المؤلفون: Barinder Bajwa, Xiaohui Xing, Stephanie A. Terry, Robert J. Gruninger, D. Wade Abbott

المصدر: Marine Drugs, Vol 22, Iss 5, p 192 (2024)

مصطلحات موضوعية: methylation analysis, reductive hydrolysis, whole food fiber, whole cell wall, anhydro sugar, agarose, Biology (General), QH301-705.5

وصف الملف: electronic resource

العلاقة: https://www.mdpi.com/1660-3397/22/5/192Test; https://doaj.org/toc/1660-3397Test

الوصول الحر: https://doaj.org/article/fb219822382f41db90677fa8724bf91dTest

المؤلفون: Olga A. Georginova, Polina N. Astashkevich, Tatyana N. Krasnova

المصدر: Alʹmanah Kliničeskoj Mediciny, Vol 50, Iss 4, Pp 264-273 (2022)

مصطلحات موضوعية: uric acid, hyperuricemia, gout, diet, fructose, purines, cherries, vitamin c, alcohol, coffee, omega-3 polyunsaturated fatty acids, food fiber, magnesium, zinc, copper, dairy products, Medicine

وصف الملف: electronic resource

العلاقة: https://almclinmed.ru/jour/article/viewFile/1711/1478Test; https://doaj.org/toc/2072-0505Test; https://doaj.org/toc/2587-9294Test

الوصول الحر: https://doaj.org/article/a5c2f214411d4f7186fcb7dcb7e726a5Test

المؤلفون: Gutiérrez, Ángel L., Villanueva Barrero, Marina, Rico Bargués, Daniel, Harasym, Joanna, Ronda Balbás, María Felicidad, Martín Diana, Ana Belén, Caballero Calvo, Pedro Antonio

مصطلحات موضوعية: Buckwheat, Trigo, Harina - Análisis, Bread, Pan - Industria y comercio, Gluten-free foods, Gluten - Alimentación, Dough rheology, Reología, Food - Fiber content, Fibra alimentaria, Antioxidants, Antioxidantes, Tecnologia dels aliments, Food science, 3309.07 Productos de Cereales, 3309 Tecnología de Los Alimentos, 3309.03 Antioxidantes en Los Alimentos, 3206 Ciencias de la Nutrición

وصف الملف: application/pdf

العلاقة: https://www.mdpi.com/2304-8158/12/14/2781Test; https://doi.org/10.3390/foods12142781Test; Foods, 2023, Vol. 12, Nº. 14, 2781; https://uvadoc.uva.es/handle/10324/66557Test; 2781; 14; Foods; 12

الإتاحة: https://doi.org/10.3390/foods12142781Test
https://uvadoc.uva.es/handle/10324/66557Test

المؤلفون: A. V. Landikhovskaya, A. A. Tvorogova, А. В. Ландиховская, А. А. Творогова

المساهمون: The article is prepared as part of the research under the State Assignment No. FGUS-2022–0013 of Gorbatov Federal State Research Center for Food Systems of Russian Academy of Sciences., Статья подготовлена в рамках выполнения исследований по государственному заданию № FGUS-2022–0013 Федерального научного центра пищевых систем им. В. М. Горбатова Российской академии наук.

المصدر: Food systems; Vol 6, No 2 (2023); 261-268 ; Пищевые системы; Vol 6, No 2 (2023); 261-268 ; 2618-7272 ; 2618-9771 ; 10.21323/2618-9771-2023-6-2

مصطلحات موضوعية: кристаллы льда, food fiber, structure, air phase, ice crystals, пищевые волокна, структура, воздушная фаза

