Zobrazeno 1 - 10
of 20
pro vyhledávání: '"Letitia Stipkovits"'
Publikováno v:
Foods, Vol 12, Iss 18, p 3447 (2023)
Peanuts contain nutritionally relevant levels of protein, yet are poorly digestible. Fermentation is a promising technique to boost legume protein quality, but its effect on the protein quality of raw peanuts has not been investigated. This study aim
Externí odkaz:
https://doaj.org/article/2dcb0c3af3b1486e941ab8caffc00ac4
Autor:
Qianyun Ma, Wenxiu Wang, Ziye Ma, Yaqiong Liu, Jianlou Mu, JieWang, Letitia Stipkovits, Gang Wu, Jianfeng Sun, Xiaodan Hui
Publikováno v:
Journal of Functional Foods, Vol 87, Iss , Pp 104840- (2021)
Externí odkaz:
https://doaj.org/article/d73c2e1791494c258acf48abce904d87
Autor:
Qianyun Ma, Wenxiu Wang, Ziye Ma, Yaqiong Liu, Jianlou Mu, Jie Wang, Letitia Stipkovits, Gang Wu, Jianfeng Sun, Xiaodan Hui
Publikováno v:
Journal of Functional Foods, Vol 84, Iss , Pp 104606- (2021)
Potato residue is a rich source of dietary fibre. Herein, the effects of unmodified and enzymes (cellulase and xylanase) modified potato residue dietary fibres on distribution of intestinal microbiotas and production of short-chain fatty acids (SCFAs
Externí odkaz:
https://doaj.org/article/b43e81217fa44a15bc10dd89be6ceea7
Autor:
Zhiguang Huang, Charles Brennan, Hui Zhao, Wenqiang Guan, Maneesha S. Mohan, Letitia Stipkovits, Haotian Zheng, Jianfu Liu, Don Kulasiri
Publikováno v:
Journal of Functional Foods, Vol 68, Iss , Pp 103865- (2020)
Milk phospholipids have been used as functional ingredients in foods. However, there have been no reports on how the polarity of lipids affects their digestibility. This study aims to isolate milk phospholipids from dairy products, to characterize th
Externí odkaz:
https://doaj.org/article/c40de338814e4d4180d566b494839058
Autor:
Zhiguang Huang, Haotian Zheng, Charles S. Brennan, Maneesha S. Mohan, Letitia Stipkovits, Lingyi Li, Don Kulasiri
Publikováno v:
Foods, Vol 9, Iss 3, p 263 (2020)
Milk phospholipids (MPLs) have been used as ingredients for food fortification, such as bakery products, yogurt, and infant formula, because of their technical and nutritional functionalities. Starting from either buttermilk or beta serum as the orig
Externí odkaz:
https://doaj.org/article/5bb111122145484296dcb02847614cd5
Publikováno v:
Foods, Vol 8, Iss 9, p 383 (2019)
Milk fats and related dairy products are multi-functional ingredients in bakeries. Bakeries are critical local industries in Western countries, and milk fats represent the most important dietary lipids in countries such as New Zealand. Milk fats perf
Externí odkaz:
https://doaj.org/article/60cee2b6b06e45bc9c20c40f7824e2b1
Autor:
Xi Gong, Charles S. Brennan, Margaret A. Brennan, Khan Nhu Tran, Letitia Stipkovits, Gang Wu, Maneesha S. Mohan, Xiaodan Hui
Publikováno v:
Trends in Food Science & Technology. 110:107-119
Background Nowadays scientific communities and food manufacturers are interested in bringing natural compounds, such as dietary phenolics, to consumers demanding health benefits. A high protein, but low-carbohydrate and low-fat diet is becoming a tre
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::06c2d3f15e659644ea2dd654405cf795
https://doi.org/10.1016/j.tifs.2021.01.072
https://doi.org/10.1016/j.tifs.2021.01.072
Autor:
Jianfu Liu, Zhiguang Huang, Maneesha S. Mohan, Wenqiang Guan, Hui Zhao, Charles S. Brennan, Haotian Zheng, Letitia Stipkovits, Don Kulasiri
Publikováno v:
International Journal of Food Science & Technology. 55:3361-3371
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::631b450e609a082b7a428ef72f44ab26
https://doi.org/10.1111/ijfs.14607
https://doi.org/10.1111/ijfs.14607
Autor:
Haotian Zheng, Charles S. Brennan, Hui Zhao, Jianfu Liu, Wenqiang Guan, Maneesha S. Mohan, Letitia Stipkovits, Don Kulasiri, Zhiguang Huang
Publikováno v:
Journal of Functional Foods, Vol 68, Iss, Pp 103865-(2020)
Milk phospholipids have been used as functional ingredients in foods. However, there have been no reports on how the polarity of lipids affects their digestibility. This study aims to isolate milk phospholipids from dairy products, to characterize th
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::10f341ff7bd969dc82789d9f53547b44
http://www.sciencedirect.com/science/article/pii/S175646462030089X
http://www.sciencedirect.com/science/article/pii/S175646462030089X
Autor:
Maneesha S. Mohan, Don Kulasiri, Zhiguang Huang, Charles S. Brennan, Lingyi Li, Letitia Stipkovits, Haotian Zheng
Publikováno v:
Foods, Vol 9, Iss 3, p 263 (2020)
Foods
Foods
Milk phospholipids (MPLs) have been used as ingredients for food fortification, such as bakery products, yogurt, and infant formula, because of their technical and nutritional functionalities. Starting from either buttermilk or beta serum as the orig
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9522533b9af0b1616941f6842e334de6
https://www.mdpi.com/2304-8158/9/3/263
https://www.mdpi.com/2304-8158/9/3/263