Zobrazeno 1 - 10 of 12 pro vyhledávání: '"Janitha P. D. Wanasundara"'
1
Akademický článek
Generating Multi-Functional Pulse Ingredients for Processed Meat Products—Scientific Evaluation of Infrared-Treated Lentils
Autor: Darshika Pathiraje, Janelle Carlin, Tanya Der, Janitha P. D. Wanasundara, Phyllis J. Shand
Publikováno v: Foods, Vol 12, Iss 8, p 1722 (2023)
In the last decade, various foods have been reformulated with plant protein ingredients to enhance plant-based food intake in our diet. Pulses are in the forefront as protein-rich sources to aid in providing sufficient daily protein intake and may be
Externí odkaz: https://doaj.org/article/5c9d00236f154c2f9ae7c6c783eb0b6f
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2
Akademický článek
Indigenous and traditional foods of Sri Lanka
Autor: Sachithra Mihiranie, Jagath K. Jayasinghe, Chamila V. L. Jayasinghe, Janitha P. D. Wanasundara
Publikováno v: Journal of Ethnic Foods, Vol 7, Iss 1, Pp 1-19 (2020)
Abstract Indigenous and traditional foods of Sri Lanka inherit a long history and unique traditions continued from several thousands of years. Sri Lankan food tradition is strongly inter-wound with the nutritional, health-related, and therapeutic rea
Externí odkaz: https://doaj.org/article/5d044d12543541cc8547579d8aecacac
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3
Akademický článek
Structural Properties of Cruciferin and Napin of Brassica napus (Canola) Show Distinct Responses to Changes in pH and Temperature
Autor: Suneru P. Perera, Tara C. McIntosh, Janitha P. D. Wanasundara
Publikováno v: Plants, Vol 5, Iss 3, p 36 (2016)
The two major storage proteins identified in Brassica napus (canola) were isolated and studied for their molecular composition, structural characteristics and the responses of structural features to the changes in pH and temperature. Cruciferin, a co
Externí odkaz: https://doaj.org/article/3a4800b6bb784288a5cd021338b088ef
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9
Sensory descriptors for pulses and pulse-derived ingredients: Toward a standardized lexicon and sensory wheel
Autor: Claire M. Chigwedere, Janitha P. D. Wanasundara, Phyllis J. Shand
Publikováno v: Comprehensive reviews in food science and food safetyREFERENCES. 21(2)
The organoleptic quality of pulses and their derived ingredients is fundamental in human utilization and evolution of food. However, the widespread use of pulses is hindered by their inherent sensorial aspects, which are regarded as atypical by the c
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5ff195194f17f0896bec64570f1f2897
https://pubmed.ncbi.nlm.nih.gov/35122393
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10
Physicochemical, thermal and functional characterisation of protein isolates from Kabuli and Desi chickpea (Cicer arietinum L.): a comparative study with soy (Glycine max) and pea (Pisum sativum L.)
Autor: Thushan S, Withana-Gamage, Janitha P D, Wanasundara, Zeb, Pietrasik, Phyllis J, Shand
Publikováno v: Journal of the science of food and agriculture. 91(6)
Chickpea (Cicer arietinum L.) seeds are a good source of protein that has potential applications in new product formulation and fortification. The main objectives of this study were to analyse the physicochemical, thermal and functional properties of
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=pmid________::05f07df6114734aebd219f16bc45da6f
https://pubmed.ncbi.nlm.nih.gov/21328351
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