Zobrazeno 1 - 3
of 3
pro vyhledávání: '"Nyambe L. Mkandawire"'
Publikováno v:
LWT - Food Science and Technology. 62:662-667
Two sorghum genotypes (red, tannin; white, non-tannin), were evaluated for their potential use in breakfast cereals. Two levels of whole grain sorghum flour (550 g/kg dry mix or 700 g/kg dry mix) were processed per genotype using a pilot-scale, twin
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6d54626410cc1f3cd117ef86eb0f66e8
https://doi.org/10.1016/j.lwt.2014.12.051
https://doi.org/10.1016/j.lwt.2014.12.051
Publikováno v:
Food Science and Technology International. 20:333-339
Frybreads were prepared using wheat flour and wheat-sorghum composite flours (refined and whole grain; white, tannin-free and red, tannin-containing) at 0, 25, 50, and 75% sorghum flour. Hardness, volume, specific volume, color, and oil uptake were d
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6878d9076c6bfcc4df50832cf787c5d6
https://doi.org/10.1177/1082013213488380
https://doi.org/10.1177/1082013213488380
Autor:
Scott R. Bean, Devin J. Rose, Rhett C. Kaufman, David S. Jackson, Nyambe L. Mkandawire, Curtis L. Weller
Publikováno v:
Journal of Agricultural and Food Chemistry. 61:4448-4454
The purpose of this study was to investigate the effects of tannins on starch digestion in tannin-containing sorghum extracts and wholegrain flours from 12 sorghum varieties. Extracts reduced amylase activity in a tannin concentration-dependent manne
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ba3fd8036df2c7f78f0300c9ecfe6c2c
https://doi.org/10.1021/jf400464j
https://doi.org/10.1021/jf400464j