Zobrazeno 1 - 10
of 1 540
pro vyhledávání: '"OKARA"'
Autor:
Absalimova, Mamura1 m.absalimova@atu.kz, Tayeva, Aigul2 a.taeva@atu.edu.kz, Baybolova, Lyazzat2 l.baybolova@atu.kz, Glotova, Irina3 glotova-irina@yandex.ru, Galochkina, Nadezhda4 galochkina.na@mail.ru, Shakhov, Sergey4 s_shahov@mail.ru
Publikováno v:
Slovak Journal of Food Sciences / Potravinarstvo. 2023, Vol. 17 Issue 1, p816-832. 17p.
Autor:
Yan Tang, Yaqiong Pei, Jiahui Wang, Haichao He, Mingkai Sun, Yashu Chen, He Liu, Hu Tang, Qianchun Deng
Publikováno v:
Oil Crop Science, Vol 9, Iss 4, Pp 211-219 (2024)
Flaxseed milk coproduct (FMC) is a by-product of flaxseed milk. Okara is a by-product of processed soybean products. In this study, we investigated the quality of dough and Chinese steamed bread (CSB) with the addition of FMC and okara. We also exami
Externí odkaz:
https://doaj.org/article/bdbfccf73d9f46859a4858cb85f5d12f
Autor:
Hataichanok Kantrong, Aunchalee Aussanasuwannakul, Natita Rodkwan, Wanida Tewaruth Chitisankul
Publikováno v:
Scientific Reports, Vol 14, Iss 1, Pp 1-19 (2024)
Abstract Okara is a by-product obtained from soybean milk containing high dietary fiber. This study focused on how to add value to okara by converting it into okara cellulose powder. The feasibility of using mechanical energy from the extrusion proce
Externí odkaz:
https://doaj.org/article/d360002610e24aa6a892fe3f3764d185
Autor:
Angel Orts, Salvadora Navarro-Torre, Sandra Macías-Benítez, José M. Orts, Emilia Naranjo, Angélica Castaño, Juan Parrado
Publikováno v:
BMC Plant Biology, Vol 24, Iss 1, Pp 1-13 (2024)
Abstract Background Tropospheric ozone is an air pollutant that causes negative effects on vegetation, leading to significant losses in crop productivity. It is generated by chemical reactions in the presence of sunlight between primary pollutants re
Externí odkaz:
https://doaj.org/article/218489a53d3343b48d648c323102a6d6
Publikováno v:
Waste Management Bulletin, Vol 2, Iss 2, Pp 59-65 (2024)
The purpose of this study was to determine the effectiveness of incorporating okara and jackfruit seed into biscuit production. A control biscuit made with wheat flour was contrasted with five formulations, each with various proportions of okara flou
Externí odkaz:
https://doaj.org/article/0a2bf4543aed46f49e035c372ab7bb17
Characterization of oral microbiome from black rat (Rattus rattus) and assessment for pathogenicity.
Autor:
Hussain, Mudasar, Masood, Mohsin, Nawaz, Laiba, Akhtar, Naseem, Alam, Hamad, Shaukat, Mehwish, Shabaan, Muhammad, Ullah, Mujeeb, Sadique, Atif, Ali, Waqas
Publikováno v:
Journal of Wildlife & Biodiversity (JWB); 2024, Vol. 8 Issue 3, p449-462, 14p
Autor:
L. M. Kolianovska, I. O. Nysterenko
Publikováno v:
Науковий вісник Львівського національного університету ветеринарної медицини та біотехнологій імені С.З. Ґжицького. Серія: Харчові технології, Vol 26, Iss 101, Pp 61-69 (2024)
The most important determinant of public health is a balanced, nutritious diet that ensures normal human growth and development, life expectancy, increases the body's resistance to adverse environmental conditions, and leads to progress and improveme
Externí odkaz:
https://doaj.org/article/b2bef615fcb244eba0ccc1dbe69e966f
Autor:
Lu Tang, Xiaolin Liu, Shiru Bai, Dan Zhao, Xuzhen Guo, Dandan Zhu, Guiying Su, Bei Fan, Bo Wang, Liang Zhang, Fengzhong Wang
Publikováno v:
Ultrasonics Sonochemistry, Vol 111, Iss , Pp 107129- (2024)
Okara protein (OP) is a potential plant-based protein that is beneficial to human health. In this work, an alternating ultrasonic/alkali treatment method with non-continued cavitation and thermal energy output was used to extract protein (AUA-OP) fro
Externí odkaz:
https://doaj.org/article/5753a1e7ea3745219e3c51db6801fff6
Publikováno v:
Journal of the International Society of Sports Nutrition, Vol 21, Iss 1 (2024)
Background Prolonged exercise usually leads to exercise fatigue, which has a negative short-term impact on exercise performance and metabolic rate; thus, fatigue needs to be resolved. Okara is a protein-rich residue of soy processing. Enzyme hydrolys
Externí odkaz:
https://doaj.org/article/26a63f8dcccd4b4e8686ca6d4417b688
Publikováno v:
Journal of Food Quality. 11/21/2018, p1-11. 11p.