Zobrazeno 1 - 10
of 81
pro vyhledávání: '"Iris J. Joye"'
Autor:
Louis A. Colaruotolo, Singam Suranjoy Singh, Stacie Dobson, Loong-Tak Lim, Iris J. Joye, Michael A. Rogers, Maria G. Corradini
Publikováno v:
Current Research in Food Science, Vol 9, Iss , Pp 100801- (2024)
Electrospun nonwovens of biopolymers are gaining popularity in filtration, coatings, encapsulation, and packaging materials. However, their applications are hindered by limited stability, particularly when loaded with lipids. This research aimed to a
Externí odkaz:
https://doaj.org/article/9190fb389b434a6eb9659656a5eebebe
Publikováno v:
Current Research in Food Science, Vol 5, Iss , Pp 479-490 (2022)
The volume-spanning network formed by gluten during breadmaking is crucial in the production of high-quality bakery products. Zein proteins are also capable of forming a protein network under specific conditions. Vibrational (Fourier transform infrar
Externí odkaz:
https://doaj.org/article/964f228093754e4f8aa9fea3aa0fffcd
Publikováno v:
Nutrients, Vol 15, Iss 19, p 4170 (2023)
The range of gluten-free food products available to consumers is steadily expanding. In recent years, recalls of food products have highlighted the importance of accurate labeling of food products for the presence of wheat, other gluten-containing ce
Externí odkaz:
https://doaj.org/article/e9d6204a0ed44c8bacdbfe79765f5ae8
Publikováno v:
Gels, Vol 9, Iss 8, p 648 (2023)
Bigels have been mainly applied in the pharmaceutical sector for the controlled release of drugs or therapeutics. However, these systems, with their intricate structures, hold great promise for wider application in food products. Besides their classi
Externí odkaz:
https://doaj.org/article/fea5f24313264498ae80043236582039
Autor:
Alyssa Francavilla, Iris J. Joye
Publikováno v:
Molecules, Vol 27, Iss 21, p 7180 (2022)
Purple and blue wheats contain anthocyanins in the outer layers of the wheat kernel, and therefore purple and blue wholemeals can be a source of anthocyanins when developing processed cereal products. However, cereal processing is anticipated to caus
Externí odkaz:
https://doaj.org/article/7461fe625cb544c28ea77d3fc3fa9540
Autor:
Reihane Abdi, Iris J. Joye
Publikováno v:
Foods, Vol 10, Iss 10, p 2338 (2021)
One type of functional food that has been receiving much attention is food rich in prebiotics. The old but still valid definition of prebiotics defines them as non-digestible food components that selectively stimulate the growth and/or activity of th
Externí odkaz:
https://doaj.org/article/f8c21dc602b9451f82bd0e80e87a9734
Autor:
Nirmala Prasadi V. P., Iris J. Joye
Publikováno v:
Nutrients, Vol 12, Iss 10, p 3045 (2020)
The consumption of whole grain products is often related to beneficial effects on consumer health. Dietary fibre is an important component present in whole grains and is believed to be (at least partially) responsible for these health benefits. The d
Externí odkaz:
https://doaj.org/article/b0cd27bd4d8c4667a331c66a02ec2867
Autor:
Alyssa Francavilla, Iris J. Joye
Publikováno v:
Nutrients, Vol 12, Iss 10, p 2922 (2020)
Coloured (black, purple, blue, red, etc.) cereal grains, rich in anthocyanins, have recently gained a lot of attention in the food industry. Anthocyanins are water-soluble flavonoids, and are responsible for red, violet, and blue colours in fruits, v
Externí odkaz:
https://doaj.org/article/e606c27444f64089a43cf4383eabf2f3
Autor:
Azin Sadat, Iris J. Joye
Publikováno v:
Applied Sciences, Vol 10, Iss 17, p 5918 (2020)
FTIR and Raman spectroscopy are often used to investigate the secondary structure of proteins. Focus is then often laid on the different features that can be distinguished in the Amide I band (1600–1700 cm−1) and, to a lesser extent, the Amide II
Externí odkaz:
https://doaj.org/article/7c778abac1234fb0b4ebd1e6e0abffe6
Publikováno v:
Nutrients, Vol 10, Iss 10, p 1410 (2018)
Consumers, food manufacturers and health professionals are uniquely influenced by the growing popularity of the gluten-free diet. Consumer expectations have urged the food industry to continuously adjust and improve the formulations and processing te
Externí odkaz:
https://doaj.org/article/283674a2caf94209a4f1cc88fc792c0b