Zobrazeno 1 - 10
of 57
pro vyhledávání: '"Nicki J. Engeseth"'
Autor:
Alexander J. Taylor, Eduardo Cardenas-Torres, Michael J. Miller, Sihai Dave Zhao, Nicki J. Engeseth
Publikováno v:
Current Research in Food Science, Vol 5, Iss , Pp 1452-1464 (2022)
Chocolate is a product of the fermentation of cacao beans. Performed on-farm or at local cooperatives, these are spontaneous cacao fermentations (SCFs). To better understand SCFs, this study sought to identify SCF microbes, their interrelationships,
Externí odkaz:
https://doaj.org/article/2a9552db6fc44b16babe12568507e9a9
Publikováno v:
Foods, Vol 6, Iss 11, p 97 (2017)
Lipid-based nutrient supplements (LNS) are used to prevent and treat moderate and severe acute malnutrition, a leading cause of mortality in children-under-five. The physical and chemical changes of two new LNS products were evaluated before and afte
Externí odkaz:
https://doaj.org/article/663cc0d0164d44cb9ea10220fffd8ff3
Autor:
Chunli Lei, Nicki J. Engeseth
Publikováno v:
ACS ES&T Water. 2:1182-1194
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::474cef7b3dfe13cbf7ed77db1384f58f
https://doi.org/10.1021/acsestwater.1c00485
https://doi.org/10.1021/acsestwater.1c00485
Autor:
David B. Johnston, Vijay Singh, Kent D. Rausch, Nicki J. Engeseth, Mike E Tumbleson, Yingying Zheng
Publikováno v:
Food and Bioproducts Processing. 125:141-148
The presence of fouling in evaporators can increase energy consumption as well as capital and labor costs. During corn ethanol production, fouling occurs when thin stillage is concentrated in multiple effect evaporators to form condensed distillers s
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::17c8374abcd81680999fbb959f7f73c2
https://doi.org/10.1016/j.fbp.2020.11.009
https://doi.org/10.1016/j.fbp.2020.11.009
Publikováno v:
Journal of Food Engineering and Technology. 9:1-14
Pectin methylesterase (PME) in papaya nectar results in undesirable gel formation and peroxidase (POD) in strawberry nectar leads to nutrient loss, browning, and off-flavor production. Because of this, the effect of alternative processing techniques
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::80ae92a0f42aec510dbf4bc95bd013a4
https://doi.org/10.32732/jfet.2020.9.1.1
https://doi.org/10.32732/jfet.2020.9.1.1
Autor:
Nicki J. Engeseth, Bruce S. Dien, David B. Johnston, Kent D. Rausch, Mike E Tumbleson, Vijay Singh, J. You
Publikováno v:
Food and Bioproducts Processing. 119:125-132
Fouling is unwanted deposition of materials on surfaces of processing equipment, which leads to additional capital investment and lower processing efficiency. During fuel ethanol production, fouling occurs when thin stillage is concentrated into cond
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::fbb40168fafaf2a5490d58294b3ee06c
https://doi.org/10.1016/j.fbp.2019.10.010
https://doi.org/10.1016/j.fbp.2019.10.010
Autor:
Nicki J. Engeseth, Christine Nielsen, Emely C. Lopez Barrera, Juan E. Andrade, William G. Helferich, Shashank Gaur
Publikováno v:
Journal of Food Science. 83:2602-2611
Despite existent fortification initiatives in the Philippines, approximately 50% of the population still suffers from iron deficiency anemia (IDA), mainly in rural areas. Fortification of staple foods has been proved successful in China and Vietnam.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4f770b3cc6aef8c02c94e3cce96a46cf
https://doi.org/10.1111/1750-3841.14327
https://doi.org/10.1111/1750-3841.14327
Publikováno v:
Current Opinion in Food Science. 21:84-91
Currently several factors/trends contribute to the approaches focused on flavor development in chocolate. In the current restructuring of the global cacao source chain, where more focus is on direct and transparent trade, sustainability, single origi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b06e737c308670d7ab0aafbda22e6a8a
https://doi.org/10.1016/j.cofs.2018.07.002
https://doi.org/10.1016/j.cofs.2018.07.002
Publikováno v:
Innovative Food Science & Emerging Technologies. 47:317-325
This study was performed to develop a protein-polysaccharide complex system with protein nano-aggregates produced by a new MTS + pH shifting method to address the low solubility problem of the protein near pI, to examine the functional properties of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::50b6e4b04d7c45e97a693d773d699dbc
https://doi.org/10.1016/j.ifset.2018.03.005
https://doi.org/10.1016/j.ifset.2018.03.005
Autor:
Juan E. Andrade, Nicki J. Engeseth, Falguni Patra, Ankur Ojha, Pramthesh R. Patel, Dharmendra Shukla, Elizabeth M. Sloffer, Shashank Gaur
Publikováno v:
Food and Nutrition Bulletin. 38:158-171
Background:Incorporation of omega-3 polyunsaturated fatty acid (PUFA) sources to lipid-based nutrition supplement (LNS) formulations for undernourished populations presents a challenge due to reduced shelf life and poor consumer acceptability.Objecti
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::82597a3deecae00cb174b8c6b9358669
https://doi.org/10.1177/0379572117701234
https://doi.org/10.1177/0379572117701234