Informacja

Drogi użytkowniku, aplikacja do prawidłowego działania wymaga obsługi JavaScript. Proszę włącz obsługę JavaScript w Twojej przeglądarce.

English | Polski
Przejdź do strony domowej biblioteki Uniwersytet Ekonomiczny we Wrocławiu

Prolib Integro - strona głównaUniwersytet Ekonomiczny we Wrocławiu

Przeglądasz jako GOŚĆ

Wyszukujesz frazę ""FLOUR"" wg kryterium: Temat

  Lista filtrów

Ogranicz do:

Wyrównaj
Wyświetlanie 1-20 z 75738
Podgląd okładki
Tytuł :
Functionality and starch digestibility of wrinkled and round pea flours of two different particle sizes.
Autorzy :
Ren Y; Department of Food and Bioproduct Sciences, University of Saskatchewan, Canada.
Setia R; Department of Food and Bioproduct Sciences, University of Saskatchewan, Canada.
Warkentin TD; Crop Development Centre and Department of Plant Sciences, University of Saskatchewan, Canada.
Ai Y; Department of Food and Bioproduct Sciences, University of Saskatchewan, Canada. Electronic address: .
Pokaż więcej
Źródło :
Food chemistry [Food Chem] 2021 Jan 30; Vol. 336, pp. 127711. Date of Electronic Publication: 2020 Jul 31.
Typ publikacji :
Journal Article
MeSH Terms :
Flour*/analysis
Peas/*chemistry
Amylose/chemistry ; Dietary Fiber/metabolism ; Digestion ; Nutritive Value ; Particle Size ; Plant Proteins, Dietary/analysis ; Starch/chemistry ; Starch/pharmacokinetics ; Temperature ; Viscosity
Czasopismo naukowe
Szczegóły
Podgląd okładki
Tytuł :
Exploration of the functionality of sugars in cake-baking, and effects on cake quality.
Autorzy :
Slade L; Food Polymer Science Consultancy, Morris Plains, New Jersey, USA.
Kweon M; Department of Food Science and Nutrition, Pusan National University, Busan, South Korea.
Levine H; Food Polymer Science Consultancy, Morris Plains, New Jersey, USA.
Pokaż więcej
Źródło :
Critical reviews in food science and nutrition [Crit Rev Food Sci Nutr] 2021; Vol. 61 (2), pp. 283-311. Date of Electronic Publication: 2020 Feb 23.
Typ publikacji :
Journal Article; Review
MeSH Terms :
Flour*
Sugars*
Glutens ; Starch ; Triticum
Czasopismo naukowe
Szczegóły
Podgląd okładki
Tytuł :
Gluten free sourdough bread enriched with cricket flour for protein fortification: Antioxidant improvement and Volatilome characterization.
Autorzy :
Nissen L; Interdepartmental Centre of Agri-Food Industrial Research (CIRI), Alma Mater Studiorum - University of Bologna, P.za G. Goidanich 60, 47521 Cesena (FC), Italy. Electronic address: .
Samaei SP; Department of Agricultural and Food Sciences (DISTAL), Alma Mater Studiorum - University of Bologna, Piazza Goidanich 60, 47521 Cesena (FC), Italy. Electronic address: .
Babini E; Department of Agricultural and Food Sciences (DISTAL), Alma Mater Studiorum - University of Bologna, Piazza Goidanich 60, 47521 Cesena (FC), Italy. Electronic address: .
Gianotti A; Interdepartmental Centre of Agri-Food Industrial Research (CIRI), Alma Mater Studiorum - University of Bologna, P.za G. Goidanich 60, 47521 Cesena (FC), Italy; Department of Agricultural and Food Sciences (DISTAL), Alma Mater Studiorum - University of Bologna, Piazza Goidanich 60, 47521 Cesena (FC), Italy. Electronic address: .
Pokaż więcej
Źródło :
Food chemistry [Food Chem] 2020 Dec 15; Vol. 333, pp. 127410. Date of Electronic Publication: 2020 Jun 27.
