Zobrazeno 1 - 10
of 395
pro vyhledávání: '"Digvir S, Jayas"'
Autor:
Navanth S. Indore, Chithra Karunakaran, Digvir S. Jayas, Jarvis Stobbs, Miranda Vu, Kaiyang Tu, Omar Marinos
Publikováno v:
npj Science of Food, Vol 8, Iss 1, Pp 1-9 (2024)
Abstract Post-harvest losses during cereal grain storage are a big concern in both developing and developed countries, where spring and durum wheat are staple food grains. Varieties under these classes behave differently under storage, which affects
Externí odkaz:
https://doaj.org/article/600d11971dda47d1980b78eebb17b520
Autor:
Vimala S. K. Bharathi, Digvir S. Jayas
Publikováno v:
Foods, Vol 13, Iss 23, p 3787 (2024)
Bionanocomposites are emerging as a pivotal innovation in sustainable food packaging, leveraging the strengths of biopolymers enhanced with nanoparticles for improved functionality. The increasing demand for sustainable packaging solutions, coupled w
Externí odkaz:
https://doaj.org/article/58129c7317ac46728b4845fe7329c29e
Publikováno v:
Foods, Vol 13, Iss 18, p 2862 (2024)
Fava beans, renowned for their nutritional value and sustainable cultivation, are pivotal in various food applications. This study examined the implications of varying the particle size on the functional, physicochemical, and in vitro digestibility p
Externí odkaz:
https://doaj.org/article/3b5c0e0b01fb4893a00296856223a77a
Autor:
Navnath S. Indore, Chithra Karunakaran, Digvir S. Jayas, Viorica F. Bondici, Miranda Vu, Kaiyang Tu, David Muir
Publikováno v:
Heliyon, Vol 9, Iss 11, Pp e22139- (2023)
Synchrotron X-ray imaging and spectroscopy techniques were used for studying changes during post-harvest storage of food grains. Three varieties (AAC Spitfire, CDC Defy, and AAC Stronghold) of the Canada Western Amber Durum (CWAD) wheat class were st
Externí odkaz:
https://doaj.org/article/ba9fbcbbe35940b49169ea86115f762c
Publikováno v:
Foods, Vol 13, Iss 3, p 433 (2024)
The potential of hyperspectral imaging (HSI) and synchrotron phase-contrast micro computed tomography (SR-µCT) was evaluated to determine changes in chickpea quality during storage. Chickpea samples were stored for 16 wk at different combinations of
Externí odkaz:
https://doaj.org/article/f7b831be64b3498586c74e4b1a5ec456
Autor:
Sunday J. Olakanmi, Digvir S. Jayas, Jitendra Paliwal, Muhammad Mudassir Arif Chaudhry, Catherine Rui Jin Findlay
Publikováno v:
Foods, Vol 13, Iss 2, p 231 (2024)
As the demand for alternative protein sources and nutritional improvement in baked goods grows, integrating legume-based ingredients, such as fava beans, into wheat flour presents an innovative alternative. This study investigates the potential of hy
Externí odkaz:
https://doaj.org/article/f2d043f021904bea880c2d0dfe080ace
Publikováno v:
Plant Methods, Vol 18, Iss 1, Pp 1-26 (2022)
Abstract Synchrotron imaging is widely used for research in many scientific disciplines. This article introduces the characteristics of synchrotron X-ray imaging and its applications in agriculture and food science research. The agriculture and food
Externí odkaz:
https://doaj.org/article/3b6f7c425e2c468c96ce5059aaa857ff
Autor:
Navnath S. Indore, Digvir S. Jayas, Chithra Karunakaran, Jarvis Stobbs, Viorica F. Bondici, Miranda Vu, Kaiyang Tu, Omar Marinos
Publikováno v:
Foods, Vol 12, Iss 21, p 3935 (2023)
Four varieties of barley (Esma, AC Metacalf, Tradition, and AB Cattlelac), representing four Canadian barley classes, were stored at 17% moisture content (mc) for 8 week. Stored barely was characterized using synchrotron X-ray phase contrast microcom
Externí odkaz:
https://doaj.org/article/a43d2bf946514576824eaf84ca887e28
Publikováno v:
Insects, Vol 14, Iss 7, p 590 (2023)
Cryptolestes ferrugineus, the rusty grain beetle, is a cosmopolitan pest that has adapted to cool and warm climates due to its unique biology, ecology, and behavior. The rusty grain beetle is a pest of high economic importance; hence, understanding t
Externí odkaz:
https://doaj.org/article/6e4ebf1e1ab0494f9a25bc427cd0c128
Publikováno v:
Foods, Vol 11, Iss 20, p 3287 (2022)
Bread is one of the most widely consumed foods in all regions of the world. Wheat flour being its principal ingredient is a cereal crop low in protein. The protein content of a whole grain of wheat is about 12–15% and is deficit in some essential a
Externí odkaz:
https://doaj.org/article/69180f0eaddc4cbda4b315553db68e03