Zobrazeno 1 - 10
of 40
pro vyhledávání: '"Diejun Chen"'
Publikováno v:
Future Foods, Vol 5, Iss , Pp 100107- (2022)
The development of innovative gluten-free amaranth and oat bran mixtures using thermomechanical processing is important for producing products for consumers allergic to wheat proteins. This study intended to develop nutritious food ingredients using
Externí odkaz:
https://doaj.org/article/8ef7769e7ffd49609e5f15a86de5ea16
Publikováno v:
Beverages, Vol 3, Iss 2, p 23 (2017)
In this study, an innovative emulsion made from soybean and navy bean blends of different proportionalities was developed. In addition, two processing methods were used: traditional cooking and jet-cooking. The physical attributes and storage stabili
Externí odkaz:
https://doaj.org/article/68b6c4e363b1461eaa1d20139659e6f1
Publikováno v:
Journal of Food Measurement and Characterization. 15:1547-1562
This research investigated potential soybean hull utilization in high value products by determining the amount of proteins, dietary fiber, minerals, phenolics, antioxidant activities, as well as functional properties of soybean hull samples in five d
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b2f24f29132aaee6fe42faaa91a95ecb
https://doi.org/10.1007/s11694-020-00746-0
https://doi.org/10.1007/s11694-020-00746-0
Publikováno v:
Journal of Food Measurement and Characterization. 13:1440-1450
Both amaranth and bean flours were higher in protein, minerals and vitamins than whole wheat flour along with gluten-free benefits. Nutritious gluten-free breads were developed using amaranth flour combined with 15% or 30% soybean, lupin, or navy bea
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6dd3b2270ace20cb232d46af3afffb50
https://doi.org/10.1007/s11694-019-00060-4
https://doi.org/10.1007/s11694-019-00060-4
Publikováno v:
Food and Nutrition Sciences. :840-854
Many edible legumes contain high amounts of proteins, fibers, minerals and vitamins. Their essential amino acid composition and concentration complements the amino acids in wheat and other cereals. In addition, breads fortified with protein rich legu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ea021bfdf098d1ebadf4dd22c8660e3b
https://doi.org/10.4236/fns.2018.97063
https://doi.org/10.4236/fns.2018.97063
Publikováno v:
LWT - Food Science and Technology. 63:214-220
Amaranth–oat composites were developed using gluten free amaranth flour containing essential amino acids and minerals with oat products containing β-glucan, known for lowering blood cholesterol. Amaranth–oat composites were used in sugar cookies
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3cee801fb8bce80090c8221eba6e0ac4
https://doi.org/10.1016/j.lwt.2015.03.056
https://doi.org/10.1016/j.lwt.2015.03.056
Publikováno v:
International Journal of Food Science & Technology. 50:878-884
Summary Quinoa (Chenopodium, quinoa) flour, known for its essential amino acids, was composited with oat products containing β-glucan known for lowering blood cholesterol and preventing heart disease. Quinoa–oat composites were developed and evalu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::64292bf0d2b9c511fd9d7131fce29af8
https://doi.org/10.1111/ijfs.12722
https://doi.org/10.1111/ijfs.12722
Publikováno v:
Food and Nutrition Sciences. :612-621
Ancient grains were known for special nutritional values along with gluten free qualities. Amaranth, quinoa, teff, and buckwheat flours were evaluated for pasting properties, water holding capacities, phenolic contents, and antioxidant activities (fr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7181a719eb3849d4f5a69c553ff6bfcf
https://doi.org/10.4236/fns.2015.67065
https://doi.org/10.4236/fns.2015.67065
Publikováno v:
Food and Nutrition Sciences. :1591-1602
Teff-oat composites were developed using gluten free teff flour containing essential amino acids and minerals along with oat products containing β-glucan known for lowering blood cholesterol. Teff-oat composites were evaluated for their pasting and
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ef04f2fc72e65f959a3180d0ad3660d0
https://doi.org/10.4236/fns.2015.617164
https://doi.org/10.4236/fns.2015.617164
Publikováno v:
Journal of the Science of Food and Agriculture. 94:3226-3233
BACKGROUND Omega-3 fatty acids of chia seeds (Salvia hispanica L.) and soluble β-glucan of oat products are known for lowering blood cholesterol and preventing coronary heart disease. Nutrim, oat bran concentrate (OBC), and whole oat flour (WOF) wer
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ad9ec15eb3b89c37e709248e5781e752
https://doi.org/10.1002/jsfa.6674
https://doi.org/10.1002/jsfa.6674