Typ publikacji :
Journal Article
MeSH Terms :
Diet, Gluten-Free*
Antioxidants/*analysis
Bread/*analysis
Flour/*analysis
Plant Proteins/*analysis
Bread/microbiology ; Fermentation ; Flour/microbiology ; Hydrogen-Ion Concentration
Czasopismo naukowe
Szczegóły
Podgląd okładki
Tytuł :
Replacing Wheat Flour with Debittered and Fermented Lupin: Effects on Bread's Physical and Nutritional Features.
Autorzy :
Villacrés E; Instituto Nacional de Investigaciones Agropecuarias, INIAP, Quito, Ecuador. .
Cueva P; Instituto Nacional de Investigaciones Agropecuarias, INIAP, Quito, Ecuador.; Facultad de Ciencias Químicas, Universidad Central del Ecuador, Quito, Ecuador.
Díaz M; Facultad de Ciencias Químicas, Universidad Central del Ecuador, Quito, Ecuador.
Rosell CM; Instituto de Agroquímica y Tecnología de Alimentos. IATA, CSIC, Valencia, España.
Pokaż więcej
Źródło :
Plant foods for human nutrition (Dordrecht, Netherlands) [Plant Foods Hum Nutr] 2020 Dec; Vol. 75 (4), pp. 569-575.
Typ publikacji :
Journal Article
MeSH Terms :
Flour*
Lupinus*
Bread ; Dietary Fiber ; Triticum
Czasopismo naukowe
Szczegóły
Podgląd okładki
Tytuł :
Comparison of Bioactive Compounds Content and Techno-Functional Properties of Pea and Bean Flours and their Protein Isolates.
Autorzy :
Pedrosa MM; Food Technology Department, National Institute for Agricultural and Food Research and Technology (INIA), Ctra de La Coruña Km 7.5, 28040, Madrid, Spain. .
Varela A; Food Technology Department, National Institute for Agricultural and Food Research and Technology (INIA), Ctra de La Coruña Km 7.5, 28040, Madrid, Spain.
Domínguez-Timón F; Institute of Food Science Technology and Nutrition (ICTAN-CSIC), C/ José Antonio Nováis, 10, 28040, Madrid, Spain.
Tovar CA; Department of Applied Physics, Faculty of Sciences, University of Vigo, As Lagoas, 32004, Ourense, Spain.
Moreno HM; Institute of Food Science Technology and Nutrition (ICTAN-CSIC), C/ José Antonio Nováis, 10, 28040, Madrid, Spain.; Veterinary Faculty. Department of Food Technology, Avda. Puerta de Hierro, s/n, 28040, Madrid, Spain.
Borderías AJ; Institute of Food Science Technology and Nutrition (ICTAN-CSIC), C/ José Antonio Nováis, 10, 28040, Madrid, Spain.
Díaz MT; Food Technology Department, National Institute for Agricultural and Food Research and Technology (INIA), Ctra de La Coruña Km 7.5, 28040, Madrid, Spain.
Pokaż więcej
Źródło :
Plant foods for human nutrition (Dordrecht, Netherlands) [Plant Foods Hum Nutr] 2020 Dec; Vol. 75 (4), pp. 642-650. Date of Electronic Publication: 2020 Oct 23.
Typ publikacji :
Journal Article
MeSH Terms :
Fabaceae*
Flour*
Peas ; Phytochemicals ; Trypsin Inhibitors
Czasopismo naukowe
Szczegóły
Podgląd okładki
Tytuł :
Effect of fresh egg white addition on the quality characteristics and protein aggregation of oat noodles.
Autorzy :
Guo XN; State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, PR China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, PR China. Electronic address: .
Gao F; State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, PR China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, PR China.
Zhu KX; State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, PR China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, PR China.
Pokaż więcej
Źródło :
Food chemistry [Food Chem] 2020 Nov 15; Vol. 330, pp. 127319. Date of Electronic Publication: 2020 Jun 13.
