Zobrazeno 1 - 10
of 45
pro vyhledávání: '"Gary G. Hou"'
Publikováno v:
International Journal of Food Science & Technology. 58:1263-1274
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::02486a671e03afcc3928d8ea9aec3889
https://doi.org/10.1111/ijfs.16277
https://doi.org/10.1111/ijfs.16277
Publikováno v:
Cereal Chemistry. 98:296-304
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::04970573739d109aa676a1b023f26393
https://doi.org/10.1002/cche.10363
https://doi.org/10.1002/cche.10363
Publikováno v:
LWT. 101:456-462
Green tea extract (GTE), black tea extract (BTE) and oolong tea extract (OTE) were added into noodle formulation at 0.5–2.0% levels (based on flour weight) to produce dry Chinese white salted noodles with enhanced antioxidant capacity and starch di
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4f95dceeed33f397d28e9a7450237645
https://doi.org/10.1016/j.lwt.2018.11.066
https://doi.org/10.1016/j.lwt.2018.11.066
Autor:
Gary G. Hou
Asian noodles were invented more than 4000 years ago in China. They have evolved into many types and forms and become a global food today. Asian noodles can be made from a variety of raw materials such as wheat flour, rice flour, buckwheat flour, or
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e31a9afd1fe17662c2fb630f4a112f17
https://doi.org/10.1016/b978-0-12-812873-2.00001-7
https://doi.org/10.1016/b978-0-12-812873-2.00001-7
Autor:
Gary G. Hou
Commercial processing technology of wheat flour noodles includes primary and secondary processing steps. The primary processing steps are similar for most Asian noodles, but the secondary processing steps vary and, therefore, create different types o
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::23f4f714d09c76d2e2300fa6ed77d92a
https://doi.org/10.1016/b978-0-12-812873-2.00004-2
https://doi.org/10.1016/b978-0-12-812873-2.00004-2
Publikováno v:
International Journal of Food Science & Technology. 54:576-582
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c46a1cff5e975e051b5156b7760ec114
https://doi.org/10.1111/ijfs.14016
https://doi.org/10.1111/ijfs.14016
Autor:
Gary G. Hou, Meng Niu
Publikováno v:
Cereal Chemistry. 96:23-33
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d5fc4351b57560351bf01d0f8af75e20
https://doi.org/10.1002/cche.10095
https://doi.org/10.1002/cche.10095
Publikováno v:
LWT. 90:8-14
A shear-based device, the GlutoPeak, was developed to measure the aggregation behavior of gluten. In this study, the GlutoPeak testing method was improved and applied for the gluten aggregation evaluation of whole wheat flour (WWF) of different parti
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f2f591f9bf54a3e1675044fd2451416f
https://doi.org/10.1016/j.lwt.2017.11.059
https://doi.org/10.1016/j.lwt.2017.11.059