وصف الملف: application/pdf

العلاقة: https://www.fsjour.com/jour/article/view/276/237Test; Pirsa, S., Hafezi, K. (2023). Hydrocolloids: Structure, preparation method, and application in food industry. Food Chemistry, 399, Article 133967. https://doi.org/10.1016/j.foodchem.2022.133967Test; Himashree, P., Sengar, A. S., Sunil, C. K. (2022). Food thickening agents: Sources, chemistry, properties and applications — A review. International Journal of Gastronomy and Food Science, 27, Article 100468. https://doi.org/10.1016/j.ijgfs.2022.100468Test; Творогова, А. А. Мороженое в России и СССР: теория, практика. Развитие технологий. Спб: Профессия, 2021.; Goff, H. D. (2019). The Structure and Properties of Ice Cream and Frozen Desserts. Chapter in a book: Encyclopedia of Food Chemistry (Vol.3). Elsevier Inc., 2019. https://doi.org/10.1016/B978Test–0–08–100596–5.21703–4; Cheng, J., Dudu, O. E., Li, X., Yan, T. (2020). Effect of emulsifier-fat interactions and interfacial competitive adsorption of emulsifiers with proteins on fat crystallization and stability of whipped-frozen emulsions. Food Hydrocolloids, 101, Article 105491. https://doi.org/10.1016/j.foodhyd.2019.105491Test; Goff, H. D., Hartel, R. W. (2013) Ice cream. Springer, 2013. https://doi.org/10.1007/978Test–1–4614–6096–1; Loffredi, E., Moriano, M. E., Masseroni, L., Alamprese, C. (2021). Effects of different emulsifier substitutes on artisanal ice cream quality. LWT, 137, Article 110499. https://doi.org/10.1016/j.lwt.2020.110499Test; Blankart, M., Oellig, C., Averweg, S., Schwack, W., Hinrichs, J. (2020). Effect of storage at high temperature on chemical (composition) and techno-functional characteristics of E471 food emulsifiers applied to aerosol whipping cream. Journal of Food Engineering, 277, Article 109882. https://doi.org/10.1016/j.jfoodeng.2019.109882Test; Гурский, И. А., Творогова, А. А. (2022). Влияние количества желатина на показатели консистенции размороженного кисломолочного десерта. Холодильная техника, 2, 123–130. https://doi.org/10.17816/RF108504Test; Sari, D., Nuraini, H., Suryati, T. (September 20–21, 2022). Application of gelatin from chicken leg skin as a stabilizer in ice cream. IOP Conference Series: Earth and Environmental Science, 1097(1), Article 012036. Malang, Indonesia. https://doi.org/10.1088/1755Test–1315/1097/1/012036; Alipal, J., Mohd Pu’ad, N. A. S., Lee, T. C., Nayan, N. H. M., Sahari, N., Basri, H. et al. (2021). A review of gelatin: Properties, sources, process, applications, and commercialization. Materials Today: Proceedings, 42(Part 1), 240–250. https://doi.org/10.1016/j.matpr.2020.12.922Test; Zhang, T., Xu, J., Zhang, Y., Wang, X., Lorenzo, J. M., Zhong, J. (2020). Gelatins as emulsifiers for oil-in-water emulsions: Extraction, chemical composition, molecular structure, and molecular modification. Trends in Food Science & Technology, 106, 113–131. https://doi.org/10.1016/j.tifs.2020.10.005Test; Творогова, А. А., Коновалова, Т. В. (2015). Обоснование технологической функциональности нативных крахмалов в производстве мороженого без пищевых добавок. Холодильная техника, 6, 39–42.; Yun, D., Wang, Z., Li, C., Chen, D., Liu, J. (2023). Antioxidant and antimicrobial packaging films developed based on the peel powder of different citrus fruits: A comparative study. Food Bioscience, 51, Article 102319. https://doi.org/10.1016/j.fbio.2022.102319Test; Ademosun, A. O. (2002). Citrus peels odyssey: From the waste bin to the lab bench to the dining table. Applied Food Research, 2(1), Article 100083. https://doi.org/10.1016/j.afres.2022.100083Test; Lee, G. J., Lee, S. Y., Kang, N.-G., Jin, M. H. (2022). A multi-faceted comparison of phytochemicals in seven citrus peels and improvement of chemical composition and antioxidant activity by steaming. LWT, 160, Article 113297. https://doi.org/10.1016/j.lwt.2022.113297Test; Wedamulla, N. E., Fan, M., Choi, Y.-J., Kim, E.-K. (2022). Citrus peel as a renewable bioresource: Transforming waste to food additives. Journal of Functional Foods, 95, Article 105163. https://doi.org/10.1016/j.jff.2022.105163Test; Qi, J.-R., Song, L.