Zobrazeno 1 - 10
of 16
pro vyhledávání: '"Ilankovan, Paraman"'
Publikováno v:
In Carbohydrate Polymers 2006 63(2):245-250
Publikováno v:
Food and Bioproducts Processing. 96:78-85
Food industry co-products, fruit pomace and liquid whey, were converted into shelf-stable, puffed products by using low-shear, low-temperature supercritical fluid extrusion. Co-products were utilized as a source of dietary fiber, phytochemicals, and
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4cc21008f527ab810ae039a19e8ad28c
https://doi.org/10.1016/j.fbp.2015.07.003
https://doi.org/10.1016/j.fbp.2015.07.003
Publikováno v:
Food and Bioprocess Technology. 8:1707-1715
Fruit pomace and cheese whey were incorporated in milk protein extruded products as a source of dietary fiber and nutrients. Feed formulations containing 70–90 % milk protein concentrate (MPC) with 22 % fruit pomace were processed by supercritical
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f595704fa904c538df9352dd158e7fe1
https://doi.org/10.1007/s11947-015-1526-8
https://doi.org/10.1007/s11947-015-1526-8
Autor:
Mian Kamran Sharif, Shahid Bashir, Masood Sadiq Butt, Ilankovan Paraman, Syed S.H. Rizvi, Rebia Ejaz
Publikováno v:
Journal of Food Processing and Preservation. 41
Micronutrients fortified spirulina supplemented rice-soy crisps (SRSC) were manufactured using novel supercritical fluid extrusion. A low-shear, twin screw, co-rotating extruder operated at lower temperatures (∼100C) was used to produce crisps supp
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3323354b0cbffeadd18617607e35e5f7
https://doi.org/10.1111/jfpp.12986
https://doi.org/10.1111/jfpp.12986
Publikováno v:
Cereal Chemistry Journal. 85:76-81
Rice endosperm extraction conditions were optimized by response surface methodology. The optimum alkali extraction conditions were pH 11.0 at 40°C for 3 hr with 8:1 solvent-to-solid ratio. The maximum protein yield was 43.1% at these conditions. As
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::497cc7e7b333ac3cb97425b17c17c1dd
https://doi.org/10.1094/cchem-85-1-0076
https://doi.org/10.1094/cchem-85-1-0076
Publikováno v:
Cereal Chemistry Journal. 84:593-599
Rice endosperm protein was prepared by alkali-extraction method and subsequently modified by controlled glycosylation (RPGlu, RPXG), deamidation (RPDA), and enzymatic hydrolysis by alcalase (RPAlc) methods. The RPGlu and RPXG were prepared by Maillar
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d254220c2bc16d96b843aa0c6057e719
https://doi.org/10.1094/cchem-84-6-0593
https://doi.org/10.1094/cchem-84-6-0593
Publikováno v:
Cereal Chemistry Journal. 84:343-349
Rice endosperm protein was modified to enhance solubility and emulsifying properties by controlled enzymatic hydrolysis. The optimum degree of hydrolysis (DH) was determined for acid, neutral, and alkaline type proteases. Solubility and emulsifying p
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9159662b1c162899d05097de1a2587f8
https://doi.org/10.1094/cchem-84-4-0343
https://doi.org/10.1094/cchem-84-4-0343
Publikováno v:
Cereal Chemistry Journal. 83:663-667
Rice proteins are nutritional, hypoallergenic, and healthy for human consumption. Efficient extraction with approved food-grade enzymes and chemicals are essential for commercial production and application of rice protein as a functional ingredient.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9b962f32cf83451ddf9f7721281a70f1
https://doi.org/10.1094/cc-83-0663
https://doi.org/10.1094/cc-83-0663
Publikováno v:
International Journal of Food Science & Technology.
Summary Prebiotic soluble fibre (fructooligosaccharides)-incorporated whey protein crisps were produced by low-shear supercritical fluid extrusion (SCFX), which utilises supercritical CO2 as an expansion agent instead of steam. Protein crisps with de
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::523f51385a310d8e606c2f32da556593
https://doi.org/10.1111/ijfs.12204
https://doi.org/10.1111/ijfs.12204
Publikováno v:
Journal of agricultural and food chemistry. 60(44)
Supercritical fluid extrusion (SCFX) was used to produce shelf-stable puffed rice fortified with protein, dietary fiber, and micronutrients. Product ingredients and process parameters were evaluated for end-product nutritional and textural qualities.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ccae4c9422d635a7bf767ff924fc9551
https://pubmed.ncbi.nlm.nih.gov/23066826
https://pubmed.ncbi.nlm.nih.gov/23066826