Zobrazeno 1 - 10
of 25
pro vyhledávání: '"Erlinda I. Dizon"'
Publikováno v:
Food Research. 5:271-276
The study aimed to investigate the effect of heat treatments on the proximate composition, caloric value, carbohydrate profile and physicochemical characteristics of Adlai and Obatanpa cross Lagkitan corn variety (OxL). Different percentages of Adlai
Autor:
K. F. Yaptenco, A. K.G. Ancheta, L. C. Bainto, Rona Camille M. Lizardo, Erlinda I. Dizon, Lotis E. Mopera
Publikováno v:
Food Research. 4:1254-1264
The study evaluated the storage characteristics of batuan fruit powder by Accelerated Shelf-life Test (ASLT) where the product was stored at elevated temperatures of 37°C, 50°C, and 60°C. During the experiment, the physicochemical (whiteness index
Autor:
Erlinda I. Dizon, Al Kaixer G. Ancheta
Publikováno v:
Engineering in Agriculture, Environment and Food. 13:30-41
Publikováno v:
Food Research. 4:199-206
The study determined the total phenolic (TP) content, antioxidant activity (AOA) and copper reduction antioxidant capacity (CUPRAC) of rice wine from waxy pigmented and non-pigmented rice varieties using traditional and multi-parallel fermentation me
Autor:
Aldrin P. Bonto, Wilma A. Hurtada, Vito M. Butardo, Maria Krishna de Guzman, Katherine Ann C. Israel, Nese Sreenivasulu, Crisline Mae Alhambra, Sushil Dhital, Erlinda I. Dizon
Publikováno v:
Journal of Cereal Science. 86:108-116
Understanding the structural factors related to the starch digestibility of cooked milled rice grains is important in mitigating the impact of diet-related diseases. In this study, changes in starch structure of rice during in vitro digestion and ret
Autor:
Marife T. Ombico, Reifrey A. Lascano, Teodora M. De Villa, Jennie Marie E. Orbiso, Erlinda I. Dizon
Publikováno v:
ETP International Journal of Food Engineering. :262-267
Autor:
Erlinda I. Dizon, Lynette Cimafranca
Publikováno v:
Annals of Tropical Research. :69-76
Flacourtia jangomas, locally known as seriales, is one of the indigenous tree species in the island of Leyte, Philippines that is neglected and underutilized. To maximize its utilization, the potential of the commodity for wine-making was explored us
Autor:
Ivy Emnace, Erlinda I. Dizon
Publikováno v:
Annals of Tropical Research. :61-68
An important source of natural alternative to commercial additives that are commonly extracted from plants and animals is the exopolysaccharide (EPS) produced by lactic acid bacteria (LAB). A screening for EPS production by Lactobacillus delbrueckii,
Publikováno v:
Food Research, Vol 3, Iss 1, Pp 70-78 (2018)
Publikováno v:
Food Research, Vol 2, Iss 4, Pp 299-306 (2018)