-W., Zeng, W.-Q., Liao, J.-S. (2020). Citrus fiber for the stabilization of O/W emulsion through combination of Pickering effect and fiber-based network. Food Chemistry, 343, Article 128523. https://doi.org/10.1016/j.foodchem.2020.128523Test; Caggia, C., Palmeri, R., Russo, N., Timpone, R., Randazzo, C. L., Todaro, A. et al. (2020). Employ of citrus by-product as fat replacer ingredient for bakery confectionery products. Frontiers in Nutrition, 7, Article 46. https://doi.org/10.3389/fnut.2020.00046Test; Spina, A., Brighina, S., Muccilli, S., Mazzaglia, A., Fabroni, S., Fallico, B. et al. (2019). Wholegrain durum wheat bread fortified with citrus fibers: Evaluation of quality parameters during long storage. Frontiers in Nutrition, 6, Article 13. https://doi.org/10.3389/fnut.2019.00013Test; Jiang, Z., Mu, S., Ma, C., Liu, Y., Ma, Y., Zhang, M. et al. (2022). Consequences of ball milling combined with high-pressure homogenization on structure, physicochemical and rheological properties of citrus fiber. Food Hydrocolloids, 127, Article 107515. https://doi.org/10.1016/j.foodhyd.2022.107515Test; Serial, M. R., Velichko, E., Nikolaeva, T., den Adel, R., Terenzi, C., Bouwman, W. G. et al. (2021). High-pressure homogenized citrus fiber cellulose dispersions: Structural characterization and flow behavior. Food Structure, 30, Article 100237. https://doi.org/10.1016/j.foostr.2021.100237Test; Agoda-Tandjawa, G., Mazoyer, J., Wallecan, J., Langendorff, V. (2020). Effects of sucrose addition on the rheological properties of citrus peel fiber suspensions before and after drying. Food Hydrocolloids, 101, Article 105473. https://doi.org/10.1016/j.foodhyd.2019.105473Test; Su, D., Zhu, X., Adhikari, B., Li., D., Wang, L. (2020). Effect of high-pressure homogenization on the rheology, microstructure and fractal dimension of citrus fiber-oil dispersions. Journal of Food Engineering, 277, Article 109899. https://doi.org/10.1016/j.jfoodeng.2019.109899Test; Wang, L., Xu, H., Yuan, F., Pan, Q., Fan, R., Gao, Y. (2015). Physicochemical characterization of five types of citrus dietary fibers. Biocatalysis and Agricultural Biotechnology, 4(2), 250–258. https://doi.org/10.1016/j.bcab.2015.02.003Test; Liu, X., Sala, G., Scholten, E. (2022) Effect of fat aggregate size and percentage on the melting properties of ice cream. Food Research International, 160, Article 111709. https://doi.org/10.1016/j.foodres.2022.111709Test; Zhao, Y., Khalesi, H., He, J., Fang, Y. (2023). Application of different hydrocolloids as fat replacer in low-fat dairy products: Ice cream, yogurt and cheese. Food Hydrocolloids, 138, Article 108493. https://doi.org/10.1016/j.foodhyd.2023.108493Test; Dervisoglu, M., Yazici, F. (2006). Note. The effect of citrus fibre on the physical, chemical and sensory properties of ice cream. Food Science and Technology International, 12(2), 159–164. https://doi.org/10.1177/1082013206064005Test; X, E., Pei, Z. J., Schmidt, K. A. (2010). Ice Cream: Foam formation and stabilization- A Review. Food Reviews International, 26(2), 122–137. https://doi.org/10.1080/87559120903564472Test; Baer, R. J., Wolkow, M. D., Kasperson, K. M. (1997). Effect of emulsifiers on the body and texture of low fat ice cream. Journal of Dairy Science, 80(12), 3123–3132. https://doi.org/10.3168/jds.s0022Test–0302(97)76283–0; Inoue, K., Ochi, H., Habara, K., Taketsuka, M., Saito, H., Ichihashi, N. et al. (2009). Modeling of the effect of freezer conditions on the hardness of ice cream using response surface methodology. Journal of Dairy Science, 92(12), 5834–5842. https://doi.org/10.3168/jds.2009Test–2228; Muse, M. R., Hartel, R. W. (2004). Ice cream structural elements that affect melting rate and hardness. Journal of Dairy Science, 87(1), 1–10. https://doi.org/10.3168/jds.S0022Test–0302(04)73135–5; Yu, B., Zeng, X., Wang, L., Regenstein, J. M. (2020). Preparation of nanofibrillated cellulose from grapefruit peel and its application as fat substitute in ice cream. Carbohydrate Polymers, 254, Article 117415. https://doi.org/10.1016/j.carbpol.2020.117415Test; https://www.fsjour.com/jour/article/view/276Test

