Zobrazeno 1 - 10
of 81
pro vyhledávání: '"Zaigui, Li"'
Publikováno v:
Food Chemistry: X, Vol 24, Iss , Pp 101996- (2024)
The proportion of soluble components in dietary fiber is an important factor affecting its physicochemical properties and physiological functions. The influence mechanisms of insoluble (IDF) and soluble dietary fiber (SDF) at different ratios on cons
Externí odkaz:
https://doaj.org/article/3d1cb42cfa0d41d9b24df63b70aba00d
Publikováno v:
Food & Nutrition Research, Vol 65, Iss 0, Pp 1-14 (2021)
Background: Tartary buckwheat has beneficial effects on glucose and lipid metabolism of patients with type 2 diabetes mellitus. However, the physiological effects of a soluble dietary fiber (SDF) from tartary buckwheat have rarely been studied, espec
Externí odkaz:
https://doaj.org/article/b28d876be9d64e7eac754b1b1d9e2191
Publikováno v:
Journal of Functional Foods, Vol 50, Iss , Pp 137-146 (2018)
The studies of fagopyritols in tartary buckwheat and their anti-diabetic effects are limited. The fagopyritol B1 was the major fagopyritol in tartary buckwheat. The content of fagopyritols was 11-fold of free D-chiro-inositol (DCI) in tartary buckwhe
Externí odkaz:
https://doaj.org/article/55ee10fca5bb420eb293d621ad063bcb
Publikováno v:
Foods, Vol 10, Iss 11, p 2543 (2021)
While precooking and processing have improved the quality of gluten-free noodles, the effects of different cooking temperatures on their quality—neither gluten-free noodles nor whole Tartary buckwheat noodles—have rarely been clarified. This stud
Externí odkaz:
https://doaj.org/article/b326529b86c8420fba319d8c88926208
Publikováno v:
Food Chemistry. 423:136347
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::47c63425269ade86e61670ccd290e31a
https://doi.org/10.1016/j.foodchem.2023.136347
https://doi.org/10.1016/j.foodchem.2023.136347
Publikováno v:
Food Chemistry. 414:135744
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::bd1f4c1f72814a032e061e66d72c355f
https://doi.org/10.1016/j.foodchem.2023.135744
https://doi.org/10.1016/j.foodchem.2023.135744
Publikováno v:
Trends in Food Science & Technology. 113:66-76
Background In recent years, animal proteins are being replaced by plant-based proteins worldwide. Artificial meat and eggs made from plant-based proteins have been widely commercialized, especially in developed countries such as the United States. Ho
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::49b97fb6510b34f47e772f4b0658bd05
https://doi.org/10.1016/j.tifs.2021.04.044
https://doi.org/10.1016/j.tifs.2021.04.044
Publikováno v:
Food chemistry. 404
Wheat bran is a source of high-quality protein with low cost, but the accessibility of bran protein is notably limited by cell wall matrix. This study investigated the effect of milling on the distribution and profile of wheat bran protein, and explo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7389ccdc0302402043492fffe5409565
https://pubmed.ncbi.nlm.nih.gov/36242960
https://pubmed.ncbi.nlm.nih.gov/36242960
Publikováno v:
In Journal of Food Engineering May 2013 116(1):1-6
Publikováno v:
Powder Technology. 373:681-688
To increase the purity and yield of mung bean protein concentrates obtained by dry separation, the state of the powder was optimized from the milling to air classification processes. Relatively coarse milling (rotator frequency 40 Hz) by a full-scale
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2524c1fcf51b3e7c74ac65998ac9eb3f
https://doi.org/10.1016/j.powtec.2020.07.023
https://doi.org/10.1016/j.powtec.2020.07.023