Search Results - "BRENNAN, Charles"

Thermomechanically micronized sugar beet pulp: Dissociation mechanism, physicochemical characteristics, and emulsifying properties by Lin, Jiawei, Tang, Zhong-sheng, Brennan, Charles S., Zeng, Xin-An

“…[Display omitted] •Sugar beet pulp (SBP) was micronized into fibrous particles with ultrasonication.•High-temperature pretreatment could soften the compact…”
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Technological, nutritional and sensory properties of pasta fortified with agro‐industrial by‐products: a review by Bianchi, Federico, Tolve, Roberta, Rainero, Giada, Bordiga, Matteo, Brennan, Charles S., Simonato, Barbara

“…Summary Reducing food waste is a priority to move towards more sustainable food systems. Since agro‐food by‐products are often rich in healthy compounds, such…”
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Addition of mushroom powder to pasta enhances the antioxidant content and modulates the predictive glycaemic response of pasta by Lu, Xikun, Brennan, Margaret A., Serventi, Luca, Liu, Jianfu, Guan, Wenqiang, Brennan, Charles S.

“…•Mushroom powder is a good source of protein, fat and fibre compared to semolina.•Addition of mushroom powder decreased the starch digestibility of…”
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Non‐thermal technologies and its current and future application in the food industry: a review by Zhang, Zhi‐Hong, Wang, Lang‐Hong, Zeng, Xin‐An, Han, Zhong, Brennan, Charles S.

“…Summary In recent years, consumers have been demanding convenient and healthy foods which have ‘fresh‐like’ characteristics while still being safe and a long…”
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Triumphs, trials and tomorrow in food security: an ASEAN outlook by Sundram, Pushpanathan, Brennan, Charles S.

“…Summary The article explores the Association of Southeast Asian Nations (ASEAN) food security landscape amid challenges intensified by the COVID‐19 pandemic…”
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The effect of semolina replacement with protein powder from fish (Pseudophycis bachus) on the physicochemical characteristics of pasta by Desai, Ajay, Brennan, Margaret A., Brennan, Charles S.

“…This study replaced semolina with red cod (Pseudophycis bachus) fish powder in pasta at 5, 10, 15 and 20 g/100 g levels. The effects on the chemical…”
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Edible mushrooms dietary fibre and antioxidants: Effects on glycaemic load manipulation and their correlations pre-and post-simulated in vitro digestion by Wang, Liwen, Brennan, Margaret A., Guan, Wenqiang, Liu, Jianfu, Zhao, Hui, Brennan, Charles S.

“…•The addition of mushroom caps in noodles had higher protein content than stems.•Dietary fibres in mushrooms were characterised by the insoluble type.•Mushroom…”
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Influence of whey protein isolate on pasting, thermal, and structural characteristics of oat starch by Kumar, Lokesh, Brennan, Margaret, Brennan, Charles, Zheng, Haotian

“…We investigated the effects of different concentrations of whey protein isolate (WPI) on oat starch characteristics in terms of pasting, thermal, and…”
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Modification of membrane properties and fatty acids biosynthesis-related genes in Escherichia coli and Staphylococcus aureus: Implications for the antibacterial mechanism of naringenin by Wang, Lang-Hong, Zeng, Xin-An, Wang, Man-Sheng, Brennan, Charles S., Gong, Deming

“…In this work, modifications of cell membrane fluidity, fatty acid composition and fatty acid biosynthesis-associated genes of Escherichia coli ATCC 25922 (E…”
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In vitro digestion characteristics of cereal protein concentrates as assessed using a pepsin-pancreatin digestion model by Gong, Xi, Hui, Xiaodan, Wu, Gang, Morton, James D., Brennan, Margaret A., Brennan, Charles S.