Typ publikacji :
Journal Article
MeSH Terms :
Avena*
Flour*/analysis
Food Quality*
Egg White/*chemistry
Chromatography, Gel ; Chromatography, High Pressure Liquid ; Cooking ; Disulfides/chemistry ; Electrophoresis, Polyacrylamide Gel ; Food-Processing Industry ; Glutens ; Hardness ; Microscopy, Electron, Scanning ; Protein Aggregates ; Triticum
Czasopismo naukowe
Szczegóły
Podgląd okładki
Tytuł :
Intact endosperm cells in buckwheat flour limit starch gelatinization and digestibility in vitro.
Autorzy :
Chen Z; School of Food and Biological Engineering, Jiangsu University, 212013 Zhenjiang, Jiangsu Province, PR China; Institute of Agricultural Products Processing Engineering, Jiangsu University, 212013 Zhenjiang, Jiangsu Province, PR China. Electronic address: .
Huang Q; School of Food and Biological Engineering, Jiangsu University, 212013 Zhenjiang, Jiangsu Province, PR China.
Xia Q; School of Food and Biological Engineering, Jiangsu University, 212013 Zhenjiang, Jiangsu Province, PR China.
Zha B; School of Food and Biological Engineering, Jiangsu University, 212013 Zhenjiang, Jiangsu Province, PR China.
Sun J; School of Food and Biological Engineering, Jiangsu University, 212013 Zhenjiang, Jiangsu Province, PR China.
Xu B; School of Food and Biological Engineering, Jiangsu University, 212013 Zhenjiang, Jiangsu Province, PR China.
Shi YC; Department of Grain Science and Industry, Kansas State University, Manhattan, KS 66506, United States.
Pokaż więcej
Źródło :
Food chemistry [Food Chem] 2020 Nov 15; Vol. 330, pp. 127318. Date of Electronic Publication: 2020 Jun 12.
Typ publikacji :
Journal Article
MeSH Terms :
Flour*/analysis
Endosperm/*cytology
Fagopyrum/*cytology
Fagopyrum/*metabolism
Starch/*pharmacokinetics
Cooking ; Digestion ; Endosperm/chemistry ; Endosperm/metabolism ; Fagopyrum/chemistry ; Gelatin ; Glycemic Index ; Particle Size ; Plant Cells/chemistry ; Plant Cells/metabolism ; Starch/chemistry ; Temperature
Czasopismo naukowe
Szczegóły
Podgląd okładki
Tytuł :
The functionality of laccase- or peroxidase-treated potato flour: Role of interactions between protein and protein/starch.
Autorzy :
Zhu Y; State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology (Shandong Academy of Sciences), No.3501, Daxue Rd., Changqing District, Jinan, Shandong Province 250353, China; Department of Food Sciences, Anhui Agricultural University, Hefei, China. Electronic address: .
Tao H; State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology (Shandong Academy of Sciences), No.3501, Daxue Rd., Changqing District, Jinan, Shandong Province 250353, China. Electronic address: .
Janaswamy S; Dairy and Food Science Department, South Dakota State University, Brookings, SD 57007, USA. Electronic address: .
Zou F; State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology (Shandong Academy of Sciences), No.3501, Daxue Rd., Changqing District, Jinan, Shandong Province 250353, China. Electronic address: .
Cui B; State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology (Shandong Academy of Sciences), No.3501, Daxue Rd., Changqing District, Jinan, Shandong Province 250353, China. Electronic address: .
Guo L; State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology (Shandong Academy of Sciences), No.3501, Daxue Rd., Changqing District, Jinan, Shandong Province 250353, China. Electronic address: .
Pokaż więcej
Źródło :
Food chemistry [Food Chem] 2021 Mar 30; Vol. 341 (Pt 2), pp. 128082. Date of Electronic Publication: 2020 Sep 16.
