Search Results - "Boye, Joyce I"

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  1. 1

    Research advances on structural characterization of resistant starch and its structure-physiological function relationship: A review by Ma, Zhen, Boye, Joyce I

    “…Resistant starch (RS) is defined as the fraction of starch that escapes digestion in the small intestine due to either difficult enzyme/starch contact or to…”
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    Journal Article
  2. 2

    Structural characterization of resistant starch isolated from Laird lentils (Lens culinaris) seeds subjected to different processing treatments by Ma, Zhen, Yin, Xiuxiu, Hu, Xinzhong, Li, Xiaoping, Liu, Liu, Boye, Joyce I.

    Published in Food chemistry (15-10-2018)
    “…•Resistant starches were isolated from lentil seeds subjected to various treatments.•Resistant starch from untreated lentil were formed by relatively ordered…”
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    Journal Article
  3. 3

    Advances in the Design and Production of Reduced-Fat and Reduced-Cholesterol Salad Dressing and Mayonnaise: A Review by Ma, Zhen, Boye, Joyce I.

    Published in Food and bioprocess technology (01-03-2013)
    “…Reducing fat and cholesterol content is currently one of the primary trends in food product innovation. Fat plays an important role in maintaining food…”
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    Journal Article
  4. 4

    Comparative study of the composition and thermal properties of protein isolates prepared from nine Phaseolus vulgaris legume varieties by Rui, Xin, Boye, Joyce I., Ribereau, Sabine, Simpson, Benjamin K., Prasher, Shiv O.

    Published in Food research international (01-10-2011)
    “…Beans contain high amounts of protein and, as demonstrated with other legumes, may contain peptides with bioactive properties. Dozens of dry bean ( Phaseolus…”
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    Journal Article Conference Proceeding
  5. 5

    Detection of ovalbumin in egg white, whole egg and incurred pasta using LC–ESI-MS/MS and ELISA by Azarnia, Sorayya, Boye, Joyce I., Mongeon, Vanessa, Sabik, Hassan

    Published in Food research international (01-07-2013)
    “…Ovalbumin is one of the principal proteins responsible for IgE-mediated egg allergy. In this study, the effect of thermal processing on the antigenicity of…”
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    Journal Article Conference Proceeding
  6. 6

    Research advances on the formation mechanism of resistant starch type III: A review by Ma, Zhen, Hu, Xinzhong, Boye, Joyce I.

    “…Resistant starch (RS) plays a key role in providing metabolic and colonic health benefits. In particular, RS type III (RS 3 ) is of great interest because of…”
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    Journal Article
  7. 7

    Effects of supplementing different ratios of omega-3 and omega-6 fatty acids in western-style diets on cow's milk protein allergy in a mouse model by Thang, Cin L., Boye, Joyce I., Shi, Hai Ning, Zhao, Xin

    Published in Molecular nutrition & food research (01-11-2013)
    “…Scope This study investigated the effects of supplementing different ratios of omega‐6 and omega‐3 fatty acids (O6H = 10:1, O3O6 = 4:1, and O3H = 1:4) to…”
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    Journal Article
  8. 8

    Nutritional quality and techno-functional changes in raw, germinated and fermented yellow field pea (Pisum sativum L.) upon pasteurization by Ma, Zhen, Boye, Joyce I., Hu, Xinzhong

    Published in Food science & technology (01-06-2018)
    “…Yellow field peas were subjected to soaking (SY), germination (SGY), fermentation (SFY), fermentation and pasteurization (SFPY), combined germination and…”
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    Journal Article
  9. 9

    In vitro digestibility, protein composition and techno-functional properties of Saskatchewan grown yellow field peas (Pisum sativum L.) as affected by processing by Ma, Zhen, Boye, Joyce I., Hu, Xinzhong

    Published in Food research international (01-02-2017)
    “…Saskatchewan grown yellow field pea was subjected to different processing conditions including dehulling, micronization, roasting, conventional/microwave…”
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    Journal Article
  10. 10

    Long- and short-range structural characteristics of pea starch modified by autoclaving, α-amylolysis, and pullulanase debranching by Ma, Zhen, Yin, Xiuxiu, Chang, Danni, Hu, Xinzhong, Boye, Joyce I.

