Search Results - "Bui, Lan T.T."

Properties of rehydrated freeze dried rice as a function of processing treatments by Bui, Lan T.T., Coad, Ross A., Stanley, Roger A.

“…Freeze dried (FD) rice is ideally suited for long-life, ready-to-use applications such as emergency foods and military rations, due to its very low moisture…”
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Impact of varying hydrocolloid proportions on encapsulation of ascorbic acid by spray drying by Nizori, Addion, Bui, Lan T. T., Jie, Ferry, Small, Darryl M.

“…Summary There has been considerable research into ascorbic acid (AA) as a food component in the human diet and disease prevention. Microencapsulation…”
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Folates in Asian Noodles: II. A Comparison of Commercial Samples and the Impact of Cooking by Bui, Lan T.T, Small, Darryl M

“…The folate contents of 26 commercial noodle samples were investigated. The impact of ingredients, pH, and cooking on folate content was studied for the 3…”
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Folates in Asian Noodles: I. Microbiological Analysis and the Use of Enzyme Treatments by Bui, Lan T.T, Small, Darryl M

“…Asian noodles are a major end use of common wheat flour globally. A microbiological assay protocol for the folate contents of flour and Asian noodles has been…”
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Military ration chocolate: The effect of simulated tropical storage on sensory quality, structure and bloom formation by Bui, Lan T.T., Coad, Ross

“…•Sensory quality, especially appearance and overall acceptability, decreased during storage.•Instrumental colour measurements were strongly correlated with…”
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The stability of pyridoxine hydrochloride used as a fortificant in Asian wheat flour noodles by Bui, Lan T.T., Small, Darryl M.

“…► Pyridoxine hydrochloride has been evaluated as a fortificant of Asian noodles. ► Overall retention was similar for the three styles of noodles that were…”
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Riboflavin in Asian noodles: The impact of processing, storage and the efficacy of fortification of three product styles by Bui, Lan T.T., Small, Darryl M.

“…Asian noodle products are a staple food in many countries, representing the end-use of approximately one eighth of all wheat produced globally. Relatively…”
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The influence of formulation and processing on stability of thiamin in three styles of Asian noodles by Bui, Lan T.T., Small, Darryl M.

“…Asian styles of noodle products represent the end-use of at least one eighth of all wheat produced globally and are potentially a good dietary source of…”
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The contribution of Asian noodles to dietary thiamine intakes: A study of commercial dried products by Bui, Lan T.T., Small, Darryl M.

“…Cereal based foods, including Asian noodles which represent the end use of at least one-eighth of global wheat production, are potentially good sources of…”
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The impact of flours and product storage on the thiamin content of Asian noodles by Bui, Lan T.T., Small, Darryl M.

“…Thiamin is essential for human health and wheat foods are generally considered to be a good source of thiamin. However, dietary levels may be limited because…”
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