Typ publikacji :
Journal Article
MeSH Terms :
Flour*
Laccase/*chemistry
Peroxidase/*chemistry
Solanum tuberosum/*chemistry
Starch/*chemistry
Gels/chemistry ; Plant Proteins, Dietary/chemistry ; Spectroscopy, Fourier Transform Infrared ; Viscosity
Czasopismo naukowe
Szczegóły
Podgląd okładki
Tytuł :
Evaluation of wheat flour substitution type (corn, green banana and rice flour) and concentration on local dough properties during bread baking.
Autorzy :
Grassi de Alcântara R; Food Engineering Department, University of São Paulo, Faculty of Animal Science and Food Engineering (USP/FZEA), Laboratory of Bread and Dough Process (LAPROPAMA), Av. Duque de Caxias Norte 225, 13635-900 Pirassununga, SP, Brazil.
Aparecida de Carvalho R; Food Engineering Department, University of São Paulo, Faculty of Animal Science and Food Engineering (USP/FZEA), Laboratory of Bread and Dough Process (LAPROPAMA), Av. Duque de Caxias Norte 225, 13635-900 Pirassununga, SP, Brazil.
Maria Vanin F; Food Engineering Department, University of São Paulo, Faculty of Animal Science and Food Engineering (USP/FZEA), Laboratory of Bread and Dough Process (LAPROPAMA), Av. Duque de Caxias Norte 225, 13635-900 Pirassununga, SP, Brazil. Electronic address: .
Pokaż więcej
Źródło :
Food chemistry [Food Chem] 2020 Oct 01; Vol. 326, pp. 126972. Date of Electronic Publication: 2020 May 11.
Typ publikacji :
Journal Article
MeSH Terms :
Bread*
Flour*
Musa*/chemistry
Oryza*/chemistry
Zea mays*/chemistry
Glutens/analysis ; Temperature ; Triticum/chemistry ; Water
Czasopismo naukowe
Szczegóły
Podgląd okładki
Tytuł :
Improvement of gluten-free steamed bread quality by partial substitution of rice flour with powder of Apios americana tuber.
Autorzy :
Ito S; School of Food and Nutritional Sciences, University of Shizuoka, 52-1 Yada, Suruga-ku, Shizuoka 422-8526, Japan. Electronic address: .
Arai E; School of Food and Nutritional Sciences, University of Shizuoka, 52-1 Yada, Suruga-ku, Shizuoka 422-8526, Japan.
Pokaż więcej
Źródło :
Food chemistry [Food Chem] 2021 Feb 01; Vol. 337, pp. 127977. Date of Electronic Publication: 2020 Sep 05.
Typ publikacji :
Journal Article
MeSH Terms :
Bread*/analysis
Flour*/analysis
Fabaceae/*chemistry
Oryza/*chemistry
Amylose/chemistry ; Calorimetry, Differential Scanning ; Diet, Gluten-Free ; Food Storage ; Maltose/analysis ; Plant Tubers/chemistry ; Powders/analysis ; Powders/chemistry ; Starch/chemistry ; Steam ; Sucrose/analysis ; alpha-Amylases/analysis
Czasopismo naukowe
Szczegóły
Podgląd okładki
Tytuł :
Folate Content and Chemical Composition of Commercially Available Gluten-Free Flour Alternatives.
Autorzy :
Jamieson JA; Department of Human Nutrition, Saint Francis Xavier University, PO Box 5000 StFX, 2320 Notre Dame Ave., Antigonish, Nova Scotia, B2G 2W5, Canada. .
Viana L; Department of Human Nutrition, Saint Francis Xavier University, PO Box 5000 StFX, 2320 Notre Dame Ave., Antigonish, Nova Scotia, B2G 2W5, Canada.
English MM; Department of Human Nutrition, Saint Francis Xavier University, PO Box 5000 StFX, 2320 Notre Dame Ave., Antigonish, Nova Scotia, B2G 2W5, Canada.
Pokaż więcej
Źródło :
Plant foods for human nutrition (Dordrecht, Netherlands) [Plant Foods Hum Nutr] 2020 Sep; Vol. 75 (3), pp. 337-343.