    “…Pea starch (S) was modified by autoclaving (A), α-amylolysis (E), and pullulanase debranching (P), the effect of pretreatments including autoclaving and…”
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    Journal Article
  11. 11

    Impact of thermal processing time and cookie size on the detection of casein, egg, gluten and soy allergens in food by Gomaa, Ahmed, Boye, Joyce I.

    Published in Food research international (01-07-2013)
    “…Thermal processing can affect allergen detection by inducing chemical modifications as well as changes to protein structure and solubility. The objectives of…”
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    Journal Article Conference Proceeding
  12. 12

    Thermal processing effects on the functional properties and microstructure of lentil, chickpea, and pea flours by Ma, Zhen, Boye, Joyce I., Simpson, Benjamin K., Prasher, Shiv O., Monpetit, Diane, Malcolmson, Linda

    Published in Food research international (01-10-2011)
    “…Pulses are rich in nutrients. The existence of anti-nutritional components and the length of time required for preparation have, however, limited their…”
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    Journal Article Conference Proceeding
  13. 13

    Effects of Lactobacillus rhamnosus GG supplementation on cow's milk allergy in a mouse model by Thang, Cin L, Baurhoo, Bushansingh, Boye, Joyce I, Simpson, Benjamin K, Zhao, Xin

    Published in Allergy, asthma, and clinical immunology (06-12-2011)
    “…Cow's milk allergy (CMA) is one of the most prevalent human food-borne allergies, particularly in infants and young children from developed countries. Our…”
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    Journal Article
  14. 14

    Current Trends in Green Technologies in Food Production and Processing by Boye, Joyce I., Arcand, Yves

    Published in Food engineering reviews (01-03-2013)
    “…Finding a balance between food supply and demand in a manner that is sustainable and which ensures the long-term survival of the human species will be one of…”
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    Journal Article
  15. 15

    Volatile Flavor Profile of Saskatchewan Grown Pulses as Affected by Different Thermal Processing Treatments by Ma, Zhen, Boye, Joyce I., Azarnia, Sorayya, Simpson, Benjamin K.

    Published in International journal of food properties (02-10-2016)
    “…The objective of this study was to identify and quantify the volatile flavor composition of selected Saskatchewan grown pulses including navy beans, red kidney…”
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    Journal Article
  16. 16

    Achievements and Challenges in Improving the Nutritional Quality of Food Legumes by Vaz Patto, Maria C., Amarowicz, Ryszard, Aryee, Alberta N. A., Boye, Joyce I., Chung, Hyun-Jung, Martín-Cabrejas, Maria A., Domoney, Claire

    Published in Critical reviews in plant sciences (01-06-2015)
    “…Quality aspects of food crops have globally important market economic and health repercussions in the current climate of food security. Grain legumes have high…”
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    Journal Article
  17. 17

    Comparative Study of the Effects of Processing on the Nutritional, Physicochemical and Functional Properties of Lentil by Aryee, Alberta N.A., Boye, Joyce I.

    “…The effects of processing (dry‐milling, cooking, isoelectric precipitation) on the physicochemical, functional and nutritional properties of lentil were…”
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    Journal Article
  18. 18

    Nutritional Profile and Carbohydrate Characterization of Spray-Dried Lentil, Pea and Chickpea Ingredients by Tosh, Susan M, Farnworth, Edward R, Brummer, Yolanda, Duncan, Alison M, Wright, Amanda J, Boye, Joyce I, Marcotte, Michèle, Benali, Marzouk

    Published in Foods (25-07-2013)
    “…Although many consumers know that pulses are nutritious, long preparation times are frequently a barrier to consumption of lentils, dried peas and chickpeas…”
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  19. 19

    Volatile flavour profile changes in selected field pea cultivars as affected by crop year and processing by Azarnia, Sorayya, Boye, Joyce I., Warkentin, Tom, Malcolmson, Linda, Sabik, Hassan, Bellido, Anne Sophie

    Published in Food chemistry (2011)
    “…The objectives of this study were to evaluate the effect of cultivar, crop year and processing (dry milling, cooking and dehulling) on volatile flavour…”
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    Journal Article
  20. 20

    Allergenicity of Soybean: New Developments in Identification of Allergenic Proteins, Cross-Reactivities and Hypoallergenization Technologies by L'Hocine, L, Boye, J.I

    “…Soybean is considered one of the "big eight" foods that are believed to be responsible for 90% of all allergenic reactions. Soy allergy is of particular…”
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    Journal Article