Zobrazeno 1 - 10
of 254
pro vyhledávání: '"PROCESSING, PROPERTIES"'
Autor:
Lipeng Liu, Xin Jiang, Yelinxin Chen, Sanabil Yaqoob, Lin Xiu, Huimin Liu, Mingzhu Zheng, Dan Cai, Jingsheng Liu
Publikováno v:
Food Chemistry: X, Vol 22, Iss , Pp 101430- (2024)
Current research on maize germination suffers from long sampling intervals, and the relationship between the starch structure and the processing properties of flour in maize is still unclear. This study observed the effect of germination on the struc
Externí odkaz:
https://doaj.org/article/d6e4c1da13d94cc28e45d9b3d37890d7
Publikováno v:
Food Chemistry: X, Vol 22, Iss , Pp 101360- (2024)
This study evaluated the structural characteristics, processing properties, and antioxidant properties of hydrolysates prepared from donkey milk (DM) whey protein using different proteases (Alcalase, Neutrase, papain, and Flavourzyme). The results sh
Externí odkaz:
https://doaj.org/article/8186e0e1002a4c33a35574faf6375435
Publikováno v:
Journal of Dairy Science, Vol 106, Iss 12, Pp 8357-8367 (2023)
ABSTRACT: Several studies have been focused on the effect of milk protein genetic variants on milk physicochemical properties and functionality in recent years. β-casein, an important protein related to milk processibility, has been reported to have
Externí odkaz:
https://doaj.org/article/d0f203fa6bd04e99a032fa2990fe1f25
Autor:
Shurong Wang, Dongjie Li, Guangle Li, Naixin Duan, Chang He, Junlong Meng, Yanfen Cheng, Xueran Geng, Ludan Hou, Mingchang Chang, Lijing Xu
Publikováno v:
Foods, Vol 13, Iss 13, p 2148 (2024)
Morchella importuna polysaccharide (MIP) has been proven to have obvious hypoglycemic effects on mice with type 2 diabetes (T2DM). This study looked at the functional and rheological characteristics of MIP, and investigated the effects of MIP on the
Externí odkaz:
https://doaj.org/article/f08aa52c934b45fbb24e645ca715e8ed
Publikováno v:
Shipin gongye ke-ji, Vol 44, Iss 8, Pp 311-317 (2023)
This study selected commercially available eight semolina flour samples and one common wheat flour as raw materials. The particle characteristics, physicochemical indexes and solvent retention capacity were tested with the aim of clarifying the diffe
Externí odkaz:
https://doaj.org/article/bd13a99b52c94747ab352ce5cab433ab
Publikováno v:
Rice, Vol 15, Iss 1, Pp 1-22 (2022)
Abstract Rice (Oryza sativa L.), as the main refined grain in China, has attracted much attention in terms of quality. Rice is usually consumed after cooking, and it is a commonly staple food. Nowdays, people's requirements for cooked rice focus more
Externí odkaz:
https://doaj.org/article/22c9844715ab4a5ca66f9de52811538c
Publikováno v:
Frontiers in Nutrition, Vol 10 (2023)
Siraitia grosvenorii seeds are rich in abundant active compounds beneficial to human health. To clarify the digestion characteristics of Siraitia grosvenorii seed flour (SSF) and promote the use of SSF in the processing of functional staple foods, SS
Externí odkaz:
https://doaj.org/article/160f1b4137a4428ea05dc49f29466e3e
Autor:
Rui Zhao, Shuwen Lu, Shaozhen Li, Huifang Shen, Yao Wang, Yang Gao, Xinting Shen, Fei Wang, Jiawu Wu, Wenhui Liu, Kaixin Chen, Xinmiao Yao, Jian Li
Publikováno v:
Foods, Vol 13, Iss 2, p 216 (2024)
The choice of appropriate proteases and pretreatment methods significantly influences the preparation of bioactive peptides. This study aimed to investigate the effects of different pretreatment methods on the hydrolytic performance of diverse protea
Externí odkaz:
https://doaj.org/article/23c46d1357e54e5f8e9bf816fe956522
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Akademický článek
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