Zobrazeno 1 - 5
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pro vyhledávání: '"Jhong-Tai Fu"'
Autor:
Jhong-Tai Fu, 傅中泰
101
Individuals with high intakes of dietary fiber appear to be at significantly lower risk for developing coronary heart diseases, diabetes and certain gastrointestinal diseases. Lemon and calamondin are important fruits in Taiwan. After presse
Individuals with high intakes of dietary fiber appear to be at significantly lower risk for developing coronary heart diseases, diabetes and certain gastrointestinal diseases. Lemon and calamondin are important fruits in Taiwan. After presse
Externí odkaz:
http://ndltd.ncl.edu.tw/handle/32483214961156212250
Publikováno v:
International Journal of Food Engineering. 12:411-419
Mantou (steamed bread) is a Chinese fermented wheat product that is cooked in steamer. Whole wheat flour (WWF) is healthier than regular wheat flour (WF). This study investigated the physicochemical properties of dough and mantou made from WF and/or
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9b0f95d45b701cfda9e12d1b157c74f4
https://doi.org/10.1515/ijfe-2016-0041
https://doi.org/10.1515/ijfe-2016-0041
Publikováno v:
LWT - Food Science and Technology. 61:56-62
Consumption of natural bioactive compounds such as polyphenols and dietary fiber offers health benefits. Lemon pomace, a by-product during processing of lemon juice, is discarded which contributes to environmental pollution. In the present study, lem
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e8171536d8f3e890cda3f215bdd8a5d2
https://doi.org/10.1016/j.lwt.2014.11.034
https://doi.org/10.1016/j.lwt.2014.11.034
Publikováno v:
Journal of Texture Studies. 45:367-376
Calamondin fiber (CF) was extracted and incorporated into dough and steamed bread. Results showed that the substitution of wheat flour by CF resulted in a stiffer and less extensible dough. Both Peleg–Normand and Wiechert models fitted well to the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6cdcaa279d2b4005983a8d367af89800
https://doi.org/10.1111/jtxs.12087
https://doi.org/10.1111/jtxs.12087
Publikováno v:
International Journal of Food Engineering; Jun2016, Vol. 12 Issue 4, p411-419, 9p