Zobrazeno 1 - 10
of 19
pro vyhledávání: '"Ngoc Thuc Trinh Doan"'
Autor:
Ngoc Thuc Trinh Doan, Huu Lan Nguyen, Thi Ngoc Huong Nguyen, Huu Thinh Pham, Quoc Dat Lai, Hoang Dung Nguyen
Publikováno v:
Vietnam Journal of Science and Technology. 61:36-46
Excessive salt consumption has been found to cause many negative effects on human health. To date, many researches have been conducted to reduce the sodium content of the diet. This study focused on the comparison of saltiness intensity and other par
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::97ba2c05216ffbb83aabd4227b33552a
https://doi.org/10.15625/2525-2518/16293
https://doi.org/10.15625/2525-2518/16293
Publikováno v:
International Journal of Food Science & Technology. 57:7412-7422
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6b6a180001ba4c188fe4449ef054b966
https://doi.org/10.1111/ijfs.16101
https://doi.org/10.1111/ijfs.16101
Publikováno v:
Food and Bioprocess Technology. 15:1539-1549
Wheat germ oil (WGO) in water emulsion is increasingly being used in a variety of fields due to its outstanding nutritional and health benefits. To enhance WGO composability, emulsification should be performed to allow them to dissolve more easily in
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e327d66607781e63a8f3a89c5605a912
https://doi.org/10.1007/s11947-022-02832-1
https://doi.org/10.1007/s11947-022-02832-1
Publikováno v:
International Journal of Food Science & Technology. 57:4337-4346
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e3f3a1749f9d39a3cee7671b66529841
https://doi.org/10.1111/ijfs.15760
https://doi.org/10.1111/ijfs.15760
Publikováno v:
Journal of Food Measurement and Characterization. 15:5369-5378
The paper focused on the adding of rice bran in bread production. Full fat, defatted rice bran, and rice bran fiber were utilized in bread preparation. Addition of 10, 15, 20 and 25% full-fat rice bran; 10 and 20% defatted rice bran; 2.5 and 5% rice
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0b2e6ef8b9b9274ff10c9e9b4f92be38
https://doi.org/10.1007/s11694-021-01111-5
https://doi.org/10.1007/s11694-021-01111-5
Publikováno v:
Food and Bioprocess Technology. 14:1885-1896
Gamma oryzanol (γ-oryzanol), a bioactive ingredient in rice bran oil, has potential as a nutraceutical, pharmaceutical, and cosmeceutical. γ-Oryzanol is normally degraded through oxidation by oxygen and sunlight. Microencapsulation is a good altern
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b5fc1ff3fe660e5ce2a2b39e0541e8e0
https://doi.org/10.1007/s11947-021-02685-0
https://doi.org/10.1007/s11947-021-02685-0
Publikováno v:
International Journal of Food Science & Technology. 56:4722-4729
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4f6a6233dfcac65656a242b3f44a2d91
https://doi.org/10.1111/ijfs.15162
https://doi.org/10.1111/ijfs.15162
Akademický článek
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Publikováno v:
Journal of Food Process Engineering. 44
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0686849a343ef7e341cba30543da7522
https://doi.org/10.1111/jfpe.13725
https://doi.org/10.1111/jfpe.13725
