Zobrazeno 1 - 10
of 19
pro vyhledávání: '"Drew Portman"'
Publikováno v:
Legume Science, Vol 3, Iss 4, Pp n/a-n/a (2021)
Abstract A growing demand for plant‐based protein has seen a resurgence in the utilisation of pulses such as lentil and chickpea as a protein‐rich substrate to produce food products traditionally based on animal or cereal protein. Additionally, p
Externí odkaz:
https://doaj.org/article/340f38bd281b4309981c8b7ef7fef033
Publikováno v:
Biology and Life Sciences Forum, Vol 18, Iss 1, p 3 (2022)
The utilisation of high gravity wort possessing a higher sugar content is frequently used to increase the capacity and efficiency of beer production. In such an environment, osmotic stress, lower nutrient availability, ethanol toxicity and elevated C
Externí odkaz:
https://doaj.org/article/b07aea123f3a4a95b8994c3168421d24
Autor:
Joel Johnson, Tania Collins, Aoife Power, Shaneel Chandra, Daniel Skylas, Drew Portman, Joe Panozzo, Christopher Blanchard, Mani Naiker
Publikováno v:
Legume Science, Vol 2, Iss 1, Pp n/a-n/a (2020)
Abstract Mungbeans are growing in popularity among Australian consumers, driven by their beneficial nutritional and phytochemical composition. However, data on the antioxidative, mineral, and phytochemical content of Australian mungbeans at the point
Externí odkaz:
https://doaj.org/article/6df87a596bff41c1b42613523176dce5
Publikováno v:
Cereal Chemistry. 96:447-455
Background and objectives The nutritional benefits of Lentil (Lens culinaris Medik.) have been widely acknowledged. Enriching wheat flour using pulses such as lentil flour is a way of increasing both the nutritional and functional content of wheat-ba
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f628f69fbf9e95ed9687711fd1bf4b25
https://doi.org/10.1002/cche.10144
https://doi.org/10.1002/cche.10144
Publikováno v:
Legume Science, Vol 3, Iss 4, Pp n/a-n/a (2021)
A growing demand for plant‐based protein has seen a resurgence in the utilisation of pulses such as lentil and chickpea as a protein‐rich substrate to produce food products traditionally based on animal or cereal protein. Additionally, pulses off
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::06324fb69b0cf3dde241ab189fa26aba
https://doi.org/10.1002/leg3.78
https://doi.org/10.1002/leg3.78
Autor:
Mani Naiker, Pankaj Maharjan, Christopher Blanchard, Drew Portman, Joe Panozzo, Carl Dolgow, Stephen Cork
Background and objectives Lentil (Lens culinaris M.) is a high value, highly nutritional grain which originated in Middle-East. More recently lentil has gained favor in Western countries due to the high value in production and the benefits they provi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::bb127d043eb6b111b7fe3b0dc27b87ed
https://acuresearchbank.acu.edu.au/item/8w764/frost-affected-lentil-lens-culinaris-m-compositional-changes-through-extrusion-potential-application-for-the-food-industry
https://acuresearchbank.acu.edu.au/item/8w764/frost-affected-lentil-lens-culinaris-m-compositional-changes-through-extrusion-potential-application-for-the-food-industry
Autor:
John Mawson, Linda S. McDonald, Drew Portman, Joe Panozzo, Pankaj Maharjan, Mani Naiker, Christopher Blanchard
Publikováno v:
Cereal Chemistry. 95:849-860
Background and objectives Lentil (Lens Culinaris. Medik) is a highly nutritious food staple widely consumed within India subcontinent and the Mediterranean region. Although gaining popularity in western diets, wheat will continue to be a major crop a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::763e543397df15039e975955a6a899cb
https://doi.org/10.1002/cche.10103
https://doi.org/10.1002/cche.10103
Autor:
Heidi Irvin, Pankaj Maharjan, Christopher Blanchard, Mani Naiker, C.K. Walker, Joe Panozzo, Drew Portman, Linda S. McDonald, Slavica Laskovska
Background and objectives Lentil (Lens culinaris M.) is a high-value grain used traditionally as a minimally processed product. Lentil crops are well-suited to Mediterranean-type climates with mild winters and hot dry summers which results in the pro
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a767a82b2af5a74fd20ce0f5d65b3b75
https://acuresearchbank.acu.edu.au/item/8w942/nutritional-and-functional-properties-of-cookies-made-using-down-graded-lentil-a-candidate-for-novel-food-production-and-crop-utilization
https://acuresearchbank.acu.edu.au/item/8w942/nutritional-and-functional-properties-of-cookies-made-using-down-graded-lentil-a-candidate-for-novel-food-production-and-crop-utilization
Publikováno v:
Legume Science; Dec2021, Vol. 3 Issue 4, p1-8, 8p
Publikováno v:
Legume Science; Dec2020, Vol. 2 Issue 4, p1-10, 10p