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Journal Abstract Search

406 related items for PubMed ID: 32940358

  • 1. Physicochemical characteristics of green banana flour and its use in the development of konjac-green banana noodles.
    Yu AHM, Phoon PY, Ng GCF, Henry CJ.
    J Food Sci; 2020 Oct; 85(10):3026-3033. PubMed ID: 32940358
    [Abstract] [Full Text] [Related]

  • 2. Effect of konjac glucomannan with different viscosities on the quality of surimi-wheat dough and noodles.
    Cao G, Chen X, Wang N, Tian J, Song S, Wu X, Wang L, Wen C.
    Int J Biol Macromol; 2022 Nov 30; 221():1228-1237. PubMed ID: 36087756
    [Abstract] [Full Text] [Related]

  • 3. Effect of banana pulp and peel flour on physicochemical properties and in vitro starch digestibility of yellow alkaline noodles.
    Ramli S, Alkarkhi AF, Shin Yong Y, Min-Tze L, Easa AM.
    Int J Food Sci Nutr; 2009 Nov 30; 60 Suppl 4():326-40. PubMed ID: 19757248
    [Abstract] [Full Text] [Related]

  • 4. Green banana flour as a novel functional ingredient in retorted feline diets.
    Hsu C, White B, Lambrakis L, Oba PM, He F, Utterback P, Parsons CM, de Godoy MRC.
    J Anim Sci; 2024 Jan 03; 102():. PubMed ID: 38359903
    [Abstract] [Full Text] [Related]

  • 5. Effects of konjac glucomannan on the long-term retrogradation and shelf life of boiled wheat noodles.
    Ge Z, Wang W, Gao S, Xu M, Liu M, Wang X, Zhang L, Zong W.
    J Sci Food Agric; 2022 Jan 30; 102(2):644-652. PubMed ID: 34151431
    [Abstract] [Full Text] [Related]

  • 6. Effect of Resistant Starch Sources on the Physical Properties of Dough and on the Eating Quality and Glycemic Index of Salted Noodles.
    Li PH, Wang CW, Lu WC, Chan YJ, Wang CR.
    Foods; 2022 Mar 12; 11(6):. PubMed ID: 35327238
    [Abstract] [Full Text] [Related]

  • 7. Preparation and textural properties of white salted noodles made with hard red winter wheat flour partially replaced by different levels of cross-linked phosphorylated RS4 wheat starch.
    Hsieh CF, Wang LK, Xu B, Seib PA, Shi YC.
    J Sci Food Agric; 2020 Dec 12; 100(15):5334-5343. PubMed ID: 32533775
    [Abstract] [Full Text] [Related]

  • 8. Effects of dough mixing time before adding konjac glucomannan on the quality of noodles.
    Zhao D, Zhou Y, Liu H, Liang J, Cheng Y, Nirasawa S.
    J Food Sci Technol; 2017 Nov 12; 54(12):3837-3846. PubMed ID: 29085126
    [Abstract] [Full Text] [Related]

  • 9. Effect of adding wheat (Triticum aestivum L.) farina with varied integrity of endosperm cell wall on dough characteristics, dried noodles quality and starch digestibility.
    Zhou H, Liu C, Shang J, Zheng X.
    Int J Biol Macromol; 2023 Jul 15; 243():125076. PubMed ID: 37244337
    [Abstract] [Full Text] [Related]

  • 10. Effect of soy protein hydrolysates incorporation on dough rheology, protein characteristic, noodle quality, and their correlations.
    Guo X, Sun X, Zhang Y, Zhu T.
    J Food Sci; 2022 Aug 15; 87(8):3419-3432. PubMed ID: 35788935
    [Abstract] [Full Text] [Related]

  • 11. Enhancing prebiotic, antioxidant, and nutritional qualities of noodles: A collaborative strategy with foxtail millet and green banana flour.
    Farzana T, Abedin MJ, Abdullah ATM, Reaz AH, Bhuiyan MNI, Afrin S, Satter MA.
    PLoS One; 2024 Aug 15; 19(8):e0307909. PubMed ID: 39159201
    [Abstract] [Full Text] [Related]

  • 12. Traditional uses and potential health benefits of Amorphophallus konjac K. Koch ex N.E.Br.
    Chua M, Baldwin TC, Hocking TJ, Chan K.
    J Ethnopharmacol; 2010 Mar 24; 128(2):268-78. PubMed ID: 20079822
    [Abstract] [Full Text] [Related]

  • 13. Rheological and microstructural characterization of wheat dough formulated with konjac glucomannan.
    Meng K, Gao H, Zeng J, Zhao J, Qin Y, Li G, Su T.
    J Sci Food Agric; 2021 Aug 15; 101(10):4373-4379. PubMed ID: 33417243
    [Abstract] [Full Text] [Related]

  • 14. Application of Konjac Glucomannan with Chitosan Coating in Yellow Alkaline Noodles.
    Wang S, He J, Huang S, Li B.
    Foods; 2023 Sep 26; 12(19):. PubMed ID: 37835221
    [Abstract] [Full Text] [Related]

  • 15. Relationship of dough thermomechanical properties with oil uptake, cooking and textural properties of instant fried noodles.
    Gulia N, Khatkar BS.
    Food Sci Technol Int; 2014 Apr 26; 20(3):171-82. PubMed ID: 23744117
    [Abstract] [Full Text] [Related]

  • 16. The relation between wheat starch properties and noodle springiness: From the view of microstructure quantitative analysis of gluten-based network.
    An D, Li H, Li D, Zhang D, Huang Y, Obadi M, Xu B.
    Food Chem; 2022 Nov 01; 393():133396. PubMed ID: 35679703
    [Abstract] [Full Text] [Related]

  • 17. Physicochemical Properties of Bread Partially Substituted with Unripe Green Banana (Cavendish spp.) Flour.
    Thakaeng P, Boonloom T, Rawdkuen S.
    Molecules; 2021 Apr 03; 26(7):. PubMed ID: 33916867
    [Abstract] [Full Text] [Related]

  • 18. Effect of whole wheat flour on the quality, texture profile, and oxidation stability of instant fried noodles.
    Cao X, Zhou S, Yi C, Wang L, Qian H, Zhang H, Qi X.
    J Texture Stud; 2017 Dec 03; 48(6):607-615. PubMed ID: 28472852
    [Abstract] [Full Text] [Related]

  • 19. Texture and digestion of noodles with varied gluten contents and cooking time: The view from protein matrix and inner structure.
    Yao M, Li M, Dhital S, Tian Y, Guo B.
    Food Chem; 2020 Jun 15; 315():126230. PubMed ID: 32014665
    [Abstract] [Full Text] [Related]

  • 20. Fortification of Yellow Alkaline Noodles with Wheat Bran and the Impact on Physical and Sensorial Properties.
    Wardhana YR, Banawi LS.
    J Nutr Sci Vitaminol (Tokyo); 2020 Jun 15; 66(Supplement):S190-S195. PubMed ID: 33612593
    [Abstract] [Full Text] [Related]

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