Zobrazeno 1 - 10
of 238
pro vyhledávání: '"Indrawati, Oey"'
Publikováno v:
Food Innovation and Advances, Vol 3, Iss 2, Pp 75-87 (2024)
Microalgae are increasingly regarded as a sustainable source of novel food and functional products due to their nutritional composition. This study aimed to conduct an in-depth analysis of the chemical, microstructural and rheological, and volatile-f
Externí odkaz:
https://doaj.org/article/949b571cb06b42888e85c2f6cfcc86b5
Publikováno v:
Food Innovation and Advances, Vol 3, Iss 1, Pp 52-63 (2024)
Vibrational spectroscopy is a green, rapid, and affordable analytical tool for analysing the quality, safety, and origin of biological materials in agri-food sectors. Pre-processing spectral data is crucial to removing instrumental interferences and
Externí odkaz:
https://doaj.org/article/83166b722b844d90a91a351161401637
Publikováno v:
Public Health Nutrition, Vol 27 (2024)
Abstract Objective: This scoping review aimed to systematically map and describe the existing evidence regarding the knowledge, attitudes and practices of health professionals with regard to plant-based diets during pregnancy and to highlight areas
Externí odkaz:
https://doaj.org/article/9ea75304ac5f47cf915b947b53ea31b7
Publikováno v:
Foods, Vol 13, Iss 11, p 1764 (2024)
Pulsed electric field (PEF) pretreatment has been shown to improve the quality of dried fruits in terms of antioxidant activity and bioactive compounds. In this study, apricots were pretreated with PEF at different field strengths (0.7 kV/cm; 1.2 kV/
Externí odkaz:
https://doaj.org/article/30f0bd4119cb49ab9bd5aac3f45c4be8
Autor:
Norma Cecille Bagarinao, Jessie King, Sze Ying Leong, Dominic Agyei, Kevin Sutton, Indrawati Oey
Publikováno v:
Foods, Vol 13, Iss 11, p 1598 (2024)
Plant-based foods are being increasingly favored to feed the ever-growing population, but these need to exhibit improved nutritional value in terms of protein quality and digestibility to be considered a useful alternative to animal-based foods. Germ
Externí odkaz:
https://doaj.org/article/ff9130a4252f4502952ede089fedb653
Autor:
Sze Ying Leong, Rebecca Roberts, Zhihao Hu, Phil Bremer, Patrick Silcock, Stefan Toepfl, Indrawati Oey
Publikováno v:
Applied Food Research, Vol 2, Iss 2, Pp 100194- (2022)
The impact of Pulsed Electric Field (PEF) processing pre-treatment on the texture and kinetics of in vitro starch digestibility of French fries made from two potato cultivars (Solanum tuberosum L.) containing dry matter content ranging from 19 to 22%
Externí odkaz:
https://doaj.org/article/50715af81fe742919ff128976c7fae14
Publikováno v:
Applied Sciences, Vol 13, Iss 13, p 7734 (2023)
This Special Issue covers the utilization of non-thermal technologies, specifically high pressure processing (HPP) or high hydrostatic pressure (HHP), pulsed electric field (PEF), ultrasound (US), and ultraviolet (UV) for food processing and preserva
Externí odkaz:
https://doaj.org/article/c245188658bd4076b568e61d30e63d1a
Publikováno v:
Fermentation, Vol 9, Iss 5, p 452 (2023)
Food fermentation using lactic acid bacteria (LAB) is an ancient technique that has been deemed a simple and economical way to modify nutritional contents of plant-based foods. In many cultures, this practice shows a long history with a wide variety
Externí odkaz:
https://doaj.org/article/7ea1babc3bdc4e30b4dad34f90d2140e
Publikováno v:
Frontiers in Nutrition, Vol 9 (2022)
The peptide hormones ghrelin and leptin play major roles in the regulation of appetite and food intake. However, the precise effects of these hormones on sensory processing remain a subject of debate, particularly with food related stimuli and its sm
Externí odkaz:
https://doaj.org/article/9ef07e0c0b8047fa9def1c90e157e1fe
Publikováno v:
Foods, Vol 12, Iss 6, p 1162 (2023)
This study investigated the effect of high pressure processing (HPP) on the fatty acids and amino acids content in New Zealand Diamond Shell (Spisula aequilatera), Storm Shell (Mactra murchisoni), and Tua Tua (Paphies donacina) clams. The clam sample
Externí odkaz:
https://doaj.org/article/3a25599c290e4779ba9571c896f63eb7