الإتاحة: https://doi.org/10.21323/2618-9771-2023-6-2-261-268Test
https://doi.org/10.21323/2618-9771-2023-6-2Test
https://doi.org/10.1016/j.foodchem.2022.133967Test
https://doi.org/10.1016/j.ijgfs.2022.100468Test
https://doi.org/10.1016/B978Test–0–08–100596–5.21703–4
https://doi.org/10.1016/j.foodhyd.2019.105491Test
https://doi.org/10.1007/978Test–1–4614–6096–1
https://doi.org/10.1016/j.lwt.2020.110499Test
https://doi.org/10.1016/j.jfoodeng.2019.109882Test
https://doi.org/10.17816/RF108504Test

المؤلفون: Stefani Christanti, Ahmad Syafiq

المصدر: Jurnal Gizi dan Pangan, Vol 18, Iss 1 (2023)

مصطلحات موضوعية: food fiber, menarche, phytoestrogens and isoflavones, plant-based diet, vegetable protein, Nutrition. Foods and food supply, TX341-641

العلاقة: https://jurnal.ipb.ac.id/index.php/jgizipangan/article/view/44727Test; https://doaj.org/toc/1978-1059Test; https://doaj.org/toc/2407-0920Test; https://doaj.org/article/d3dda67b1357463b80e0dea48079e87dTest

الإتاحة: https://doi.org/10.25182/jgp.2023.18.1.51-60Test
https://doaj.org/article/d3dda67b1357463b80e0dea48079e87dTest

المؤلفون: Christanti, Stefani, Syafiq, Ahmad

المصدر: Jurnal Gizi dan Pangan; Vol. 18 No. 1 (2023); 51-60 ; 2407-0920 ; 1978-1059

مصطلحات موضوعية: food fiber, menarche, phytoestrogens and isoflavones, plant-based diet, vegetable protein

وصف الملف: application/pdf

العلاقة: http://journal.ipb.ac.id/index.php/jgizipangan/article/view/44727/25225Test; http://journal.ipb.ac.id/index.php/jgizipangan/article/view/44727Test

الإتاحة: https://doi.org/10.25182/jgp.2023.18.1.51-60Test
http://journal.ipb.ac.id/index.php/jgizipangan/article/view/44727Test

المؤلفون: Guiné Raquel P. F., Correia Paula, Leal Marcela, Rumbak Ivana, Barić Irena C., Komes Drazenka, Satalić Zvonimir, Sarić Marijana M., Tarcea Monica, Fazakas Zita, Jovanoska Dijana, Vanevski Dragoljub, Vittadini Elena, Pellegrini Nicoletta, Szűcs Viktória, Harangozó Júlia, EL-Kenawy Ayman, EL-Shenawy Omnia, Yalçın Erkan, Kösemeci Cem, Klava Dace, Straumite Evita, Ferreira Manuela, Florença Sofia G.

