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Tytuł :
Determination of Deoxynivalenol and Its Derivative in Corn Flour and Wheat Flour Using Automated On-line Solid-Phase Extraction Combined with LC-MS/MS.
Autorzy :
Cao M; Hebei Food Safety Key Laboratory, Hebei Food Inspection and Research Institute, Shijiazhuang, 050091, China.; College of Food Science and Technology, Hebei Agricultural University, Baoding, 071001, China.
Li Q; Hebei Food Safety Key Laboratory, Hebei Food Inspection and Research Institute, Shijiazhuang, 050091, China.
Zhang Y; Hebei Food Safety Key Laboratory, Hebei Food Inspection and Research Institute, Shijiazhuang, 050091, China.
Wang J; Hebei Food Safety Key Laboratory, Hebei Food Inspection and Research Institute, Shijiazhuang, 050091, China.
Zhai H; Hebei Food Safety Key Laboratory, Hebei Food Inspection and Research Institute, Shijiazhuang, 050091, China.
Ma J; Hebei Food Safety Key Laboratory, Hebei Food Inspection and Research Institute, Shijiazhuang, 050091, China.
Sun L; Hebei Food Safety Key Laboratory, Hebei Food Inspection and Research Institute, Shijiazhuang, 050091, China.
Wan X; College of Food Science and Technology, Hebei Agricultural University, Baoding, 071001, China.
Tang Y; College of Food Science and Technology, Hebei Agricultural University, Baoding, 071001, China. .
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Źródło :
Bulletin of environmental contamination and toxicology [Bull Environ Contam Toxicol] 2021 Aug; Vol. 107 (2), pp. 248-254. Date of Electronic Publication: 2020 Jun 26.
Typ publikacji :
Journal Article
MeSH Terms :
Flour*/analysis
Tandem Mass Spectrometry*
Chromatography, Liquid ; Solid Phase Extraction ; Trichothecenes ; Triticum ; Zea mays
Czasopismo naukowe
Tytuł :
The potential of fermentation on nutritional and technological improvement of cereal and legume flours: A review.
Autorzy :
Garrido-Galand S; Instituto Universitario de Ingeniería de Alimentos para el Desarrollo (IU-IAD), Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain.
Asensio-Grau A; Instituto Universitario de Ingeniería de Alimentos para el Desarrollo (IU-IAD), Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain.
Calvo-Lerma J; Instituto Universitario de Ingeniería de Alimentos para el Desarrollo (IU-IAD), Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain.
Heredia A; Instituto Universitario de Ingeniería de Alimentos para el Desarrollo (IU-IAD), Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain. Electronic address: .
Andrés A; Instituto Universitario de Ingeniería de Alimentos para el Desarrollo (IU-IAD), Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain.
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Źródło :
Food research international (Ottawa, Ont.) [Food Res Int] 2021 Jul; Vol. 145, pp. 110398. Date of Electronic Publication: 2021 May 11.
Typ publikacji :
Journal Article; Research Support, Non-U.S. Gov't; Review
MeSH Terms :
Fabaceae*
Flour*/analysis
Animals ; Dietary Fiber/analysis ; Edible Grain/chemistry ; Fermentation
Czasopismo naukowe
Tytuł :
Prediction of in-vitro glycemic responses of biscuits in an engineered small intestine system.
Autorzy :
Priyadarshini SR; Computational Modeling and Nanoscale Processing Unit, Indian Institute of Food Processing Technology (IIFPT), Ministry of Food Processing Industries, Government of India, Thanjavur, Tamil Nadu 613005, India.
Moses JA; Computational Modeling and Nanoscale Processing Unit, Indian Institute of Food Processing Technology (IIFPT), Ministry of Food Processing Industries, Government of India, Thanjavur, Tamil Nadu 613005, India. Electronic address: .
Anandharamakrishnan C; Computational Modeling and Nanoscale Processing Unit, Indian Institute of Food Processing Technology (IIFPT), Ministry of Food Processing Industries, Government of India, Thanjavur, Tamil Nadu 613005, India. Electronic address: .
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Źródło :
Food research international (Ottawa, Ont.) [Food Res Int] 2021 Sep; Vol. 147, pp. 110459. Date of Electronic Publication: 2021 May 29.
