Zobrazeno 1 - 10
of 14
pro vyhledávání: '"Paridhi Gulati"'
Autor:
Devin J. Rose, Paridhi Gulati
Publikováno v:
Food Chemistry. 269:118-124
Great Northern beans (GNB) contain appreciable magnesium (Mg), potassium (K), phosphorus (P), and iron (Fe), together with the heat-labile vitamin, folate, and the anti-nutritional compound phytate. Thus, the objective was to increase dialyzability o
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0469bd9fcb5e84f50e5a5321698f5a1e
https://doi.org/10.1016/j.foodchem.2018.06.124
https://doi.org/10.1016/j.foodchem.2018.06.124
Although the extrusion process has found numerous applications in developing ready-to-eat cereals, confectionary products, and sweet and salty snacks, interest has grown in understanding how extrusion influences the nutritional components in cereals
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8373845f6bee8c0ba25e811b6f84be7c
https://doi.org/10.1016/b978-0-12-815360-4.00013-4
https://doi.org/10.1016/b978-0-12-815360-4.00013-4
Autor:
Jonathan M. Baner, Sandrayee Brahma, Guy Della Valle, Pichmony Ek, Girish M. Ganjyal, Sofiane Guessasma, Paridhi Gulati, Jenni Harrington, Ryan J. Kowalski, Magdalena Kristiawan, Leon Levine, Seth Levine, Jorge C. Morales Alvarez, Gerardo Morantes, Kasiviswanathan Muthukumarappan, Bharadwaj Narayanan, Jocelyn Richards, Devin J. Rose, Gi-Hyung Ryu, Bradley Strahm, Gabriela John Swamy, Wesley Twombly, Waleed Yacu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::06f533aa67603b915026810afc2e8ea2
https://doi.org/10.1016/b978-0-12-815360-4.09990-9
https://doi.org/10.1016/b978-0-12-815360-4.09990-9
Publikováno v:
Journal of Cereal Science. 80:80-86
Cooking results in a drastic decline in digestibility of proso millet proteins, panicins. Scanning electron and confocal microscopy were used to observe morphological changes in proso millet protein bodies upon cooking and digestion that could be ass
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::aaf17375193c36cb6da74c208438f504
https://doi.org/10.1016/j.jcs.2018.02.001
https://doi.org/10.1016/j.jcs.2018.02.001
Publikováno v:
Food Chemistry. 240:1039-1046
Encapsulation of lipophilic bioactive compounds using plant-derived proteins as delivery systems has received increasing interest. In this study, proso millet protein was extracted by either wet milling or 60% (v/v) aqueous ethanol and then used as t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::da19e0939b612d19c2a24aafacb0560b
https://doi.org/10.1016/j.foodchem.2017.08.036
https://doi.org/10.1016/j.foodchem.2017.08.036
Publikováno v:
Journal of Agricultural and Food Chemistry. 65:1952-1959
Proso millet protein has reported structural similarities with sorghum. In order to explore the potential of this crop as an alternative protein source for people with gluten sensitivity, in vitro protein digestibility was analyzed. Dehulled proso mi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::670eedd3cdd4e152849774870542925d
https://doi.org/10.1021/acs.jafc.6b05574
https://doi.org/10.1021/acs.jafc.6b05574
Publikováno v:
Journal of the science of food and agricultureREFERENCES. 100(6)
BACKGROUND Previous research has suggested that proteins and other quality parameters of wheats may have changed over a century of wheat breeding. These changes may affect protein digestibility. The in vitro protein digestibility of breads made with
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::949c925816ed4e4e18a13edebe880e5f
https://pubmed.ncbi.nlm.nih.gov/31975391
https://pubmed.ncbi.nlm.nih.gov/31975391
Publikováno v:
Food Chemistry. 211:726-733
The influence of pinto bean flour and processing moisture on the physical properties and in vitro digestibility of rice-bean extrudates has been investigated. Brown rice: pinto bean flour (0%, 15%, 30%, and 45% bean flour) were extruded under 5 moist
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0101967048a28a5bba400668eb45bd7f
https://doi.org/10.1016/j.foodchem.2016.05.097
https://doi.org/10.1016/j.foodchem.2016.05.097
Publikováno v:
Journal of agricultural and food chemistry. 66(27)
Thirty-three samples of proso millet ( Panicum miliaceum) with different countries of origin were screened for their pepsin digestibility after cooking to identify samples with high digestibility. The pepsin digestibility of all samples ranged from 2
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::fe72d9f8e33316a4b985e0f7f16b1a41
https://pubmed.ncbi.nlm.nih.gov/29923404
https://pubmed.ncbi.nlm.nih.gov/29923404
Publikováno v:
Food research international (Ottawa, Ont.). 109
Previous studies have reported a substantial decline in in vitro digestibility of proso millet protein upon cooking. In this study, several processing techniques and cooking solutions were tested with the objective of preventing the loss in pepsin di
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::975a1219fc6b4e253d323d5ebbc1cd9c
https://pubmed.ncbi.nlm.nih.gov/29803486
https://pubmed.ncbi.nlm.nih.gov/29803486