Zobrazeno 1 - 10
of 47
pro vyhledávání: '"Ruiling Shen"'
Publikováno v:
Foods, Vol 13, Iss 6, p 927 (2024)
Fresh highland barley is difficult to store, leading to a lack of commercial products. To address these problems, the research investigated the effect of different heat treatments (steaming , microwaving , baking , and cooking ) on the quality of fre
Externí odkaz:
https://doaj.org/article/660e453eaf044cbc949fec4deadfb0fe
Publikováno v:
Foods, Vol 11, Iss 23, p 3822 (2022)
The effects of heat-moisture treatment whole tartary buckwheat flour (HTBF) with different contents on the pasting properties and hydration characteristics of tartary buckwheat noodle mix flour (TBMF), dough moisture distribution, cooking properties,
Externí odkaz:
https://doaj.org/article/315b570def2047c283f3e48a2f2fdc36
Publikováno v:
Foods, Vol 11, Iss 13, p 1877 (2022)
Resistant dextrins (RDs) were prepared from sorghum and oat starches to determine their molecular structure, physicochemical properties, digestibility and prebiotics effect in vitro. The results showed that the particle size of sorghum resistant dext
Externí odkaz:
https://doaj.org/article/747ef933661640578e0dcb4ea9368dea
Publikováno v:
Journal of Functional Foods, Vol 69, Iss , Pp 103939- (2020)
This study was aimed to compare the beneficial effects of oat β-glucan (OG), oat resistant starch (ORS), and whole oat foods (WO), and explore the correlations between the key phylotypes of gut microbiota and type 2 diabetes (T2D) indexes and inflam
Externí odkaz:
https://doaj.org/article/eca91d2f46114791a9b6d75820ce4d18
Publikováno v:
Food and Agricultural Immunology, Vol 29, Iss 1, Pp 625-637 (2018)
Interest in proso millet as a functional food is growing. However, studies on the chemical composition, antioxidant, and antiproliferative activities’ differences of proso millet cultivars in China are limited. Nine Chinese proso millet varieties (
Externí odkaz:
https://doaj.org/article/c338d3973cdd4b629cfedfb7b6d87643
Publikováno v:
Foods, Vol 10, Iss 12, p 3042 (2021)
The starch digestion processing of whole grain foods is associated with its health benefits in improving insulin resistance. This study modified the digestibility of whole quinoa flour (WQ) via heat-moisture treatment (HMT), HMT combined with pullula
Externí odkaz:
https://doaj.org/article/57214d78201b429bb919169e2df4dc78
Publikováno v:
Applied Sciences, Vol 10, Iss 3, p 912 (2020)
Twenty-five percent of steamed millet flour (MF) and different contents of dietary fiber (DF) were added to wheat flour (WF). The results showed that 25% of steamed MF and DF had significant effects (p < 0.05) on dough farinographical and tensile pro
Externí odkaz:
https://doaj.org/article/20b9883df90a426992f79a021cee7f9d
Publikováno v:
Applied Sciences, Vol 9, Iss 20, p 4223 (2019)
Thin sheets of bean curd may serve as an excellent source of nutrition for microorganisms and are therefore prone to contamination, which can be harmful to public health. This study evaluated the influence of plasma-activated water (PAW) on the micro
Externí odkaz:
https://doaj.org/article/bef569d8423442d79033df29f8bdc810
Publikováno v:
International Journal of Food Science & Technology. 57:7184-7193
Publikováno v:
Journal of Food Science. 87:2147-2158
The quinoa flour processing is mostly subject to the properties of starch. Starches from four colored quinoa varieties, including white quinoa (QS-W), yellow quinoa (QS-Y), red (QS-R), and black (QS-B), were compared with respect to their physicochem