Typ publikacji :
Journal Article
MeSH Terms :
Flour*
Folic Acid*
Diet, Gluten-Free ; Glutens ; Nutritive Value
Czasopismo naukowe
Szczegóły
Podgląd okładki
Tytuł :
Processing Has Differential Effects on Microbiota-Accessible Carbohydrates in Whole Grains during In Vitro Fermentation.
Autorzy :
Smith C; Department of Food Science and Technology, University of Nebraska-Lincoln, Lincoln, Nebraska, USA.
Van Haute MJ; Department of Food Science and Technology, University of Nebraska-Lincoln, Lincoln, Nebraska, USA.; Nebraska Food for Health Center, University of Nebraska-Lincoln, Lincoln, Nebraska, USA.
Rose DJ; Department of Food Science and Technology, University of Nebraska-Lincoln, Lincoln, Nebraska, USA .; Nebraska Food for Health Center, University of Nebraska-Lincoln, Lincoln, Nebraska, USA.; Department of Agronomy and Horticulture, University of Nebraska-Lincoln, Lincoln, Nebraska, USA.
Pokaż więcej
Źródło :
Applied and environmental microbiology [Appl Environ Microbiol] 2020 Oct 15; Vol. 86 (21). Date of Electronic Publication: 2020 Oct 15 (Print Publication: 2020).
Typ publikacji :
Journal Article; Research Support, Non-U.S. Gov't
MeSH Terms :
Carbohydrate Metabolism*
Fermentation*
Flour*
Microbiota*
Bacteria/*isolation & purification
Food Handling/*methods
Whole Grains/*chemistry
Butyrates/metabolism ; Triticum
Czasopismo naukowe
Szczegóły
Podgląd okładki
Tytuł :
Reinventing the nutraceutical value of gluten: The case of l-theanine-gluten as a potential alternative to the gluten exclusion diet in celiac disease.
Autorzy :
Ribeiro M; CQ-VR, Chemistry Research Centre, Chemistry Department, University of Trás-os-Montes and Alto Douro, 5000-801 Vila Real, Portugal. Electronic address: .
Lopes S; CQ-VR, Chemistry Research Centre, Chemistry Department, University of Trás-os-Montes and Alto Douro, 5000-801 Vila Real, Portugal.
Picascia S; Institute of Biochemistry and Cell Biology-CNR, Via Pietro Castellino, 111, 80131 Naples, Italy.
Gianfrani C; Institute of Biochemistry and Cell Biology-CNR, Via Pietro Castellino, 111, 80131 Naples, Italy.
Nunes FM; CQ-VR, Chemistry Research Centre, Chemistry Department, University of Trás-os-Montes and Alto Douro, 5000-801 Vila Real, Portugal. Electronic address: .
Pokaż więcej
Źródło :
Food chemistry [Food Chem] 2020 Sep 15; Vol. 324, pp. 126840. Date of Electronic Publication: 2020 Apr 18.
Typ publikacji :
Journal Article
MeSH Terms :
Flour*
Celiac Disease/*immunology
Glutamates/*chemistry
Glutens/*chemistry
T-Lymphocytes/*immunology
Celiac Disease/diet therapy ; Diet, Gluten-Free ; Dietary Supplements ; Elasticity ; Ethylamines/metabolism ; Functional Food ; Glutens/metabolism ; Humans ; Intestines/cytology ; Intestines/immunology ; Transglutaminases/metabolism ; Triticum
Czasopismo naukowe
Szczegóły
Podgląd okładki
Tytuł :
Effect of Vacuum Steam Treatment of Hard Red Spring Wheat on Flour Quality and Reduction of Escherichia coli O121 and Salmonella Enteritidis PT 30.
Autorzy :
Snelling J; Department of Plant Sciences (ORCID: https://orcid.org/0000-0003-0238-5947 [S.S.]) and.
