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Now showing items 11-20 of 25
Phenolic Antioxidant-Linked Bioactive Enrichment in Black Beans (Phaseolus Vulgaris L.) To Screen for Health Benefits and Enhancement of Salinity Resilience
(North Dakota State University, 2016)
Dietary consumption of black bean has diverse human health benefits which can be targeted as part of dietary strategies for chronic disease management. A gap in knowledge currently exists regarding how to advance the ...
White Bread and Whole Wheat Bread: Comparison of End-Product Quality, Starch Characteristics and Nutritional Quality
(North Dakota State University, 2012)
Wheat, an important crop in North Dakota and the United States, is often used for bread. Health
concerns related to chronic diseases have caused a shift towards consumption of whole wheat bread.
This research investigated ...
Application of Response Surface Methodology in the Development of Gluten-Free Bread with Yellow Pea Flour Addition
(North Dakota State University, 2012)
Yellow pea (Pisum sativum L.) flour fortified gluten-free (GF) bread formulation was optimized by response surface methodology (RSM) and the final product was evaluated for shelf life and sensory acceptability. A second-order ...
Composition and Stability of Phytochemicals during Food Processing
(North Dakota State University, 2015)
Dietary phytochemicals are thought to reduce the incidence of chronic degenerative diseases. The concentration of these phytochemicals has been extensively studied, but less is known about their stability during food ...
Quality and Estimated Glycemic Index of Bread Fortified with Soy Protein Isolate
(North Dakota State University, 2014)
More than 25 and 79 million individuals in the U.S. have diabetes and pre-diabetes, respectively. Many individuals are required to monitor blood glucose levels. Glycemic index (GI), a measurement of how a food affects the ...
Evaluation of Extraction Methods and Groat Type With Effects on Quality Analysis of Oat Beverage
(North Dakota State University, 2021)
The recent uptick in consumption of plant-based beverages has forced companies to modify production methods to further optimize the process. The objective of this study was to evaluate how groat type, water to grain ratio, ...
Factors Influencing the Formation of Zein and Gum Arabic Complex Coacervates
(North Dakota State University, 2014)
Complex Coacervates are mixtures of biopolymers such as proteins and polysaccharides. The objectives of this research were to (1) determine the optimum biopolymer ratio and pH for the formation of Zein protein and gum ...
Assessing Microbial Stability and Quality of Green Beans Using Various Home Canning Methods
(North Dakota State University, 2013)
Today many consumers follow processing methods recommended either from family members or the internet, which they interpret as being safe. Processing temperature profiles, survival of B. stearothermophilus spores, texture, ...
Effects of Pasteurization (Heating) on Milled Flaxseed Quality
(North Dakota State University, 2013)
Current food industry practices include the use of pasteurization (heat treatment) as a
means to reduce the microbial counts of flaxseed (Linum usitatissimum). Flaxseed was
pasteurized using a dry air heat treatment of 148 ...
Historical and Modern Hard Red Spring Wheat Comparison: Analysis of Proximate, Enzyme Activity, Phenolic Acid, and Starch Properties
(North Dakota State University, 2016)
Some claim modern wheat is biochemically different from historic wheat and contributes to chronic diseases. This research was necessary to determine if any significant differences existed between historic and modern hard ...