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天津科技大学食品营养与安全国家重点实验室王书军教授受邀担任国际知名期刊《Cereal Chemistry》副主编
天津科技大学食品营养与安全国家重点实验室 王书军 Cereal Chemistry 副主编 食品碳水化合物化学 营养学
2022/5/12
近日，天津科技大学食品营养与安全国家重点实验室王书军教授受邀担任国际谷物科学领域的权威刊物《Cereal Chemistry》副主编（Associate Editor），主要负责谷物淀粉结构与性质方面的稿件评审工作。Cereal Chemistry是美国国际谷物化学家协会（American Association of Cereal Chemists International, AACCI）主办...
Cereal Quality Characteristics as Affected by Controlled Atmospheric Storage Conditions
Cereal Quality Characteristics Storage Conditions
2016/5/27
The quality of cereal grains during storage is affected by entomological, microbiological and environmental factors, resulting in physicochemical and organoleptic changes that lead to significant prod...
Fermentative Activity of Promising Yeasts for Cereal-based Beverages using CO2 Headspace Analysis
carbon dioxide modelling metabolic response
2015/3/4
This article proposes an approach based on the evaluation of CO2
produced by Saccharomyces cerevisiae var. boulardii,
Kluyveromyces lactis × Saccharomyces cerevisiae, Saccharomyces pastorianus var...
Whole-grain wheat consumption reduces inflammation in a randomized controlled trial on overweight and obese subjects with unhealthy dietary and lifestyle behaviors: role of polyphenols bound to cereal dietary fiber
bioavailability ferulic acid inflammation obesity wholegrain wheat
2018/12/20
Background: Epidemiology associates whole-grain (WG) consumption with several health benefits. Mounting evidence suggests that WG wheat polyphenols play a role in mechanisms underlying health benefits...
Development of new cereal-, pseudocereal-, and cereal-leguminous-based probiotic foods
lactose intolerance milk allergy predictive microbiology Lactobacillus rhamnosus GG fermentation
2014/8/11
The suitability of the selected cereals, pseudocereals, and legumes for new probiotic foods development was tested. Probiotic products were produced by inoculating buckwheat, dark buckwheat, barley, o...
Formulation of Infant Weaning Foods from Vegetable Proteins and Cereal
Infant Weaning Foods Vegetable Proteins
2016/6/2
In developing countries, researchers have focused their attention on the possibility of formulation of infant weaning food from locally available, vegetable proteins and cereal to reduce frequent mate...
Effect of Storage Period and Packaging on the Shelf Life of Cereal Bran Incorporated Biscuits
Storage Period Cereal Bran Incorporated Biscuits
2016/6/1
Both full fat and defatted cereal brans were blended with wheat flour at different levels to prepare nutritive biscuits. Product making, sensory and texture quality were assessed to find out the most ...
Cereal β-glucans and their significance for the preparation of functional foods – a review
cereals oats β-glucans fibre functional food health benefit application
2014/2/25
Cereals are generally known to have a positive influence on the general state of the human organism. The attention of the nutritional experts is paid especially to oats and barley. Besides their acces...
Effect of Whey Concentrate Addition on the Chemical, Nutritional and Sensory Properties of Tarhana（a Turkish Fermented Cereal-based Food）
tarhana whey concentrate nutritional properties viscosity
2010/2/3
In this study, Tarhana, which is a traditional and nutritious Turkish cereal food, was supplemented with whey concantrate (WC) in stead of yoghurt. The effects of WC addition on the chemical, nutritio...
Effect of Inorganic Salts on Acrylamide Formation in Cereal Matrices
acrylamide cereals raising agents
2014/3/11
The aim of the work was to compare the impact of different salts such as monovalent and divalent chlorides, hydrogencarbonates, phosphates and lactate on acrylamide formation in cereal model system du...
Improvement of Cereal Product Safety by Enzymatic Way of Acrylamide Mitigation
acrylamide gingerbread L-asparaginase raising agent
2014/3/10
Acrylamide as a probably carcinogenic compound is known to be formed in many high thermally treated products with a natural occurrence of amino acid asparagine and reducing sugars as well. Cereal prod...
Rheological properties of dough made from grain amaranth-cereal composite flours based on wheat and spelt
grain amaranth composite flour wheat spelt dough properties
2014/3/7
The purpose of this study was to investigate the effect of the addition of amaranth wholegrain flour on the rheological characteristics of wheat and spelt flour dough. Organically produced composite f...
Effects of Extrusion Conditions on the Physical and Functional Properties of Instant Cereal Beverage Powders Admixed with Mulberry（Morus alba L.）Leaves
mulberry leaves extrusion instant cereal beverage powders
2010/2/3
On account of studying the feasibility of the production instant cereal beverage powders admixed with mulberry leaves by extrusion process, a box-behnken design of the response surface methodology (RS...
Cereal Quality Characteristics as Affected by Controlled Atmospheric Storage Conditions
Cereal, quality characteristics, storage and modified atmosphere
2008/10/26
The quality of cereal grains during storage is affected by entomological, microbiological and environmental factors, resulting in physicochemical and organoleptic changes that lead to significant prod...
Optimised procedure to analyse Maillard reaction-associated fluorescence in cereal-based products
Maillard reaction fluorescent intermediate compounds (FIC) breakfast cereals
2014/3/3
Fluorescent Maillard compounds measurement provides more specific information on the extent of the Maillard reaction than other unspecific tools to monitor the reaction, and is suitable, as the first ...