Zobrazeno 1 - 6
of 6
pro vyhledávání: '"Yoya Luithui"'
Publikováno v:
Waste and Biomass Valorization. 12:4319-4330
In this study, the feasibility of extruding black gram protein-rich by-product was evaluated. The functionality, digestibility and antinutrient content of the extruded by-product was studied in comparison with the commercial texturized vegetable prot
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8e420503999f064b312110b4cbb4b6b8
https://doi.org/10.1007/s12649-020-01296-8
https://doi.org/10.1007/s12649-020-01296-8
Publikováno v:
Journal of the Science of Food and Agriculture. 101:2319-2327
Background Job's tears possess an exceptionally high amount of fat and the unsaponifiable fraction is a potential source of bioactive compounds. The aim of this study was to determine the effect of hydrothermal processing on squalene, α-tocopherol,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a377ac25b03ab640011768b2f458c75f
https://doi.org/10.1002/jsfa.10853
https://doi.org/10.1002/jsfa.10853
Publikováno v:
Journal of Food Measurement and Characterization. 13:3329-3339
During milling of black gram seed, substantial amount of the grain is removed as by-product. The present study was carried out to investigate the functional quality of milling by-product with an intention to explore value-added applications. The mill
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::71ab2db5f9d6aa37c52137998ba7e98a
https://doi.org/10.1007/s11694-019-00255-9
https://doi.org/10.1007/s11694-019-00255-9
Publikováno v:
Journal of Food Processing and Preservation. 45
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6c3aa9fe509af97a0231874434908b91
https://doi.org/10.1111/jfpp.15636
https://doi.org/10.1111/jfpp.15636
Autor:
M. S. Meera, Yoya Luithui
Publikováno v:
Journal of Food Measurement and Characterization. 13:874-882
Job’s tear grain (Coix lachryma-jobi L.) was hydro-thermally treated to study the effects of heat-moisture treatment on the milling, nutritional and certain physicochemical properties of the grain. The milling yield improved by 30% after processing
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::aec393eca28b1bf2fe8b97c4e8322e99
https://doi.org/10.1007/s11694-018-0001-4
https://doi.org/10.1007/s11694-018-0001-4
Publikováno v:
Journal of Food Science and Technology. 56:1-11
Cereal is a staple food and major nutrition source throughout the world. The cereal bran obtained from milling as by-product contains multiple benefits and health-promoting components such as dietary fiber, minerals, vitamins, polyphenols, and phytos
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::396855246370e61bd8e1d218302f1f25
https://doi.org/10.1007/s13197-018-3461-y
https://doi.org/10.1007/s13197-018-3461-y