Zobrazeno 1 - 10
of 26
pro vyhledávání: '"Phan Ngoc Hoa"'
Publikováno v:
International Journal of Food Properties, Vol 24, Iss 1, Pp 737-748 (2021)
Mung bean starches are widely used for producing transparent, good-quality noodles in the food industry. This study isolated starches from eight mung bean varieties and investigated how the amylose contents (19.1–32.9%) of the beans affected the st
Externí odkaz:
https://doaj.org/article/f9a2f904ce334909b8bf7b8be857db5c
Publikováno v:
Current Research in Nutrition & Food Science; Dec2023, Vol. 11 Issue 3, p1097-1106, 10p
Publikováno v:
International Journal of Food Science & Technology. 58:423-431
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e703755c6a7f3e3e5cfb3a8ea325e95c
https://doi.org/10.1111/ijfs.15982
https://doi.org/10.1111/ijfs.15982
Publikováno v:
International Journal of Food Science & Technology. 57:3924-3933
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b2d7969b4b4fb065931027730533a084
https://doi.org/10.1111/ijfs.15473
https://doi.org/10.1111/ijfs.15473
Publikováno v:
International Journal of Biological Macromolecules. 190:904-910
The objective of this study was to investigate morphology, molecular crystalline structure, and digestibility of debranched mung bean starches with or without microwave treatment and retrogradation at different temperature. The mung bean starch was f
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1e7175446a75e3c41e5ef26cdd3a9d92
https://doi.org/10.1016/j.ijbiomac.2021.09.032
https://doi.org/10.1016/j.ijbiomac.2021.09.032
Publikováno v:
International Journal of Food Properties, Vol 24, Iss 1, Pp 737-748 (2021)
Mung bean starches are widely used for producing transparent, good-quality noodles in the food industry. This study isolated starches from eight mung bean varieties and investigated how the amylose contents (19.1–32.9%) of the beans affected the st
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::bcc8600331634e3795f71dd345d19567
https://doaj.org/article/f9a2f904ce334909b8bf7b8be857db5c
https://doaj.org/article/f9a2f904ce334909b8bf7b8be857db5c
Publikováno v:
Journal of Food Measurement and Characterization. 15:1541-1546
The objective of this study was to determine the effects of citric acid, acetic acid and lactic acid on extraction yield, chemical structure and antioxidant capacities of high methoxyl pectins extracted from peels of different pomelo varieties. The p
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::81648225161cea18d445a3b630bbc7bc
https://doi.org/10.1007/s11694-020-00748-y
https://doi.org/10.1007/s11694-020-00748-y
Publikováno v:
In Journal of Hazardous Materials 2011 185(2):653-661