Zobrazeno 1 - 10
of 102
pro vyhledávání: '"Ian D. FISK"'
Publikováno v:
Food Science and Human Wellness, Vol 12, Iss 1, Pp 35-44 (2023)
Tilapia is a freshwater fish group with a sustainable prospect but suffers off-notes appearing during cooking processes. To promote pleasant odorants by thermal cooking processes, tilapia fillets were cooked in different ways (roasting, microwave-hea
Externí odkaz:
https://doaj.org/article/fcca08875cd04d4498603d106e5d4eac
Autor:
Luqman B. Safdar, Kateryna Dugina, Ali Saeidan, Guilherme V. Yoshicawa, Nicola Caporaso, Brighton Gapare, M. Jawad Umer, Rahul A. Bhosale, Iain R. Searle, M. John Foulkes, Scott A. Boden, Ian D. Fisk
Publikováno v:
Food and Energy Security, Vol 12, Iss 5, Pp n/a-n/a (2023)
Abstract A long‐term goal of breeders and researchers is to develop crop varieties that can resist environmental stressors and produce high yields. However, prioritising yield often compromises improvement of other key traits, including grain quali
Externí odkaz:
https://doaj.org/article/9de73382ffff41c9b2669c8a43d559fe
Autor:
Su Xu, Yuze Liu, Zhenchun Sun, Guangjing Chen, Fengwei Ma, Ni Yang, Elias de Melo Virginio Filho, Ian D. Fisk
Publikováno v:
Frontiers in Nutrition, Vol 10 (2023)
Twenty agroforestry systems consisting of different management practices (conventional and organic) and shade types were set up for coffee plantations in 2,000 at the Tropical Agricultural Research and Higher Education Center (CATIE), Turrialba, Cost
Externí odkaz:
https://doaj.org/article/4aaef24e44584be6a29cd2e6d66b6a79
Autor:
Charfedinne Ayed, Mui Lim, Khatija Nawaz, William Macnaughtan, Craig J. Sturrock, Sandra E. Hill, Robert Linforth, Ian D. Fisk
Publikováno v:
Food Chemistry: X, Vol 9, Iss , Pp 100115- (2021)
Salt is included in many foods which consumers do not regard as salty. This “hidden-salt” may offer functional benefits but is often overlooked in sodium reduction strategies. This study investigated its role in shortbread-like sweet biscuits (1.
Externí odkaz:
https://doaj.org/article/194ca71203cd4033aef29d6fbd3590b8
Autor:
Lorna McAusland, Mui-Ting Lim, David E. Morris, Hayley L. Smith-Herman, Umar Mohammed, Barrie R. Hayes-Gill, John A. Crowe, Ian D. Fisk, Erik H. Murchie
Publikováno v:
Frontiers in Plant Science, Vol 11 (2020)
Advancements in availability and specificity of light-emitting diodes (LEDs) have facilitated trait modification of high-value edible herbs and vegetables through the fine manipulation of spectra. Coriander (Coriandrum sativum L.) is a culinary herb,
Externí odkaz:
https://doaj.org/article/bab41e7832b64595b98c6c0db28be906
Application of calibrations to hyperspectral images of food grains: example for wheat falling number
Publikováno v:
Journal of Spectral Imaging, Vol 6, p a4 (2017)
The presence of a few kernels with sprouting problems in a batch of wheat can result in enzymatic activity sufficient to compromise flour functionality and bread quality. This is commonly assessed using the Hagberg Falling Number (HFN) method, which
Externí odkaz:
https://doaj.org/article/3e20079100424aeeb925f338d8b2996d
Autor:
Su XU, Yuze LIU, Xingyan MU, Haijiang CHEN, Guangcan TAO, Zhenchun SUN, Ni YANG, Fengwei MA, Ian D. FISK
Publikováno v:
Food Science and Technology, Volume: 43, Article number: e97622, Published: 21 NOV 2022
Food Science and Technology v.43 2023
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology v.43 2023
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
During the process of caramelization, volatile and non-volatile flavor and color are generated via the degradation of carbohydrates. This research investigated the effect of the types and concentrations of salts including NaCl and KCl on the generati
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::bfb1d4167eeb8c659c652ef351df2b9e
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612023000100421&lng=en&tlng=en
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612023000100421&lng=en&tlng=en
Publikováno v:
Food & Function
Dee are a unique and rapidly growing part of the global snack food market and are recognised as having distinct sensory properties (taste and texture). In this study, the development of important volatile aroma compounds over storage was evaluated an
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::86b0fa0466811383d9cb6a2187db9bfe
https://doi.org/10.1039/d0fo03100c
https://doi.org/10.1039/d0fo03100c
Publikováno v:
Food research international (Ottawa, Ont.). 162
Inorganic-phosphate, potassium, and magnesium are key-minerals required for yeast growth, metabolism, and survival, the present work investigated its impact in yeast-flavour formation using a multi-factor experimental design, which was used to genera
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::38c1e4db211b824d93a6dcd9d654c2ee
https://pubmed.ncbi.nlm.nih.gov/36461261
https://pubmed.ncbi.nlm.nih.gov/36461261
Autor:
Paul S. Morgan, Vlad Dinu, Oritsegidenene Beji, Ian D. Fisk, Sha Huang, Giulia Agugini, Andrew Meal, Richard B. Gillis, Stephen E. Harding, Philemon Gyasi-Antwi, Federica Fedele, Shahwar I. Jiwani, Gary G. Adams
Publikováno v:
European Journal of Pharmaceutics and Biopharmaceutics. 152:340-347
Purpose Insulin, in typical use, undergoes multiple changes in temperature; from refrigerator, to room temperature, to body temperature. Although long-term storage temperature has been well-studied, the short term changes to insulin are yet to be det
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::bd0cc2a0897523fc923bfce44f703342
https://doi.org/10.1016/j.ejpb.2020.05.016
https://doi.org/10.1016/j.ejpb.2020.05.016