Zobrazeno 1 - 10
of 66
pro vyhledávání: '"John C. Beaulieu"'
Publikováno v:
HortTechnology, Vol 29, Iss 3, Pp 241-250 (2019)
Dudaim melon (Cucumis melo Group Dudaim) is a unique edible melon for which few postharvest physiology studies have been conducted. To investigate the postharvest behavior of dudaim melon, two cultivars (Zangi-Abad and Kermanshah) were planted, tagge
Externí odkaz:
https://doaj.org/article/e56f9999d35c4457b899f3f938e2059f
Publikováno v:
Foods, Vol 11, Iss 2, p 220 (2022)
Brown rice is nutritionally superior to white rice, yet oil rancidity can be problematic during processing and storage regarding sensory attributes. Germinating brown rice is known to generally increase some health-promoting compounds. In response to
Externí odkaz:
https://doaj.org/article/e13edd4912aa45a787cd39d50b95f88d
Autor:
John C. Beaulieu, Shawndrika S. Reed, Javier M. Obando-Ulloa, Stephen M. Boue, Marsha R. Cole
Publikováno v:
Foods, Vol 9, Iss 8, p 1016 (2020)
Plant-based beverage consumption is increasing markedly. Value-added dehulled rice (Oryza sativa) germination was investigated to improve beverage qualities. Germinating brown rice has been shown to increase health-promoting compounds. Utilizing gree
Externí odkaz:
https://doaj.org/article/fbabc7d1fc0342cc8da0a79e69262e50
Publikováno v:
Foods, Vol 8, Iss 7, p 276 (2019)
A low-cost method utilizing rice co-products to concentrate and stabilize blueberry polyphenols was developed that decreased the arsenic (As) content in rice bran. After concentration at 10 g/L, brown rice flour displayed a higher total anthocyanin c
Externí odkaz:
https://doaj.org/article/baed482c3c2345d685209c29c510a18b
Publikováno v:
Beverages, Vol 3, Iss 4, p 56 (2017)
Blueberry juice processing includes multiple steps and each one affects the chemical composition of the berries, including thermal degradation of anthocyanins. Not-from-concentrate juice was made by heating and enzyme processing blueberries before pr
Externí odkaz:
https://doaj.org/article/a3f6b0ca1ffe4bd6a0461ad1f9b6bd68
Publikováno v:
Cereal Chemistry. 99:985-994
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::deb3b82a8330ebe3b18a90d55a0eb74d
https://doi.org/10.1002/cche.10579
https://doi.org/10.1002/cche.10579
Publikováno v:
Critical reviews in food science and nutrition.
Over the last 30 years, thousands of articles have appeared examining the effects of soaking and germinating brown rice (BR). Variable germination conditions and methods have been employed to measure different health-beneficial parameters in a divers
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::aa0245935b87ae3689ba4c68dda35306
https://pubmed.ncbi.nlm.nih.gov/35816149
https://pubmed.ncbi.nlm.nih.gov/35816149
Publikováno v:
Food Science & Nutrition, Vol 8, Iss 5, Pp 2445-2457 (2020)
Food Science & Nutrition
Food Science & Nutrition
Rice‐derived beverages offer a non‐soy, lactose‐free, cholesterol and gluten‐free food source, which may offer well‐balanced nutrition. Brown rice is nutritionally superior to white rice but oil oxidation and rancidity can be problematic re
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4654acc82773df452a19fd339747293e
https://doaj.org/article/7de2789ff38a453e81ef36dc716cf5cf
https://doaj.org/article/7de2789ff38a453e81ef36dc716cf5cf
Publikováno v:
HortTechnology, Vol 29, Iss 3, Pp 241-250 (2019)
Dudaim melon (Cucumis melo Group Dudaim) is a unique edible melon for which few postharvest physiology studies have been conducted. To investigate the postharvest behavior of dudaim melon, two cultivars (Zangi-Abad and Kermanshah) were planted, tagge
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c656b66495780e74dff579d07ee5a487
https://journals.ashs.org/horttech/view/journals/horttech/29/3/article-p241.xml
https://journals.ashs.org/horttech/view/journals/horttech/29/3/article-p241.xml
Publikováno v:
Foods, Vol 9, Iss 1016, p 1016 (2020)
Foods
Volume 9
Issue 8
Foods
Volume 9
Issue 8
Plant-based beverage consumption is increasing markedly. Value-added dehulled rice (Oryza sativa) germination was investigated to improve beverage qualities. Germinating brown rice has been shown to increase health-promoting compounds. Utilizing gree
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4f2c888e0b972e4ce841e59d07ea7847
https://www.mdpi.com/2304-8158/9/8/1016
https://www.mdpi.com/2304-8158/9/8/1016