Zobrazeno 1 - 6 of 6 pro vyhledávání: '"Lennie K Y, Cheung"'
1
Mechanisms of Docosahexaenoic and Eicosapentaenoic Acid Loss from Pacific Saury and Comparison of Their Retention Rates after Various Cooking Methods
Autor: Haruo Tomita, Toshikazu Takemori, Lennie K. Y. Cheung
Publikováno v: Journal of Food Science. 81:C1899-C1907
The docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA) contents of Pacific saury (Cololabis saira), a fatty fish and staple of the Japanese diet, have been reported to decrease after cooking. This study compared the DHA and EPA contents remai
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::f180578500a23ac36f8528ce178f941f
https://doi.org/10.1111/1750-3841.13367
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2
A heating method for producing frozen pizza ingredients with increased total polyphenol content and 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity
Autor: Haruo Tomita, Lennie K. Y. Cheung, Toshikazu Takemori
Publikováno v: Food Science & Nutrition
Food Science & Nutrition, 6(3):627-637
Despite growing demand for more healthful frozen pizza, current technologies for increasing potential healthfulness such as reformulation or enrichment of raw ingredients may lead to undesirable changes in the final product. This study evaluated alte
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::94de281dac2e0fa58cdee0e19bb12285
https://pubmed.ncbi.nlm.nih.gov/29876114
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3
Mechanisms of Docosahexaenoic and Eicosapentaenoic Acid Loss from Pacific Saury and Comparison of Their Retention Rates after Various Cooking Methods
Autor: Lennie K Y, Cheung, Haruo, Tomita, Toshikazu, Takemori
Publikováno v: Journal of food science. 81(8)
The docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA) contents of Pacific saury (Cololabis saira), a fatty fish and staple of the Japanese diet, have been reported to decrease after cooking. This study compared the DHA and EPA contents remai
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=pmid________::7fa3ae660d5bfe72cf4db84ec8b212db
https://pubmed.ncbi.nlm.nih.gov/27305642
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4
Akademický článek
Precision cellular agriculture: The future role of recombinantly expressed protein as food.
Autor: Dupuis, John H., Cheung, Lennie K.Y., Newman, Lenore, Dee, Derek R., Yada, Rickey Y.
Publikováno v: Comprehensive Reviews in Food Science & Food Safety; Mar2023, Vol. 22 Issue 2, p882-912, 31p
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5
Akademický článek
A heating method for producing frozen pizza ingredients with increased total polyphenol content and 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity.
Autor: Cheung, Lennie K. Y.1 (AUTHOR), Tomita, Haruo1 (AUTHOR), Takemori, Toshikazu1 (AUTHOR) takemori@osakagas.co.jp
Publikováno v: Food Science & Nutrition. May2018, Vol. 6 Issue 3, p627-637. 11p.
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6
Akademický článek
Mechanisms of Docosahexaenoic and Eicosapentaenoic Acid Loss from Pacific Saury and Comparison of Their Retention Rates after Various Cooking Methods.
Autor: Cheung, Lennie K. Y., Tomita, Haruo, Takemori, Toshikazu
Publikováno v: Journal of Food Science (John Wiley & Sons, Inc.); Aug2016, Vol. 81 Issue 8, pC1899-C1907, 9p
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