Zobrazeno 1 - 8
of 8
pro vyhledávání: '"Reihaneh Abdi"'
Publikováno v:
Journal of Functional Foods, Vol 121, Iss , Pp 106447- (2024)
Sprouted wheat wholemeal was reported to enhance the nutritional and sensory properties of cereal products, but few human studies exist. The effect of blending 50 % sprouted wheat wholemeal in a bread recipe on the postprandial glycemic and satiety r
Externí odkaz:
https://doaj.org/article/cb55d55d5cd947b6b0fb505c11efa459
Autor:
Maleeka Singh, Azin Sadat, Reihaneh Abdi, Louis A. Colaruotolo, Alyssa Francavilla, Katherine Petker, Pedram Nasr, Maryam Moraveji, Gyllian Cruz, Yinan Huang, Aditi Arora, Aleana Chao, Sarah Walker, Xinya Wang, Sujani Rathnayake, Subramanyam Ragupathy, Steven G. Newmaster, Robert H. Hanner, Lawrence D. Goodridge, Maria G. Corradini
Publikováno v:
Current Research in Food Science, Vol 4, Iss , Pp 598-602 (2021)
The COVID-19 pandemic has generated increased interest in potential transmission routes. In food retail settings, transmission from infected customers and workers and customers through surfaces has been deemed plausible. However, limited information
Externí odkaz:
https://doaj.org/article/a32cf3cd975b4d3c9faf7f68be0d8b37
Autor:
Sujani Rathnayake, Maleeka Singh, Pedram Nasr, Robert Hanner, Reihaneh Abdi, Xinya Wang, Lawrence Goodridge, Maryam Moraveji, Aleana Chao, Azin Sadat, Yinan Huang, Louis A. Colaruotolo, Maria G. Corradini, Sarah Walker, Gyllian Cruz, Subramanyam Ragupathy, Steven G. Newmaster, Aditi Arora, Katherine Petker, Alyssa Francavilla
Publikováno v:
Current Research in Food Science, Vol 4, Iss, Pp 598-602 (2021)
Current Research in Food Science
Current Research in Food Science
The COVID-19 pandemic has generated increased interest in potential transmission routes. In food retail settings, transmission from infected customers and workers and customers through surfaces has been deemed plausible. However, limited information
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8c9823c6839f7cfdfba240fbd30e54fb
http://www.sciencedirect.com/science/article/pii/S2665927121000629
http://www.sciencedirect.com/science/article/pii/S2665927121000629
Publikováno v:
Journal of Cereal Science. 110:103641
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::30121522111764633feb21d529fc41b0
https://doi.org/10.1016/j.jcs.2023.103641
https://doi.org/10.1016/j.jcs.2023.103641
Publikováno v:
Biocatalysis and Agricultural Biotechnology. 4:521-527
To optimize the exopolysaccharide (EPS) production by Lactobacillus rhamnosus 519, fermentation experiments using response surface methodology (RSM) were carried out. Studying the effect of different carbon and nitrogen sources on EPS production in s
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8793779ae3f6c610088c5d7071ba9363
https://doi.org/10.1016/j.bcab.2015.08.013
https://doi.org/10.1016/j.bcab.2015.08.013
Publikováno v:
Food Microbiology. 36:432-439
Lactobacillus reuteri harbours alternative enzymes for sucrose metabolism, sucrose phosphorylase, fructansucrases, and glucansucrases. Sucrose phosphorylase and fructansucrases additionally contribute to raffinose metabolism. Glucansucrases and fruct
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1a32f8ec38e474769224cf7572a48e07
https://doi.org/10.1016/j.fm.2013.07.011
https://doi.org/10.1016/j.fm.2013.07.011
Publikováno v:
International Journal of Food Science & Technology. 47:768-775
Summary Exopolysaccharide (EPS) production by Lactobacillus delbrueckii subsp. bulgaricus SZ2 was optimised in modified MRS (M-MRS) using the response surface methodology (RSM). Maximum EPS production was 74.3 ± 2 mg/L, and the optimised values of t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::76cd4536d3e805aa95a040fd2fa4bbde
https://doi.org/10.1111/j.1365-2621.2011.02906.x
https://doi.org/10.1111/j.1365-2621.2011.02906.x
Publikováno v:
Pakistan Journal of Biological Sciences. 9:99-103
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4df081a4b9369e5cae136ca0a4cb12b6
https://doi.org/10.3923/pjbs.2006.99.103
https://doi.org/10.3923/pjbs.2006.99.103