Zobrazeno 1 - 10
of 12
pro vyhledávání: '"Duc Toan Do"'
Autor:
Duc Toan Do1 ductoando.qt@gmail.com
Publikováno v:
Law & Humanities Quarterly Reviews. Dec2023, Vol. 2 Issue 4, p1-15. 15p.
Autor:
Alejandra Acevedo-Fani, Carina Almeida, M.D. Alvarez, Vitor D. Alves, C. Anandharamakrishnan, Juan-Carlos Arboleya, Elham Assadpour, Pedro E.D. Augusto, Eneko Axpe, Julliane Carvalho Barros, Ana I. Bourbon, Maria Elisa Caetano-Silva, Gisandro Reis Carvalho, L. Castañeda Florez, Diogo Castelo-Branco, Fabiola Castillo, Elisabete Coelho, S. Cofrades, Manuel A. Coimbra, Luís Miguel Cunha, Adriano G. da Cruz, Guilherme de Figueiredo Furtado, Cristian Dima, Duc Toan Do, Mirian dos Santos, Juliana Domingues dos Santos Carvalho, Didier Dupont, L.A. Espinosa Sandoval, Gabriela Feltre, Pedro A.R. Fernandes, Diogo Figueira, Ana Frias, Pablo Fuciños, Takahiro Funami, A. García Figueroa, Ana Gomes, Daniela A. Gonçalves, Joana Gonçalves, Miriam Dupas Hubinger, Ricardo Isaías, Seid Mahdi Jafari, Mirian T.K. Kubo, Alessandra Massa, David J. McClements, Olivia Ménard, J.A. Moses, Ana Pinto Moura, Makoto Nakauma, Clarisse Nobre, Cláudia Nunes, Lorenzo Miguel Pastrana Castro, Ana Rita Peixoto, Ricardo Nuno Pereira, Manuela Pintado, A.M. Polanía Rivera, Marise Aparecida Rodrigues Pollonio, Miguel Ângelo Parente Ribeiro Cerqueira, Célia Rocha, Rui M. Rodrigues, Meliza Lindsay Rojas, Debashree Roy, Claudia Sánchez, Ana Sanches Silva, Harjinder Singh, D. Subhasri, Ana Tasso, José A. Teixeira, Paula Teixeira, Andrea Paola Rodriguez Triviño, Antonio A. Vicente
Publikováno v:
Food Structure Engineering and Design for Improved Nutrition, Health and Well-Being ISBN: 9780323855136
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::32e0aa4d6ac98d49b90fa41162a62929
https://doi.org/10.1016/b978-0-323-85513-6.09986-2
https://doi.org/10.1016/b978-0-323-85513-6.09986-2
Publikováno v:
Food Structure Engineering and Design for Improved Nutrition, Health and Well-Being ISBN: 9780323855136
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::bd22a3838b2bca1892c0a19aba81277b
https://doi.org/10.1016/b978-0-323-85513-6.00010-4
https://doi.org/10.1016/b978-0-323-85513-6.00010-4
Publikováno v:
Nutrients; Volume 15; Issue 1; Pages: 105
The microstructure of legumes plays a crucial role in regulating starch digestion and postprandial glycemic responses. Starch granules are double encapsulated within the outer cell wall and the inner protein matrix of legume cotyledon cells. Despite
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a96b6f00ad62db4ae2bf0a0b7c54a84d
https://doi.org/10.3390/nu15010105
https://doi.org/10.3390/nu15010105
Publikováno v:
Food Hydrocolloids. 96:112-122
The cotyledon of legumes consists primarily of numerous starch granule-containing cells bound together by the pectin-rich middle lamella. In this study, we provided detailed characterisation of the microstructure, physicochemical properties, and in v
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f709ca9dcad5bc9845b44a1f1fa4c90a
https://doi.org/10.1016/j.foodhyd.2019.04.063
https://doi.org/10.1016/j.foodhyd.2019.04.063
Akademický článek
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Publikováno v:
Food Hydrocolloids. 108:105972
Intact parenchyma cells and native starch granules were isolated from Agria and Sunlite potato (Solanum tuberosum L.) cultivars. Their morphology, physicochemical properties, and in vitro starch digestion were investigated. Parenchyma cells varied in
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5a14a68e29cdd69fb6f71305a6b53e2a
https://doi.org/10.1016/j.foodhyd.2020.105972
https://doi.org/10.1016/j.foodhyd.2020.105972
Publikováno v:
Food Hydrocolloids. 104:105551
A new instrument was developed for time-lapse optical microscopy of a cohort of individual food particles, which we denote as ParCS (Particle Cohort Study). The cohort can be observed through each stage of simulated hydrothermal processing, followed
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::130ed20f4db8f6990b0bc5bfec0c5f50
https://doi.org/10.1016/j.foodhyd.2019.105551
https://doi.org/10.1016/j.foodhyd.2019.105551
Akademický článek
Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
K zobrazení výsledku je třeba se přihlásit.
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