Zobrazeno 1 - 10
of 91
pro vyhledávání: '"N.A. Michael Eskin"'
Publikováno v:
Applied Food Research, Vol 3, Iss 2, Pp 100323- (2023)
Mustard seeds contain higher levels of phenolic compounds, especially sinapine, compared to many other oilseeds. Due to their rich bioactive composition, mustard seeds have considerable potential in food and pharmaceutical industries as antimicrobial
Externí odkaz:
https://doaj.org/article/8f7e255d3a994d05b11867b2f30aead5
Autor:
N.A. Michael Eskin, Fereidoon Shahidi
This bestselling reference bridges the gap between the introductory and highly specialized books dealing with aspects of food biochemistry for undergraduate and graduate students, researchers, and professionals in the fi elds of food science, horticu
Canola is the major oilseed crop of Canada. The de-oiled material is an important by-product due to its rich phenolic profile and high protein content. This co-processing stream from canola is primarily utilized as animal feed but represents an inval
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6fe81ec14f2e3b6de630b365042c4bf7
Autor:
Ruchira Nandasiri, Olamide Fadairo, Usha Thiyam-Holländer, N.A. Michael Eskin, Adeola M. Alashi
Publikováno v:
Journal of Food Science. 86:3810-3823
Roasting of mustard seeds prior to oil extraction is a well-documented unit operation essential to produce canolol and other lipophilic sinapates. This study investigated the effectiveness of air frying as a seed roasting treatment operation for enha
Publikováno v:
Advances in colloid and interface science. 304
Understanding the complicated emulsion microstructures by microscopic images will help to further elaborate their mechanisms and relevance. The formidable goal of the classification and quantification of emulsion microstructure appears difficult to a
Autor:
Ruchira Nandasiri, N.A. Michael Eskin
Publikováno v:
Advances in Food and Nutrition Research ISBN: 9780323990820
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b050bcd814891026aad5f5755586736e
https://doi.org/10.1016/bs.afnr.2022.03.003
https://doi.org/10.1016/bs.afnr.2022.03.003
Autor:
N.A. Michael Eskin
Publikováno v:
Advances in food and nutrition research. 96
Publikováno v:
Proceedings of the Virtual 2021 AOCS Annual Meeting & Expo.
Publikováno v:
Proceedings of the Virtual 2021 AOCS Annual Meeting & Expo.
Publikováno v:
Proceedings of the Virtual 2021 AOCS Annual Meeting & Expo.
De-oiled canola meals are sources of protein-containing flavor-active phenolic compounds. Conventional canola oil processing utilizes an excess amount of solvents and is associated with the release of high-intensity bitter flavor-active phenolic comp