Zobrazeno 1 - 10
of 12
pro vyhledávání: '"Lan T.T. Bui"'
Publikováno v:
Foods
Foods, Vol 10, Iss 311, p 311 (2021)
Volume 10
Issue 2
Foods, Vol 10, Iss 311, p 311 (2021)
Volume 10
Issue 2
Microwave assisted thermal sterilization (MATS) is a novel microwave technology currently used in the commercial production of ready-to-eat meals. It combines surface heating of high-temperature circulation water with internal microwave heating in ca
Autor:
Lan T.T. Bui, Ross Coad
Publikováno v:
Foods
Volume 9
Issue 1
Foods, Vol 9, Iss 1, p 39 (2020)
Volume 9
Issue 1
Foods, Vol 9, Iss 1, p 39 (2020)
Australian military ration packs contain a variety of processed foods, including some that are fortified with vitamins. In this study, freeze-dried meals, a key component of lightweight patrol ration packs, were fortified at the time of packing by di
Publikováno v:
LWT. 91:143-150
Freeze dried (FD) rice is ideally suited for long-life, ready-to-use applications such as emergency foods and military rations, due to its very low moisture content, light weight and rapid rehydration properties. This study ascertained the influence
Publikováno v:
International Journal of Food Science & Technology. 53:1363-1370
There has been considerable research into ascorbic acid (AA) as a food component in the human diet and disease prevention. Microencapsulation technology has a promising strategy for enhancing the stability of AA towards the carrier food. The effects
Autor:
Lan T.T. Bui, Darryl M. Small
Publikováno v:
Food Chemistry. 130:841-846
The impact of ingredients, pH and cooking on fortification of Asian noodles with vitamin B6 has been investigated. Fortification for three styles of noodle, using pyridoxine hydrochloride, resulted in enhanced levels in the final cooked products. For
Autor:
Darryl M. Small, Lan T.T. Bui
Publikováno v:
Food Chemistry. 114:1477-1483
Asian noodle products are a staple food in many countries, representing the end-use of approximately one eighth of all wheat produced globally. Relatively little has been published on the contribution of Asian noodles to dietary intakes of essential
Autor:
Darryl M. Small, Lan T.T. Bui
Publikováno v:
Journal of Food Composition and Analysis. 20:575-583
Cereal based foods, including Asian noodles which represent the end use of at least one-eighth of global wheat production, are potentially good sources of thiamine. However, there is a lack of data on the stability of thiamine during processing. The
Autor:
Darryl M. Small, Lan T.T. Bui
Publikováno v:
Journal of Food Science. 72:C288-C293
Asian noodles, a widely consumed staple food, were evaluated as potential vehicles for fortification with folic acid. Samples of white salted, yellow alkaline, and instant noodles, prepared under controlled laboratory conditions, were fortified and f
The influence of formulation and processing on stability of thiamin in three styles of Asian noodles
Autor:
Lan T.T. Bui, Darryl M. Small
Publikováno v:
Food Chemistry. 102:1394-1399
Asian styles of noodle products represent the end-use of at least one eighth of all wheat produced globally and are potentially a good dietary source of essential nutrients. In order to investigate the factors influencing thiamin content, three style
Autor:
Ross Coad, Lan T.T. Bui
Publikováno v:
Food chemistry. 160
A storage trial was conducted to observe the effect of typical northern Australia climatic conditions on a military ration chocolate (RC). The results indicate that sensory quality decreased during storage; after seven days the chocolate was no longe