Typ publikacji :
Journal Article; Research Support, Non-U.S. Gov't
MeSH Terms :
Blood Glucose*
Flour*
Animals ; Glycemic Index ; Humans ; Intestine, Small ; Triticum
Czasopismo naukowe
Tytuł :
Biofunctionalities of unprocessed and processed flours of Australian lupin cultivars: Antidiabetic and organ protective potential studies.
Autorzy :
Mazumder K; Department of Pharmacy, Jashore University of Science and Technology, Jashore-7408, Jashore, Bangladesh; School of Biomedical Sciences and Graham Centre for Agricultural Innovation, Charles Sturt University, Boorooma St, Wagga Wagga, NSW, Australia. Electronic address: .
Rabiul Hossain M; Department of Pharmacy, Faculty of Basic Medical and Pharmaceutical Sciences, University of Science and Technology Chittagong, Foy's Lake, Chittagong 4202, Bangladesh.
Aktar A; Department of Pharmacy, Jashore University of Science and Technology, Jashore-7408, Jashore, Bangladesh.
Dash R; Department of Anatomy, Dongguk University College of Medicine, Gyeongju 38066, Republic of Korea.
Farahnaky A; School of Biomedical Sciences and Graham Centre for Agricultural Innovation, Charles Sturt University, Boorooma St, Wagga Wagga, NSW, Australia; Biosciences and Food Technology, School of Science, RMIT University, Bundoora West Campus, Plenty Road, Melbourne, Vic 3083, Australia.
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Źródło :
Food research international (Ottawa, Ont.) [Food Res Int] 2021 Sep; Vol. 147, pp. 110536. Date of Electronic Publication: 2021 Jun 16.
Typ publikacji :
Journal Article
MeSH Terms :
Flour*
Hypoglycemic Agents*/pharmacology
Animals ; Australia ; Plant Extracts/pharmacology ; Rats ; Rats, Wistar
Czasopismo naukowe
Tytuł :
Sourdough fermentation of whole and sprouted lentil flours: In situ formation of dextran and effects on the nutritional, texture and sensory characteristics of white bread.
Autorzy :
Perri G; Department of Soil, Plant and Food Science, University of Bari Aldo Moro, Via Amendola 165/a, 70126 Bari, Italy. Electronic address: .
Coda R; Department of Food and Nutrition, University of Helsinki, P.O. Box 66 (Agnes Sjobergin katu 2), FI-00014 Helsinki, Finland; Helsinki Institute of Sustainability Science, Department of Food and Nutrition, University of Helsinki, Finland. Electronic address: .
Rizzello CG; Department of Soil, Plant and Food Science, University of Bari Aldo Moro, Via Amendola 165/a, 70126 Bari, Italy. Electronic address: .
Celano G; Department of Soil, Plant and Food Science, University of Bari Aldo Moro, Via Amendola 165/a, 70126 Bari, Italy.
Ampollini M; Puratos Italia S.r.l., Via Fratelli Lumìere, 37/A, Quartiere S.P.I.P., 43122 Parma, Italy.
Gobbetti M; Faculty of Science and Technology, Free University of Bozen, Piazza Università 1, 39100 Bozen, Italy. Electronic address: .
De Angelis M; Department of Soil, Plant and Food Science, University of Bari Aldo Moro, Via Amendola 165/a, 70126 Bari, Italy. Electronic address: .
Calasso M; Department of Soil, Plant and Food Science, University of Bari Aldo Moro, Via Amendola 165/a, 70126 Bari, Italy. Electronic address: .
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Źródło :
Food chemistry [Food Chem] 2021 Sep 01; Vol. 355, pp. 129638. Date of Electronic Publication: 2021 Mar 20.
Typ publikacji :
Journal Article
MeSH Terms :
Fermentation*
Bread/*microbiology
Dextrans/*metabolism
Flour/*microbiology
Lens Plant/*chemistry
Weissella/*metabolism
Bread/analysis ; Flour/analysis ; Food Microbiology ; Lens Plant/microbiology ; Nutritive Value ; Sucrose/metabolism
SCR Organism :
Weissella confusa
Czasopismo naukowe
Tytuł :
Assessment of chemical composition and antioxidant properties of defatted flours obtained from several edible insects.
Autorzy :
Botella-Martínez C; IPOA Research Group, Agro-Food Technology Department, Escuela Politécnica Superior de Orihuela, Miguel Hernández University, Alicante, Spain.
Lucas-González R; IPOA Research Group, Agro-Food Technology Department, Escuela Politécnica Superior de Orihuela, Miguel Hernández University, Alicante, Spain.
