Effect of milling and sieving processes on the physicochemical properties of okra seed powders (English)
- New search for: Waiss, Idriss Miganeh
- New search for: Kimbonguila, André
- New search for: Abdoul‐Latif, Fatouma Mohamed
- New search for: Nkeletela, Laurette Brigelia
- New search for: Matos, Louis
- New search for: Scher, Joël
- New search for: Petit, Jérémy
- New search for: Waiss, Idriss Miganeh
- New search for: Kimbonguila, André
- New search for: Abdoul‐Latif, Fatouma Mohamed
- New search for: Nkeletela, Laurette Brigelia
- New search for: Matos, Louis
- New search for: Scher, Joël
- New search for: Petit, Jérémy
In:
International Journal of Food Science & Technology
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55
, 6
;
2517-2530
;
2020
- Article (Journal) / Electronic Resource
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Title:Effect of milling and sieving processes on the physicochemical properties of okra seed powders
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Contributors:Waiss, Idriss Miganeh ( author ) / Kimbonguila, André ( author ) / Abdoul‐Latif, Fatouma Mohamed ( author ) / Nkeletela, Laurette Brigelia ( author ) / Matos, Louis ( author ) / Scher, Joël ( author ) / Petit, Jérémy ( author )
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Published in:International Journal of Food Science & Technology ; 55, 6 ; 2517-2530
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Publisher:
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Publication date:2020-06-01
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Size:14 pages
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ISSN:
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DOI:
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Type of media:Article (Journal)
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Type of material:Electronic Resource
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Language:English
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Keywords:
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Source:
Table of contents – Volume 55, Issue 6
The tables of contents are generated automatically and are based on the data records of the individual contributions available in the index of the TIB portal. The display of the Tables of Contents may therefore be incomplete.
- 2271
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Advances in recovery bioactive compounds from potato wastes: processing technologies and applicationsTorres, María D. / Domínguez, Herminia et al. | 2020
- 2273
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Phenolic compounds in potato (Solanum tuberosum L.) peel and their health‐promoting activitiesSingh, Balwinder / Singh, Jaspreet / Singh, Jatinder Pal / Kaur, Amritpal / Singh, Narpinder et al. | 2020
- 2282
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Proximal composition, bioactive compounds and biorefinery approach in potato tubers of Solanum tuberosum Group Phureja: a reviewBeltrán‐Penagos, María‐Alejandra / Sánchez‐Camargo, Andrea del Pilar / Narváez‐Cuenca, Carlos‐Eduardo et al. | 2020
- 2296
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Valorisation of potato wastesTorres, María D / Domínguez, Herminia et al. | 2020
- 2305
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Potato Glycoalkaloids: occurrence, biological activities and extraction for biovalorisation – a reviewBenkeblia, Noureddine et al. | 2020
- 2314
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Towards potato protein utilisation: insights into separation, functionality and bioactivity of patatinFu, Yu / Liu, Wan‐Ning / Soladoye, Olugbenga P. et al. | 2020
- 2323
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Colour and flavour of potato protein preparations, depending on the antioxidants and coagulants usedPęksa, Anna / Miedzianka, Joanna / Szumny, Antoni / Łyczko, Jacek / Nemś, Agnieszka / Kita, Agnieszka et al. | 2020
- 2335
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Effect of temperature and PH value on the stability of bioactive compounds and antioxidative activity of juice from colour‐fleshed potatoesRytel, Elżbieta / Tajner‐Czopek, Agnieszka / Kita, Agnieszka / Sokół‐Łętowska, Anna / Kucharska, Alicja Z. / Wojciechowski, Wiesław et al. | 2020
- 2344
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Effect of peeling and unpeeling on yield, chemical structure, morphology and pasting properties of starch extracted from three diverse potato cultivars of PakistanNawaz, Asad / Ali, Shinawar Waseem / Irshad, Sana / Irshad, Fatima / Ahmed, Aftab / Sharmeen, Zainab / Khan, Imran et al. | 2020
- 2352
