Zobrazeno 1 - 10
of 46
pro vyhledávání: '"Hoa K. Chau"'
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
Autor:
Mayra A. Mendez-Encinas, Elizabeth Carvajal-Millan, Stefanie Simon, Andre K. White, Hoa K. Chau, Madhav P. Yadav, John A. Renye, Jr., Arland T. Hotchkiss, Jr., Agustín Rascon-Chu, Humberto Astiazaran-Garcia, Dora E. Valencia-Rivera
Publikováno v:
Food Hydrocolloids for Health, Vol 2, Iss , Pp 100085- (2022)
Arabinoxylans (AX) and protease treated AX (AXP) were subjected to enzymatic hydrolysis with endoxylanase and arabinofuranosidase to obtain hydrolyzed AX (HAX) and AXP (HAXP), whose ability to promote Bifidobacterium infantis and Bifidobacterium long
Externí odkaz:
https://doaj.org/article/2cfdf1c0a2d14f7bb5af07613d63ae6e
Autor:
Arland T. Hotchkiss, Hoa K. Chau, Gary D. Strahan, Alberto Nuñez, Andrew Harron, Stefanie Simon, Andre K. White, Madhav P. Yadav, Hye Won Yeom
Publikováno v:
Food Hydrocolloids. 137:108411
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
Autor:
Andre K. White, Rafael A. Garcia, Peter H. Cooke, Hoa K. Chau, Marshall L. Fishman, Arland T. Hotchkiss
Publikováno v:
Food Hydrocolloids. 92:104-116
Pectin, acid-extracted by microwave heating under pressure from orange and lime albedo, was cold (−20 °C) stored for 14 years and the physical and chemical properties were compared to the properties of the original microwave-extracted pectin prior
Publikováno v:
Food Hydrocolloids. 91:10-18
To gain an understanding of the improved emulsion stability, exhibited by the Maillard-type reaction products consisted of whey protein isolate (WPI) and sugar beet pectin (SBP), we investigated the molecular properties of interacting complexes and c
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
Publikováno v:
Carbohydrate Polymers. 181:119-123
Enzymatic hydrolysis of arabinoxylans to prepare arabinoxylo-oligosaccharides has been of high interest from the commercial point of view. However, some arabinoxylans, such as those extracted from corn bran, tend to be difficult to hydrolyze into oli
Publikováno v:
Food Hydrocolloids. 72:52-61
The citrus industry worldwide is threatened by a bacterial disease (Huanglongbing, HLB) spread by a sap sucking hemipteran, the Asian citrus psyllid ( Diaphorina citri ). Before tree death there is a period of increased preharvest fruit drop and the
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