Zobrazeno 1 - 10
of 25
pro vyhledávání: '"Rothman Kam"'
Autor:
Teguh Santoso, Thao M. Ho, Geerththana Vinothsankar, Kirsi Jouppila, Tony Chen, Adrian Owens, Masoumeh Pourseyed Lazarjani, Mustafa M. Farouk, Michelle L. Colgrave, Don Otter, Rothman Kam, Thao T. Le
Publikováno v:
Foods, Vol 13, Iss 13, p 2090 (2024)
Plant-based protein is considered a sustainable protein source and has increased in demand recently. However, products containing plant-based proteins require further modification to achieve the desired functionalities akin to those present in animal
Externí odkaz:
https://doaj.org/article/6ea3f0357952498b9ca78b58d41f678f
Publikováno v:
Foods, Vol 13, Iss 11, p 1764 (2024)
Pulsed electric field (PEF) pretreatment has been shown to improve the quality of dried fruits in terms of antioxidant activity and bioactive compounds. In this study, apricots were pretreated with PEF at different field strengths (0.7 kV/cm; 1.2 kV/
Externí odkaz:
https://doaj.org/article/30f0bd4119cb49ab9bd5aac3f45c4be8
Autor:
Barry Wong, Kevin Muchangi, Edward Quach, Tony Chen, Adrian Owens, Don Otter, Megan Phillips, Rothman Kam
Publikováno v:
Current Research in Food Science, Vol 6, Iss , Pp 100420- (2023)
Four methods of preparing makgeolli, a traditional Korean turbid rice wine, were reported in this study. The four processing routes include single-stage simultaneous saccharification and fermentation of glutinous rice with nuruk – a Korean starter
Externí odkaz:
https://doaj.org/article/bc653da2bf2a4f75bfa6e702cbc8bec5
Publikováno v:
Medical Sciences Forum, Vol 18, Iss 1, p 6 (2023)
Yacon (Smallanthus sonchifolius) is an ancient Andean crop, traditionally used for both food and medicinal purposes, which was first introduced to New Zealand in the 1980s. In recent years, there has been growing global interest in yacon due to its p
Externí odkaz:
https://doaj.org/article/dede661858bc4f0db5e22e0bd110005a
Publikováno v:
Medical Sciences Forum, Vol 18, Iss 1, p 2 (2023)
The increasing awareness of the overall health consumers, in particular young people, has driven a shift from fruit juices and carbonated drinks to functional beverages. Functional drinks utilising new ingredients (e.g., prebiotics and probiotics) ha
Externí odkaz:
https://doaj.org/article/27648dd996b1469ca8062ef741bcb16f
Publikováno v:
Foods, Vol 12, Iss 1, p 74 (2022)
Global interest in yacon (Smallanthus sonchifolius) is growing due to its potential as a functional food, attributable to its unique profile of bioactives and high fructooligosaccharide (FOS) content, which vary between cultivars. Our objective was t
Externí odkaz:
https://doaj.org/article/0fa5ddff5b974029aa414c83e7eeca81
Publikováno v:
Molecules, Vol 27, Iss 9, p 2687 (2022)
Tamarillo fruit contains many phytochemicals that have beneficial therapeutic and nutritional properties. Spray-drying is widely used to preserve fruit puree in powder form. However, to obtain high-quality fruit powder, the optimisation of spray-dryi
Externí odkaz:
https://doaj.org/article/efb96e610c4841b498538ca7697f08fa
Publikováno v:
Foods, Vol 9, Iss 9, p 1187 (2020)
Avocado wastewater (AWW) is the largest by-product of cold pressed avocado oil. The aim of this study was to valorise AWW by converting it into spray dried powder for use as a lipid peroxidation inhibiting food preservative. To increase the powder yi
Externí odkaz:
https://doaj.org/article/95f5d73733b9472bade3272d7638531c
Autor:
Zhiyu Zhao, Nazimah Hamid, Liuyi Qian, Noemi Gutierrez-Maddox, Rothman Kam, Kevin Kantono, Kelvin Wang, Jun Lu, Thao T. Le
Publikováno v:
Frontiers in Food Science and Technology. 2
Avocado by-products present a waste issue for cold-pressed avocado oil processors in New Zealand. The avocado seed contains many extractable compounds that are beneficial to health. This work aims to evaluate the effects of roasting fermented avocado
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6fe2b979c1b5aca817687668f21ed0b7
https://doi.org/10.3389/frfst.2022.986868
https://doi.org/10.3389/frfst.2022.986868
Autor:
Barry, Wong, Kevin, Muchangi, Edward, Quach, Tony, Chen, Adrian, Owens, Don, Otter, Megan, Phillips, Rothman, Kam
Publikováno v:
Current research in food science. 6
Four methods of preparing
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::35f404f50d31a2b27625e04b087bad1b
https://pubmed.ncbi.nlm.nih.gov/36618098
https://pubmed.ncbi.nlm.nih.gov/36618098