Zobrazeno 1 - 10
of 123
pro vyhledávání: '"James L. Hargrove"'
Publikováno v:
Nutrition and Gene Expression ISBN: 9781351075114
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::457a4414ab2a356d1cad01af3d75b649
https://doi.org/10.1201/9781351075114-1
https://doi.org/10.1201/9781351075114-1
Autor:
James L. Hargrove, David K.-C. Chan
Publikováno v:
Nutrition and Gene Expression ISBN: 9781351075114
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::bab4e0ae608c48fb0004ac3674854df4
https://doi.org/10.1201/9781351075114-16
https://doi.org/10.1201/9781351075114-16
Peanut skins-fortified peanut butters: Effects on consumer acceptability and quality characteristics
Autor:
Ruthann B. Swanson, William L. Kerr, Christa L. DeMasie, Cloviece T. Sanders, James L. Hargrove, Ronald B. Pegg
Publikováno v:
LWT - Food Science and Technology. 59:222-228
Peanut skins (PS), high phenolics by-products from peanut processing, are potential functional ingredients. Effects of fortification with ground PS (3 types: dry-blanched, light- and medium-roasted) on peanut butter (PB) quality characteristics and c
Autor:
James L. Hargrove, Carol A. Talley
The beacon of the historic Cape St. George Lighthouse still guides mariners into Apalachicola Bay. Founded in 1831, the town of Apalachicola took its name from Creek Indians, to whom it signified a land of friendly people. Sheltered from the Gulf of
Autor:
George Cavender, Ruthann B. Swanson, William L. Kerr, Yuanyuan Ma, James L. Hargrove, Ronald B. Pegg
Publikováno v:
Journal of Food Process Engineering. 36:316-328
The impact of incorporating ground dry-blanched or roasted peanut skins (PS, three types: light-, medium- and dark-roasted) into peanut butter as a functional food ingredient was examined. A desirable grind size for the PS of less than 300 μm was ac
Autor:
James L. Hargrove, Diane K. Hartle, Phillip Greenspan, Amy Burdette, Eugene P. Mayer, Pamela L. Garner
Publikováno v:
Journal of Medicinal Food. 13:879-887
The bran fractions of certain varieties of sorghum (Sorghum bicolor) grain are rich sources of phytochemicals and antioxidants. In this article, the anti-inflammatory actions of extracts of select sorghum brans were evaluated in two experimental infl
Publikováno v:
Journal of Medicinal Food. 11:307-312
Hyaluronidase hydrolyzes glycosaminoglycans, including hyaluronan, in the extracellular matrix during tissue remodeling. Hyaluronidase activity increases in chronic inflammatory conditions, e.g., inflammatory joint disease. In this study, we tested t
Publikováno v:
Pharmaceutical Biology. 45:667-673
Hyaluronidase hydrolyzes glycosaminoglycans including hyaluronan (HA) in the extracellular matrix during tissue remodeling. Upregulation of hyaluronidase activity occurs in chronic inflammatory conditions (e.g., inflammatory joint disease). Prior wor
Autor:
Stanley H. Pollock, Diane K. Hartle, Eugene P. Mayer, John D. Bauer, Abdul Ghaffar, James L. Hargrove, J. David Gangemi, Phillip Greenspan
Publikováno v:
Journal of Agricultural and Food Chemistry. 53:8481-8484
The muscadine grape possesses one of the highest antioxidant levels among fruits; yet, the effect of this fruit on mammalian metabolic systems has not received significant attention. To examine the antiinflammatory properties of the muscadine, grape
Publikováno v:
Journal of Nutrition For the Elderly. 24:67-83
This study examined the effects of a nutrition education intervention on improving the intake and behaviors related to whole grain foods in congregate meal recipients in senior centers in north Georgia. Participants were a convenience sample and comp