Výsledky vyhledávání - "Eugene R. Heuberger"

Akademický článek

Structural characterization of strawberry 1 Mention of trade names or commercial products in this publication is solely for the purpose of providing specific information and does not imply recommendation or endorsement by the U.S. Department of Agriculture. USDA is an equal opportunity provider and employer.pomace

Autor: Arland T. Hotchkiss, Hoa K. Chau, Gary D. Strahan, Alberto Nuñez, Andrew Harron, Stefanie Simon, Andre K. White, Senghane Dieng, Eugene R. Heuberger, Ian Black, Madhav P. Yadav, Marjorie A. Welchoff, Julie Hirsch

Publikováno v: Heliyon, Vol 10, Iss 9, Pp e29787- (2024)

Strawberries are a nutrient dense food rich in vitamins, minerals, non-nutrient antioxidant phenolics, and fibers. Strawberry fiber bioactive structures are not well characterized and limited information is available about the interaction between str

Externí odkaz: https://doaj.org/article/3eb6d9d83bc64e75b760d612b45e8f30

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Structural characterization of red beet fiber and pectin

Autor: Arland T. Hotchkiss, Hoa K. Chau, Gary D. Strahan, Alberto Nuñez, Stefanie Simon, Andre K. White, Senghane Dieng, Eugene R. Heuberger, Madhav P. Yadav, Julie Hirsch

Publikováno v: Food Hydrocolloids. 129:107549

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::ef4fb5c009fee2218d077f6dcea62d5b
https://doi.org/10.1016/j.foodhyd.2022.107549

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Erratum to 'Structure and composition of blueberry fiber pectin and xyloglucan that bind anthocyanins during fruit puree processing' [Food Hydrocolloids 116 (2021) 106572]

Autor: Alberto Nuñez, Senghane Dieng, Madhav P. Yadav, Julie Hirsch, Stefanie Simon, Hoa K. Chau, Andre K. White, Arland T. Hotchkiss, Eugene R. Heuberger, Gary D. Strahan

Publikováno v: Food Hydrocolloids. 123:107188

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::92f4b28eeb63907c1fcbac883c3e3259
https://doi.org/10.1016/j.foodhyd.2021.107188

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Structure and composition of blueberry fiber pectin and xyloglucan that bind anthocyanins during fruit puree processing

Autor: Arland T. Hotchkiss, Hoa K. Chau, Madhav P. Yadav, Senghane Dieng, Gary D. Strahan, Julie Hirsch, Andre K. White, Stefanie Simon, Alberto Nuñez, Eugene R. Heuberger

Publikováno v: Food Hydrocolloids. 116:106572

Blueberry is a well-known source of antioxidants and prebiotic dietary fiber yet the fate of these health-beneficial ingredients during fruit processing it is not understood. Detailed composition and structure of blueberry pomace (PF) remaining after

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::776382225e1efc0bca65e8f2b76731f0
https://doi.org/10.1016/j.foodhyd.2020.106572

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