Pérez-Álvarez JA; IPOA Research Group, Agro-Food Technology Department, Escuela Politécnica Superior de Orihuela, Miguel Hernández University, Alicante, Spain.
Fernández-López J; IPOA Research Group, Agro-Food Technology Department, Escuela Politécnica Superior de Orihuela, Miguel Hernández University, Alicante, Spain.
Viuda-Martos M; IPOA Research Group, Agro-Food Technology Department, Escuela Politécnica Superior de Orihuela, Miguel Hernández University, Alicante, Spain.
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Źródło :
Food science and technology international = Ciencia y tecnologia de los alimentos internacional [Food Sci Technol Int] 2021 Jul; Vol. 27 (5), pp. 383-391. Date of Electronic Publication: 2020 Sep 22.
Typ publikacji :
Journal Article
MeSH Terms :
Antioxidants*
Edible Insects*
Flour*/analysis
Animals ; Functional Food/analysis ; Phenols/analysis
Czasopismo naukowe
Tytuł :
Direct qualitative and quantitative determination methodology for massive screening of DON in wheat flour based on multi-molecular infrared spectroscopy (MM-IR) with 2T-2DCOS.
Autorzy :
Li FL; College of Food Science & Technology, Shanghai Ocean University, Shanghai, 201306, China; Shanghai Qinpu Biotechnology Pte Ltd, Shanghai, 201306, China.
Xie J; College of Food Science & Technology, Shanghai Ocean University, Shanghai, 201306, China; Shanghai Qinpu Biotechnology Pte Ltd, Shanghai, 201306, China.
Wang S; College of Food Science & Technology, Shanghai Ocean University, Shanghai, 201306, China; Shanghai Qinpu Biotechnology Pte Ltd, Shanghai, 201306, China.
Wang Y; First Teaching Hospital of Tianjin University of Traditional Chinese Medicine, Tianjin, 300112, China.
Xu CH; College of Food Science & Technology, Shanghai Ocean University, Shanghai, 201306, China; Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation, Shanghai, 201306, China; Laboratory of Quality and Safety Risk Assessment for Aquatic Products on Storage and Preservation (Shanghai), Ministry of Agriculture, Shanghai, 201306, China; National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), Shanghai, 201306, China. Electronic address: .
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Źródło :
Talanta [Talanta] 2021 Nov 01; Vol. 234, pp. 122653. Date of Electronic Publication: 2021 Jul 04.
Typ publikacji :
Journal Article
MeSH Terms :
Flour*/analysis
Triticum*
Food Contamination/analysis ; Humans ; Least-Squares Analysis ; Spectrophotometry, Infrared
Czasopismo naukowe
Tytuł :
[Determination of thiram in wheat flour and flour improvers by high performance liquid chromatography-diode array detection].
Autorzy :
Wang X; Division of Chemical Metrology and Analytical Science, National Institute of Metrology, Beijing 100029, China.
Zhou S; Division of Chemical Metrology and Analytical Science, National Institute of Metrology, Beijing 100029, China.
Li X; Division of Chemical Metrology and Analytical Science, National Institute of Metrology, Beijing 100029, China.
Zhang Q; Division of Chemical Metrology and Analytical Science, National Institute of Metrology, Beijing 100029, China.
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Źródło :
Se pu = Chinese journal of chromatography [Se Pu] 2021 Jun; Vol. 39 (6), pp. 652-658.
Typ publikacji :
Journal Article
MeSH Terms :
Flour*/analysis
Food Contamination/*analysis
Thiram/*analysis
China ; Chromatography, High Pressure Liquid ; Tandem Mass Spectrometry ; Triticum
Czasopismo naukowe
Tytuł :
Rheological characteristics of wheat-chickpea composite flour doughs and effect of Amla powder ( Phyllanthus emblica L.) addition on the functional properties of bread.
Autorzy :
Zafar TA; Department of Food Science and Nutrition, College of Life Sciences, Kuwait University, Safat, Kuwait.
Allafi AR; Department of Food Science and Nutrition, College of Life Sciences, Kuwait University, Safat, Kuwait.
Alkandari D; Department of Food Science and Nutrition, College of Life Sciences, Kuwait University, Safat, Kuwait.
Al-Othman A; Department of Computer Science, Kuwait Institute for Scientific Research, Safat, Kuwait.
