Zobrazeno 1 - 10
of 78
pro vyhledávání: '"Iris J. Joye"'
Publikováno v:
Journal of Functional Foods, Vol 121, Iss , Pp 106447- (2024)
Sprouted wheat wholemeal was reported to enhance the nutritional and sensory properties of cereal products, but few human studies exist. The effect of blending 50 % sprouted wheat wholemeal in a bread recipe on the postprandial glycemic and satiety r
Externí odkaz:
https://doaj.org/article/cb55d55d5cd947b6b0fb505c11efa459
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:
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:
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:
Food Hydrocolloids. 143:108860
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c46de9ee751ebf36ec8885dc5f32ebad
https://doi.org/10.1016/j.foodhyd.2023.108860
https://doi.org/10.1016/j.foodhyd.2023.108860
Autor:
Pedram Nasr, Iris J. Joye, Zhitong Zhou, Michael A. Rogers, Amanda J. Wright, Elizabeth A. L. West, April X. Xu, Maria G. Corradini
Publikováno v:
Food Biophysics. 17:93-105
Changes in egg yolk physical structure, induced by thermal processing at temperatures between 65 – 85 °C, significantly correlate to alterations in lipid bioaccessibility measured using a multi-compartment, in-vitro gastrointestinal digestion syst
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a61d6ebe308395d16731fb7a03ad43a7
https://doi.org/10.1007/s11483-021-09699-3
https://doi.org/10.1007/s11483-021-09699-3
Autor:
Iris J. Joye, Maria G. Corradini, Benjamin M. Bohrer, April X. Xu, Michael A. Rogers, Elizabeth A. L. West, Amanda J. Wright
Publikováno v:
Journal of Agricultural and Food Chemistry. 69:8394-8402
Changes in the physical states, induced with different sous vide cooking temperatures, significantly (P < 0.05) altered lipid bioaccessibility measured in the TNO-simulated gastrointestinal tract model-1 of AAA boneless beef striploin, containing the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1f7a10ca220edf1692b3659de9e93be3
https://doi.org/10.1021/acs.jafc.1c03422
https://doi.org/10.1021/acs.jafc.1c03422