Zobrazeno 1 - 10
of 31
pro vyhledávání: '"R. Gary Fulcher"'
Autor:
Rempel B. Curtis, Wei Cao, R. Gary Fulcher, Xiao-Lin Kong, Gong Zhang, Zhan-Hui Lu, Lite Li, Yan Zhang
Publikováno v:
Journal of Food Protection. 73:483-487
Electrolyzed oxidizing water (EOW) has been regarded as a potential environmentally friendly broad spectrum microbial decontaminant. EOW with a pH of 3.0 and oxidation reduction potential of 1,079.0 mV were generated by the electrolysis of a dilute N
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ab54e986e56165214f8a80608c8f9d76
https://doi.org/10.4315/0362-028x-73.3.483
https://doi.org/10.4315/0362-028x-73.3.483
Publikováno v:
Food Chemistry. 113:989-996
Navy and red bean flours (BF) were added to corn starch at levels of 15%, 30%, and 45% and submitted to extrusion cooking to produce fortified puffed snacks. Process variables (screw speed, moisture, and temperature of the final zones) of a twin scre
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d722113535b035ab2fea545f22684697
https://doi.org/10.1016/j.foodchem.2008.08.050
https://doi.org/10.1016/j.foodchem.2008.08.050
Publikováno v:
LWT - Food Science and Technology. 42:23-29
To flour tortillas formulations containing 25 g/100 g of pinto bean flour, 0.5 g/100 g and 0.75 g/100 g of guar gum and sodium carboxymethyl cellulose (CMC) were added and their shelf stability was studied at 4 and 25 °C over 7 days. Texture, determ
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1044af6254f325d6f353179a1e8c1d5c
https://doi.org/10.1016/j.lwt.2008.06.005
https://doi.org/10.1016/j.lwt.2008.06.005
Autor:
Mohini A. Patil, R. Gary Fulcher, W. Ray Edwards, Tzeli Julia Sun, Margaret Essenberg, Judy A Hall, Alan R. Rowlan, Tama Schneider-Barfield, Margaret L. Pierce, Alois A. Bell
Publikováno v:
Phytochemistry. 69:2320-2328
2,7-Dihydroxycadalene and lacinilene C, sesquiterpenoid phytoalexins that accumulate at infection sites during the hypersensitive resistant response of cotton foliage to Xanthomonas campestris pv. malvacearum, have light-dependent toxicity toward hos
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a6736212d8ebf7404764d3b6aec9af8f
https://doi.org/10.1016/j.phytochem.2008.05.021
https://doi.org/10.1016/j.phytochem.2008.05.021
Publikováno v:
Food Chemistry. 109:33-41
Composite flours containing 15%, 25%, or 35% of small red, black, pinto, or navy bean flours (BF) and wheat were made into tortillas. Dough rheology, firmness, cohesiveness, rollability, and some physical properties of tortillas were negatively affec
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5828e84ba4b06c3037be85bbdd81867f
https://doi.org/10.1016/j.foodchem.2007.12.005
https://doi.org/10.1016/j.foodchem.2007.12.005
Publikováno v:
LWT - Food Science and Technology. 41:771-778
The effect of pre-dehulling treatments using low and high temperatures on some nutritional and physical properties of navy and pinto beans was investigated. Beans were exposed to water (14%, 28% and soaking 1:5, w/v for 6 h, 16 and 16 h, respectively
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ac8736fa41bfdce490a5270dbca952e2
https://doi.org/10.1016/j.lwt.2007.05.014
https://doi.org/10.1016/j.lwt.2007.05.014
Publikováno v:
Cereal Chemistry Journal. 85:230-237
Mean residence time of rice flour in a twin-screw extruder was determined using a blue tracer. Variables studied included moisture content, screw speed, barrel temperature, and screw configuration. Mean residence time increased with the increase of t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::74c75bfb640cb7cd7d554d646c952ff2
https://doi.org/10.1094/cchem-85-2-0230
https://doi.org/10.1094/cchem-85-2-0230
Publikováno v:
LWT - Food Science and Technology. 40:1224-1231
An image analysis method was developed to determine the color change of rice–glucose–lysine blend during extrusion. The color of extrudates was analysed and compared by using different extrusion conditions. Extrusion process variables included mo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f2ca5c3dc34aec18bbf390a7401276f8
https://doi.org/10.1016/j.lwt.2006.08.016
https://doi.org/10.1016/j.lwt.2006.08.016
Publikováno v:
Cereal Chemistry Journal. 82:582-587
Empirical models for predicting die pressure, product temperature, shaft torque, and specific mechanical energy (SME) input based on rice flour extrusion using a DNDL-44/28D Buhler twin-screw extruder are presented. The models incorporate the effects
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b46c2c1e6703553a3d94a233d0409c9d
https://doi.org/10.1094/cc-82-0582
https://doi.org/10.1094/cc-82-0582
Publikováno v:
Cereal Chemistry Journal. 82:574-581
We have modeled a rice extrusion process focusing specifically on the starch gelatinization and water solubility index (WSI) as a function of extrusion system and process parameters. Using a twin-screw extruder, we examined in detail the effect of sc
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a4fdd2fc72661a22a98556a4d24f649b
https://doi.org/10.1094/cc-82-0574
https://doi.org/10.1094/cc-82-0574