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Źródło :
Food science and technology international = Ciencia y tecnologia de los alimentos internacional [Food Sci Technol Int] 2021 Apr; Vol. 27 (3), pp. 264-275. Date of Electronic Publication: 2020 Aug 26.
Typ publikacji :
Journal Article
MeSH Terms :
Bread*/standards
Cicer*
Flour*/standards
Phyllanthus emblica*/chemistry
Humans ; Powders ; Rheology ; Triticum
Czasopismo naukowe
Tytuł :
Physicochemical Characterization of Resistant Starch Type-III (RS3) Obtained by Autoclaving Malanga ( Xanthosoma sagittifolium ) Flour and Corn Starch.
Autorzy :
Espinosa-Solis V; Coordinación Académica Región Huasteca Sur, Universidad Autónoma de San Luis Potosí. Km 5, Carretera Tamazunchale-San Martín, Tamazunchale, San Luis Potosí C.P. 79960, Mexico.
Zamudio-Flores PB; Centro de Investigación en Alimentación y Desarrollo, A.C. Unidad Cuauhtémoc, Fisiología y Tecnología de Alimentos de la Zona Templada, Avenida Rio Conchos s/n, Parque Industrial, Apartado postal 781, Ciudad Cuauhtémoc, Chihuahua C.P. 31570, Mexico.
Espino-Díaz M; Centro de Investigación en Alimentación y Desarrollo, A.C. Unidad Cuauhtémoc, Fisiología y Tecnología de Alimentos de la Zona Templada, Avenida Rio Conchos s/n, Parque Industrial, Apartado postal 781, Ciudad Cuauhtémoc, Chihuahua C.P. 31570, Mexico.
Vela-Gutiérrez G; Laboratorio de Investigación y Desarrollo de Productos Funcionales, Facultad de Ciencias de la Nutrición y Alimentos, Universidad de Ciencias y Artes de Chiapas, Libramiento Norte Poniente 1150, Col. Lajas Maciel, Tuxtla Gutiérrez, Chiapas C.P. 29000, Mexico.
Rendón-Villalobos JR; Centro de Desarrollo de Productos Bióticos, Instituto Politécnico Nacional, Calle Ceprobi No. 8, Colonia San Isidro, Yautepec, Morelos C.P. 62731, Mexico.
Hernández-González M; Departamento de Ciencia y Tecnología de Alimentos, División de Ciencia Animal, Universidad Autónoma Agraria Antonio Narro, Calzada Antonio Narro 1923, Buenavista, Saltillo, Coahuila C.P. 23515, Mexico.
Hernández-Centeno F; Departamento de Ciencia y Tecnología de Alimentos, División de Ciencia Animal, Universidad Autónoma Agraria Antonio Narro, Calzada Antonio Narro 1923, Buenavista, Saltillo, Coahuila C.P. 23515, Mexico.
López-De la Peña HY; Departamento de Ciencia y Tecnología de Alimentos, División de Ciencia Animal, Universidad Autónoma Agraria Antonio Narro, Calzada Antonio Narro 1923, Buenavista, Saltillo, Coahuila C.P. 23515, Mexico.
Salgado-Delgado R; Tecnológico Nacional de México/Instituto Tecnológico de Zacatepec, Posgrado-Departamento de Ingeniería Química y Bioquímica, Calzada Tecnológico 27, Zacatepec, Morelos C.P. 62780, Mexico.
Ortega-Ortega A; Facultad de Ciencias Agrotecnológicas, Universidad Autónoma de Chihuahua, Extensión Cuauhtémoc, Barrio de la Presa s/n, Ciudad Cuauhtémoc, Chihuahua C.P. 31510, Mexico.
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Źródło :
Molecules (Basel, Switzerland) [Molecules] 2021 Jun 30; Vol. 26 (13). Date of Electronic Publication: 2021 Jun 30.
Typ publikacji :
Journal Article
MeSH Terms :
Flour*
Resistant Starch*
Xanthosoma/*chemistry
Zea mays/chemistry
Czasopismo naukowe
Tytuł :
The Influence of the Addition of Nuts on the Thermal and Rheological Properties of Wheat Flour.
Autorzy :
Pycia K; Department of Food Technology and Human Nutrition, Institute of Food Technology and Nutrition, College of Natural Sciences, University of Rzeszow, Zelwerowicza 4 St., 35-601 Rzeszow, Poland.
