Search Results - "Bows, John R."

Manipulation of the Phytochemical Profile of Tenderstem ® Broccoli Florets by Short Duration, Pre-Harvest LED Lighting by Langston, Faye M A, Monaghan, James M, Cousins, Olivia, Nash, Geoffrey R, Bows, John R, Chope, Gemma

“…Light quality has been reported to influence the phytochemical profile of broccoli sprouts/microgreens; however, few studies have researched the influence on…”
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The retention and bioavailability of phytochemicals in the manufacturing of baked snacks by Langston, Faye M. A., Nash, Geoff R., Bows, John R.

“…There is a growing body of evidence supporting the role that phytochemicals play in reducing the risk of various chronic diseases. Although there has been a…”
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Determination of glucosinolates in broccoli (Brassica oleracea var. italica) by combining mid‐infrared (MIR) spectroscopy with chemometrics by Ali Redha, Ali, Langston, Faye, Nash, Geoffrey R., Bows, John R., Torquati, Luciana, Gidley, Michael J., Cozzolino, Daniel

“…Summary Glucosinolates (GSLs), compounds with potential chemo‐preventative properties, can be affected by pre‐ and post‐harvest processes. Therefore,…”
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Characterisation of potato crisp effective porosity using micro-CT by Renshaw, Ryan C, Robinson, John P, Dimitrakis, Georgios A, Bows, John R, Kingman, Samuel W

“…BACKGROUND The effective porosity is an important quantitative parameter for food products that has a significant effect on taste and quality. It is…”
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Qualitative analysis of broccoli (Brassica oleracea var. italica) glucosinolates: Investigating the use of mid-infrared spectroscopy combined with chemometrics by Langston, Faye, Redha, Ali Ali, Nash, Geoffrey R., Bows, John R., Torquati, Luciana, Gidley, Michael J., Cozzolino, Daniel

“…Glucosinolates are phytochemicals with important health and nutritional benefits. This study reports the use of high-performance liquid chromatography (HPLC)…”
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Ingredient Processing Influences the Bioaccessibility of Broccoli Phytochemical From Baked Snacks by Cruz-Carrion, Alvaro, Langston, Faye M A, Neilson, Andrew P, Bows, John R, Nash, Geoff R, Ferruzzi, Mario G

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Impact of pre-processing and drying method on the phytochemical content of vegetable baked snacks by M A Langston, Faye, Nash, Geoff R., Bows, John R., Wakeley, Ella C.

“…Phytochemicals are bioactive compounds widely recognised for their potential to help in disease prevention, without being classified as essential nutrients…”
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Three-dimensional MRI mapping of minimum temperatures achieved in microwave and conventional food processing by Bows, John R., Patrick, Maria L., Nott, Kevin P., Hall, Laurie D.

“…Microbiological assurance protocols for food preservation are based on the ‘worst‐case’ slowest heating point within the food product. For conduction‐limited…”
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A classification system for microwave heating of food by Bows, John R.

“…Summary The microwave‐heating behaviours observed in many food‐stuffs are often complex and apparently unpredictable. To identify the underlying factors which…”
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Variable frequency microwave heating of food by Bows, J R

“…Industrial microwave food processing is universally based on single frequency microwave sources. With the emergence of variable frequency microwave ovens, it…”
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MRI phase mapping of temperature distributions induced in food by microwave heating by Nott, Kevin P., Halla, Laurance D., Bows, John R., Hale, Michael, Patrick, Maria L.

“…A range of temperature-sensitive MRI parameters of water (T 2, T 1, diffusion coefficient, and chemical shift) were evaluated to map in three dimensions the…”
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Three-dimensional MRI mapping of microwave induced heating patterns by Nott, Kevin P., Bows, John R., Patrick, Maria L.

“…Summary Magnetic Resonance Imaging (MRI) has been used to map in three dimensions, non‐invasively, the complex heating patterns induced by microwave heating…”
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Microwave phase control heating by Bows, J.R, Patrick, M.L, Metaxas, R.J.A.C, Dibben, D.C

“…Food processors are increasingly looking towards new microwave-based technologies to deliver competitive advantage in the market place, reduce operational…”
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