Webb25 juli 2024 · Enrichment of soybean dietary fiber and protein fortified rice grain by dry flour extrusion cooking: the physicochemical, pasting, taste, palatability, cooking and starch digestibility properties - RSC Advances (RSC Publishing) Issue 47, 2024 Previous Article Next Article From the journal: RSC Advances Webb10 feb. 2024 · Abstract In this work, the effect of extrusion and fermentation on the physicochemical and digestive properties of barley powder was studied. The results showed that the contents of phenolics, β-glucan, protein, and lipid decreased after extrusion. The contents of nutrients (except lipid) increased after fermentation.
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WebbComparison of the characteristics of prolamins among foxtail millet varieties with different palatability: Structural, morphological, and physicochemical properties Int J Biol … WebbImproving silage production by adding exogenous microorganisms not only maximizes nutrient preservation, but also extends product shelf life. Herein, changes in the quality and quantity of Lactobacillus plantarum PS-8 (PS-8) -inoculated alfalfa (Medicago sativa) during silage fermentation were monitored at d 0, 7, 14, and 28 (inoculum dose of PS-8 … good socks for athlete\u0027s foot
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Webb15 mars 2024 · Physicochemical measurements include component analysis, such as protein, amylose, and fibers, pasting properties of starch, texture measurements of the … Webb1 aug. 2015 · Regarding the sensory scores, higher quality grade corresponded with higher juiciness, tenderness, flavor, fatty and palatability scores (p<0.05). Generally, increased … Webb1 feb. 2016 · We examined the palatability and physicochemical properties of milled rice for each grain-thickness group, and examined the influence of physicochemical … che\\u0027s chicken