Juszczak L; Department of Food Analysis and Evaluation of Food Quality, University of Agriculture in Krakow, Balicka 122, 30-149 Krakow, Poland.
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Źródło :
Molecules (Basel, Switzerland) [Molecules] 2021 Jun 29; Vol. 26 (13). Date of Electronic Publication: 2021 Jun 29.
Typ publikacji :
Journal Article
MeSH Terms :
Flour*
Juglans/*chemistry
Nuts/*chemistry
Triticum/*chemistry
Rheology
Czasopismo naukowe
Tytuł :
Temporal Relation between Double Fortification of Wheat Flour with Iron and Folic Acid, and Markers and Prevalence of Anemia in Children.
Autorzy :
Biemi FD; Department of Nutrition, Georgia State University, Atlanta, GA 30302, USA.; United Nations International Children's Emergency Fund (UNICEF), Abidjan 04 BP 443, Côte d'Ivoire.
Ganji V; Human Nutrition Department, College of Health Sciences, QU Health, Qatar University, Doha P.O. Box 2713, Qatar.
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Źródło :
Nutrients [Nutrients] 2021 Jun 11; Vol. 13 (6). Date of Electronic Publication: 2021 Jun 11.
Typ publikacji :
Journal Article; Observational Study
MeSH Terms :
Flour*
Folic Acid*
Food, Fortified*
Iron*
Anemia/*epidemiology
Adolescent ; Child ; Child, Preschool ; Cote d'Ivoire/epidemiology ; Erythrocyte Count ; Female ; Hematocrit ; Hemoglobins/analysis ; Humans ; Male ; Prevalence ; Retrospective Studies ; Triticum
Czasopismo naukowe
Tytuł :
Impact of flour fortification with calcium on calcium intake: a simulation study in seven countries.
Autorzy :
Cormick G; Department of Mother and Child Health Research, Institute for Clinical Effectiveness and Health Policy (IECS-CONICET), Buenos Aires, Argentina.; Departamento de Salud, Universidad Nacional de La Matanza (UNLAM), San Justo, Argentina.
Betran AP; UNDP/UNFPA/UNICEF/WHO/World Bank Special Programme of Research, Development and Research Training in Human Reproduction (HRP), Department of Sexual and Reproductive Health and Research, World Health Organization, Geneva, Switzerland.
Romero IB; Departamento de Salud, Universidad Nacional de La Matanza (UNLAM), San Justo, Argentina.
García-Casal MN; Department of Nutrition and Food Safety, World Health Organization, Geneva, Switzerland.
Perez SM; Departamento de Salud, Universidad Nacional de La Matanza (UNLAM), San Justo, Argentina.
Gibbons L; Department of Mother and Child Health Research, Institute for Clinical Effectiveness and Health Policy (IECS-CONICET), Buenos Aires, Argentina.
Belizán JM; Department of Mother and Child Health Research, Institute for Clinical Effectiveness and Health Policy (IECS-CONICET), Buenos Aires, Argentina.
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Źródło :
Annals of the New York Academy of Sciences [Ann N Y Acad Sci] 2021 Jun; Vol. 1493 (1), pp. 59-74. Date of Electronic Publication: 2021 Jan 11.
Typ publikacji :
Journal Article; Research Support, Non-U.S. Gov't
MeSH Terms :
Flour*/analysis
Food, Fortified*/analysis
Calcium, Dietary/*administration & dosage
Adolescent ; Adult ; Aged ; Child ; Child, Preschool ; Computer Simulation ; Databases, Factual ; Developing Countries ; Diet Records ; Eating ; Female ; Humans ; Infant ; Infant, Newborn ; Male ; Middle Aged ; Poverty ; Pregnancy ; Recommended Dietary Allowances ; Young Adult
Czasopismo naukowe
Tytuł :
Rapid analysis of wheat flour by different handheld near-infrared spectrometers: A discussion of calibration model maintenance and performance comparison.
Autorzy :
Chen X; Department of Physical Chemistry, University of Duisburg-Essen, D 45117 Essen, Germany.
Siesler HW; Department of Physical Chemistry, University of Duisburg-Essen, D 45117 Essen, Germany.
Yan H; School of Biotechnology, Jiangsu University of Science and Technology, 212018 Zhenjiang, Jiangsu, China. Electronic address: .
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Źródło :
Spectrochimica acta. Part A, Molecular and biomolecular spectroscopy [Spectrochim Acta A Mol Biomol Spectrosc] 2021 May 05; Vol. 252, pp. 119504. Date of Electronic Publication: 2021 Jan 29.
