Zobrazeno 1 - 10
of 28
pro vyhledávání: '"Yao Olive, Li"'
Publikováno v:
Journal of Food Science and Technology. 59:3120-3129
A new coating formulation was developed to eliminate the factor that caused black spots on the iron premix surface, used for making Double Fortified Salt. The formulation is a suspension of titanium dioxide in soy stearin, prepared with ethanol and d
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::322092f8d906fc82b57071031173d9a3
https://doi.org/10.1007/s13197-022-05426-z
https://doi.org/10.1007/s13197-022-05426-z
Publikováno v:
Journal of the Science of Food and Agriculture. 102:5554-5560
Orange pomace polyphenols have potential for use as nutraceutical ingredients in functional foods and beverages. However, owing to their low water solubility and bioaccessibility, they are not being utilized to their full potential. The goal of this
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::eda1d0a69f677d3e58fd341025a06863
https://doi.org/10.1002/jsfa.11874
https://doi.org/10.1002/jsfa.11874
Autor:
Erin Akinci, Mary Ann Augustin, Cory J. Berkland, Thorsten Brandau, Keith R. Cadwallader, Douglas A. Dale, Levente L. Diosady, Joseph D. Donovan, Nathan H. Dormer, Karin Nordström Dyvelkov, Charles Frey, Anilkumar G. Gaonkar, Verónica Paula Dueik González, Christopher M. Gregson, Nikhil Gupta, Moti Harel, Jenni Harrington, Derek Holthaus, Jennifer Howell, Michael Jacob, Irwin C. Jacobs, Vaios T. Karathanos, Spyros J. Konteles, Kiruba Krishnaswamy, Soo-Yeun Lee, Youngsoo Lee, Jason Z. Li, Yao Olive Li, Loong-Tak Lim, Tony Listro, Yanjun Liu, AKM Masum, Mason Mendenhall, Yang Meng, Marc A. Meyers, Zahra Mirafzali, Oluwasegun Modupe, Hayden Munt, Christine Maree Oliver, Jakob Sloth Overgaard, James Oxley, Efstathia I. Paramera, Søren Juhl Pedersen, Scott Peters, Gary Reineccius, Xiang Ren, Martin Schaefer, Juveria Siddiqui, Matthew Sillick, Milind Singh, Robert Sobel, Chin-Ping Su, Xueqian Su, Joseph P. Szczap, Lindsey C. Szymczak, Karim Tallua, Qiong Tang, Courtney S. Thompson, Farah Toublan, Niraj Vasisht, Ronald Versic, Yanwen Wangn, Wenzhong Wu, Tianyou Xu, Yun Yin, Wei Zhang, Bogdan Zisu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::15645353a637d4892583ce77440d9f0c
https://doi.org/10.1016/b978-0-12-821683-5.00040-6
https://doi.org/10.1016/b978-0-12-821683-5.00040-6
Publikováno v:
Critical Reviews in Food Science and Nutrition. 62:8028-8044
Citrus pomace consists of the peel, pulp, and membrane tissues remaining after juice expression. Globally, around one million tons of citrus pomace are generated annually, which contains a variety of bioactive constituents that could be used as value
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6803c1bb84bb9b625ffc094a038d7bab
https://doi.org/10.1080/10408398.2021.1922873
https://doi.org/10.1080/10408398.2021.1922873
Publikováno v:
Journal of Culinary Science & Technology. 21:99-117
Much of pasta’s properties come from gluten; however, many have an adverse reaction to its consumption. The objective of this work was to optimize the formulation of a protein enriched gluten-free ...
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::54a70b670471172185f41359722f75c1
https://doi.org/10.1080/15428052.2021.1888836
https://doi.org/10.1080/15428052.2021.1888836
Publikováno v:
Journal of Food Engineering. 339:111258
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::84ec65049d5a51c140721b0355552b24
https://doi.org/10.1016/j.jfoodeng.2022.111258
https://doi.org/10.1016/j.jfoodeng.2022.111258
Autor:
Yao Olive Li, Martin F. Sancho-Madriz, Silva Makhlouf, Spencer Jones, Shu-Hong Ye, Bonny Burns-Whitmore
Publikováno v:
Food Quality and Safety. 3:117-127
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1c0f3ff8d4f891d062ef862b1048b8b7
https://doi.org/10.1093/fqsafe/fyz010
https://doi.org/10.1093/fqsafe/fyz010
Publikováno v:
Food Quality and Safety. 5
Objectives This study evaluates factors responsible for the floating of iron premix in double fortified salt (DFS), which initially affected the large-scale implementation of the salt fortification program in India, and provides solutions to the scal
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::79390d040ab9489c4cb8114dca136648
https://doi.org/10.1093/fqsafe/fyab023
https://doi.org/10.1093/fqsafe/fyab023
Publikováno v:
Food Quality and Safety. 5
Citrus is the largest fruit crop worldwide. Meanwhile, oranges account for 60 per cent of the total, with their main application in juice production. During orange juice production, only about 50 per cent of the fresh orange weight is transformed int
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ec085966b86d22b32951ceeff21fb05c
https://doi.org/10.1093/fqsafe/fyaa035
https://doi.org/10.1093/fqsafe/fyaa035