Zobrazeno 1 - 10
of 49
pro vyhledávání: '"Usha Thiyam"'
Publikováno v:
Frontiers in Nutrition, Vol 8 (2021)
RapidOxy® 100 is an automated instrument originally designed for measuring the oxidative stability of both solid and liquid samples. The compact and portable design of RapidOxy® 100, and its built-in pressurized heating chamber, provides a suitable
Externí odkaz:
https://doaj.org/article/575d6053e73848c69d03d4d6965da5b1
Autor:
Md. Jiaur Rahman, Lovemore Nkhata Malunga, Michael Eskin, Peter Eck, Sijo Joseph Thandapilly, Usha Thiyam-Hollander
Publikováno v:
Frontiers in Nutrition, Vol 8 (2021)
Thermal processing not only disrupts cell membranes and cell walls, but also cleaves covalent bonds releasing low molecular phenolic. This study examined the impact of various heat treatments (100, 140, and 160°C) on the composition of phenolic acid
Externí odkaz:
https://doaj.org/article/3986b7dbd9f544fb82570ba007612d2d
Publikováno v:
Antioxidants, Vol 3, Iss 3, Pp 544-558 (2014)
Endogenous sinapic acid (SA), sinapine (SP), sinapoyl glucose (SG) and canolol (CAN) of canola and mustard seeds are the potent antioxidants in various lipid-containing systems. The study investigated these phenolic antioxidants using different fract
Externí odkaz:
https://doaj.org/article/d27f74d45b8a40ad9a493979a11508ed
Autor:
Ruchira Nandasiri, Olamide Fadairo, Usha Thiyam-Holländer, N.A. Michael Eskin, Adeola M. Alashi
Publikováno v:
Journal of Food Science. 86:3810-3823
Roasting of mustard seeds prior to oil extraction is a well-documented unit operation essential to produce canolol and other lipophilic sinapates. This study investigated the effectiveness of air frying as a seed roasting treatment operation for enha
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::099603e9d0ac82ea33280e40b6bcfd6e
https://doi.org/10.1111/1750-3841.15861
https://doi.org/10.1111/1750-3841.15861
Publikováno v:
Journal of the American Oil Chemists' Society. 98:779-794
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::73776201fde74f540a3f4d0f0dbf3197
https://doi.org/10.1002/aocs.12510
https://doi.org/10.1002/aocs.12510
Publikováno v:
Journal of food science and technology. 59(8)
The effect of preheating temperature (XThe online version contains supplementary material available at 10.1007/s13197-021-05325-9.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::682df2fadc7c3d80368e0f3b71719e1a
https://pubmed.ncbi.nlm.nih.gov/35872714
https://pubmed.ncbi.nlm.nih.gov/35872714
Publikováno v:
SDRP Journal of Food Science & Technology. 4:760-769
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7f90729a8cba94bece32d70aee9a9d94
https://doi.org/10.25177/jfst.4.5.ra.487
https://doi.org/10.25177/jfst.4.5.ra.487
Publikováno v:
Proceedings of the Virtual 2021 AOCS Annual Meeting & Expo.
De-oiled canola meals are sources of protein-containing flavor-active phenolic compounds. Conventional canola oil processing utilizes an excess amount of solvents and is associated with the release of high-intensity bitter flavor-active phenolic comp
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::bc80d29ed1c8c7e87c0a8cd42e11501e
https://doi.org/10.21748/am21.117
https://doi.org/10.21748/am21.117
Publikováno v:
Proceedings of the Virtual 2021 AOCS Annual Meeting & Expo.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7708144f461d40369884fbb11ae005e4
https://doi.org/10.21748/am21.576
https://doi.org/10.21748/am21.576
Autor:
Md. Jiaur Rahman, Lovemore Nkhata Malunga, Michael Eskin, Peter Eck, Sijo Joseph Thandapilly, Usha Thiyam-Hollander
Publikováno v:
Frontiers in Nutrition
Frontiers in Nutrition, Vol 8 (2021)
Frontiers in Nutrition, Vol 8 (2021)
Thermal processing not only disrupts cell membranes and cell walls, but also cleaves covalent bonds releasing low molecular phenolic. This study examined the impact of various heat treatments (100, 140, and 160°C) on the composition of phenolic acid
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::365a5b145240cd00212f9aa7b0a4fc26
https://pubmed.ncbi.nlm.nih.gov/33928110
https://pubmed.ncbi.nlm.nih.gov/33928110