Zobrazeno 1 - 10
of 33
pro vyhledávání: '"Jenshinn Lin"'
Publikováno v:
Agrointek, Vol 18, Iss 1, Pp 18-24 (2024)
Meatballs are a popular food in Indonesia. Vegetable meatballs (VM) are not as popular as meatballs. The utilization of soy protein isolate (SPI) in vegetable meatballs is expected to improve the functional quality of the meatballs. SPI is useful as
Externí odkaz:
https://doaj.org/article/ac44d222c9e047448b3661a15c8d68f3
Autor:
Ravinder Singh, Cheng-Chia Yu, Guan-Wei Chen, Ching-Hsueh Chen, Nasibeh Y. Sinaki, Jenshinn Lin, Filiz Koksel
Publikováno v:
Foods, Vol 11, Iss 21, p 3447 (2022)
Butterfly pea flower (BP) is a rich source of bioactive components and can potentially be utilized to produce appealing, wholesome foods. Antioxidant and dietary fiber-enriched breakfast cereals were produced by extrusion cooking using blends of BP a
Externí odkaz:
https://doaj.org/article/4afd99616f3c4088b6444dbc5ccf8af1
Publikováno v:
Quality Assurance & Safety of Crops & Foods; 2024, Vol. 16 Issue 1, p1-22, 22p
Publikováno v:
International Journal of Food Science & Technology.
Autor:
Aoitip Samanros, Jenshinn Lin
Publikováno v:
International Food Research Journal. 28:1257-1267
The physicochemical and digestive properties of starches from Taiwanese bananas (Musa AAA Cavendish; Pei Chiao, Tai Chiao No. 5, Tai Chiao No. 7, and Musa ABB; Kluai Namwa) were studied. Relationships between properties and banana cultivars were eval
Publikováno v:
Trends in Food Science & Technology. 115:42-54
Background Even though raw and processed crops are consumed as food worldwide, one-third of these agricultural produces go as waste or by-products. These by-products contain several valuable components, such as pectin, that can be valorized in the fo
Publikováno v:
Emerging Food Processing Technologies ISBN: 9781071621356
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::dbd068a67200116807c8a3bccdf4bbaf
https://doi.org/10.1007/978-1-0716-2136-3_15
https://doi.org/10.1007/978-1-0716-2136-3_15
Publikováno v:
Food Science and Technology (2021)
Food Science and Technology, Issue: ahead, Published: 28 MAY 2021
Food Science and Technology, Volume: 42, Article number: e03021, Published: 28 MAY 2021
Food Science and Technology v.42 2022
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Issue: ahead, Published: 28 MAY 2021
Food Science and Technology, Volume: 42, Article number: e03021, Published: 28 MAY 2021
Food Science and Technology v.42 2022
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
This study aims to find out the optimum treatment of the feed moisture in porang glucomannan (PGM), and Ca(OH)2 in the production of the restructured rice using a pasta extruder. Feed moisture (35-45%), PGM (3-7%), and Ca(OH)2 (0.04-0.10%) were the i
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::36932820a26252fedda02f68e36c9b1f
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612021005025201&tlng=en
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612021005025201&tlng=en
Publikováno v:
Clinical and Experimental Pharmacology and Physiology. 44:1254-1262
Morin is a flavonoid contained in guava that is known to reduce hyperglycemia in diabetes. Insulin secretion has been demonstrated to increase following the administration of morin. The present study is designed to investigate the potential mechanism
Publikováno v:
Naunyn-Schmiedeberg's Archives of Pharmacology. 390:997-1003
Morin is a flavonoid contained in guava that is known to reduce hyperglycemia in diabetics. Morin has been demonstrated to increase plasma insulin. However, the mechanism(s) remains unknown. The present study is designed to investigate the effect of