Zobrazeno 1 - 10
of 35
pro vyhledávání: '"G E, Inglett"'
Autor:
Diejun Chen, G. E. Inglett
Publikováno v:
Journal of Food Science. 76:C479-C482
Miracle Fruit (Synsepalum dulificum) has been studied because of its unique taste modifying properties. This study investigated contents of phenolics, flavonoids, and antioxidant activities in skin, pulp, and seeds of Miracle Fruit. The free phenolic
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::489be5b49d87a5cfed075910446e6487
https://doi.org/10.1111/j.1750-3841.2011.02106.x
https://doi.org/10.1111/j.1750-3841.2011.02106.x
Publikováno v:
Journal of Food Research. 5:72
Teff-oat composites were developed using gluten free teff flour containing essential amino acids with oat products containing beta-glucan known for lowering blood cholesterol and improving texture. The teff-oat composites were used in sugar cookies f
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9ee1412406ed05a5183299ac1121a8d2
https://doi.org/10.5539/jfr.v5n3p72
https://doi.org/10.5539/jfr.v5n3p72
Autor:
G. E. Inglett
Publikováno v:
Nutrition Today. 36:66-68
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::fe19081963a19bc2f3c9055cafd0359b
https://doi.org/10.1097/00017285-200103000-00007
https://doi.org/10.1097/00017285-200103000-00007
Autor:
G. E. Inglett, Rosemary K. Newman
Publikováno v:
Plant foods for human nutrition (Dordrecht, Netherlands). 45(1)
Amylodextrins with soluble beta-glucan contents from 1 to 10% were prepared from oats and the hypocholesterolemic properties of the latter were evaluated. The products are called OATRIM and can lower blood cholesterol by replacing animal fats rich in
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0129162551940a576419a2d1a8724d26
https://pubmed.ncbi.nlm.nih.gov/7511809
https://pubmed.ncbi.nlm.nih.gov/7511809
Autor:
G. E. Inglett
Publikováno v:
Journal of Food Science. 55:560-561
The action of α-amylase from Bacillus stearothermophilus on starches is distinguished by early dominant quantities of maltohexaose (DP6), followed by its erosion and increases in amylo-oligosaccharides with various degrees of polymerization (DP): ma
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::18c797880843b86372222d8f15e7ac55
https://doi.org/10.1111/j.1365-2621.1990.tb06812.x
https://doi.org/10.1111/j.1365-2621.1990.tb06812.x
Autor:
G. E. Inglett
Publikováno v:
NIPPON SHOKUHIN KOGYO GAKKAISHI. 29:55-61
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0f0165ed2dbe4040f1606654076615ae
https://doi.org/10.3136/nskkk1962.29.55
https://doi.org/10.3136/nskkk1962.29.55
Publikováno v:
Lipids. 12:655-660
Cysteine reacts with linoleic acid hydroperoxide to yield several products, some of which were identified as fatty acid-cysteine adducts. The addition was catalyzed by ferric chloride (10(-5) M) by initiating free radical reactions. When isomerically
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a321114fffc62d4af3f50dd53539d47e
https://doi.org/10.1007/bf02533760
https://doi.org/10.1007/bf02533760
Publikováno v:
Journal of Food Science. 52:715-718
Gelatinization characteristics of laboratory-isolated and commercial corn starch were compared by differential scanning calorimetry (DSC) before and after being annealed at subgelatinization temperatures in excess water. Prior to annealing, commercia
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f4b5df8fc9ae266cebccda1eb5f7dd63
https://doi.org/10.1111/j.1365-2621.1987.tb06709.x
https://doi.org/10.1111/j.1365-2621.1987.tb06709.x
Autor:
J R Mahalko, F. R. Dintzis, Glenn I. Lykken, Harold H. Sandstead, W. J. Garcia, G. E. Inglett, David B. Milne, Phyllis E. Johnson
Publikováno v:
The Journal of Nutrition. 116:795-801
Experimental browned and unbrowned corn products were formulated and processed from unenriched, degermed yellow corngrits. The browned product (cornflakes) contained more insoluble dietary fiber and bound more zinc (in vitro) than the unbrowned produ
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::20794cd6279d7a32ef3629aa91d2c7e5
https://doi.org/10.1093/jn/116.5.795
https://doi.org/10.1093/jn/116.5.795