Zobrazeno 1 - 10
of 17
pro vyhledávání: '"Nasibeh Y. Sinaki"'
Publikováno v:
Foods, Vol 12, Iss 4, p 889 (2023)
Industrial applications of pulses in various food products depend on pulse flour techno-functionality. To manipulate the techno-functional properties of yellow pea flour, the effects of flour particle size (small vs. large), extrusion temperature pro
Externí odkaz:
https://doaj.org/article/fce6de3947724f23940591332674ec20
Autor:
Ravinder Singh, Cheng-Chia Yu, Guan-Wei Chen, Ching-Hsueh Chen, Nasibeh Y. Sinaki, Jenshinn Lin, Filiz Koksel
Publikováno v:
Foods, Vol 11, Iss 21, p 3447 (2022)
Butterfly pea flower (BP) is a rich source of bioactive components and can potentially be utilized to produce appealing, wholesome foods. Antioxidant and dietary fiber-enriched breakfast cereals were produced by extrusion cooking using blends of BP a
Externí odkaz:
https://doaj.org/article/4afd99616f3c4088b6444dbc5ccf8af1
Development of Cellular High-Protein Foods: Third-Generation Yellow Pea and Red Lentil Puffed Snacks
Publikováno v:
Foods, Vol 11, Iss 1, p 38 (2021)
This study aimed to evaluate how extrusion cooking conditions and microwave heating play a role in enhancing physical and thermal properties of third-generation expanded cellular snacks made from yellow pea (YP) and red lentil (RL) flours for the fir
Externí odkaz:
https://doaj.org/article/4c96d0a0401e419a9e694fd919a355c3
Publikováno v:
Journal of Food Processing and Preservation. 45
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9dfe4314c3d79f68d4d01ddeacbe4a12
https://doi.org/10.1111/jfpp.15797
https://doi.org/10.1111/jfpp.15797
Autor:
Mehmet Tulbek, Sébastien O. Kerhervé, Siwen Luo, Anatoliy Strybulevych, Filiz Koksel, James D. House, Reine-Marie Guillermic, Nasibeh Y. Sinaki, John H. Page
Publikováno v:
Proceedings of the Virtual 2021 AOCS Annual Meeting & Expo.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c64840f713bb81c16aa0bc58e923d2e9
https://doi.org/10.21748/am21.47
https://doi.org/10.21748/am21.47
Autor:
Martin G. Scanlon, Nasibeh Y. Sinaki
Publikováno v:
Food Biophysics. 13:432-439
The shear flow behavior of potato powder suspensions prepared from two different particle sizes and with a range of solids volume fraction (Φ) was studied. A concentrated sucrose solution was used as the continuous phase to maintain particle buoyanc
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ecad213eac1f8c35d6a0ddf57693d1f9
https://doi.org/10.1007/s11483-018-9549-0
https://doi.org/10.1007/s11483-018-9549-0
Autor:
Nasibeh Y. Sinaki, Martin G. Scanlon
Publikováno v:
Food Biophysics. 11:345-353
The flow behavior of native corn and potato starch granule suspensions prepared in a concentrated sucrose solution has been investigated. Measurements were performed using a rotational rheometer with a concentric cylinder geometry. Starch suspensions
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b4dec6ecd9af335da715456b5a169b03
https://doi.org/10.1007/s11483-016-9448-1
https://doi.org/10.1007/s11483-016-9448-1
Autor:
Sinaki, Nasibeh Y.1 (AUTHOR), Tulbek, Mehmet2 (AUTHOR), Koksel, Filiz1 (AUTHOR) Filiz.Koksel@umanitoba.ca
Publikováno v:
Journal of Food Processing & Preservation. Oct2021, Vol. 45 Issue 10, p1-11. 11p.
Publikováno v:
Foods; Feb2023, Vol. 12 Issue 4, p889, 14p