Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Miranda Vu"'
Autor:
Navanth S. Indore, Chithra Karunakaran, Digvir S. Jayas, Jarvis Stobbs, Miranda Vu, Kaiyang Tu, Omar Marinos
Publikováno v:
npj Science of Food, Vol 8, Iss 1, Pp 1-9 (2024)
Abstract Post-harvest losses during cereal grain storage are a big concern in both developing and developed countries, where spring and durum wheat are staple food grains. Varieties under these classes behave differently under storage, which affects
Externí odkaz:
https://doaj.org/article/600d11971dda47d1980b78eebb17b520
Publikováno v:
Food Chemistry Advances, Vol 3, Iss , Pp 100475- (2023)
Functional characteristics of lentil's protein have a significant impact on texture of developed food products and are an important consideration for ingredient manufacturers in food industries. Soaking/germination and thermal treatments are well-kno
Externí odkaz:
https://doaj.org/article/01716f45e7684a369169c88ea8da3165
Autor:
Navnath S. Indore, Chithra Karunakaran, Digvir S. Jayas, Viorica F. Bondici, Miranda Vu, Kaiyang Tu, David Muir
Publikováno v:
Heliyon, Vol 9, Iss 11, Pp e22139- (2023)
Synchrotron X-ray imaging and spectroscopy techniques were used for studying changes during post-harvest storage of food grains. Three varieties (AAC Spitfire, CDC Defy, and AAC Stronghold) of the Canada Western Amber Durum (CWAD) wheat class were st
Externí odkaz:
https://doaj.org/article/ba9fbcbbe35940b49169ea86115f762c
Autor:
Navnath S. Indore, Digvir S. Jayas, Chithra Karunakaran, Jarvis Stobbs, Viorica F. Bondici, Miranda Vu, Kaiyang Tu, Omar Marinos
Publikováno v:
Foods, Vol 12, Iss 21, p 3935 (2023)
Four varieties of barley (Esma, AC Metacalf, Tradition, and AB Cattlelac), representing four Canadian barley classes, were stored at 17% moisture content (mc) for 8 week. Stored barely was characterized using synchrotron X-ray phase contrast microcom
Externí odkaz:
https://doaj.org/article/a43d2bf946514576824eaf84ca887e28
Autor:
Ganqi Deng, Miranda Vu, Malgorzata Korbas, Viorica F. Bondici, Chithra Karunakaran, David Christensen, H.A. Bart Lardner, Peiqiang Yu
Publikováno v:
Food Chemistry. 421:135661
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3dae2c7fd513362e9b231d1c959858cf
https://doi.org/10.1016/j.foodchem.2023.135661
https://doi.org/10.1016/j.foodchem.2023.135661