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Production and characterisation of antioxidant peptides from sweet potato protein by enzymatic hydrolysis with radio frequency pretreatmentZhang, Miao / Huang, Tung‐Shi / Mu, Tai‐Hua et al. | 2020
- 2359
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Bread fortified with dietary fibre extracted from culinary banana bract: its quality attributes and in vitro starch digestibilityBegum, Yesmin A. / Chakraborty, Sourav / Deka, Sankar C. et al. | 2020
- 2370
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Addition of grape pomace in the hydration step of parboiling increases the antioxidant properties of riceBalbinoti, Thaisa Carvalho Volpe / Stafussa, Ana Paula / Haminiuk, Charles Windson Isidoro / Maciel, Giselle Maria / Sassaki, Guilherme Lanzi / Jorge, Luiz Mário de Matos / Jorge, Regina Maria Matos et al. | 2020
- 2381
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Influence of cooking method, fat content and food additives on physicochemical and nutritional properties of beef meatballs fortified with sugarcane fibreMena, Behannis / Fang, Zhongxiang / Ashman, Hollis / Hutchings, Scott / Ha, Minh / Shand, Phyllis J. / Warner, Robyn D. et al. | 2020
- 2391
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Effect of lysine incorporation, annealing and heat moisture treatment alone and in combination on the physico‐chemical, retrogradation, rheological properties and in vitro digestibility of kithul (Caryota urensL.) starchSudheesh, Cherakkathodi / Sunooj, Kappat Valiyapeediyekkal / Anjali, K.U. / Aaliya, Basheer / Navaf, Muhammed / Kumar, Sunny / Sajeevkumar, Vallayil Appukuttan / George, Johnsy et al. | 2020
- 2399
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Transglutaminase and tyrosinase as potential cross‐linking tools for the improvement of rheological properties of gluten‐free amadumbe doughManhivi, Vimbainashe E. / Amonsou, Eric O. / Kudanga, Tukayi et al. | 2020
- 2408
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Comparative study of Pickering emulsions stabilised by starch particles from different botanical originsSong, Xiaoyan / Ma, Fenglian / Zheng, Fen / Ren, Hongtao / Gong, Hui et al. | 2020
- 2419
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Cellular mechanism for the improvement of multiple stress tolerance in brewer's yeast by potassium ion supplementationXu, Yingchao / Yang, Huirong / Brennan, Charles S. / Coldea, Teodora Emilia / Zhao, Haifeng et al. | 2020
- 2428
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The metabolic formation profiles of macamides accompanied by the conversion of glucosinolates in maca (Lepidium meyenii) during natural air dryingZhang, Shao‐Zhi / Yang, Fang / Shao, Jin‐Liang / Pu, Hong‐Mei / Ruan, Zhen‐Yuan / Yang, Wan‐Lin / Li, Hong et al. | 2020
- 2441
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Angiotensin‐I‐converting enzyme (ACE)‐inhibitory peptides from Thai jasmine rice bran protein hydrolysatesSuwannapan, Orapa / Wachirattanapongmetee, Kwanruedee / Thawornchinsombut, Supawan / Katekaew, Somporn et al. | 2020
- 2451
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Effect of antioxidants in combination of VCO nanoemulsion on gel properties and storage stability of refrigerated sardine surimi gelGani, Asir / Benjakul, Soottawat et al. | 2020
- 2462
-
A trout (Oncorhynchus mykiss) perfusion model approach to elucidate the role of blood removal for lipid oxidation and colour changes in ice‐stored fish muscleHarrysson, Hanna / Swolin, Birgitta / Axelsson, Michael / Undeland, Ingrid et al. | 2020
- 2472
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Effects of supercritical and liquid carbon dioxide extraction on hemp (Cannabis sativa L.) seed oilAiello, Alessandra / Pizzolongo, Fabiana / Scognamiglio, Giorgio / Romano, Annalisa / Masi, Paolo / Romano, Raffaele et al. | 2020
- 2481
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Optimising deproteinisation methods and effect of deproteinisation on structural and functional characteristics of flaxseed gumSafdar, Bushra / Pang, Zhihua / Liu, Xinqi / Jatoi, Mushtaque Ahmed / Rashid, Muhammad Tayyab et al. | 2020
- 2492
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Extraction, isolation, characterisation, antioxidant and anti‐fatigue activities of Pleurotus eryngii polysaccharidesZhao, Yuanyuan / Chen, Xuefeng / Jia, Wei / Gong, Guoli / Zhao, Yanni / Li, Guoliang / Zhou, Jie / Li, Xiaona / Zhao, Yu / Ma, Wenjin et al. | 2020
- 2509
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Yogurt and Streptococcus thermophilus metabolites ameliorated telomere attrition in D‐galactose‐induced ageing mice and t‐BHP‐challenged HepG2 cellsShan, Shufang / Zheng, Tianli / Zhang, Chaoxiong / Song, Xuejiao / Chen, Jiayi / Shi, Ying / You, Jia / Cheng, Guo / Xiong, Jingyuan et al. | 2020