Typ publikacji :
Journal Article
MeSH Terms :
Flour*/analysis
Triticum*
Calibration ; Glutens ; Spectroscopy, Near-Infrared
Czasopismo naukowe
Tytuł :
Direct identification and quantitation of fluorescent whitening agent in wheat flour based on multi-molecular infrared (MM-IR) spectroscopy and stereomicroscopy.
Autorzy :
Pan Q; College of Food Science & Technology, Shanghai Ocean University, Shanghai 201306, PR China; Shanghai Qinpu Biotechnology Pte Ltd, Shanghai 201306, PR China.
Xie J; College of Food Science & Technology, Shanghai Ocean University, Shanghai 201306, PR China; Shanghai Qinpu Biotechnology Pte Ltd, Shanghai 201306, PR China.
Lin L; Comprehensive Technology Service Center of Quanzhou Customs, Quanzhou 362018, PR China.
Hong MS; Shanghai Sixty People's Hospital East, Shanghai 201306, PR China.
Wang XC; College of Food Science & Technology, Shanghai Ocean University, Shanghai 201306, PR China; Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation, Shanghai 201306, PR China; Laboratory of Quality and Safety Risk Assessment for Aquatic Products on Storage and Preservation (Shanghai), Ministry of Agriculture, Shanghai 201306, PR China.
Sun SQ; Analysis Center, Tsinghua University, Beijing 10084, PR China. Electronic address: .
Xu CH; College of Food Science & Technology, Shanghai Ocean University, Shanghai 201306, PR China; Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation, Shanghai 201306, PR China; Laboratory of Quality and Safety Risk Assessment for Aquatic Products on Storage and Preservation (Shanghai), Ministry of Agriculture, Shanghai 201306, PR China. Electronic address: .
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Źródło :
Spectrochimica acta. Part A, Molecular and biomolecular spectroscopy [Spectrochim Acta A Mol Biomol Spectrosc] 2021 Apr 05; Vol. 250, pp. 119353. Date of Electronic Publication: 2020 Dec 22.
Typ publikacji :
Journal Article
MeSH Terms :
Bleaching Agents*
Flour*/analysis
Humans ; Least-Squares Analysis ; Spectrophotometry, Infrared ; Triticum
Czasopismo naukowe
Tytuł :
Consumer Knowledge and Behaviors Regarding Food Safety Risks Associated with Wheat Flour.
Autorzy :
Feng Y; Department of Food Science, Purdue University, West Lafayette, Indiana 47907, USA.; (ORCID: https://orcid.org/0000-0003-3012-1930 [Y.F.]).
Archila-Godínez JC; Department of Food Science, Purdue University, West Lafayette, Indiana 47907, USA.
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Źródło :
Journal of food protection [J Food Prot] 2021 Apr 01; Vol. 84 (4), pp. 628-638.
Typ publikacji :
Journal Article
MeSH Terms :
Flour*
Food Handling*
Bread ; Consumer Behavior ; Food Safety ; Triticum ; United States
Czasopismo naukowe
Tytuł :
Impact of grape pomace flour (GPF) on immunity and immune-antioxidant-anti-inflammatory genes expression in Labeo rohita against Flavobacterium columnaris.
Autorzy :
Harikrishnan R; Department of Zoology, Pachaiyappa's College for Men, Kanchipuram, 631 501, Tamil Nadu, India. Electronic address: .
Devi G; Department of Zoology, Nehru Memorial College, Puthanampatti, 621 007, Tamil Nadu, India.
Van Doan H; Department of Animal and Aquatic Sciences, Faculty of Agriculture, Chiang Mai University, Chiang Mai, 50200, Thailand; Science and Technology Research Institute, Chiang Mai University, 239 Huay Keaw Rd., Suthep, Muang, Chiang Mai, 50200, Thailand.
Balasundaram C; Department of Herbal and Environmental Science, Tamil University, Thanjavur, 613 005, Tamil Nadu, India.
Esteban MÁ; Fish Innate Immune System Group, Department of Cell Biology and Histology, Faculty of Biology, University of Murcia, Regional Campus of International Excellence 'Campus Mare Nostrum', 30100, Murcia, Spain.
Abdel-Tawwab M; Department of Fish Biology and Ecology, Central Laboratory for Aquaculture Research, Abbassa, Abo-Hammad, Sharqia, Egypt.
