Výsledky vyhledávání - "Elizabeth A. Arndt"

Effect of salt solutions applied during wheat conditioning on lipase activity and lipid stability of whole wheat flour

Autor: Andres Felipe Doblado-Maldonado, Elizabeth A Arndt, Devin J. Rose

Publikováno v: Food Chemistry. 140:204-209

Lipolytic activity in whole wheat flour (WWF) is largely responsible for the loss in baking quality during storage. Metal ions affect the activity of seed lipases; however, no previous studies have applied this information to WWF in a way that reduce

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::fe2e6ac9b6713bca98b34299c2b76375
https://doi.org/10.1016/j.foodchem.2013.02.071

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Sensory Evaluation of Barley Chocolate Chip Cookies by Consumers with Different Demographic Background and Eating Patterns

Autor: María Botero Omary, Diana June Frost, Lauren M. Winstone, Elizabeth A. Arndt, D. S. Lewis, Kurt A. Rosentrater

Publikováno v: Cereal Chemistry Journal. 86:565-574

Health organizations have recommended an increase in consumption of whole grains, total dietary fiber, and soluble fiber to help reduce the potential risk factor for the development of type-2 diabetes, obesity, and cardiovascular disease, among other

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::3b67612acc0e9a7a388c5913ac88a357
https://doi.org/10.1094/cchem-86-5-0565

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Knowledge and practices of school foodservice personnel regarding whole grain foods

Autor: David Hesse, Hing Wan Chan, Elizabeth A. Arndt, Len Marquart

Publikováno v: Journal of Foodservice. 20:109-116

Based on recent dietary guidance, whole grain foods are being served more frequently in school meals. To examine the knowledge and practices of 43 school foodservice personnel (SFP) from eight school districts, semi-structured focus groups were condu

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9513aab0118dcfc83590e78af4eaf8c7
https://doi.org/10.1111/j.1748-0159.2009.00129.x

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Understanding Consumer Preference for Functional Barley Tortillas Through Sensory, Demographic, and Behavioral Data

Autor: María Botero Omary, Ayako Toma, Sylvia P. Lee, Naruemon Prasopsunwattana, Sutida Chongcham, Kurt A. Rosentrater, Rolando A. Flores, Elizabeth A. Arndt

Publikováno v: Cereal Chemistry Journal. 85:721-729

Cereal Chem. 85(6):721–729 Consumption of whole grains as part of a health-promoting diet is encouraged among Americans due to beneficial nutrients and phytochemicals. The main objectives of this study were to investigate the effect of whole barley

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::33df567cf20810da2cca6cab5622c2d3
https://doi.org/10.1094/cchem-85-6-0721

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Dietary modeling shows that substitution of whole-grain for refined-grain ingredients of foods commonly consumed by US children and teens can increase intake of whole grains

Autor: Renee A. Rosen, Len Marquart, Debra R. Keast, Elizabeth A. Arndt

Publikováno v: Journal of the American Dietetic Association. 111(9)

Background Currently available whole-grain foods are not frequently consumed, and few children achieve the whole-grain intake recommendation. Objective To investigate the influence on whole-grain consumption of substituting whole-grain for refined-gr

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::afb5abe4ad8038dabd9802d91d4af4c4
https://pubmed.ncbi.nlm.nih.gov/21872695

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