Zobrazeno 1 - 10
of 10
pro vyhledávání: '"Pervin Ari Akin"'
Publikováno v:
Foods, Vol 11, Iss 16, p 2466 (2022)
Sorghum has a long history of use in the production of different types of bread. This review paper discusses different types of bread and factors that affect the physicochemical, technological, rheological, sensorial, and nutritional properties of di
Externí odkaz:
https://doaj.org/article/663b837062f54f8691e62f3242e65974
Publikováno v:
Journal of Cereal Science. 111:103673
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::595f16e5f3072a464d96f854cfbcc33d
https://doi.org/10.1016/j.jcs.2023.103673
https://doi.org/10.1016/j.jcs.2023.103673
Salmonellosis is among the most common foodborne diseases. Despite the precautions taken at every stage of the production, several Salmonella outbreaks were associated with hummus which has started to become a popular food across the world. Phages ar
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8d510895d9431da2bf5031702a8269f6
https://aperta.ulakbim.gov.tr/record/237018
https://aperta.ulakbim.gov.tr/record/237018
Background and objectives Tea fiber is a co-product of black tea production. It is a cheap and good source of fiber and polyphenols. In this study, the impact of finely ground tea fiber addition (2.5, 5.0, 7.5, and 10.0%) on wheat dough and bread was
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::19c7cfb89b47b046b9d9ae3a70cc7451
https://avesis.gazi.edu.tr/publication/details/ba7dd9df-c2c0-442f-9a92-179f623c4576/oai
https://avesis.gazi.edu.tr/publication/details/ba7dd9df-c2c0-442f-9a92-179f623c4576/oai
Autor:
Scott R. Bean, Ismail Hakki Boyaci, Pervin Ari Akin, Kamaranga H. S. Peiris, Hakan Apaydin, Michael Tilley, Banu Sezer
BACKGROUND In a world constantly challenged by climate change, corn and sorghum are two important grains because of their high productivity and adaptability, and their multifunctional use for different purposes such as human food, animal feed, and fe
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::27a5440b9dfc85d609453e87164aea2b
https://hdl.handle.net/11491/7491
https://hdl.handle.net/11491/7491
Bread and flour are most commonly used products in human diet, which makes it susceptible to adulteration, mislabeling and addition of unpermitted amount of different flour types. The objective of this work was to evaluate the potential of employing
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::583e7524a205cdee36a83ccb62caeffa
https://hdl.handle.net/11491/6247
https://hdl.handle.net/11491/6247
Publikováno v:
Journal of Cereal Science. 100:103270
Zein is the major prolamin storage protein of maize and isolated zein is one of only two prolamins available commercially. Zein has a long history of use in the production of a wide range of materials including films, coatings, and fibers. Zein also
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7d312d9145cf187e843ae6f24ce4b9de
https://doi.org/10.1016/j.jcs.2021.103270
https://doi.org/10.1016/j.jcs.2021.103270
Autor:
Rebecca Miller, Pervin Ari Akin
Publikováno v:
Cereal Chemistry Journal. 94:897-902
A satisfactory chemically leavened gluten-free sorghum bread method was developed by using a blend of 90% commercially milled sorghum flour and 10% rice, tapioca, or potato starch as the “flour.” The most effective starch/hydrocolloid combination
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9448edc959180bcba961c1b8bd68f5be
https://doi.org/10.1094/cchem-05-17-0094-r
https://doi.org/10.1094/cchem-05-17-0094-r
Publikováno v:
Journal of food scienceReferences. 84(12)
Zein is known to able to form viscoelastic dough with wheat-like properties under certain conditions. Several studies have been conducted to explain the mechanism behind this ability and to improve the functionality and end-use quality of zein-based
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::59c526d82ea082becb848f0d86f0d63a
https://pubmed.ncbi.nlm.nih.gov/31721217
https://pubmed.ncbi.nlm.nih.gov/31721217
Publikováno v:
Journal of the science of food and agriculture. 99(9)
Background Starches and hydrocolloids are commonly used in gluten-free sorghum bread formulations to mimic wheat gluten functionality. The effect of different starches and hydrocolloids on the sensory profile and quality of gluten-free sorghum bread
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::71a8692e2319281f801f693d52f651b3
https://pubmed.ncbi.nlm.nih.gov/30859568
https://pubmed.ncbi.nlm.nih.gov/30859568