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Źródło :
Fish & shellfish immunology [Fish Shellfish Immunol] 2021 Apr; Vol. 111, pp. 69-82. Date of Electronic Publication: 2021 Jan 27.
Typ publikacji :
Journal Article
MeSH Terms :
Flour*
Adaptive Immunity/*drug effects
Antioxidants/*metabolism
Cyprinidae/*immunology
Flavobacteriaceae Infections/*veterinary
Gene Expression/*immunology
Vitis/*chemistry
Animal Feed/analysis ; Animals ; Diet/veterinary ; Dietary Supplements/analysis ; Dose-Response Relationship, Drug ; Fish Diseases/immunology ; Fish Diseases/microbiology ; Fish Diseases/prevention & control ; Flavobacteriaceae Infections/immunology ; Flavobacteriaceae Infections/microbiology ; Flavobacteriaceae Infections/prevention & control ; Flavobacterium/physiology ; Immunity, Innate/drug effects ; Random Allocation
SCR Organism :
Flavobacterium columnare
Czasopismo naukowe
Tytuł :
Impact of wheat globulin addition on dough rheological properties and quality of cooked noodles.
Autorzy :
Zhang LL; College of Food Science and Engineer, Henan University of Technology, Zhengzhou, Henan 450001, China.
Guan EQ; College of Food Science and Engineer, Henan University of Technology, Zhengzhou, Henan 450001, China.
Yang YL; College of Food Science and Engineer, Henan University of Technology, Zhengzhou, Henan 450001, China.
Liu YX; College of Food Science and Engineer, Henan University of Technology, Zhengzhou, Henan 450001, China.
Zhang TJ; College of Food Science and Engineer, Henan University of Technology, Zhengzhou, Henan 450001, China.
Bian K; College of Food Science and Engineer, Henan University of Technology, Zhengzhou, Henan 450001, China. Electronic address: .
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Źródło :
Food chemistry [Food Chem] 2021 Nov 15; Vol. 362, pp. 130170. Date of Electronic Publication: 2021 May 21.
Typ publikacji :
Journal Article
MeSH Terms :
Flour*/analysis
Globulins/*chemistry
Triticum/*chemistry
Chromatography, Gel ; Cooking ; Disulfides/chemistry ; Electrophoresis, Polyacrylamide Gel ; Food Quality ; Glutens/chemistry ; Hardness ; Hydrophobic and Hydrophilic Interactions ; Microscopy, Confocal ; Plant Proteins, Dietary/chemistry ; Rheology ; Spectroscopy, Fourier Transform Infrared
Czasopismo naukowe
Tytuł :
Effect of phosphate salts on the gluten network structure and quality of wheat noodles.
Autorzy :
Sun J; State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China.
Chen M; State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China.
Hou X; State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China.
Li T; Department of Food Science and Engineering, College of Light Industry and Food Engineering, Nanjing Forestry University, 159 Longpan Road, Nanjing 210037, China.
Qian H; State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China.
Zhang H; State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China.
Li Y; State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China.
Qi X; State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China.
Wang L; State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China. Electronic address: .
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Źródło :
Food chemistry [Food Chem] 2021 Oct 01; Vol. 358, pp. 129895. Date of Electronic Publication: 2021 Apr 20.
Typ publikacji :
Journal Article
MeSH Terms :
Flour*/analysis
Triticum*/chemistry
Glutens/*chemistry
Phosphates/*chemistry
Disulfides/chemistry ; Food Quality ; Protein Structure, Secondary ; Rheology ; Salts/chemistry ; Water
Czasopismo naukowe
Tytuł :
Effect of NaHCO 3 and freeze-thaw cycles on frozen dough: From water state, gluten polymerization and microstructure.
Autorzy :
Lu L; 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.
Yang Z; 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.
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.
Xing JJ; 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. Electronic address: .
Pokaż więcej
Źródło :
Food chemistry [Food Chem] 2021 Oct 01; Vol. 358, pp. 129869. Date of Electronic Publication: 2021 Apr 20.
Typ publikacji :
Journal Article
MeSH Terms :
Bread*/analysis
Flour*
Glutens/*chemistry
Sodium Bicarbonate/*chemistry
Freezing ; Hardness ; Molecular Weight ; Polymerization ; Sodium Dodecyl Sulfate/chemistry ; Steam ; Water/chemistry
Czasopismo naukowe

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