Zobrazeno 1 - 10
of 109
pro vyhledávání: '"Susan D. Arntfield"'
Publikováno v:
Biotemas, Vol 25, Iss 4, Pp 1-11 (2012)
Transglutaminases (TGases) are enzymes able to catalyze acyl-transfer reactions introducing covalent cross-links between proteins, peptides and primary amines. Animal TGases were the first studied and are divided in nine different groups of isoenzyme
Externí odkaz:
https://doaj.org/article/3ba1010c1b564b6098cacb97b340bfc1
Autor:
Argenis Rodas Gonzalez, Vipasha Sood, Wenchao Tian, Claudia Narvaez-Bravo, Susan D. Arntfield
Publikováno v:
Journal of Food Science. 85:936-946
The effectiveness of plant extracts (0.05% rosemary and 0.08% oregano) to extend shelf life of bison strip loin steaks in terms of color stability and consumer acceptability was studied. Steaks treated with oregano presented lower oxygen consumption,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::11419b81917c912cc8289e38fb03e1e5
https://doi.org/10.1111/1750-3841.15062
https://doi.org/10.1111/1750-3841.15062
Publikováno v:
Trends in Food Science & Technology. 88:290-301
Stickiness is an important property in foods having both positive and negative aspects for processors and consumers. It is typically considered a negative characteristic by processors as it leads to problems such as clogging, scaling and fouling of e
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ddf8e56c523c93a404a911afc4624b20
https://doi.org/10.1016/j.tifs.2019.03.014
https://doi.org/10.1016/j.tifs.2019.03.014
Autor:
Karen M. Pitura, Susan D. Arntfield
Publikováno v:
Food Chemistry. 272:26-32
Seed coats of coloured dry beans contain biologically active compounds. Flavonol glycosides were identified from acetone extracts of seed coats of black beans, pinto beans, and red kidney beans and evaluated for antioxidant activity. High Performance
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::86a6c005009c07187088aab65b2506c9
https://doi.org/10.1016/j.foodchem.2018.07.220
https://doi.org/10.1016/j.foodchem.2018.07.220
Changes in levels of phytic acid, lectins and oxalates during soaking and cooking of Canadian pulses
Publikováno v:
Food Research International. 107:660-668
Raw and processed (soaked or cooked) seeds of peas, lentils, chickpeas, fava beans and common beans were studied for their contents of antinutritional factors (lectins, phytic acid, total and soluble oxalates), along with soybean as a control. Analys
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e7ade7d76420fc6a9a82f4881d7ba760
https://doi.org/10.1016/j.foodres.2018.02.056
https://doi.org/10.1016/j.foodres.2018.02.056
Autor:
Kun Wang, Susan D. Arntfield
Publikováno v:
Food Hydrocolloids. 61:567-577
Effects of chemical (acetylation and succinylation) and enzymatic (Alcalase) modifications on the binding properties of salt-extracted pea protein isolates (PPIs) to 2-octanone, octanal, hexyl acetate and dibutyl disulfide were monitored using GC/MS
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2b063c1fad15baf723eb7dfbd0cb855c
https://doi.org/10.1016/j.foodhyd.2016.05.040
https://doi.org/10.1016/j.foodhyd.2016.05.040
Autor:
Kun Wang, Susan D. Arntfield
Publikováno v:
Flavour and Fragrance Journal. 32:92-101
As the loss of free volatile compounds in aqueous protein systems is known to greatly influence the quality, and therefore the consumer acceptability, of protein-containing foods, examination of the ability of different proteins to react with volatil
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9817f852c76d328d892d151f6c8d751c
https://doi.org/10.1002/ffj.3365
https://doi.org/10.1002/ffj.3365
Autor:
Kun Wang, Susan D. Arntfield
Publikováno v:
Food Chemistry. 211:235-242
Molecular interactions between heterologous classes of flavour compounds with salt-extracted pea protein isolates (PPIs) were determined using various bond disrupting agents followed by GC/MS analysis. Flavour bound by proteins decreased in the order
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e244fba8eda2c20db3a38be85c45a891
https://doi.org/10.1016/j.foodchem.2016.05.062
https://doi.org/10.1016/j.foodchem.2016.05.062
Autor:
Susan D. Arntfield, Victoria Ndolo, Rachel Bezner Kerr, Mangani Katundu, Gongjian Fan, Trust Beta
Publikováno v:
Plant Foods for Human Nutrition. 71:204-210
The aims of the current work were: (1) to study the influence of variety and geographical production area on the total phenolic content, total anthocyanin content, total flavonoid content, total carotenoid content and antioxidant activity in bean var
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b3ae9d450c1d5790ea36e895c383bacf
https://doi.org/10.1007/s11130-016-0548-3
https://doi.org/10.1007/s11130-016-0548-3
Autor:
Susan D. Arntfield, Rachel Bezner-Kerr, Victoria Ndolo, Trust Beta, Blessings Nyirenda, Taeyoung Hwang, Mangani Katundu
Publikováno v:
Food Chemistry. 196:1315-1324
The provitamin A potential of landrace orange maize from different locations (A, B, C and D) of central Malawi has been evaluated. Physicochemical compositions, color, total carotenoid content (TCC), carotenoid profiles, and oxygen radical absorbance
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d4f8f373ecc3aff3ee6eaa7824b3f3fc
https://doi.org/10.1016/j.foodchem.2015.10.067
https://doi.org/10.1016/j.foodchem.2015.10.067