Zobrazeno 1 - 10
of 143
pro vyhledávání: '"Martin R. Okos"'
Autor:
Moustapha Moussa, Amudhan Ponrajan, Osvaldo H. Campanella, Martin R. Okos, Mario M. Martinez, Bruce R. Hamaker
Publikováno v:
Moussa, M, Ponrajan, A, Campanella, O H, Okos, M R, Martinez, M M & Hamaker, B R 2022, ' Novel pearl millet couscous process for West African markets using a low-cost single-screw extruder ', International Journal of Food Science and Technology, vol. 57, no. 7, pp. 4594-4601 . https://doi.org/10.1111/ijfs.15797
Traditional West African pearl millet couscous products are popular; however, their preparation is laborious, time-consuming and energy-demanding, involving agglomeration, steaming, drying and sieving steps. In this study, a process was developed to
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5218e8b8f2447cc8b97c2180de31b04d
https://pure.au.dk/portal/da/publications/novel-pearl-millet-couscous-process-for-west-african-markets-using-a-lowcost-singlescrew-extruder(255ea19a-e3a7-4cbc-a274-a09dbddb8936).html
https://pure.au.dk/portal/da/publications/novel-pearl-millet-couscous-process-for-west-african-markets-using-a-lowcost-singlescrew-extruder(255ea19a-e3a7-4cbc-a274-a09dbddb8936).html
Publikováno v:
Journal of Food Process Engineering. 43
Autor:
Wang-Hee Lee, Martin R. Okos
Publikováno v:
Journal of Biological Systems. 24:63-89
The main determinant of bone Ca accretion is a bimolecular regulatory network on osteoblast (OB) and osteoclast (OC). Even though IGF-1 is known as an important regulator in bone cell cycle, little has been done to model IGF-1 action in bone cell reg
Publikováno v:
Journal of Food Engineering. 159:36-41
Density of foods is an important physical property, which depends on structural properties of food. For porous foods such as baked foods, accurate measurement of density is challenging since traditional density measurement techniques are tedious, ope
Autor:
Ilkem Demirkesen, Gulum Sumnu, Shivangi Kelkar, Martin R. Okos, Serpil Sahin, Osvaldo H. Campanella
Publikováno v:
Food Hydrocolloids. 36:37-44
The effects of different gums and gum blends addition on crumb structure of gluten-free breads were studied by X-ray microtomography. The gums used were xanthan, guar, locust bean (LBG), agar, methylcellulose (MC), carboxymethylcellulose (CMC) and hy
Autor:
Bruce S. Dien, J. M. Lomont, Martin R. Okos, Michael R. Ladisch, Rodney J. Bothast, Patricia J. Slininger
Publikováno v:
Biotechnology and Bioengineering. 111:1532-1540
Scheffersomyces (formerly Pichia) stipitis is a potential biocatalyst for converting lignocelluloses to ethanol because the yeast natively ferments xylose. An unstructured kinetic model based upon a system of linear differential equations has been fo
Publikováno v:
Journal of Biosystems Engineering. 38:129-137
Purpose: Modeling has been used for elucidating the mechanism of complex biosystems. In spite of importance and uniqueness of adolescent calcium (Ca) metabolism characterized by a threshold Ca intake, its regulatory mechanism has not been covered and
Publikováno v:
Powder Technology. 239:441-450
Although several researchers acknowledge the effects of viscoelasticity in pharmaceutical powder compaction, no models have been reported that relate compact mechanical properties to the powder viscoelastic properties. The tensile strength of a compa
Autor:
Dhananjay A. Pai, Martin R. Okos
Publikováno v:
Journal of Food Engineering. 116:184-194
The key physical property of compact density is important for scale up and influences the mechanical properties such as tensile strength. Hence, the objective of this research was to develop semi-mechanistic models for density of Soy Flour (SF) and S
Autor:
Martin R. Okos, Carol J. Boushey
Publikováno v:
International Journal of Food Properties. 15:467-470