Malekmohammadi S; Department of Microbiological Sciences, North Dakota State University, Fargo, North Dakota 58105; and.
Bergholz TM; Department of Microbiological Sciences, North Dakota State University, Fargo, North Dakota 58105; and.
Ohm J; U.S. Department of Agriculture, Agricultural Research Service, Red River Valley Agricultural Research Center, Northern Crop Science Laboratory, Cereal Crops Research Unit, Hard Spring and Durum Wheat Quality Laboratory, Fargo, North Dakota 58105, USA.
Simsek S; Department of Plant Sciences (ORCID: https://orcid.org/0000-0003-0238-5947 [S.S.]) and.
Pokaż więcej
Źródło :
Journal of food protection [J Food Prot] 2020 May 01; Vol. 83 (5), pp. 836-843.
Typ publikacji :
Journal Article
MeSH Terms :
Flour*/microbiology
Flour*/standards
Triticum*/microbiology
Enterohemorrhagic Escherichia coli/*growth & development
Food Handling/*methods
Salmonella enteritidis/*growth & development
Colony Count, Microbial ; Food Microbiology ; Steam ; Vacuum
Czasopismo naukowe
Szczegóły
Podgląd okładki
Tytuł :
Occupational Exposure to Flour Dust. Exposure Assessment and Effectiveness of Control Measures.
Autorzy :
Martinelli A; Department of Cardiac Thoracic Vascular Sciences and Public Health, University of Padova, 35128 Padova, Italy.
Salamon F; Department of Cardiac Thoracic Vascular Sciences and Public Health, University of Padova, 35128 Padova, Italy.
Scapellato ML; Department of Cardiac Thoracic Vascular Sciences and Public Health, University of Padova, 35128 Padova, Italy.
Trevisan A; Department of Cardiac Thoracic Vascular Sciences and Public Health, University of Padova, 35128 Padova, Italy.
Vianello L; SPISAL, Azienda ULSS7 Pedemontana, 36061 Bassano del Grappa (VI), Italy.
Bizzotto R; SPISAL, Azienda ULSS6 Euganea, 35128 Padova, Italy.
Crivellaro MA; Department of Cardiac Thoracic Vascular Sciences and Public Health, University of Padova, 35128 Padova, Italy.
Carrieri M; Department of Cardiac Thoracic Vascular Sciences and Public Health, University of Padova, 35128 Padova, Italy.
Pokaż więcej
Źródło :
International journal of environmental research and public health [Int J Environ Res Public Health] 2020 Jul 17; Vol. 17 (14). Date of Electronic Publication: 2020 Jul 17.
Typ publikacji :
Journal Article; Research Support, Non-U.S. Gov't
MeSH Terms :
Air Pollutants, Occupational*/adverse effects
Air Pollutants, Occupational*/analysis
Dust*/analysis
Flour*/analysis
Occupational Exposure*/analysis
Occupational Health*
Humans ; Inhalation Exposure/analysis
Czasopismo naukowe
Szczegóły
Podgląd okładki
Tytuł :
Dynamic changes of proton populations in potato flours during fermentation and their relationship with digestibility and functional properties.
Autorzy :
Gong S; Department of Food Science and Engineering, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China.
Li W; Department of Food Science and Engineering, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China.
Yu Y; Department of Food Science and Engineering, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China.
Gu X; Department of Food Science and Engineering, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China.
Zhang W; Department of Food Science and Engineering, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China.
Wang Z; Department of Food Science and Engineering, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China. Electronic address: .
Pokaż więcej
Źródło :
Food chemistry [Food Chem] 2020 May 30; Vol. 313, pp. 126161. Date of Electronic Publication: 2020 Jan 07.
Typ publikacji :
Journal Article
MeSH Terms :
Flour*
Protons*
Solanum tuberosum*
Digestion ; Fermentation ; Solubility ; Starch/chemistry ; Starch/metabolism ; Viscosity
Czasopismo naukowe
Szczegóły
Podgląd okładki
Tytuł :
Tilapia-waste flour as a natural nutritional replacer for bread: A consumer perspective.
