☆ 4.5 Article

Physicochemical and rheological characterization of dumpling's dough fortified with Jerusalem artichoke (Helianthus tuberosus) powder

ANNALS OF AGRICULTURAL SCIENCES (2022)

相关参考文献

注意：仅列出部分参考文献，下载原文获取全部文献信息。

Article Biochemistry & Molecular Biology

An integrated laboratory experiment for the determination of main components in different food samples

Habiba Khalid et al.

Summary: This integrated laboratory experiment is designed to introduce biochemistry students to basic methods of analyzing biomolecules in food samples. Through hands-on experience, students learned techniques such as total carbohydrate testing, lipid extraction, protein content analysis, and amino acid analysis, ultimately gaining a deeper understanding of compositional analysis in various food samples.

BIOCHEMISTRY AND MOLECULAR BIOLOGY EDUCATION (2022)

添加到收藏夹

Article Biochemistry & Molecular Biology

Unravelling the Helianthus tuberosus L. (Jerusalem Artichoke, Kiku-Imo) Tuber Proteome by Label-Free Quantitative Proteomics

Ranjith Kumar Bakku et al.

Summary: This research employed high-throughput proteomics technique to investigate the tuber proteome of Jerusalem artichoke, a plant known for its medicinal properties. By extracting and analyzing proteins from commercially processed tuber products, the study provided a comprehensive protein list for Jerusalem artichoke tuber and discussed the associations between these proteins and health and disease regulatory metabolism.

MOLECULES (2022)

添加到收藏夹

Article Food Science & Technology

Sensorial and chemical analysis of biscuits prepared by incorporating Moringa flower powder and leaf powder

K. C. Yadav et al.

Summary: This study examined the influence of different ratios of Moringa oleifera flower and leaf powder on the sensory and chemical characteristics of biscuits. The results showed that biscuits with a higher percentage of leaf powder had higher calcium content, while those with a higher percentage of flower powder contained fewer tannins. Sensory analysis indicated that formulation D was rated the best overall, but formulations A and B outperformed other samples in terms of chemical properties.

INTERNATIONAL JOURNAL OF FOOD PROPERTIES (2022)

添加到收藏夹

Article Chemistry, Multidisciplinary

Varietal Characteristics of Jerusalem Artichoke as a High Nutritional Value Crop for Herbivorous Animal Husbandry

Aleksandra A. Manokhina et al.

Summary: This study analyzed different cultivars of Jerusalem artichoke through laboratory and field research. The results showed that Jerusalem artichoke has the potential to be used as a forage crop with high yields and low external inputs.

APPLIED SCIENCES-BASEL (2022)

添加到收藏夹

Article Biochemistry & Molecular Biology

The effect of riboflavin supplementation on the systemic redox status in healthy volunteers: A post-hoc analysis of the RIBOGUT trial

Arno R. Bourgonje et al.

Summary: Riboflavin supplementation did not significantly change the systemic redox status in healthy individuals. However, observed changes in albumin-adjusted free thiol levels were negatively associated with changes in C-reactive protein levels. Additionally, albumin-adjusted free thiols were independently associated with the relative abundances of faecal F. prausnitzii, suggesting a potential host redox-microbiota interaction.

FREE RADICAL BIOLOGY AND MEDICINE (2022)

添加到收藏夹

Article Food Science & Technology

Development and characterization of functional pan bread supplemented with quinoa flour

Sobhy El-Sohaimy A. et al.

Summary: The study found that adding quinoa flour can increase the protein content, essential amino acids, minerals, vitamins, and fiber in bread. The technological and organoleptic properties of bread were not significantly affected.

JOURNAL OF FOOD PROCESSING AND PRESERVATION (2021)

添加到收藏夹

Article Food Science & Technology

Improving quality attributes of sweet dumplings by germination: Effect of glutinous rice flour microstructure and physicochemical properties

Hongwei Wang et al.