المصدر: Open Agriculture, Vol 5, Iss 1, Pp 593-606 (2020)

مصطلحات موضوعية: food fiber, factor analysis, cluster analysis, sources of fiber, survey, Agriculture, Agriculture (General), S1-972

وصف الملف: electronic resource

العلاقة: https://doaj.org/toc/2391-9531Test

الوصول الحر: https://doaj.org/article/bb1166093edd42a78cf0e0bbbec852f8Test

المؤلفون: Georginova O.A., Astashkevich P.N., Krasnova T.N.

المساهمون: 1

المصدر: Almanac of Clinical Medicine; Vol 50, No 4 (2022); 264-273 ; Альманах клинической медицины; Vol 50, No 4 (2022); 264-273 ; 2587-9294 ; 2072-0505

مصطلحات موضوعية: uric acid, hyperuricemia, gout, diet, fructose, purines, cherries, vitamin C, alcohol, coffee, omega-3 polyunsaturated fatty acids, food fiber, magnesium, zinc, copper, dairy products, мочевая кислота, гиперурикемия, подагра, диета, фруктоза, пурины, вишня, витамин С, алкоголь, кофе, омега-3-полиненасыщенные жирные кислоты, пищевые волокна, магний, цинк

وصف الملف: application/pdf

العلاقة: https://almclinmed.ru/jour/article/view/1711/1478Test; https://almclinmed.ru/jour/article/view/1711/1508Test; https://almclinmed.ru/jour/article/downloadSuppFile/1711/2925Test; https://almclinmed.ru/jour/article/downloadSuppFile/1711/2926Test; https://almclinmed.ru/jour/article/downloadSuppFile/1711/2927Test; https://almclinmed.ru/jour/article/downloadSuppFile/1711/2928Test; https://almclinmed.ru/jour/article/downloadSuppFile/1711/2929Test; https://almclinmed.ru/jour/article/downloadSuppFile/1711/2930Test; https://almclinmed.ru/jour/article/downloadSuppFile/1711/2990Test; https://almclinmed.ru/jour/article/downloadSuppFile/1711/2991Test; https://almclinmed.ru/jour/article/downloadSuppFile/1711/2992Test; https://almclinmed.ru/jour/article/downloadSuppFile/1711/2993Test; https://almclinmed.ru/jour/article/downloadSuppFile/1711/2994Test; https://almclinmed.ru/jour/article/view/1711Test

الإتاحة: https://doi.org/10.18786/2072-0505-2022-50-028Test
https://almclinmed.ru/jour/article/view/1711Test

المؤلفون: Fransiska, Deska, Marniza, Marniza, Silsia, Devi

المصدر: Jurnal Agroindustri; Vol 11, No 2 (2021); 108-119 ; 2613-9952 ; 2088-5369

مصطلحات موضوعية: Agricultural Technology, Bamboo Flour, Bamboo Shoot, Food Fiber, Sweet Bread

وصف الملف: application/pdf

العلاقة: https://ejournal.unib.ac.id/index.php/agroindustri/article/view/15988/8985Test; https://ejournal.unib.ac.id/index.php/agroindustri/article/view/15988Test

الإتاحة: https://doi.org/10.31186/j.agroindustri.11.2.108-119Test
https://ejournal.unib.ac.id/index.php/agroindustri/article/view/15988Test

المؤلفون: Dina Fransiska, Nurhayati, Agusman, Nugraha Rizky Dwi Putranto, Heru Sumaryanto, Sugeng Heri Suseno

المساهمون: Blue Eyes Intelligence Engineering and Sciences Publication(BEIESP)

المصدر: International Journal of Engineering and Advanced Technology (IJEAT) 10(2) 81-87

مصطلحات موضوعية: Seaweed, Caulerpasp., film strips, food fiber, ISSN, Retrieval Number

العلاقة: https://zenodo.org/record/5526403Test; https://doi.org/10.35940/ijeat.B2003.1210220Test; oai:zenodo.org:5526403

الإتاحة: https://doi.org/10.35940/ijeat.B2003.1210220Test
https://zenodo.org/record/5526403Test