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pro vyhledávání: '"Kevin Swallow"'
Publikováno v:
Cereal Chemistry. 96:725-741
Publikováno v:
Cereal Chemistry. 95:779-789
Publikováno v:
Journal of the Science of Food and Agriculture. 96:837-847
Background Salad dressings supplemented with pulse flours are novel products. A three-factor face-centered central composite design (CCD) was used to determine the effect of pulse flour concentration (3.5%, 7%, 10.5% w/w), egg yolk concentration (3%,
Publikováno v:
Journal of the Science of Food and Agriculture. 92:2055-2061
BACKGROUND: To increase pulse consumption, pita bread was fortified with pulse flours milled from green lentils, navy beans and pinto beans, which were ground to produce fine and coarse flours. Pita breads were prepared using composite flours contain
Publikováno v:
Journal of the science of food and agriculture. 96(3)
Salad dressings supplemented with pulse flours are novel products. A three-factor face-centered central composite design (CCD) was used to determine the effect of pulse flour concentration (3.5%, 7%, 10.5% w/w), egg yolk concentration (3%, 5%, 7% w/w
Publikováno v:
Food Research International. 34:149-158
Volatile flavour composition of cooked chicken (CB), beef (BB) and pork (PB) by-product blends was investigated using gas chromatography–mass spectrometry (GC–MS) and the results were compared with those for cooked chicken white muscles (CM), bee
Publikováno v:
Journal of Agricultural and Food Chemistry. 48:3485-3492
Volatiles of roasted chicken breast muscle and byproducts, such as backbones, breastbones, spent bones, and skin, were investigated. Total volatile concentrations ranged from 2030 ppb in the roasted backbones to 4049 ppb in the roasted skin. The majo
Publikováno v:
Journal of the science of food and agriculture. 92(10)
To increase pulse consumption, pita bread was fortified with pulse flours milled from green lentils, navy beans and pinto beans, which were ground to produce fine and coarse flours. Pita breads were prepared using composite flours containing pulse fl
Autor:
Kevin Swallow
This report documents the results of a project undertaken to develop an ultra-high-accuracy measurement capability, which is necessary to address a rising trend toward miniaturized mechanical products exhibiting dramatically reduced product tolerance
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7f4e79c1abb0892f16098e293499d0c0
https://doi.org/10.2172/952476
https://doi.org/10.2172/952476
Autor:
Sam Chang, Kevin Swallow
Publikováno v:
Canadian Institute of Food Science and Technology Journal. 19:xli