Autorzy :
Monteiro MLG; Department of Food Technology, University Federal Fluminense, Niterói, Rio de Janeiro, Brazil.; Institute of Chemistry, University Federal of Rio de Janeiro, Rio de Janeiro, Brazil.
Mársico ET; Department of Food Technology, University Federal Fluminense, Niterói, Rio de Janeiro, Brazil.
Soares Junior MS; Department of Food Engineering, School of Agronomy, University Federal of Goiás, Goiânia, Brazil.
Deliza R; Embrapa Food Technology, Rio de Janeiro, Brazil.
de Oliveira DCR; Embrapa Food Technology, Rio de Janeiro, Brazil.
Conte-Junior CA; Department of Food Technology, University Federal Fluminense, Niterói, Rio de Janeiro, Brazil.; Institute of Chemistry, University Federal of Rio de Janeiro, Rio de Janeiro, Brazil.
Pokaż więcej
Źródło :
PloS one [PLoS One] 2018 May 03; Vol. 13 (5), pp. e0196665. Date of Electronic Publication: 2018 May 03 (Print Publication: 2018).
Typ publikacji :
Comparative Study; Journal Article; Research Support, Non-U.S. Gov't
MeSH Terms :
Bread*/analysis
Consumer Behavior*
Fish Flour*
Food, Fortified*/analysis
Tilapia*
Adolescent ; Adult ; Aged ; Animals ; Brazil ; Educational Status ; Feeding Behavior ; Female ; Flour ; Humans ; Income ; Industrial Waste ; Male ; Middle Aged ; Nutritive Value ; Triticum ; Young Adult
Czasopismo naukowe
Szczegóły Pełny tekst Pełny tekst
Podgląd okładki
Tytuł :
Breadfruit flour is a healthy option for modern foods and food security.
Autorzy :
Liu Y; Chemistry, University of British Columbia, Kelowna, British Columbia, Canada.; Natural Health and Food Products Research Group, British Columbia Institute of Technology, Burnaby, British Columbia, Canada.
Brown PN; Natural Health and Food Products Research Group, British Columbia Institute of Technology, Burnaby, British Columbia, Canada.
Ragone D; Breadfruit Institute, National Tropical Botanical Garden, Kauai, Hawaii, United States of America.
Gibson DL; Biology, University of British Columbia, Kelowna, British Columbia, Canada.
Murch SJ; Chemistry, University of British Columbia, Kelowna, British Columbia, Canada.
Pokaż więcej
Źródło :
PloS one [PLoS One] 2020 Jul 23; Vol. 15 (7), pp. e0236300. Date of Electronic Publication: 2020 Jul 23 (Print Publication: 2020).
Typ publikacji :
Journal Article; Research Support, Non-U.S. Gov't
MeSH Terms :
Flour*
Food*
Food Supply*
Artocarpus/*chemistry
Animals ; Body Composition/drug effects ; Caco-2 Cells ; Cell Death/drug effects ; Cell Survival/drug effects ; Cytokines/metabolism ; Diet ; Feces/chemistry ; Humans ; Ileum/drug effects ; Ileum/pathology ; Interleukin-1beta/pharmacology ; Lipopolysaccharides/pharmacology ; Mice, Inbred C57BL ; Minerals/analysis ; Nitric Oxide Synthase Type II/metabolism
Czasopismo naukowe
Szczegóły Pełny tekst Pełny tekst
Wyświetlanie 1-20 z 75738

Ta witryna wykorzystuje pliki cookies do przechowywania informacji na Twoim komputerze. Pliki cookies stosujemy w celu świadczenia usług na najwyższym poziomie, w tym w sposób dostosowany do indywidualnych potrzeb. Korzystanie z witryny bez zmiany ustawień dotyczących cookies oznacza, że będą one zamieszczane w Twoim komputerze. W każdym momencie możesz dokonać zmiany ustawień dotyczących cookies