- 2517
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Effect of milling and sieving processes on the physicochemical properties of okra seed powdersWaiss, Idriss Miganeh / Kimbonguila, André / Abdoul‐Latif, Fatouma Mohamed / Nkeletela, Laurette Brigelia / Matos, Louis / Scher, Joël / Petit, Jérémy et al. | 2020
- 2531
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In vitro evaluation of digestive enzyme inhibition and antioxidant effects of naked oat phenolic acid compound (OPC)Yang, Zhihao / Qin, Chuan / Weng, Peifang / Zhang, Xin / Xia, Qiang / Wu, Zufang / Liu, Lianliang / Xiao, Jianbo et al. | 2020
- 2541
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Effect of Premna microphylla turcz leaves’ extract addition on physicochemical and antioxidant properties of packed tofu by lactic fermentationHuang, Zhihai / Xing, Guangliang / Tu, Chuanhai / Rui, Xin / Dong, Mingsheng et al. | 2020
- 2551
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Coupling osmotic dehydration with heat treatment for green papaya impregnated with blackberry juice solutionJiménez, Nadiarid / Bassama, Joseph / Soto, Marvin / Dornier, Manuel / Pérez, Ana Mercedes / Vaillant, Fabrice / Bohuon, Philippe et al. | 2020
- 2562
-
Effect of tea polyphenols on the quality characteristics of fresh wheat noodles in the storageLi, Hua / Ma, Junting / Zhao, Beibei / Pan, Li / Meng, Jun / Xu, Baocheng et al. | 2020
- 2570
-
Sweetener solutions as binding agents for amaranth bars: evolution of temporal dominance of sensory attributesMartínez‐García, Nayeli / Ramírez‐Rivera, Emmanuel de Jesús / Ramón‐Canul, Lorena Guadalupe / Servín‐Juárez, Roselia / López‐Espíndola, Mirna / Herrera‐Corredor, José Andrés et al. | 2020
- 2580
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Effect of polyphenol from apple peel extract on the survival of probiotics in yoghurt ice creamAhmad, Ishtiaque / Khalique, Anjum / Junaid, Muhammad / Shahid, Muhammad Qamar / Imran, Muhammad / Rashid, Abdul Ahid et al. | 2020
- 2589
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Effect of debittering and solid‐state fermentation processes on the nutritional content of lupine (Lupinus mutabilis Sweet)Villacrés, Elena / Quelal, María Belén / Jácome, Xiomara / Cueva, Gabriela / Rosell, Cristina M. et al. | 2020
- 2599
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Characterisation of sugars as the typical taste compounds in soy sauce by silane derivatisation coupled with gas chromatography–mass spectrometry and electronic tongueZhao, Guozhong / Gao, Qidou / Wang, Yifei / Gao, Jianbiao / Li, Shu / Chen, Zhenjia / Wang, Xiaowen / Yao, Yunping et al. | 2020
- 2608
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Selection of a versatile Lactobacillus plantarum for wine production and identification and preliminary characterisation of a novel histamine‐degrading enzymeSun, Shuyang / Jiang, Dongqi / Fan, Minting / Li, Huamin / Jin, Chengwu / Liu, Wenli et al. | 2020
- 2619
-
Physicochemical and techno‐functional properties of acid‐aided pH‐shifted protein isolate from over‐salted duck egg (Anas platyrhucus) albumenPanpipat, Worawan / Chaijan, Manat et al. | 2020
- 2630
-
Influence of various fish constituents on inactivation efficacy of plasma‐activated waterZhao, Yi‐Ming / Ojha, Shikha / Burgess, Catherine M. / Sun, Da‐Wen / Tiwari, Brijesh K. et al. | 2020
- 2642
-
Effect of ultrasonication treatment and fermentation by probiotic Lactobacillus plantarum strains on goat milk bioactivitiesHashemi, Seyed Mohammad Bagher / Gholamhosseinpour, Aliakbar et al. | 2020
- 2650
-
Effect of a hybrid process, high hydrostatic pressure treatment combined with mixed‐strain fermentation, on the quality of the dietary fibre in pickled vegetablesLi, Wenhui / Jin, Quan / Wu, Qiaoyu / Zhang, Wei / Luo, Yiqing / Gu, Sihao / Wu, Jinhong / Wang, Zhengwu et al. | 2020
- 2660
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How do processing technology and formulation influence consumers’ choice of fruit juice?Martins, Inayara Beatriz Araujo / Rosenthal, Amauri / Ares, Gastón / Deliza, Rosires et al. | 2020
- 2669
-
Efficacy of benzyl isothiocyanate for controlling Salmonella on alfalfa seeds and sproutsYin, Hsin‐Bai / Boomer, Ashley / Chen, Chi‐Hung / Patel, Jitendra et al. | 2020
- 2677
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Application of vegetable concentrates and powders in coloured pasta productionSobota, Aldona / Wirkijowska, Anna / Zarzycki, Piotr et al. | 2020
- i
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Issue Information| 2020