Zobrazeno 1 - 10
of 71
pro vyhledávání: '"Robert G. Brannan"'
Publikováno v:
International Journal of Food Properties, Vol 24, Iss 1, Pp 1229-1243 (2021)
The influence of alcohols with different alkyl chain length (methanol, ethanol and propanol) on the physicochemical properties (turbidity, surface hydrophobicity, exposed and total free sulfhydryl groups, denaturation temperature; Tm) of pasteurized
Externí odkaz:
https://doaj.org/article/bed98c959d4240a7a14e9cb86a040f7b
Publikováno v:
Journal of Applied Botany and Food Quality, Vol 94 (2021)
The North American pawpaw (Asimina triloba [L.] Dunal) from sixteen varieties was analyzed for size, pH, oBrix, firmness, and pulp and skin color. A varietal composite was used to determine nutrient composition. Data from the current study was compar
Externí odkaz:
https://doaj.org/article/a48b15e58c6b4fc29cd748c8e634e792
Publikováno v:
International Journal of Food Properties, Vol 21, Iss 1, Pp 1633-1645 (2018)
The application of mung bean protein in foods is limited due to its poor functionality. Acylation with succinic anhydride could be used to improve the functionalities of protein. In this study, the influence of the weight ratio of succinic anhydride
Externí odkaz:
https://doaj.org/article/9a4a1f7c67a949dd8e4535afcfc7911f
Publikováno v:
International Journal of Food Properties, Vol 24, Iss 1, Pp 1229-1243 (2021)
The influence of alcohols with different alkyl chain length (methanol, ethanol and propanol) on the physicochemical properties (turbidity, surface hydrophobicity, exposed and total free sulfhydryl groups, denaturation temperature; Tm) of pasteurized
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::284fdec134dd2cdc4b266eb7f6e78909
https://doaj.org/article/bed98c959d4240a7a14e9cb86a040f7b
https://doaj.org/article/bed98c959d4240a7a14e9cb86a040f7b
Publikováno v:
Food Science and Technology International. 25:711-722
This research explores the cell wall composition and polyphenol oxidase activity of two pawpaw ( Asimina triloba) fruit varieties, Susquehanna and Green River Belle, that were subjected to high pressure processing and 45 days of refrigerated storage.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8bbdb450d415621b6d0ffb27db7126c7
https://doi.org/10.1177/1082013219856769
https://doi.org/10.1177/1082013219856769
Background The practice of gluten-free diets is on the rise, evidenced by the increase in gluten-free sales from $2.8 billion in 2015 to a projected $7.6 billion in 2020. People with celiac disease and non-celiac gluten sensitivity are required to av
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7dfb1809a3cade24446a37acc6b355c9
https://doi.org/10.21203/rs.3.rs-267644/v1
https://doi.org/10.21203/rs.3.rs-267644/v1
Publikováno v:
International Journal of Food Properties, Vol 21, Iss 1, Pp 1633-1645 (2018)
The application of mung bean protein in foods is limited due to its poor functionality. Acylation with succinic anhydride could be used to improve the functionalities of protein. In this study, the influence of the weight ratio of succinic anhydride
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::92eafd9cb3d8b8012fa01b59c1fcfe23
https://doi.org/10.1080/10942912.2018.1502200
https://doi.org/10.1080/10942912.2018.1502200
Publikováno v:
LWT. 86:49-54
This study compared the effects of high pressure processing (HPP), treatments (pasteurization, ascorbic acid, and steviosides), storage time (1 day, 15 days, 30 days, and 45 days at 4 °C) on the polyphenol oxidase (PPO) activity, color, and sensory
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2baee146520dcc05874593f5a08fba50
https://doi.org/10.1016/j.lwt.2017.07.023
https://doi.org/10.1016/j.lwt.2017.07.023
Publikováno v:
Journal of the Science of Food and Agriculture. 98:2210-2214
The objective of this study was to characterize the ability of extracts from nine varieties of pawpaw pulp standardized to the phenolics level of 0.1% grape seed extract (GSE) on inhibition of the formation of thiobarbituric reactive substances (TBAR
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ca6e56f9999de6063914c62eaf204bfa
https://doi.org/10.1002/jsfa.8706
https://doi.org/10.1002/jsfa.8706
Publikováno v:
Food science and technology international = Ciencia y tecnologia de los alimentos internacional. 25(8)
This research explores the cell wall composition and polyphenol oxidase activity of two pawpaw (
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::3da9233cb0793c6adb1bcfeecd41cb6d
https://pubmed.ncbi.nlm.nih.gov/31291761
https://pubmed.ncbi.nlm.nih.gov/31291761