olea europaea L.) and carob (Ceratonia siliqua L.), which contain considerable amounts of phenolic compounds, are the most important nutritional and therapeutic plants in the Mediterranean basin. Objectives: The goal of this work i
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5797f13d6a7ae0b48163914f33ad2d84
https://doi.org/10.2174/2666862901666221208093036
https://doi.org/10.2174/2666862901666221208093036
Publikováno v:
Journal of the American Oil Chemists' Society. 98:813-824
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2bfc22d2d3adf40f7e33f84c12b66214
https://doi.org/10.1002/aocs.12507
https://doi.org/10.1002/aocs.12507