Výsledky vyhledávání - "Mehmet Tulbek"

Akademický článek

Evaluation and optimization of functional and antinutritional properties of aquafaba

Autor: Fatemah B. Alsalman, Mehmet Tulbek, Michael Nickerson, Hosahalli S. Ramaswamy

Publikováno v: Legume Science, Vol 2, Iss 2, Pp n/a-n/a (2020)

Abstract Egg protein is responsible for the second most serious of all food allergens, which affects predominantly the children. Therefore, a new type of vegan ingredient called “aquafaba,” is getting recognized as a plant‐based emulsifier in m

Externí odkaz: https://doaj.org/article/d5af217f64134b95a4496d6904424469

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Akademický článek

Nutritional Composition and In Vitro Starch Digestibility of Crackers Supplemented with Faba Bean Whole Flour, Starch Concentrate, Protein Concentrate and Protein Isolate

Autor: Manu Pratap Gangola, Bharathi Raja Ramadoss, Sarita Jaiswal, Hrvoje Fabek, Mehmet Tulbek, Gerald Harvey Anderson, Ravindra N. Chibbar

Publikováno v: Foods, Vol 11, Iss 5, p 645 (2022)

The nutritional quality of common wheat-based foods can be improved by adding flours from whole pulses or their carbohydrate and protein constituents. Faba bean (Vicia faba L.) is a pulse with high protein concentration. In this study, prepared faba

Externí odkaz: https://doaj.org/article/2648fc1cc9054bdc8327643887ea7bc2

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Akademický článek

Physicochemical Properties of Flaxseed Fortified Extruded Bean Snack

Autor: Naveen Vadukapuram, Clifford Hall, Mehmet Tulbek, Mary Niehaus

Publikováno v: International Journal of Food Science, Vol 2014 (2014)

Milled flaxseed was incorporated (0–20%) into a combination of bean-corn flours and extruded in a twin screw extruder using corn curl method. Physicochemical parameters such as water activity, color, expansion ratio, bulk density, lipid content, an

Externí odkaz: https://doaj.org/article/c52050a5e327405b8faae05138dd7d33

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Milling and differential sieving to diversify flour functionality: A comparison between pulses and cereals

Autor: Fan Cheng, Ke Ding, Hanyue Yin, Mehmet Tulbek, Claire Maria Chigwedere, Yongfeng Ai

Publikováno v: Food research international (Ottawa, Ont.). 163

In this study, pulse (pea, lentil) and cereal (barley, oats) seeds were firstly milled into whole flours, which were then sieved into coarse and fine flours. The particle sizes of the three generated flour streams followed a descending order of coars

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::407b73a4bf27ab726db8c48051bdfc4d
https://pubmed.ncbi.nlm.nih.gov/36596152

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