Zobrazeno 1 - 10
of 37
pro vyhledávání: '"Sy‐Yu Shiau"'
Publikováno v:
Czech Journal of Food Sciences, Vol 42, Iss 4, Pp 284-294 (2024)
The demand for beneficial, safe natural pigments is growing. Clitoria ternatea (CT) flowers are a promising source of natural blue colours and bioactive compounds. This study extracted intact CT flowers (CTFs) and their powders (CTFPs) with distilled
Externí odkaz:
https://doaj.org/article/e2428b8f82a24815b1c4110b3b178590
Publikováno v:
Foods, Vol 12, Iss 8, p 1686 (2023)
Clitoria ternatea (CT) flowers are rich in phytochemicals. An innovative approach was taken to utilize CT flower extract (CTFE) as a functional ingredient with natural pigment by incorporating it into noodles. The aim of this study was to examine the
Externí odkaz:
https://doaj.org/article/325335d959d94aae9b2ce15528b87b5c
Publikováno v:
Czech Journal of Food Sciences, Vol 36, Iss 4, Pp 301-306 (2018)
Okara, a by-product during processing of soymilk or tofu, is rich in dietary fiber, protein and phytochemicals. Therefore, it can be useful as a functional ingredient with health-promoting attributes. This study was to investigate the effects of addi
Externí odkaz:
https://doaj.org/article/7d837fe264c14c1ca53edc9b5c5a3f64
Publikováno v:
Czech Journal of Food Sciences, Vol 33, Iss 2, Pp 180-185 (2015)
Lemon fiber (LF) was extracted from lemon pomace and incorporated into bread. The results showed that the hardness of bread increased with the increase of LF substitution (0-9%), but the cohesiveness, springiness, and specific volume decreased with t
Externí odkaz:
https://doaj.org/article/bf88c604d5004d64b9dec6ebad2d6c83
Publikováno v:
Journal of Food Processing and Preservation. 46
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::10156f08776c0c95b68cc208a29cdece
https://doi.org/10.1111/jfpp.16925
https://doi.org/10.1111/jfpp.16925
Publikováno v:
Journal of Food and Drug Analysis. 20
Wheat bran is one of the major dietary fiber sources widely used in the food industry in order to produce fiber-enriched foods. The effects of wheat bra n substitution (0-30%). water absorption (46-62%) and electric power (4-12 kW) of steamer on stre
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a573a591572578de3e7f564ddc2d4451
https://doi.org/10.38212/2224-6614.2083
https://doi.org/10.38212/2224-6614.2083
Publikováno v:
Journal of Food Processing and Preservation. 44
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::85b0bf44a1e64b8d2cbf45345cb6ab0f
https://doi.org/10.1111/jfpp.14491
https://doi.org/10.1111/jfpp.14491
Publikováno v:
Cereal Chemistry. 96:76-85
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::60c8890633e884cbda6a4206f71d249b
https://doi.org/10.1002/cche.10097
https://doi.org/10.1002/cche.10097
Publikováno v:
International Journal of Food Engineering. 12:411-419
Mantou (steamed bread) is a Chinese fermented wheat product that is cooked in steamer. Whole wheat flour (WWF) is healthier than regular wheat flour (WF). This study investigated the physicochemical properties of dough and mantou made from WF and/or
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9b0f95d45b701cfda9e12d1b157c74f4
https://doi.org/10.1515/ijfe-2016-0041
https://doi.org/10.1515/ijfe-2016-0041
Publikováno v:
Journal of Food & Drug Analysis. Sep2015, Vol. 23 Issue 3, p493-500. 8p.