“…[Display omitted] •Bran protein components isolated from wheat, barley and oat.•Protein degradation followed using an in vitro digestion system.•Bioactive…”
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The effects of bioactive compounds from blueberry and blackcurrant powders on the inhibitory activities of oat bran pastes against α-amylase and α-glucosidase linked to type 2 diabetes by Hui, Xiaodan, Wu, Gang, Han, Duo, Stipkovits, Letitia, Wu, Xiyang, Tang, Shuze, Brennan, Margaret A., Brennan, Charles S.

“…[Display omitted] •Phenolic compounds inhibited α-amylase and α-glucosidase activity.•The α-amylase and α-glucosidase inhibitory activities were related to…”
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Gluten‐free bakery and pasta products: prevalence and quality improvement by Gao, Yupeng, Janes, Marlene E., Chaiya, Busarawan, Brennan, Margaret A., Brennan, Charles S., Prinyawiwatkul, Witoon

“…Summary An increasing demand of gluten‐free (GF) products is caused by a growing number of diagnosed coeliacs and a consumption trend to eliminate allergenic…”
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Influence of α-amylase, xylanase and cellulase on the rheological properties of bread dough enriched with oat bran by Liu, Wenjun, Brennan, Margaret, Tu, Dawei, Brennan, Charles

“…A better understanding of dough rheology during processing is crucial in the bakery industry, since quality attributes of the final product are influenced by…”
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Ready-to-eat snack products: the role of extrusion technology in developing consumer acceptable and nutritious snacks by Brennan, Margaret A., Derbyshire, Emma, Tiwari, Brijesh K., Brennan, Charles S.

“…Summary Consumer appeal for ready‐to‐eat (RTE) products is forecast to grow rapidly over the next 5 years as consumers demand convenient snacks with exciting…”
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Phenolic compounds mediated biosynthesis of gold nanoparticles and evaluation of their bioactivities: A review by Huang, Xin, Devi, Sarita, Bordiga, Matteo, Brennan, Charles S., Xu, Baojun

“…Summary Gold nanoparticles (AuNPs) have been applied in a variety of fields based on their unique physical and chemical properties. Phenolic compounds (PCs)…”
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Enhancing the techno‐ and bio‐functionality of wheat germ fermented by Lactobacillus plantarum by Aghagholizadeh, Roya, Dokouhaki, Mina, Condict, Lloyd, Daneshgar, Sara, Brennan, Charles S., Kasapis, Stefan

“…Summary This study explored the fermentation of defatted wheat germ (DWG) using Lactobacillus plantarum, leading to the release of bioactive peptides with…”
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Optimization of enzymatic hydrolysis by alcalase and flavourzyme to enhance the antioxidant properties of jasmine rice bran protein hydrolysate by Hunsakul, Kanrawee, Laokuldilok, Thunnop, Sakdatorn, Vinyoo, Klangpetch, Wannaporn, Brennan, Charles S., Utama-ang, Niramon

“…This study aimed to optimize the hydrolysis conditions for producing jasmine rice bran protein hydrolysate (JBH) using response surface methodology (RSM). The…”
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Sugar replacement in sweetened bakery goods by Struck, Susanne, Jaros, Doris, Brennan, Charles S, Rohm, Harald

“…This review presents the state‐of‐the‐art concerning the application of natural and artificial high‐intensity sweeteners, fructans and bulking agents such as…”
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The role of dietary coconut for the prevention and treatment of Alzheimer's disease: potential mechanisms of action by Fernando, W M A D B, Martins, Ian J, Goozee, K G, Brennan, Charles S, Jayasena, V, Martins, R N

“…Coconut, Cocos nucifera L., is a tree that is cultivated to provide a large number of products, although it is mainly grown for its nutritional and medicinal…”
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Interactions of grape seed procyanidins with soy protein isolate: Contributing antioxidant and stability properties by Zou, Yu-Cong, Wu, Chu-Li, Ma, Chun-Fang, He, Shan, Brennan, Charles S., Yuan, Yang

“…The interaction of grape seed procyanidins (GSP) with soy protein isolate (SPI) and the characters of GSP/SPI complex were investigated. The experiment effects…”
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