Summary: Germination had significant impacts on the microstructures and physicochemical characteristics of glutinous rice flour, reducing crystallinity and increasing swelling power, while decreasing viscosity and rigidity of flour paste and gel. Cooked germinated dumplings exhibited lower hardness, gumminess, and adhesiveness, with significant correlations observed between flour properties and textural quality of dumplings. This study provides insights into developing high-quality sweet dumplings by manipulating the microstructures and functionalities of germinated rice flour.

FOOD BIOSCIENCE (2021)

添加到收藏夹

Review Food Science & Technology

Prebiotics metabolism by gut-isolated probiotics

Muhamad Hanif Rawi et al.

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2020)

添加到收藏夹

Article Chemistry, Applied

Structural, thermal and rheological properties of gluten dough: Comparative changes by dextran, weak acidification and their combination

Yao Zhang et al.

FOOD CHEMISTRY (2020)

添加到收藏夹

Review Chemistry, Applied

The physiological functions and pharmaceutical applications of inulin: A review

Xinhuan Wan et al.

CARBOHYDRATE POLYMERS (2020)

添加到收藏夹

Article Chemistry, Analytical

A simple phosphorus determination in walnuts and assessment of the assimilable fraction

Pablo Fuentes-Soriano et al.

TALANTA (2019)

添加到收藏夹

Review Agriculture, Multidisciplinary

Food additives and technologies used in Chinese traditional staple foods

Xiaolong Wang et al.

CHEMICAL AND BIOLOGICAL TECHNOLOGIES IN AGRICULTURE (2018)

添加到收藏夹

Article Microbiology

Prebiotic potential of pectin and pectic oligosaccharides to promote anti-inflammatory commensal bacteria in the human colon

Wing Sun Faith Chung et al.

FEMS MICROBIOLOGY ECOLOGY (2017)

添加到收藏夹

Article Food Science & Technology

Jerusalem artichoke powder as a food additive in bakery products

R. Sárosi et al.

ACTA ALIMENTARIA (2014)

添加到收藏夹

Article Food Science & Technology

Optimization of a novel improver gel formulation for Barbari flat bread using response surface methodology

Amir Pourfarzad et al.

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2014)

添加到收藏夹

Article Biotechnology & Applied Microbiology

Determination of Mineral, Trace Element, and Pesticide Levels in Honey Samples Originating from Different Regions of Malaysia Compared to Manuka Honey

Mohammed Moniruzzaman et al.

BIOMED RESEARCH INTERNATIONAL (2014)

添加到收藏夹

Article Food Science & Technology

USE OF JERUSALEM ARTICHOKE (HELIANTHUS TUBEROSUS) TUBERS AS A NATURAL SOURCE OF INULIN IN CAKES

Ilyas Celik et al.

JOURNAL OF FOOD PROCESSING AND PRESERVATION (2013)

添加到收藏夹

Article Chemistry, Analytical

MINERAL CONTENTS OF JERUSALEM ARTICHOKE (Helianthus tuberosus L.) GROWING WILD IN TURKEY

Mustafa Harmankaya et al.

ANALYTICAL LETTERS (2012)

添加到收藏夹

Article Agriculture, Multidisciplinary

Wheat flour dough Alveograph characteristics predicted by Mixolab regression models

Georgiana Gabriela Codina et al.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2012)

添加到收藏夹

Article Plant Sciences

Distribution of gluten proteins in bread wheat (Triticum aestivum) grain

Paola Tosi et al.

ANNALS OF BOTANY (2011)

添加到收藏夹

Article Chemistry, Analytical

Determination of mineral and trace element concentrations in pine needles by ICP-OES: evaluation of different sample pre-treatment methods

Ari Vaisanen et al.

INTERNATIONAL JOURNAL OF ENVIRONMENTAL ANALYTICAL CHEMISTRY (2008)

添加到收藏夹

Article Nutrition & Dietetics

Jerusalem artichoke and chicory inulin in bakery products affect faecal microbiota of healthy volunteers

Brigitta Kleessen et al.

BRITISH JOURNAL OF NUTRITION (2007)

添加到收藏夹

Article Food Science & Technology

Influence of additives on the rheological characteristics and baking duality of wheat flours

R Ravi et al.

EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2000)

添加到收藏夹

© Peeref 2019-2024. All rights reserved.